560 related articles for article (PubMed ID: 36493922)
21. Destabilizing Pickering emulsions using fumed silica particles with different wettabilities.
Griffith C; Daigle H
J Colloid Interface Sci; 2019 Jul; 547():117-126. PubMed ID: 30952073
[TBL] [Abstract][Full Text] [Related]
22. Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?
Schröder A; Sprakel J; Boerkamp W; Schroën K; Berton-Carabin CC
Food Res Int; 2019 Jun; 120():352-363. PubMed ID: 31000249
[TBL] [Abstract][Full Text] [Related]
23. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
Wu J; Shi M; Li W; Zhao L; Wang Z; Yan X; Norde W; Li Y
Colloids Surf B Biointerfaces; 2015 Mar; 127():96-104. PubMed ID: 25660092
[TBL] [Abstract][Full Text] [Related]
24. Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles.
Zhang Y; Xiang S; Yu H; Wang H; Tan M
Food Funct; 2022 Feb; 13(4):2172-2183. PubMed ID: 35113104
[TBL] [Abstract][Full Text] [Related]
25. Molecularly imprinted polymers fabricated via Pickering emulsions stabilized solely by food-grade casein colloidal nanoparticles for selective protein recognition.
Sun Y; Zhong S
Anal Bioanal Chem; 2018 May; 410(13):3133-3143. PubMed ID: 29582119
[TBL] [Abstract][Full Text] [Related]
26. Feasibility of pomelo peel dietary fiber as natural functional emulsifier for preparation of Pickering-type emulsion.
Gao K; Liu T; Cao L; Liu Y; Zhang Q; Ruan R; Feng S; Wu X
J Sci Food Agric; 2022 Aug; 102(11):4491-4499. PubMed ID: 35122272
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles.
Lim H; Jo M; Ban C; Choi YJ
Food Chem; 2020 Feb; 306():125619. PubMed ID: 31606630
[TBL] [Abstract][Full Text] [Related]
29. Cellulose nanofiber from pomelo spongy tissue as a novel particle stabilizer for Pickering emulsion.
Wen J; Zhang W; Xu Y; Yu Y; Lin X; Fu M; Liu H; Peng J; Zhao Z
Int J Biol Macromol; 2023 Jan; 224():1439-1449. PubMed ID: 36330859
[TBL] [Abstract][Full Text] [Related]
30. Gelatin-Based Nanocomplex-Stabilized Pickering Emulsions: Regulating Droplet Size and Wettability through Assembly with Glucomannan.
Jin W; Zhu J; Jiang Y; Shao P; Li B; Huang Q
J Agric Food Chem; 2017 Feb; 65(7):1401-1409. PubMed ID: 28132504
[TBL] [Abstract][Full Text] [Related]
31. Pickering emulsion stabilized by Haematococcus pluvialis protein particles and its application in dumpling stuffing.
Liu C; Cheng S; Wang H; Tan M
Food Res Int; 2023 Aug; 170():112957. PubMed ID: 37316005
[TBL] [Abstract][Full Text] [Related]
32. Rapeseed Protein Nanogels As Novel Pickering Stabilizers for Oil-in-Water Emulsions.
Wang Z; Zhang N; Chen C; He R; Ju X
J Agric Food Chem; 2020 Mar; 68(11):3607-3614. PubMed ID: 32091894
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles.
Yuan DB; Hu YQ; Zeng T; Yin SW; Tang CH; Yang XQ
Food Funct; 2017 Jun; 8(6):2220-2230. PubMed ID: 28513748
[TBL] [Abstract][Full Text] [Related]
35. Medium-chain triglyceride/water Pickering emulsion stabilized by phosphatidylcholine-kaolinite for encapsulation and controlled release of curcumin.
Tang Q; Xie X; Li C; Zhen B; Cai X; Zhang G; Zhou C; Wang L
Colloids Surf B Biointerfaces; 2019 Nov; 183():110414. PubMed ID: 31404790
[TBL] [Abstract][Full Text] [Related]
36. Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis.
Wei Y; Tong Z; Dai L; Ma P; Zhang M; Liu J; Mao L; Yuan F; Gao Y
J Colloid Interface Sci; 2020 Mar; 563():291-307. PubMed ID: 31884251
[TBL] [Abstract][Full Text] [Related]
37. A novel Pickering emulsion stabilized solely by hydrophobic agar microgels.
Xiao Q; Chen Z; Xie X; Zhang Y; Chen J; Weng H; Chen F; Xiao A
Carbohydr Polym; 2022 Dec; 297():120035. PubMed ID: 36184179
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification.
Jing X; Chen B; Liu T; Cai Y; Zhao Q; Deng X; Zhao M
Food Chem; 2022 Sep; 387():132897. PubMed ID: 35413552
[TBL] [Abstract][Full Text] [Related]
40. Influence of pH and Salt Concentration on Pickering Emulsions Stabilized by Colloidal Peanuts.
Anjali TG; Basavaraj MG
Langmuir; 2018 Nov; 34(44):13312-13321. PubMed ID: 30303393
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]