Hydroxypropyl chitosan modified by cinnamic acid derivative nanoparticles for stabilising Pickering emulsion

Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications

(2021) Bertrand Muhoza et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Polysaccharide-based Pickering emulsions: Formation, stabilization and applications

(2021) Fengzhan Cui et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer

(2021) Mengna Cao et al.   FOOD RESEARCH INTERNATIONAL

Preparation, characterization, and antibiofilm activity of cinnamic acid conjugated hydroxypropyl chitosan derivatives

(2021) Lin Yue et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies

(2021) Elisa Franco Ribeiro et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase

(2021) Fuchao Zhan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Encapsulation of curcumin in ZEIN-HTCC complexes: Physicochemical characterization, in vitro sustained release behavior and encapsulation mechanism

(2021) Gerui Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan and crosslinked chitosan nanoparticles: synthesis, characterization and their role as Pickering emulsifiers

(2020) Elisa Franco Ribeiro et al.   CARBOHYDRATE POLYMERS

Chitosan-based Pickering emulsions and their applications: A review

(2020) Asma Sharkawy et al.   CARBOHYDRATE POLYMERS

Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films

(2020) Yaoyao Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of pH on property and lipolysis behavior of cinnamaldehyde conjugated chitosan-stabilized emulsions

(2020) Junjie Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antibacterial activity against Staphylococcus aureus of curcumin-loaded chitosan spray coupled with photodynamic treatment

(2020) Tianmi Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical characteristics, applications and research trends of edible Pickering emulsions

(2020) Tianhang Xia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenylboronic acid-conjugated chitosan nanoparticles for high loading and efficient delivery of curcumin

(2020) Jun Wang et al.   CARBOHYDRATE POLYMERS

Manipulating oral behaviour of food emulsions using different emulsifiers

(2019) Xia Hu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Versatile Chlorin e6-based magnetic polydopamine nanoparticles for effectively capturing and killing MRSA

(2019) Chunbo Lu et al.   CARBOHYDRATE POLYMERS

Modulating in vitro digestibility of Pickering emulsions stabilized by food-grade polysaccharides particles

(2019) Ana Letícia Rodrigues Costa et al.   CARBOHYDRATE POLYMERS

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

(2018) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Curcumin as a functional food-derived factor: degradation products, metabolites, bioactivity, and future perspectives

(2018) Takanori Tsuda   Food & Function

Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles

(2017) Fan Ye et al.   FOOD CHEMISTRY

In Situ Interfacial Conjugation of Chitosan with Cinnamaldehyde during Homogenization Improves the Formation and Stability of Chitosan-Stabilized Emulsions

(2017) Huanle Chen et al.   LANGMUIR

Release-Modulated Antioxidant Activity of a Composite Curcumin-Chitosan Polymer

(2016) Martin G. O’Toole et al.   BIOMACROMOLECULES

Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

(2016) Bakht Ramin Shah et al.   FOOD HYDROCOLLOIDS

Characterization of Cinnamic Acid-Attached Nonionic Amphiphiles in UV Extinction, Emulsification, and In Vitro Toxicity

(2015) Jin-Chul Kim   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Thermal preparation of chitosan–acrylic acid superabsorbent: Optimization, characteristic and water absorbency

(2014) Huacai Ge et al.   CARBOHYDRATE POLYMERS

UV-Absorbing and Emulsifying Property of Cinnamic Acid-Conjugated Gelatin

(2014) Ju Hyup Lee et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Advances in fabrication of emulsions with enhanced functionality using structural design principles

(2012) David Julian McClements   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effects of concentration, degree of deacetylation and molecular weight on emulsifying properties of chitosan

(2011) Xingke Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation and characterization of venlafaxine hydrochloride-loaded chitosan nanoparticles andin vitrorelease of drug

(2009) Sunil Shah et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification

(2008) Ai Mey Chuah et al.   FOOD HYDROCOLLOIDS

Encapsulation of Curcumin in Cationic Micelles Suppresses Alkaline Hydrolysis

(2008) Mandy H. M. Leung et al.   LANGMUIR