Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel

Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels

(2022) Lu Han et al.   FOOD CHEMISTRY

Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin

(2021) Xiang-Yi Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties

(2021) Yang Jiang et al.   FOOD CHEMISTRY

Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates

(2021) Majid Nooshkam et al.   FOOD CHEMISTRY

Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties

(2021) Qizhu Zhao et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil

(2021) Zhaohua Huang et al.   FOOD CHEMISTRY

Mechanisms of in vitro controlled release of astaxanthin from starch-based double emulsion carriers

(2021) Jie Yang et al.   FOOD HYDROCOLLOIDS

Chitosan oligosaccharide/alginate nanoparticles as an effective carrier for astaxanthin with improving stability, in vitro oral bioaccessibility, and bioavailability

(2021) Feuangthit Niyamissara Sorasitthiyanukarn et al.   FOOD HYDROCOLLOIDS

Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery

(2021) Sedighe Tavasoli et al.   FOOD HYDROCOLLOIDS

Development of W1/O/W2 emulsion with gallic acid in the internal aqueous phase

(2020) Cibéli Martins et al.   FOOD CHEMISTRY

Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl

(2020) Junhua Li et al.   FOOD RESEARCH INTERNATIONAL

Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum

(2020) Anqi Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

(2020) Duanquan Lin et al.   FOOD HYDROCOLLOIDS

Double emulsions fortified with plant and milk proteins as fat replacers in cheese

(2020) Paraskevi Paximada et al.   JOURNAL OF FOOD ENGINEERING

Design strategies for C-phycocyanin purification: Process influence on purity grade

(2020) Marina Campos Assumpção de Amarante et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions

(2020) Nattapong Kanha et al.   FOOD CHEMISTRY

An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release

(2020) Xin-Sheng Qin et al.   FOOD HYDROCOLLOIDS

Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt

(2019) Vasiliki Evageliou et al.   FOOD CHEMISTRY

Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization

(2019) Michelle C. Lee et al.   ACS Applied Materials & Interfaces

A pH-sensitive microemulsion-filled gellan gum hydrogel encapsulated apigenin: Characterization and in vitro release kinetics

(2019) Xin Zhao et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

ENCAPSULATION OF PHYCOCYANIN BY ELECTROSPRAYING: A PROMISING APPROACH FOR THE PROTECTION OF SENSITIVE COMPOUNDS

(2019) Daiane Angelica Schmatz et al.   FOOD AND BIOPRODUCTS PROCESSING

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network

(2019) Songnan Li et al.   FOOD CHEMISTRY

Development and characterization of double emulsion to encapsulate iron

(2019) Hulya Ilyasoglu Buyukkestelli et al.   JOURNAL OF FOOD ENGINEERING

Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins

(2018) Rezvan Shaddel et al.   FOOD HYDROCOLLOIDS

Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms

(2018) Mattia Cassanelli et al.   FOOD HYDROCOLLOIDS

Effect of outer water phase composition on oil droplet size and yield of (w 1 /o/w 2 ) double emulsions

(2018) A.K.L. Oppermann et al.   FOOD RESEARCH INTERNATIONAL

Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

(2018) Xing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Water-in-Oil-in-Water double emulsions loaded with chlorogenic acid: release mechanisms and oxidative stability

(2018) Cristian Dima et al.   JOURNAL OF MICROENCAPSULATION

Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers

(2018) Lei Dai et al.   FOOD CHEMISTRY

Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion

(2018) Yuan Huang et al.   FOOD CHEMISTRY

Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection

(2017) Lulu Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions

(2016) Liqiang Zou et al.   Food Biophysics

Influence of the ratio of amphiphilic copolymers used as emulsifiers on the microstructure, physical stability and rheology of α-pinene emulsions stabilized with gellan gum

(2015) Mª Carmen García et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effects of a novel encapsulating technique on the temperature tolerance and anti-colitis activity of the probiotic bacterium Lactobacillus kefiranofaciens M1

(2015) Sheng-Yao Wang et al.   FOOD MICROBIOLOGY

Cellulose nanofibrils for one-step stabilization of multiple emulsions (W/O/W) based on soybean oil

(2015) Carlos A. Carrillo et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Evaluation of gellan gum fluid gels as modified release oral liquids

(2014) Mohammed H. Mahdi et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion

(2012) Zhao Long et al.   FOOD RESEARCH INTERNATIONAL

Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

(2012) Ratana Chaiklahan et al.   PROCESS BIOCHEMISTRY

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

(2011) Ines J.P. Colle et al.   FOOD RESEARCH INTERNATIONAL

Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition

(2009) F.A. Perrechil et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical and rheological properties of oil-in-water emulsions prepared with sodium caseinate/gellan gum mixtures

(2007) M.G. Sosa-Herrera et al.   FOOD HYDROCOLLOIDS