Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content

Thermodynamic Parameters and Influence of Kinetic Factors on the Self-Assembly of Acid-Soluble Collagen Nanofibrils

(2017) Fatemeh Elmi et al.   Food Biophysics

Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions

(2017) Christos Soukoulis et al.   FOOD CHEMISTRY

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng et al.   FOOD CHEMISTRY

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO 4

(2017) Xufeng Wang et al.   FOOD CHEMISTRY

Encapsulating role of β-cyclodextrin in formation of pickering water-in-oil-in-water (W 1 /O/W 2 ) double emulsions containing Lactobacillus dellbrueckii

(2017) Parisa Eslami et al.   FOOD HYDROCOLLOIDS

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 Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility

(2016) Liqiang Zou et al.   Food Biophysics

Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels

(2016) Laura Oliver et al.   FOOD HYDROCOLLOIDS

Ethanol-induced whey protein gels as carriers for lutein droplets

(2016) Suzan Uzun et al.   FOOD HYDROCOLLOIDS

Controlled volatile release of structured emulsions based on phytosterols crystallization

(2016) Xiao-Wei Chen et al.   FOOD HYDROCOLLOIDS

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

(2016) Jie Xiao et al.   FOOD HYDROCOLLOIDS

Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review

(2016) Talita A. Comunian et al.   FOOD HYDROCOLLOIDS

Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeast

(2016) Hassan Firoozmand et al.   FOOD RESEARCH INTERNATIONAL

Gel-like pea protein Pickering emulsions at pH3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene

(2016) Yun Shao et al.   FOOD RESEARCH INTERNATIONAL

Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles

(2016) Liqiang Zou et al.   FOOD RESEARCH INTERNATIONAL

Natural gum modified emulsion gel as single carrier for the oral delivery of probiotic-drug combination

(2016) S. Pandey et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size, pH of aggregation and emulsion pH

(2016) Mina Sobhaninia et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Food-grade particles for emulsion stabilization

(2016) Iris Tavernier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

(2016) Ophelie Torres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions

(2016) Liqiang Zou et al.   RSC Advances

Preparation of Pickering emulsions with short, medium and long chain triacylglycerols stabilized by starch nanocrystals and their in vitro digestion properties

(2016) Rong Liang et al.   RSC Advances

Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots)

(2015) Ruojie Zhang et al.   Food Biophysics

Gels as Precursors of Porous Matrices for Use in Foods: a Review

(2015) Teresa R. Cuadros et al.   Food Biophysics

Control of β-carotene bioaccessibility using starch-based filled hydrogels

(2015) Saehun Mun et al.   FOOD CHEMISTRY

Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating

(2015) Iris J. Joye et al.   FOOD HYDROCOLLOIDS

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

(2015) Anwesha Sarkar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An Experimental Study on the Viscosity of Water-in-Oil Emulsions

(2015) Changjun Li et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes

(2015) Xing Chen et al.   MOLECULES

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Antimicrobial nanocomposite films made of poly(lactic acid)-cellulose nanocrystals (PLA-CNC) in food applications: part A—effect of nisin release on the inactivation of Listeria monocytogenes in ham

(2014) Stephane Salmieri et al.   CELLULOSE

Surface Properties of Aerated Ion-induced Whey Protein Gels

(2014) Marta Tomczyńska-Mleko et al.   Food Biophysics

Characterization of Pickering O/W Emulsions Stabilized by Silica Nanoparticles and Their Responsiveness to In vitro Digestion Conditions

(2014) Paulina E. Ruiz-Rodriguez et al.   Food Biophysics

Emulsification Capacity of Microgels Assembled from β-Lactoglobulin and Pectin

(2014) Laura Zimmerer et al.   Food Biophysics

Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels

(2014) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

β-lactoglobulin-Angum Gum (Amygdalus scoparia Spach) Complexes: Preparation and Emulsion Stabilization

(2014) Abdolkhalegh Golkar et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Enrichment of cheese with bioactive lipophilic compounds

(2014) Iulia Stratulat et al.   Journal of Functional Foods

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Biochemical and Functional Properties of Wheat Gliadins: A Review

(2013) Sheweta Barak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions

(2013) Benjamin Zeeb et al.   FOOD RESEARCH INTERNATIONAL

Improved Physical and in Vitro Digestion Stability of a Polyelectrolyte Delivery System Based on Layer-by-Layer Self-Assembly Alginate–Chitosan-Coated Nanoliposomes

(2013) Weilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilising emulsion-based colloidal structures with mixed food ingredients

(2012) Eric Dickinson   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Emulsion stabilized by starch nanocrystals

(2012) Chen Li et al.   STARCH-STARKE

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Pickering emulsions stabilized by cellulose nanocrystals grafted with thermo-responsive polymer brushes

(2011) Justin O. Zoppe et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Molecular Basis of Processing Wheat Gluten toward Biobased Materials

(2010) Bert Lagrain et al.   BIOMACROMOLECULES

Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels

(2010) Aniket R. Abhyankar et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl

(2007) Tao Zhang et al.   FOOD HYDROCOLLOIDS