Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles.

[1]  Haitao Wang,et al.  High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application , 2022, Food Hydrocolloids.

[2]  Xiaoxiong Zeng,et al.  High Internal Phase Emulsions Stabilized with Polyphenol-Amyloid Fibril Supramolecules for Encapsulation and Protection of Lutein. , 2022, Journal of agricultural and food chemistry.

[3]  Dongmei Li,et al.  Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method , 2022, Food Hydrocolloids.

[4]  Yong Wang,et al.  Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl , 2022 .

[5]  To Ngai,et al.  Engineering hybrid microgels as particulate emulsifiers for reversible Pickering emulsions , 2021, Chemical Science.

[6]  Qingrong Huang,et al.  Plant protein-based antioxidant Pickering emulsions and high internal phase Pickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure , 2021 .

[7]  Shiyi Tian,et al.  Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer. , 2021, Food research international.

[8]  J. Mráz,et al.  Fabrication, stability and rheological properties of zein/chitosan particles stabilized Pickering emulsions with antioxidant activities of the encapsulated vit-D3. , 2021, International journal of biological macromolecules.

[9]  Hongshun Yang,et al.  Effect of heat-treated tea water-insoluble protein nanoparticles on the characteristics of Pickering emulsions , 2021 .

[10]  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.

[11]  M. Meinders,et al.  Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials , 2021, Advanced Functional Materials.

[12]  D. Weitz,et al.  Attractive Pickering Emulsion Gels , 2021, Advanced materials.

[13]  Yuanfa Liu,et al.  Soft κ-carrageenan microgels stabilized pickering emulsion gels: Compact interfacial layer construction and particle-dominated emulsion gelation. , 2021, Journal of colloid and interface science.

[14]  Yuanfa Liu,et al.  Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions , 2021, LWT.

[15]  F. Zhu.  Buckwheat proteins and peptides: Biological functions and food applications , 2021 .

[16]  D. Mcclements,et al.  Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein. , 2021, Journal of colloid and interface science.

[17]  Zhengwu Wang,et al.  Fabrication of Pickering emulsion based on particles combining pectin and zein: Effects of pectin methylation. , 2020, Carbohydrate polymers.

[18]  B. Adhikari,et al.  Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective , 2020 .

[19]  Yi Wang,et al.  Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid , 2020 .

[20]  Chibuike C. Udenigwe,et al.  Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry , 2020, Critical reviews in food science and nutrition.

[21]  Hongman Zhang,et al.  Formulation of pH and temperature dual-responsive Pickering emulsion stabilized by chitosan-based microgel for recyclable biocatalysis. , 2020, Carbohydrate polymers.

[22]  Yuanfa Liu,et al.  Recent advances on protein-based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications. , 2020, Comprehensive reviews in food science and food safety.

[23]  E. Chan,et al.  Food-grade Pickering emulsions for encapsulation and delivery of bioactives , 2020 .

[24]  Maryam Nikbakht Nasrabadi,et al.  Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions , 2020 .

[25]  Yong Kuen Ho,et al.  Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion. , 2020, Advances in colloid and interface science.

[26]  Xiaoquan Yang,et al.  Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein-Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils. , 2020, Journal of agricultural and food chemistry.

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

[28]  Mouming Zhao,et al.  Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds. , 2019, Food chemistry.

[29]  A. Sarkar,et al.  Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention , 2019, Food Structure.

[30]  To Ngai,et al.  Microgel Particles at Interfaces: Phenomena, Principles, and Opportunities in Food Sciences. , 2019, Langmuir : the ACS journal of surfaces and colloids.

[31]  B. Binks,et al.  High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications. , 2018, Angewandte Chemie.

[32]  A. Bhattacharya,et al.  Rheological behavior of high internal phase water-in-oil emulsions: Effects of droplet size, phase mass fractions, salt concentration and aging , 2017 .

[33]  T. Zeng,et al.  Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles. , 2017, Food & function.

[34]  Zhiming Gao,et al.  Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration , 2017 .

[35]  Chuan-he Tang,et al.  Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface , 2016 .

[36]  K. Schroën,et al.  Pickering emulsions for food applications: background, trends, and challenges. , 2015, Annual review of food science and technology.

[37]  Wei Li,et al.  Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking. , 2015, Colloids and surfaces. B, Biointerfaces.

[38]  Chuan-he Tang,et al.  Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions. , 2013, Journal of agricultural and food chemistry.

[39]  Chuan-he Tang.  Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing , 2007 .

[40]  R. García-Villanova,et al.  HPLC-fluorimetric method for analysis of amino acids in products of the hive (honey and bee-pollen) , 2006 .

[41]  D. Mcclements,et al.  Development of pH-responsive emulsions stabilized by whey protein fibrils , 2022 .