118 related articles for article (PubMed ID: 38928884)
1. 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]
2. Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration.
Zhang Y; Xu J; Tang C; Li Y
Foods; 2023 Jan; 12(2):. PubMed ID: 36673437
[TBL] [Abstract][Full Text] [Related]
3. Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions.
Zhao M; Li F; Li H; Lin Q; Zhou X; Wu X; Wu W
Food Chem; 2024 Jun; 443():138611. PubMed ID: 38309025
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin.
Zhang L; Yu Y
Foods; 2023 Jul; 12(15):. PubMed ID: 37569131
[TBL] [Abstract][Full Text] [Related]
6. Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions.
Pan J; Tang L; Dong Q; Li Y; Zhang H
Food Res Int; 2021 Feb; 140():110057. PubMed ID: 33648281
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Demulsification of water-in-oil emulsions stabilized with glycerol monostearate crystals.
El-Aooiti M; de Vries A; Rousseau D
J Colloid Interface Sci; 2023 Apr; 636():637-645. PubMed ID: 36680954
[TBL] [Abstract][Full Text] [Related]
9. Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate.
Niu F; Zhao M; Tu W; Li Z; Gao Y; Du Y; Pan W
J Sci Food Agric; 2024 Jan; 104(2):797-808. PubMed ID: 37683081
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. 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]
14. 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]
15. High internal phase Pickering emulsions stabilized by dialdehyde amylopectin/chitosan complex nanoparticles.
Pang B; Liu H; Rehfeldt F; Zhang K
Carbohydr Polym; 2021 Apr; 258():117655. PubMed ID: 33593543
[TBL] [Abstract][Full Text] [Related]
16. High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene.
Li S; Zhu Y; Hao X; Su H; Chen X; Yao Y
Food Chem; 2024 May; 440():138201. PubMed ID: 38104448
[TBL] [Abstract][Full Text] [Related]
17. Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels.
García-Ortega ML; Toro-Vazquez JF; Ghosh S
Food Res Int; 2021 Dec; 150(Pt B):110763. PubMed ID: 34863490
[TBL] [Abstract][Full Text] [Related]
18. Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions.
Chevalier RC; Gomes A; Cunha RL
Food Res Int; 2022 Jun; 156():111123. PubMed ID: 35651003
[TBL] [Abstract][Full Text] [Related]
19. Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios.
Wang Z; Zhao Y; Liu H; Chen Q; Liu Q; Kong B
Food Chem X; 2024 Mar; 21():101094. PubMed ID: 38229671
[TBL] [Abstract][Full Text] [Related]
20. Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin.
Fan W; Shi Y; Hu Y; Zhang J; Liu W
Foods; 2023 Dec; 13(1):. PubMed ID: 38201158
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
