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262 related items for PubMed ID: 37625751

  • 1. Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective.
    Xu W, Ning Y, Wang M, Zhang S, Sun H, Yin Y, Li N, Li P, Luo D.
    Int J Biol Macromol; 2023 Dec 01; 252():126421. PubMed ID: 37625751
    [Abstract] [Full Text] [Related]

  • 2. Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion.
    Xu W, Sun H, Jia Y, Jia Y, Ning Y, Wang Y, Jiang L, Luo D, Shah BR.
    Carbohydr Polym; 2023 Apr 01; 305():120507. PubMed ID: 36737181
    [Abstract] [Full Text] [Related]

  • 3. Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan.
    Xu W, Jia Y, Li J, Sun H, Cai L, Wu G, Kang M, Zang J, Luo D.
    Int J Biol Macromol; 2024 Mar 01; 261(Pt 2):129740. PubMed ID: 38281516
    [Abstract] [Full Text] [Related]

  • 4. Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan.
    Zhang X, Ning Y, Chai L, Yin Y, Luo D, Xu W.
    Int J Biol Macromol; 2024 Oct 01; 278(Pt 2):134710. PubMed ID: 39151859
    [Abstract] [Full Text] [Related]

  • 5. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
    Li Z, Zheng S, Zhao C, Liu M, Zhang Z, Xu W, Luo D, Shah BR.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt B):2387-2394. PubMed ID: 33132128
    [Abstract] [Full Text] [Related]

  • 6. Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization.
    Xu W, Yin Y, Yue M, Sun H, Kang M, Luo D, Shah BR, Ge Y.
    Food Chem X; 2024 Oct 30; 23():101633. PubMed ID: 39108623
    [Abstract] [Full Text] [Related]

  • 7. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.
    Xiong T, Sun H, Niu Z, Xu W, Li Z, He Y, Luo D, Xi W, Wei J, Zhang C.
    Foods; 2022 Nov 22; 11(23):. PubMed ID: 36496565
    [Abstract] [Full Text] [Related]

  • 8. Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion.
    Zhuang H, Li X, Wu S, Wang B, Yan H.
    Food Chem; 2023 Aug 30; 418():135975. PubMed ID: 36965393
    [Abstract] [Full Text] [Related]

  • 9. Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan.
    Xu W, Ning Y, Sun Y, Sun H, Jia Y, Chai L, Luo D, Shah BR.
    Int J Biol Macromol; 2023 Apr 01; 233():123653. PubMed ID: 36780967
    [Abstract] [Full Text] [Related]

  • 10. Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles.
    Xu W, Jin W, Huang K, Huang L, Lou Y, Li J, Liu X, Li B.
    Int J Biol Macromol; 2018 Oct 01; 117():280-286. PubMed ID: 29842955
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 132():109032. PubMed ID: 32331631
    [Abstract] [Full Text] [Related]

  • 12. 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 Jun 01; 8():744234. PubMed ID: 35071292
    [Abstract] [Full Text] [Related]

  • 13. Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles.
    Ren X, Zhou C, Qayum A, Tang J, Liang Q.
    Int J Biol Macromol; 2023 Apr 01; 233():123459. PubMed ID: 36739046
    [Abstract] [Full Text] [Related]

  • 14. Zein/pullulan complex colloidal particle-stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion.
    Yu Y, Liu Q, Wang C, Zhang D, Jiang B, Shan Y, Fu F, Ding S.
    J Sci Food Agric; 2022 Aug 15; 102(10):3952-3963. PubMed ID: 34958458
    [Abstract] [Full Text] [Related]

  • 15. Characterization of a novel konjac glucomannan film incorporated with Pickering emulsions: Effect of the emulsion particle sizes.
    Liu Z, Shen R, Yang X, Lin D.
    Int J Biol Macromol; 2021 May 15; 179():377-387. PubMed ID: 33652044
    [Abstract] [Full Text] [Related]

  • 16. Novel Pickering emulsion gels stabilized solely by phenylalanine amidated pectin: Characterization, stability and curcumin bioaccessibility.
    Zheng C, Huang Y, Liang X, Shen B, Zhang G, Fei P.
    Int J Biol Macromol; 2023 Jul 31; 244():125483. PubMed ID: 37343609
    [Abstract] [Full Text] [Related]

  • 17. 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 31; 101(9):3630-3643. PubMed ID: 33275778
    [Abstract] [Full Text] [Related]

  • 18. Ultrastable Emulsion Stabilized by the Konjac Glucomannan-Xanthan Gum Complex.
    Han Q, Wang H, Zhou T, Wang Y, Shen Z, Yu D, Liu X, Liu W, Lv W.
    ACS Omega; 2023 Aug 29; 8(34):31344-31352. PubMed ID: 37663472
    [Abstract] [Full Text] [Related]

  • 19. Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin.
    Zhang B, Meng R, Li XL, Liu WJ, Cheng JS, Wang W.
    Food Chem; 2021 Mar 29; 357():129726. PubMed ID: 33866240
    [Abstract] [Full Text] [Related]

  • 20. Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery.
    Li L, Wang W, Ji S, Xia Q.
    Food Chem; 2024 Dec 15; 461():140794. PubMed ID: 39146680
    [Abstract] [Full Text] [Related]

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