115 related articles for article (PubMed ID: 38547946)
1. Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan.
Meng R; Chen P; Feng R; Tao H; Zhang B; Su DL
Int J Biol Macromol; 2024 May; 266(Pt 1):131160. PubMed ID: 38547946
[TBL] [Abstract][Full Text] [Related]
2. Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes.
Tao H; Fang XH; Chen P; Yang BQ; Feng R; Zhang B
Food Chem; 2024 Aug; 448():139043. PubMed ID: 38552463
[TBL] [Abstract][Full Text] [Related]
3. Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties.
Chen P; Wang RM; Xu BC; Xu FR; Ye YW; Zhang B
J Dairy Sci; 2023 Mar; 106(3):1576-1585. PubMed ID: 36631321
[TBL] [Abstract][Full Text] [Related]
4. Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles.
Yang H; Su Z; Meng X; Zhang X; Kennedy JF; Liu B
Carbohydr Polym; 2020 Nov; 247():116712. PubMed ID: 32829840
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate, Part 1: Fabrication and Characterization.
Wei Y; Sun C; Dai L; Mao L; Yuan F; Gao Y
J Agric Food Chem; 2019 Jan; 67(4):1197-1208. PubMed ID: 30157646
[TBL] [Abstract][Full Text] [Related]
7. Effects of environmental stimuli on the physicochemical and rheological properties of chitosan-macroalgal polyphenol stabilized Pickering emulsion.
Meng W; Sun H; Mu T; Garcia-Vaquero M
Int J Biol Macromol; 2023 Feb; 227():1245-1257. PubMed ID: 36473531
[TBL] [Abstract][Full Text] [Related]
8. Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation.
Pan Y; Wu Z; Zhang B; Li XM; Meng R; Chen HQ; Jin ZY
Food Chem; 2019 Oct; 294():326-332. PubMed ID: 31126470
[TBL] [Abstract][Full Text] [Related]
9. Effect of the chitosan second layer on the gelation and controlled digestion of Citrem-chitosan bilayer emulsions.
Kadiya K; Sharma M; Ghosh S
Food Funct; 2022 Mar; 13(5):2515-2533. PubMed ID: 35147626
[TBL] [Abstract][Full Text] [Related]
10. Influence of pH on property and lipolysis behavior of cinnamaldehyde conjugated chitosan-stabilized emulsions.
Hu J; Huang C; Gong A; Chen H; Liu S; Li B; Li Y
Int J Biol Macromol; 2020 Oct; 161():587-595. PubMed ID: 32534092
[TBL] [Abstract][Full Text] [Related]
11. Environmental stability and curcumin release properties of Pickering emulsion stabilized by chitosan/gum arabic nanoparticles.
Han J; Chen F; Gao C; Zhang Y; Tang X
Int J Biol Macromol; 2020 Aug; 157():202-211. PubMed ID: 32344077
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion.
Wang T; Wang S; Zhang L; Sun J; Guo T; Yu G; Xia X
Ultrason Sonochem; 2023 Feb; 93():106296. PubMed ID: 36641872
[TBL] [Abstract][Full Text] [Related]
14. Pickering emulsions with chitosan and macroalgal polyphenols stabilized by layer-by-layer electrostatic deposition.
Meng W; Sun H; Mu T; Garcia-Vaquero M
Carbohydr Polym; 2023 Jan; 300():120256. PubMed ID: 36372484
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Fabrication and in vitro digestion behavior of Pickering emulsions stabilized by chitosan-caseinophosphopeptides nanocomplexes.
Jiang Y; Jin W; Huang Q
Int J Biol Macromol; 2021 Dec; 193(Pt A):619-628. PubMed ID: 34737078
[TBL] [Abstract][Full Text] [Related]
17. Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions.
Sharkawy A; Barreiro MF; Rodrigues AE
Carbohydr Polym; 2019 Nov; 224():115190. PubMed ID: 31472873
[TBL] [Abstract][Full Text] [Related]
18. Fabrication and Characterization of Chitosan-Pea Protein Isolate Nanoparticles.
Zhang M; Li Z; Dai M; He H; Liang B; Sun C; Li X; Ji C
Molecules; 2022 Oct; 27(20):. PubMed ID: 36296504
[TBL] [Abstract][Full Text] [Related]
19. Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex.
Chang HW; Tan TB; Tan PY; Abas F; Lai OM; Wang Y; Wang Y; Nehdi IA; Tan CP
Food Res Int; 2018 Mar; 105():482-491. PubMed ID: 29433239
[TBL] [Abstract][Full Text] [Related]
20. Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions.
Zinoviadou KG; Scholten E; Moschakis T; Biliaderis CG
Food Funct; 2012 Mar; 3(3):312-9. PubMed ID: 22298029
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]