366 related articles for article (PubMed ID: 29433201)
21. Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles.
Ye F; Miao M; Jiang B; Campanella OH; Jin Z; Zhang T
Food Chem; 2017 Aug; 229():152-158. PubMed ID: 28372158
[TBL] [Abstract][Full Text] [Related]
22. Characterization of acetylated starch nanoparticles for potential use as an emulsion stabilizer.
Yao X; Lin R; Liang Y; Jiao S; Zhong L
Food Chem; 2023 Jan; 400():133873. PubMed ID: 36087477
[TBL] [Abstract][Full Text] [Related]
23. Physical stabilities of taro starch nanoparticles stabilized Pickering emulsions and the potential application of encapsulated tea polyphenols.
Shao P; Zhang H; Niu B; Jin W
Int J Biol Macromol; 2018 Oct; 118(Pt B):2032-2039. PubMed ID: 30021133
[TBL] [Abstract][Full Text] [Related]
24. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability.
Qin XS; Luo ZG; Peng XC; Lu XX; Zou YX
J Agric Food Chem; 2018 Aug; 66(31):8363-8370. PubMed ID: 30016098
[TBL] [Abstract][Full Text] [Related]
25. Joint Effects of Granule Size and Degree of Substitution on Octenylsuccinated Sweet Potato Starch Granules As Pickering Emulsion Stabilizers.
Li J; Ye F; Lei L; Zhou Y; Zhao G
J Agric Food Chem; 2018 May; 66(17):4541-4550. PubMed ID: 29664628
[TBL] [Abstract][Full Text] [Related]
26. The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular surfactant.
Song X; Zheng F; Ma F; Kang H; Ren H
Food Chem; 2020 Jan; 303():125391. PubMed ID: 31466030
[TBL] [Abstract][Full Text] [Related]
27. Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion.
Jiang F; Zhu Y; Hu WX; Li M; Liu Y; Feng J; Lv X; Yu X; Du SK
Food Chem; 2023 Nov; 427():136697. PubMed ID: 37379746
[TBL] [Abstract][Full Text] [Related]
28. Assessment of dynamic bioaccessibility of curcumin encapsulated in milled starch particle stabilized Pickering emulsions using TNO's gastrointestinal model.
Lu X; Zhu J; Pan Y; Huang Q
Food Funct; 2019 May; 10(5):2583-2594. PubMed ID: 31011719
[TBL] [Abstract][Full Text] [Related]
29. Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
Rayner M; Timgren A; Sjöö M; Dejmek P
J Sci Food Agric; 2012 Jul; 92(9):1841-7. PubMed ID: 22318925
[TBL] [Abstract][Full Text] [Related]
30. Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions.
Liu XY; He TS; Wang CC; Xu BC; Feng R; Zhang B; Tao H
Food Chem; 2024 Mar; 437(Pt 1):137766. PubMed ID: 37866346
[TBL] [Abstract][Full Text] [Related]
31. Fabrication, Physicochemical Stability, and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol-Loaded Composite Nanoparticles.
Wei Y; Yu Z; Lin K; Yang S; Tai K; Liu J; Mao L; Yuan F; Gao Y
J Agric Food Chem; 2020 Feb; 68(5):1405-1418. PubMed ID: 31940190
[TBL] [Abstract][Full Text] [Related]
32. Anthocyanin-loaded double Pickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation, stability and in vitro gastrointestinal digestion.
Lin X; Li S; Yin J; Chang F; Wang C; He X; Huang Q; Zhang B
Int J Biol Macromol; 2020 Jun; 152():1233-1241. PubMed ID: 31765743
[TBL] [Abstract][Full Text] [Related]
33. Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions.
Saari H; Fuentes C; Sjöö M; Rayner M; Wahlgren M
Carbohydr Polym; 2017 Feb; 157():558-566. PubMed ID: 27987962
[TBL] [Abstract][Full Text] [Related]
34. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties.
Qin XS; Luo ZG; Peng XC
J Agric Food Chem; 2018 May; 66(17):4449-4457. PubMed ID: 29664623
[TBL] [Abstract][Full Text] [Related]
35. Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles.
Ren X; Zhou C; Qayum A; Tang J; Liang Q
Int J Biol Macromol; 2023 Apr; 233():123459. PubMed ID: 36739046
[TBL] [Abstract][Full Text] [Related]
36. Milled miscellaneous black rice particles stabilized Pickering emulsions with enhanced antioxidation activity.
Lu X; Huang Q; Xiao J; Wang Y
Food Chem; 2022 Aug; 385():132639. PubMed ID: 35278734
[TBL] [Abstract][Full Text] [Related]
37. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
Charoen R; Jangchud A; Jangchud K; Harnsilawat T; Naivikul O; McClements DJ
J Food Sci; 2011; 76(1):E165-72. PubMed ID: 21535669
[TBL] [Abstract][Full Text] [Related]
38. Preparation and characterization of pH-responsive Pickering emulsion stabilized by grafted carboxymethyl starch nanoparticles.
Xiao Z; Wang L; Lv C; Guo S; Lu X; Tao L; Duan Q; Yang Q; Luo Z
Int J Biol Macromol; 2020 Jan; 143():401-412. PubMed ID: 31760022
[TBL] [Abstract][Full Text] [Related]
39. Preparation and emulsification properties of dialdehyde starch nanoparticles.
Chen Y; Hao Y; Ting K; Li Q; Gao Q
Food Chem; 2019 Jul; 286():467-474. PubMed ID: 30827634
[TBL] [Abstract][Full Text] [Related]
40. Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion.
He K; Li Q; Li Y; Li B; Liu S
Food Chem; 2020 Apr; 310():125925. PubMed ID: 31865174
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
