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Journal Abstract Search

1677 related items for PubMed ID: 27042820

  • 1. A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions.
    Duffus LJ, Norton JE, Smith P, Norton IT, Spyropoulos F.
    J Colloid Interface Sci; 2016 Jul 01; 473():9-21. PubMed ID: 27042820
    [Abstract] [Full Text] [Related]

  • 2. Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality.
    Zafeiri I, Smith P, Norton IT, Spyropoulos F.
    Food Funct; 2017 Jul 19; 8(7):2583-2591. PubMed ID: 28682410
    [Abstract] [Full Text] [Related]

  • 3. Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions.
    Gupta R, Rousseau D.
    Food Funct; 2012 Mar 19; 3(3):302-11. PubMed ID: 22237667
    [Abstract] [Full Text] [Related]

  • 4. Pickering w/o emulsions: drug release and topical delivery.
    Frelichowska J, Bolzinger MA, Valour JP, Mouaziz H, Pelletier J, Chevalier Y.
    Int J Pharm; 2009 Feb 23; 368(1-2):7-15. PubMed ID: 18992799
    [Abstract] [Full Text] [Related]

  • 5. 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 01; 127():96-104. PubMed ID: 25660092
    [Abstract] [Full Text] [Related]

  • 6. Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles.
    Yuan DB, Hu YQ, Zeng T, Yin SW, Tang CH, Yang XQ.
    Food Funct; 2017 Jun 21; 8(6):2220-2230. PubMed ID: 28513748
    [Abstract] [Full Text] [Related]

  • 7. Stabilization of Pickering Emulsions with Oppositely Charged Latex Particles: Influence of Various Parameters and Particle Arrangement around Droplets.
    Nallamilli T, Binks BP, Mani E, Basavaraj MG.
    Langmuir; 2015 Oct 20; 31(41):11200-8. PubMed ID: 26411316
    [Abstract] [Full Text] [Related]

  • 8. Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers.
    Luo Z, Murray BS, Ross AL, Povey MJ, Morgan MR, Day AJ.
    Colloids Surf B Biointerfaces; 2012 Apr 01; 92():84-90. PubMed ID: 22197223
    [Abstract] [Full Text] [Related]

  • 9. Influence of pH and Salt Concentration on Pickering Emulsions Stabilized by Colloidal Peanuts.
    Anjali TG, Basavaraj MG.
    Langmuir; 2018 Nov 06; 34(44):13312-13321. PubMed ID: 30303393
    [Abstract] [Full Text] [Related]

  • 10. One-step formation of a double Pickering emulsion via modulation of the oil phase composition.
    Ruan Q, Zeng L, Ren J, Yang X.
    Food Funct; 2018 Aug 15; 9(8):4508-4517. PubMed ID: 30083676
    [Abstract] [Full Text] [Related]

  • 11. 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 22; 65(7):1401-1409. PubMed ID: 28132504
    [Abstract] [Full Text] [Related]

  • 12. Formation and stability of polychlorinated biphenyl Pickering emulsions.
    Roy-Perreault A, Kueper BH, Rawson J.
    J Contam Hydrol; 2005 Mar 22; 77(1-2):17-39. PubMed ID: 15722171
    [Abstract] [Full Text] [Related]

  • 13. Oil-in-water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes.
    Liu Z, Hu M, Zhang S, Jiang L, Xie F, Li Y.
    J Sci Food Agric; 2021 May 22; 101(7):3003-3012. PubMed ID: 33205457
    [Abstract] [Full Text] [Related]

  • 14. Development of zein/soluble soybean polysaccharide nanoparticle-stabilized Pickering emulsions.
    Gao J, Liang H, Li S, Zhou B.
    J Food Sci; 2021 May 22; 86(5):1907-1916. PubMed ID: 33885154
    [Abstract] [Full Text] [Related]

  • 15. Effects of solid particle content on properties of o/w Pickering emulsions.
    Frelichowska J, Bolzinger MA, Chevalier Y.
    J Colloid Interface Sci; 2010 Nov 15; 351(2):348-56. PubMed ID: 20800850
    [Abstract] [Full Text] [Related]

  • 16. Particle-stabilizing effects of flavonoids at the oil-water interface.
    Luo Z, Murray BS, Yusoff A, Morgan MR, Povey MJ, Day AJ.
    J Agric Food Chem; 2011 Mar 23; 59(6):2636-45. PubMed ID: 21329397
    [Abstract] [Full Text] [Related]

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  • 18. All-natural polysaccharide and protein complex nanoparticles from Clitocybe squamulosa as unique Pickering stabilizers for oil-in-water emulsions.
    Xu L, Xu Y, Hou S, Zheng X, Cao Q, Chang M, Feng C, Cheng Y, Geng X, Meng J.
    Int J Biol Macromol; 2024 Jun 23; 272(Pt 1):132674. PubMed ID: 38850815
    [Abstract] [Full Text] [Related]

  • 19. Pickering emulsions stabilized by a lipophilic surfactant and hydrophilic platelike particles.
    Wang J, Yang F, Tan J, Liu G, Xu J, Sun D.
    Langmuir; 2010 Apr 20; 26(8):5397-404. PubMed ID: 20020723
    [Abstract] [Full Text] [Related]

  • 20. Surfactant-enhanced cellulose nanocrystal Pickering emulsions.
    Hu Z, Ballinger S, Pelton R, Cranston ED.
    J Colloid Interface Sci; 2015 Feb 01; 439():139-48. PubMed ID: 25463186
    [Abstract] [Full Text] [Related]

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