These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
2. Encapsulation of a Tang XM; Liu PD; Chen ZJ; Li XY; Huang R; Liu GD; Dong RS; Chen J Foods; 2022 Mar; 11(7):. PubMed ID: 35407023 [TBL] [Abstract][Full Text] [Related]
3. Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles. Song S; Li Y; Zhu Q; Zhang X; Wang Y; Tao L; Yu L Int J Biol Macromol; 2023 Jan; 226():61-71. PubMed ID: 36493922 [TBL] [Abstract][Full Text] [Related]
4. 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]
5. Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles. Liu Q; Chang X; Shan Y; Fu F; Ding S J Sci Food Agric; 2021 Jul; 101(9):3630-3643. PubMed ID: 33275778 [TBL] [Abstract][Full Text] [Related]
7. Media-milled agar particles as a novel emulsifier for food Pickering emulsion. Chen Z; Liang G; Ru Y; Weng H; Zhang Y; Chen J; Xiao Q; Xiao A Int J Biol Macromol; 2023 Dec; 253(Pt 5):127185. PubMed ID: 37797859 [TBL] [Abstract][Full Text] [Related]
8. Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin. Lv P; Wang D; Dai L; Wu X; Gao Y; Yuan F Food Res Int; 2020 Jun; 132():109032. PubMed ID: 32331631 [TBL] [Abstract][Full Text] [Related]
9. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions. Zhu XF; Zheng J; Liu F; Qiu CY; Lin WF; Tang CH Food Funct; 2017 Aug; 8(8):2974-2981. PubMed ID: 28745770 [TBL] [Abstract][Full Text] [Related]
10. Oil-in-water Pickering emulsions using a protein nano-ring as high-grade emulsifiers. Xu B; Liu C; Sun H; Wang X; Huang F Colloids Surf B Biointerfaces; 2020 Mar; 187():110646. PubMed ID: 31785851 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. Factors that affect Pickering emulsions stabilized by mesoporous hollow silica microspheres. Zhang Y; Bao Y; Zhang W; Xiang R J Colloid Interface Sci; 2023 Mar; 633():1012-1021. PubMed ID: 36516677 [TBL] [Abstract][Full Text] [Related]
13. Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions. Liu F; Tang CH J Agric Food Chem; 2013 Sep; 61(37):8888-98. PubMed ID: 23977961 [TBL] [Abstract][Full Text] [Related]
14. Characterization and analysis of an oil-in-water emulsion stabilized by rapeseed protein isolate under pH and ionic stress. Wu J; Xu F; Wu Y; Xiong W; Pan M; Zhang N; Zhou Q; Wang S; Ju X; Wang L J Sci Food Agric; 2020 Oct; 100(13):4734-4744. PubMed ID: 32458440 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Micronized apple pomace as a novel emulsifier for food O/W Pickering emulsion. Lu Z; Ye F; Zhou G; Gao R; Qin D; Zhao G Food Chem; 2020 Nov; 330():127325. PubMed ID: 32569939 [TBL] [Abstract][Full Text] [Related]
17. Development and Characterization of Pickering Emulsion Stabilized by Walnut Protein Isolate Nanoparticles. Liu J; Zhang H; Sun X; Fan F Molecules; 2023 Jul; 28(14):. PubMed ID: 37513302 [TBL] [Abstract][Full Text] [Related]
18. Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size. Ge S; Xiong L; Li M; Liu J; Yang J; Chang R; Liang C; Sun Q Food Chem; 2017 Nov; 234():339-347. PubMed ID: 28551245 [TBL] [Abstract][Full Text] [Related]
19. Encapsulation of Vitamin D Mitbumrung W; Suphantharika M; McClements DJ; Winuprasith T J Food Sci; 2019 Nov; 84(11):3213-3221. PubMed ID: 31589344 [TBL] [Abstract][Full Text] [Related]
20. Multistimuli-Responsive Pickering Emulsion Stabilized by Se-Containing Surfactant-Modified Chitosan. Ren X; He S; Liu D; Zhang Y J Agric Food Chem; 2020 Apr; 68(13):3986-3994. PubMed ID: 32186870 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]