221 related articles for article (PubMed ID: 35071292)
1. High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective.
Xu W; Li Z; Sun H; Zheng S; Li H; Luo D; Li Y; Wang M; Wang Y
Front Nutr; 2021; 8():744234. PubMed ID: 35071292
[TBL] [Abstract][Full Text] [Related]
2. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
Li Z; Zheng S; Zhao C; Liu M; Zhang Z; Xu W; Luo D; Shah BR
Int J Biol Macromol; 2020 Dec; 165(Pt B):2387-2394. PubMed ID: 33132128
[TBL] [Abstract][Full Text] [Related]
3. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.
Xiong T; Sun H; Niu Z; Xu W; Li Z; He Y; Luo D; Xi W; Wei J; Zhang C
Foods; 2022 Nov; 11(23):. PubMed ID: 36496565
[TBL] [Abstract][Full Text] [Related]
4. Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles.
Xu W; Jin W; Huang K; Huang L; Lou Y; Li J; Liu X; Li B
Int J Biol Macromol; 2018 Oct; 117():280-286. PubMed ID: 29842955
[TBL] [Abstract][Full Text] [Related]
5. Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan.
Xu W; Jia Y; Li J; Sun H; Cai L; Wu G; Kang M; Zang J; Luo D
Int J Biol Macromol; 2024 Mar; 261(Pt 2):129740. PubMed ID: 38281516
[TBL] [Abstract][Full Text] [Related]
6. Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective.
Xu W; Ning Y; Wang M; Zhang S; Sun H; Yin Y; Li N; Li P; Luo D
Int J Biol Macromol; 2023 Dec; 252():126421. PubMed ID: 37625751
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion.
Xu W; Sun H; Jia Y; Jia Y; Ning Y; Wang Y; Jiang L; Luo D; Shah BR
Carbohydr Polym; 2023 Apr; 305():120507. PubMed ID: 36737181
[TBL] [Abstract][Full Text] [Related]
9. Formation, structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes.
Cui X; Ma M; Xie Y; Yang Y; Li Q; Sun S; Ma W
Food Chem X; 2022 Dec; 16():100455. PubMed ID: 36203951
[TBL] [Abstract][Full Text] [Related]
10. All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization.
Tao S; Guan X; Li Y; Jiang H; Gong S; Ngai T
J Colloid Interface Sci; 2022 Feb; 607(Pt 2):1491-1499. PubMed ID: 34587529
[TBL] [Abstract][Full Text] [Related]
11. High internal phase Pickering emulsions stabilized by a cod protein-chitosan nanocomplex for astaxanthin delivery.
Zhang L; Zhou C; Na X; Chen Y; Tan M
Food Funct; 2021 Nov; 12(23):11872-11882. PubMed ID: 34735562
[TBL] [Abstract][Full Text] [Related]
12. Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing.
Li D; Yin H; Wu Y; Feng W; Xu KF; Xiao H; Li C
J Agric Food Chem; 2023 Dec; 71(48):18829-18841. PubMed ID: 38011315
[TBL] [Abstract][Full Text] [Related]
13. Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH.
Zhang M; Zhou L; Yang F; Yao J; Ma Y; Liu J
Food Chem; 2022 Feb; 369():130954. PubMed ID: 34469839
[TBL] [Abstract][Full Text] [Related]
14. Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers.
Jiang Y; Zhang C; Yuan J; Wu Y; Li F; Li D; Huang Q
Carbohydr Polym; 2019 Sep; 219():77-86. PubMed ID: 31151548
[TBL] [Abstract][Full Text] [Related]
15. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
Pocan P; Ilhan E; Oztop MH
J Food Sci; 2019 May; 84(5):1087-1093. PubMed ID: 30958906
[TBL] [Abstract][Full Text] [Related]
16. Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound.
Liang Q; Zhou C; Rehman A; Qayum A; Liu Y; Ren X
Ultrason Sonochem; 2023 Dec; 101():106687. PubMed ID: 37976566
[TBL] [Abstract][Full Text] [Related]
17. Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication.
Cheng T; Zhang G; Sun F; Guo Y; Ramakrishna R; Zhou L; Guo Z; Wang Z
Ultrason Sonochem; 2024 Mar; 104():106843. PubMed ID: 38471387
[TBL] [Abstract][Full Text] [Related]
18. Tumor microenvironment-responsive, high internal phase Pickering emulsions stabilized by lignin/chitosan oligosaccharide particles for synergistic cancer therapy.
Chen K; Qian Y; Wang C; Yang D; Qiu X; Binks BP
J Colloid Interface Sci; 2021 Jun; 591():352-362. PubMed ID: 33618293
[TBL] [Abstract][Full Text] [Related]
19. Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their
Wen J; Zhang Y; Jin H; Sui X; Jiang L
J Agric Food Chem; 2020 Sep; 68(36):9796-9803. PubMed ID: 32786850
[TBL] [Abstract][Full Text] [Related]
20. Fabrication and Stability Improvement of Monoglyceride Oleogel/Polyglycerol Polyricinoleate-Stabilized W/O High Internal Phase Pickering Emulsions.
Zhang Y; Xu J; Gong J; Li Y
Foods; 2024 Jun; 13(12):. PubMed ID: 38928884
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]