286 related articles for article (PubMed ID: 37473886)
21. 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]
22. Novel gel-like Pickering emulsions stabilized solely by hydrophobic starch nanocrystals.
Chang S; Chen X; Liu S; Wang C
Int J Biol Macromol; 2020 Jun; 152():703-708. PubMed ID: 32087225
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions.
Ding M; Zhang T; Zhang H; Tao N; Wang X; Zhong J
Food Chem; 2020 Mar; 309():125642. PubMed ID: 31685367
[TBL] [Abstract][Full Text] [Related]
25. Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network.
Qi JR; Song LW; Zeng WQ; Liao JS
Food Chem; 2021 May; 343():128523. PubMed ID: 33168258
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. 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]
28. Highly Surface-Active Chaperonin Nanobarrels for Oil-in-Water Pickering Emulsions and Delivery of Lipophilic Compounds.
Xu B; Liu C; Sun H; Wang X; Huang F
J Agric Food Chem; 2019 Sep; 67(36):10155-10164. PubMed ID: 31433944
[TBL] [Abstract][Full Text] [Related]
29. Impact of interactions between peanut protein isolate and cellulose nanocrystals on the properties of Pickering emulsions: Rheological properties and physical stabilities.
Ma Q; Bu X; Nie C; Li W; Zhang X; Liu B; Ma S; Li J; Fan G; Wang J
Int J Biol Macromol; 2023 Apr; 233():123527. PubMed ID: 36740108
[TBL] [Abstract][Full Text] [Related]
30. Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer.
Cao M; Liu C; Shi J; Ni F; Qi J; Shen Q; Huang M; Ren G; Tian S; Lin Q; Lu X; Lei Q; Fang W; Xie H
Food Res Int; 2021 Oct; 148():110606. PubMed ID: 34507750
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure.
Jiang Y; Zhu Y; Li F; Du J; Huang Q; Sun-Waterhouse D; Li D
Int J Biol Macromol; 2020 May; 151():193-203. PubMed ID: 32070735
[TBL] [Abstract][Full Text] [Related]
33. Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties.
Jiang Y; Zhang C; Yuan J; Wu Y; Li F; I N Waterhouse G; Li D; Huang Q
Food Chem; 2021 Jul; 349():129112. PubMed ID: 33581437
[TBL] [Abstract][Full Text] [Related]
34. Improved antioxidant activity and delivery of peppermint oil Pickering emulsion stabilized by resveratrol-grafted zein covalent conjugate/quaternary ammonium chitosan nanoparticles.
Ren G; Liu J; Shi J; He Y; Zhu Y; Zhan Y; Lv J; Liu L; Huang Y; Huang M; Fang W; Lei Q; Xie H
Int J Biol Macromol; 2023 Dec; 253(Pt 4):127094. PubMed ID: 37758103
[TBL] [Abstract][Full Text] [Related]
35. Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution.
Wang K; Hong Y; Gu Z; Cheng L; Li Z; Li C
Int J Biol Macromol; 2020 Jul; 155():273-285. PubMed ID: 32234443
[TBL] [Abstract][Full Text] [Related]
36. Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation.
Wang Z; Ma Y; Chen H; Deng Y; Wei Z; Zhang Y; Tang X; Li P; Zhao Z; Zhou P; Liu G; Zhang M
Food Chem; 2022 Sep; 387():132874. PubMed ID: 35427865
[TBL] [Abstract][Full Text] [Related]
37. Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies.
Li W; Huang D; Song W; Ouyang F; Li W; Song Y; Li F; Jiang Y; Huang Q; Li D
Food Chem; 2023 Mar; 404(Pt B):134642. PubMed ID: 36323015
[TBL] [Abstract][Full Text] [Related]
38. Impacts of crosslinking conditions on Pickering emulsions stabilized by genipin-crosslinked chitosan-caseinophosphopeptides nanocomplexes.
Jiang Y; Wang W; Huang Q
Int J Biol Macromol; 2023 Jul; 242(Pt 4):125154. PubMed ID: 37268081
[TBL] [Abstract][Full Text] [Related]
39. Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals.
Phosanam A; Moreira J; Adhikari B; Adhikari A; Losso JN
Curr Res Food Sci; 2023; 7():100575. PubMed ID: 37680695
[TBL] [Abstract][Full Text] [Related]
40. Zein/hyaluronic acid nanoparticle stabilized Pickering emulsion for astaxanthin encapsulation.
Zhang W; Huan Y; Ren P; Li J; Wei Z; Xu J; Tang Q
Int J Biol Macromol; 2024 Jan; 255():127992. PubMed ID: 37949267
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
