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222 related items for PubMed ID: 28504128

  • 1. Combined emulsifying capacity of polysaccharide particles of different size and shape.
    Matos M, Marefati A, Bordes R, Gutiérrez G, Rayner M.
    Carbohydr Polym; 2017 Aug 01; 169():127-138. PubMed ID: 28504128
    [Abstract] [Full Text] [Related]

  • 2. Characterization and stability of short-chain fatty acids modified starch Pickering emulsions.
    Abdul Hadi N, Marefati A, Matos M, Wiege B, Rayner M.
    Carbohydr Polym; 2020 Jul 15; 240():116264. PubMed ID: 32475554
    [Abstract] [Full Text] [Related]

  • 3. Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
    Rayner M, Timgren A, Sjöö M, Dejmek P.
    J Sci Food Agric; 2012 Jul 15; 92(9):1841-7. PubMed ID: 22318925
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion.
    Jiang F, Zhu Y, Hu WX, Li M, Liu Y, Feng J, Lv X, Yu X, Du SK.
    Food Chem; 2023 Nov 30; 427():136697. PubMed ID: 37379746
    [Abstract] [Full Text] [Related]

  • 6. Quinoa starch granules as stabilizing particles for production of Pickering emulsions.
    Rayner M, Sjöö M, Timgren A, Dejmek P.
    Faraday Discuss; 2012 Nov 30; 158():139-55; discussion 239-66. PubMed ID: 23234165
    [Abstract] [Full Text] [Related]

  • 7. Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch.
    Li G, Xu X, Zhu F.
    Food Chem; 2019 Dec 01; 300():125201. PubMed ID: 31357016
    [Abstract] [Full Text] [Related]

  • 8. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties.
    Qin XS, Luo ZG, Peng XC.
    J Agric Food Chem; 2018 May 02; 66(17):4449-4457. PubMed ID: 29664623
    [Abstract] [Full Text] [Related]

  • 9. Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State.
    Matos M, Marefati A, Gutiérrez G, Wahlgren M, Rayner M.
    PLoS One; 2016 May 02; 11(8):e0160140. PubMed ID: 27479315
    [Abstract] [Full Text] [Related]

  • 10. Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property.
    Zhang L, Xiong T, Wang XF, Chen DL, He XD, Zhang C, Wu C, Li Q, Ding X, Qian JY.
    Int J Biol Macromol; 2021 Nov 01; 190():130-140. PubMed ID: 34481848
    [Abstract] [Full Text] [Related]

  • 11. Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions.
    Zhang L, Chen DL, Wang XF, Qian JY, He XD.
    Int J Biol Macromol; 2022 Oct 31; 219():824-834. PubMed ID: 35963347
    [Abstract] [Full Text] [Related]

  • 12. Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals.
    Phosanam A, Moreira J, Adhikari B, Adhikari A, Losso JN.
    Curr Res Food Sci; 2023 Oct 31; 7():100575. PubMed ID: 37680695
    [Abstract] [Full Text] [Related]

  • 13. Role of protein-cellulose nanocrystal interactions in the stabilization of emulsion.
    Pinďáková L, Kašpárková V, Bordes R.
    J Colloid Interface Sci; 2019 Dec 01; 557():196-206. PubMed ID: 31521969
    [Abstract] [Full Text] [Related]

  • 14. Anthocyanin-loaded double Pickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation, stability and in vitro gastrointestinal digestion.
    Lin X, Li S, Yin J, Chang F, Wang C, He X, Huang Q, Zhang B.
    Int J Biol Macromol; 2020 Jun 01; 152():1233-1241. PubMed ID: 31765743
    [Abstract] [Full Text] [Related]

  • 15. Starch granule stabilized Pickering emulsions: an 8-year stability study.
    Marefati A, Rayner M.
    J Sci Food Agric; 2020 Apr 01; 100(6):2807-2811. PubMed ID: 31975414
    [Abstract] [Full Text] [Related]

  • 16. 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 08; 66(31):8363-8370. PubMed ID: 30016098
    [Abstract] [Full Text] [Related]

  • 17. 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 08; 101(7):3003-3012. PubMed ID: 33205457
    [Abstract] [Full Text] [Related]

  • 18. Cellulose nanocrystals from ultrasound process stabilizing O/W Pickering emulsion.
    Meirelles AAD, Costa ALR, Cunha RL.
    Int J Biol Macromol; 2020 Apr 25; 158():75-84. PubMed ID: 32344097
    [Abstract] [Full Text] [Related]

  • 19. Preparation of double Pickering emulsions stabilized by chemically tailored nanocelluloses.
    Cunha AG, Mougel JB, Cathala B, Berglund LA, Capron I.
    Langmuir; 2014 Aug 12; 30(31):9327-35. PubMed ID: 25046221
    [Abstract] [Full Text] [Related]

  • 20. Starch nanocrystals as particle stabilisers of oil-in-water emulsions.
    Li C, Li Y, Sun P, Yang C.
    J Sci Food Agric; 2014 Jul 12; 94(9):1802-7. PubMed ID: 24282158
    [Abstract] [Full Text] [Related]

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