Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions.

[1]  P. Van der Meeren,et al.  Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara. , 2023, Soft Matter.

[2]  P. Van der Meeren,et al.  Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method , 2023, Food Hydrocolloids.

[3]  A. El-Hadary,et al.  Comparative Effects of Hibiscus Leaves and Potato Peel Extracts on Characteristics of Fermented Orange Juice , 2023, Journal of Food Quality and Hazards Control.

[4]  Cuina Wang,et al.  Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method. , 2023, Food chemistry.

[5]  C. Xue,et al.  Pickering emulsions stabilized by zein-gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility. , 2022, Food chemistry.

[6]  Congfa Li,et al.  Modification of coconut residue fiber and its bile salt adsorption mechanism: Action mode of insoluble dietary fibers probed by microrheology , 2022, Food Hydrocolloids.

[7]  Lei Wu,et al.  Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate. , 2022, Food chemistry.

[8]  N. Xiao,et al.  Stabilisation of oil-in-water emulsions under alkaline conditions by egg-white-gel-derived peptides and xanthan gum complexes , 2022, Food Hydrocolloids.

[9]  Xiao‐Na Guo,et al.  Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes. , 2022, Food chemistry.

[10]  T. Sanz,et al.  The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions , 2022, Food Hydrocolloids.

[11]  P. Van der Meeren,et al.  Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity. , 2022, Food chemistry.

[12]  E. Domian,et al.  The effect of homogenization and heat treatment on gelation of whey proteins in emulsions , 2021, Journal of Food Engineering.

[13]  R. Boom,et al.  Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions , 2021, LWT.

[14]  Bao-cai Xu,et al.  Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature. , 2021, Food chemistry.

[15]  Lihua Huang,et al.  Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF) , 2021 .

[16]  W. Hamad,et al.  Properties and stabilization mechanism of oil-in-water Pickering emulsions stabilized by cellulose filaments. , 2020, Carbohydrate polymers.

[17]  Yixiang Wang,et al.  Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance , 2020 .

[18]  E. Dickinson,et al.  Sustainable food-grade Pickering emulsions stabilized by plant-based particles , 2020, Current Opinion in Colloid & Interface Science.

[19]  W. Frith,et al.  Rheology of protein-stabilised emulsion gels envisioned as composite networks 1- Comparison of pure droplet gels and protein gels. , 2020, Journal of colloid and interface science.

[20]  D. Mcclements,et al.  One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic , 2020 .

[21]  D. Mcclements,et al.  Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels. , 2020, Food chemistry.

[22]  O. Martín‐Belloso,et al.  Factors affecting the formation of highly concentrated emulsions and nanoemulsions , 2019, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

[23]  F. Agnely,et al.  Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications. , 2019, Journal of controlled release : official journal of the Controlled Release Society.

[24]  Lihua Huang,et al.  Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber , 2019 .

[25]  Ashok R. Patel,et al.  pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels , 2019, Food Structure.

[26]  Yan Li,et al.  Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions. , 2019, International journal of biological macromolecules.

[27]  F. W. Brodin,et al.  Oil-in-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH , 2019, Nanomaterials.

[28]  Guang-hong Zhou,et al.  Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment , 2018, Food Hydrocolloids.

[29]  S. Bryant,et al.  Role of interparticle interactions on microstructural and rheological properties of cellulose nanocrystal stabilized emulsions. , 2018, Journal of colloid and interface science.

[30]  M. Anvari,et al.  Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 1. Rheological and microstructural characterization , 2018, International Dairy Journal.

[31]  Cen Zhang,et al.  Formation and Stability of Core-Shell Nanofibers by Electrospinning of Gel-Like Corn Oil-in-Water Emulsions Stabilized by Gelatin. , 2018, Journal of agricultural and food chemistry.

[32]  P. Marchal,et al.  Hydrophobically modified dextrans as stabilizers for O/W highly concentrated emulsions. Comparison with commercial non-ionic polymeric stabilizers , 2018, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

[33]  Guang-hong Zhou,et al.  Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions , 2018, Food Hydrocolloids.

[34]  Taihua Mu,et al.  Extraction, structure, and emulsifying properties of pectin from potato pulp. , 2018, Food chemistry.

[35]  Hongbin Zhang,et al.  A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms , 2017 .

[36]  E. Dickinson Biopolymer-based particles as stabilizing agents for emulsions and foams , 2017 .

[37]  Yunqi Li,et al.  Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends , 2016 .

[38]  S. Ichikawa,et al.  Stability control of large oil droplets by layer-by-layer deposition using polyelectrolyte dietary fibers , 2014 .

[39]  K. Landfester,et al.  Pickering-type stabilized nanoparticles by heterophase polymerization. , 2013, Chemical Society reviews.

[40]  P. Busti,et al.  Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment , 2013 .