141 related articles for article (PubMed ID: 38011315)
1. 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]
2. Panax Notoginseng polysaccharide stabilized gel-like Pickering emulsions: Stability and mechanism.
Li D; Wu Y; Yin H; Feng W; Ma X; Xiao H; Xin W; Li C
Int J Biol Macromol; 2023 Sep; 249():125893. PubMed ID: 37473886
[TBL] [Abstract][Full Text] [Related]
3. Naturally occurring protein/polysaccharide hybrid nanoparticles for stabilizing oil-in-water Pickering emulsions and the formation mechanism.
Gu R; Li C; Shi X; Xiao H
Food Chem; 2022 Nov; 395():133641. PubMed ID: 35816986
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing.
Zhang L; Zhou C; Xing S; Chen Y; Su W; Wang H; Tan M
Food Chem; 2023 Aug; 417():135824. PubMed ID: 36913867
[TBL] [Abstract][Full Text] [Related]
6. The fabrication, characterization, and application of chitosan-NaOH modified casein nanoparticles and their stabilized long-term stable high internal phase Pickering emulsions.
Liu J; Guo J; Zhang H; Liao Y; Liu S; Cheng D; Zhang T; Xiao H; Du Z
Food Funct; 2022 Feb; 13(3):1408-1420. PubMed ID: 35048100
[TBL] [Abstract][Full Text] [Related]
7. A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application.
He X; Lu Q
Adv Colloid Interface Sci; 2024 Feb; 324():103086. PubMed ID: 38244533
[TBL] [Abstract][Full Text] [Related]
8. High internal phase Pickering emulsions stabilized by ε-poly-l-lysine grafted cellulose nanofiber for extrusion 3D printing.
Zhang S; Chen H; Shi Z; Liu Y; Yu J; Liu L; Fan Y
Int J Biol Macromol; 2023 Jul; 244():125142. PubMed ID: 37257524
[TBL] [Abstract][Full Text] [Related]
9. Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery.
Hou J; Tan G; Wei A; Gao S; Zhang H; Zhang W; Liu Y; Zhao R; Ma Y
Food Chem; 2024 Jul; 447():139028. PubMed ID: 38513483
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. Development of zein/soluble soybean polysaccharide nanoparticle-stabilized Pickering emulsions.
Gao J; Liang H; Li S; Zhou B
J Food Sci; 2021 May; 86(5):1907-1916. PubMed ID: 33885154
[TBL] [Abstract][Full Text] [Related]
14. High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam .
Zhu Y; Huan S; Bai L; Ketola A; Shi X; Zhang X; Ketoja JA; Rojas OJ
ACS Appl Mater Interfaces; 2020 Mar; 12(9):11240-11251. PubMed ID: 32040294
[TBL] [Abstract][Full Text] [Related]
15. Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions.
Wang W; Ji S; Xia Q
Carbohydr Polym; 2024 Jun; 334():122041. PubMed ID: 38553238
[TBL] [Abstract][Full Text] [Related]
16. Encapsulation of ferulic acid in high internal phase Pickering emulsions stabilized using nonenyl succinic anhydride (NSA) and octenyl succinic anhydride (OSA) modified quinoa and maize starch nanoparticles.
Kuzhithariel Remanan M; Zhu F
Food Chem; 2023 Dec; 429():136748. PubMed ID: 37467669
[TBL] [Abstract][Full Text] [Related]
17. Synergistic stabilization of high internal phase Pickering emulsions by peanut isolate proteins and cellulose nanocrystals for β-carotene encapsulation.
Nie C; Liu B; Tan Y; Wu P; Niu Y; Fan G; Wang J
Int J Biol Macromol; 2024 May; 267(Pt 1):131196. PubMed ID: 38574915
[TBL] [Abstract][Full Text] [Related]
18. Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes.
Wang L; Liu M; Guo P; Zhang H; Jiang L; Xia N; Zheng L; Cui Q; Hua S
Food Chem; 2023 Jul; 414():135718. PubMed ID: 36827783
[TBL] [Abstract][Full Text] [Related]
19. Stability, oxidizability, and topical delivery of resveratrol encapsulated in octenyl succinic anhydride starch/chitosan complex-stabilized high internal phase Pickering emulsions.
Xu T; Gu Z; Cheng L; Li C; Li Z; Hong Y
Carbohydr Polym; 2023 Apr; 305():120566. PubMed ID: 36737204
[TBL] [Abstract][Full Text] [Related]
20. High internal phase pickering emulsions stabilized by zein/whey protein nanofibril complexes: Preparation and lycopene loading.
Xia S; Wang Q; Rao Z; Lei X; Zhao J; Lei L; Ming J
Food Chem; 2024 Sep; 452():139564. PubMed ID: 38718455
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
