Stabilization of amylopectin-pullulan water in water emulsions by Interacting protein particles

Effect of adding a third polysaccharide on the adsorption of protein microgels at the interface of polysaccharide-based water in water emulsions

(2021) João P.E. Machado et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Current Trends in Pickering Emulsions: Particle Morphology and Applications

(2020) Danae Gonzalez Ortiz et al.   Engineering

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

(2020) Anwesha Sarkar et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of pH and protein particle shape on the stability of amylopectin–xyloglucan water-in-water emulsions

(2020) Bianca Hazt et al.   FOOD HYDROCOLLOIDS

Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity

(2019) Dasong Liu et al.   FOOD HYDROCOLLOIDS

Enhancement of the particle stabilization of water-in-water emulsions by modulating the phase preference of the particles

(2018) Alberto Gonzalez-Jordan et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Exploiting Complex Formation between Polysaccharides and Protein Microgels To Influence Particle Stabilization of W/W Emulsions

(2018) Hela Khemissi et al.   LANGMUIR

Particle-based stabilization of water-in-water emulsions containing mixed biopolymers

(2018) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Particle stabilized water in water emulsions

(2017) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Water-in-water (W/W) emulsions

(2016) Jordi Esquena   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

The effect of aggregation into fractals or microgels on the charge density and the isoionic point of globular proteins

(2016) Anna Kharlamova et al.   FOOD HYDROCOLLOIDS

Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated Protein Particles

(2016) Rilton A. de Freitas et al.   LANGMUIR

pH-Responsive Water-in-Water Pickering Emulsions

(2015) Bach T. Nguyen et al.   LANGMUIR

Stabilization of Water-in-Water Emulsions by Addition of Protein Particles

(2013) Bach T. Nguyen et al.   LANGMUIR

Particles Trapped at the Droplet Interface in Water-in-Water Emulsions

(2012) Gireeshkumar Balakrishnan et al.   LANGMUIR

On the Crucial Importance of the pH for the Formation and Self-Stabilization of Protein Microgels and Strands

(2011) Tuan Phan-Xuan et al.   LANGMUIR

Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides

(2010) Irene Peinado et al.   LANGMUIR

Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

(2010) Christophe Schmitt et al.   Soft Matter

Mixed biopolymer aqueous solutions – phase behaviour and rheology

(2009) William J. Frith   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Interfacial Structuring in a Phase-Separating Mixed Biopolymer Solution Containing Colloidal Particles

(2009) Hassan Firoozmand et al.   LANGMUIR

Pullulan: Microbial sources, production and applications

(2008) Ram S. Singh et al.   CARBOHYDRATE POLYMERS

Form and functionality of starch

(2008) Les Copeland et al.   FOOD HYDROCOLLOIDS