Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion
暂无分享,去创建一个
Li Li | Zisheng Luo | Hao Huang | Hailong Yang | Yingjie Zhu | Guangsheng Zhao | Z. Luo
[1] Yingying Wei,et al. Preparation and characterization of tea tree oil/ hydroxypropyl-β-cyclodextrin inclusion complex and its application to control brown rot in peach fruit , 2021 .
[2] K. Nishinari,et al. Improve the physical and oxidative stability of O/W emulsions by moderate solidification of the oil phase by stearic acid , 2021 .
[3] Li Li,et al. Amphiphilic and Biocompatible DNA Origami-Based Emulsion Formation and Nanopore Release for Anti-Melanogenesis Therapy. , 2021, Small.
[4] 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.
[5] Minghao Zhang,et al. Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH. , 2021, Food chemistry.
[6] Mahdiyar Shahbazi,et al. Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects , 2021 .
[7] V. Espinosa-Solís,et al. Tailoring Olive Oil Microcapsules via Microfluidization of Pickering o/w Emulsions , 2021, Food and Bioprocess Technology.
[8] Cun Zhang,et al. Crocins: A comprehensive review of structural characteristics, pharmacokinetics and therapeutic effects. , 2021, Fitoterapia.
[9] Changdao Mu,et al. Dihydromyricetin-Loaded Pickering Emulsions Stabilized by Dialdehyde Cellulose Nanocrystals for Preparation of Antioxidant Gelatin–Based Edible Films , 2021, Food and Bioprocess Technology.
[10] Changdao Mu,et al. Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils , 2021, Food and Bioprocess Technology.
[11] Dong Li,et al. Elevated CO2 alleviates browning development by modulating metabolisms of membrane lipids, proline, and GABA in fresh-cut Asian pear fruit , 2021 .
[12] Hujun Xie,et al. Fabrication of PGFE/CN-stabilized β-carotene-loaded peppermint oil nanoemulsions: Storage stability, rheological behavior and intelligent sensory analyses , 2021 .
[13] J. Weiss,et al. A review of recent progress on high internal-phase Pickering emulsions in food science , 2020 .
[14] H. Dai,et al. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions , 2020 .
[15] Z. Parray,et al. Refolding of guanidinium hydrochloride denatured bovine serum albumin using pyridinium based ionic liquids as artificial chaperons , 2020 .
[16] B. Binks,et al. Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure , 2020 .
[17] Wenhang Wang,et al. Fabrication and characterization of acid soluble collagen stabilized Pickering emulsions , 2020 .
[18] W. Piekoszewski,et al. The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability , 2020 .
[19] Guowen Zhang,et al. Molecular characteristics of gallocatechin gallate affecting protein glycation , 2020 .
[20] S. Saffarionpour. Nanocellulose for Stabilization of Pickering Emulsions and Delivery of Nutraceuticals and Its Interfacial Adsorption Mechanism , 2020, Food and Bioprocess Technology.
[21] Y. Levi-Kalisman,et al. Effective suppression of potato tuber sprouting using polysaccharide-based emulsified films for prolonged release of citral , 2020 .
[22] Lina Yang,et al. Soy glycinin-soyasaponin mixtures at oil-water interface: Interfacial behavior and O/W emulsion stability. , 2020, Food chemistry.
[23] M. Heinonen,et al. Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan , 2020 .
[24] Kecheng Zhang,et al. Novel strategy for enhancing the color intensity of β-Carotene: Enriching onto the oil-water interface. , 2020, Journal of colloid and interface science.
[25] D. Paolino,et al. Characterization and refinement of zein-based gels , 2020 .
[26] Kecheng Zhang,et al. Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent , 2020 .
[27] A. Borderías,et al. Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties , 2020 .
[28] B. Binks,et al. High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles , 2020 .
[29] D. Sun-Waterhouse,et al. Zein/Pectin Nanoparticle-Stabilized Sesame Oil Pickering Emulsions: Sustainable Bioactive Carriers and Healthy Alternatives to Sesame Paste , 2019, Food and Bioprocess Technology.
[30] J. Regenstein,et al. Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance , 2019, Food and Bioprocess Technology.
[31] Li Li,et al. Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid. , 2019, Food chemistry.
[32] M. Fathi,et al. Production of core-shell nanofibers from zein and tragacanth for encapsulation of saffron extract. , 2019, International journal of biological macromolecules.
[33] R. Mezzenga,et al. Modifying the Contact Angle of Anisotropic Cellulose Nanocrystals: Effect on Interfacial Rheology and Structure. , 2018, Langmuir : the ACS journal of surfaces and colloids.
[34] S. Al‐Thabaiti,et al. Micellization and aggregation behavior of crocin with bovine serum albumin: A biophysical study , 2018, Journal of Molecular Liquids.
[35] B. Binks,et al. High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications. , 2018, Angewandte Chemie.
[36] R. Sarma,et al. Structural insights into the binding mode and conformational changes of BSA induced by bixin and crocin , 2018, Journal of biomolecular structure & dynamics.
[37] S. Yin,et al. Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals , 2018 .
[38] M. Serdaroğlu,et al. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. , 2016, Meat science.
[39] M. Norgren. Current Opinion in Colloid & Interface Science , 2014 .
[40] K. Fukada,et al. Factors affecting the stability of O/W emulsion in BSA solution: stabilization by electrically neutral protein at high ionic strength. , 2007, Journal of colloid and interface science.
[41] D. Mcclements. Protein-stabilized emulsions , 2004 .
[42] D C Carter,et al. Structure of serum albumin. , 1994, Advances in protein chemistry.