Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective-Reference-Cited by-同舟云学术

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Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

Published:2020-12 Issue: Volume:109 Page:106117
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shi Aimin,Feng Xinyue,Wang Qiang,Adhikari Benu

Funder

National Key Research and Development Program, China

Agricultural Science and Technology Innovation Project by CAST, China

National Natural Science Foundation of China

Young Elite Scientist Sponsorship program by CAST

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference130 articles.

1. Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention;Araiza-Calahorra;Food Structure,2019

2. Fabricating a pickering stabilizer from okara dietary fibre particulates by conjugating with soy protein isolate via maillard reaction;Ashaolu;Foods,2020

3. Particles as surfactants—similarities and differences;Binks;Current Opinion in Colloid & Interface Science,2002

4. Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles;Binks;Food Hydrocolloids,2017

5. Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions;Bi;Ultrasonics Sonochemistry,2020

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2. Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles;Food Hydrocolloids;2025-01

3. Formation of self-assembled fibril aggregates of trypsin-controllably hydrolyzed soy protein and its regulation on stability of high internal phase Pickering emulsions;Food Chemistry;2025-01

4. Exploring the influence of different enzymes on soy hull polysaccharide emulsion stabilization: A study on interfacial behavior and structural changes;Food Chemistry;2025-01

5. High internal phase Pickering emulsion solely stabilized by low-content chitosan: Insight into relations between network microstructures and rheological properties;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-12

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