Comparison of binary cress seed mucilage (CSM)/β-lactoglobulin (BLG) and ternary CSG-BLG-Ca (calcium) complexes as emulsifiers: Interfacial behavior and freeze-thawing stability.

[1]  S. Jafari,et al.  Vitamin D3 cress seed mucilage -β-lactoglobulin nanocomplexes: Synthesis, characterization, encapsulation and simulated intestinal fluid in vitro release. , 2020, Carbohydrate polymers.

[2]  Guo-Qing Huang,et al.  Pickering emulsions stabilized by ovalbumin-sodium alginate coacervates , 2020 .

[3]  D. Cabezas,et al.  Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing , 2019, Food Hydrocolloids.

[4]  S. Jafari,et al.  Gum-based nanocarriers for the protection and delivery of food bioactive compounds. , 2019, Advances in colloid and interface science.

[5]  S. Jafari,et al.  Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems , 2019, Journal of Food Engineering.

[6]  Chuan-he Tang,et al.  Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity , 2019, Food Hydrocolloids.

[7]  S. Jafari,et al.  Nanostructures of gums for encapsulation of food ingredients , 2019, Biopolymer Nanostructures for Food Encapsulation Purposes.

[8]  S. Drusch,et al.  Pickering emulsions in foods - opportunities and limitations , 2018, Critical reviews in food science and nutrition.

[9]  T. B. Tan,et al.  Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex. , 2018, Food research international.

[10]  T. Sekine,et al.  Emulsion stabilisation by complexes of oppositely charged synthetic polyelectrolytes. , 2018, Soft matter.

[11]  M. Akhtar,et al.  Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility , 2018 .

[12]  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 .

[13]  Siyi Pan,et al.  Influence of calcium lactate and pH on emulsification of low-methoxylated citrus pectin in a Pickering emulsion , 2017 .

[14]  S. Jafari,et al.  Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets. , 2017, Food chemistry.

[15]  S. Jafari,et al.  Evaluation of Folic Acid Nano-encapsulation by Double Emulsions , 2016, Food and Bioprocess Technology.

[16]  S. Jafari,et al.  Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions. , 2016, International journal of biological macromolecules.

[17]  Nicolas Huang,et al.  β-lactoglobulin stabilized nanemulsions--Formulation and process factors affecting droplet size and nanoemulsion stability. , 2016, International journal of pharmaceutics.

[18]  S. Jafari,et al.  Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification. , 2016, International journal of biological macromolecules.

[19]  K. Saiki,et al.  Self-Aligned Growth of Organic Semiconductor Single Crystals by Electric Field. , 2016, Langmuir : the ACS journal of surfaces and colloids.

[20]  S. Jafari,et al.  Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate. , 2016, International journal of biological macromolecules.

[21]  S. Jafari,et al.  Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate , 2015 .

[22]  S. Razavi,et al.  The conformational transitions in organic solution on the cress seed gum nanoparticles production. , 2015, International journal of biological macromolecules.

[23]  G. Jameson,et al.  Structural mechanism of complex assemblies: characterisation of beta-lactoglobulin and pectin interactions. , 2015, Soft matter.

[24]  S. Razavi,et al.  Fabrication of Cress Seed Gum Nanoparticles, an Anionic Polysaccharide, Using Desolvation Technique: an Optimization Study , 2015 .

[25]  M. Nickerson,et al.  The properties of whey protein –carrageenan mixtures during the formation of electrostatic coupled biopolymer and emulsion gels , 2014 .

[26]  Ying Ma,et al.  Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin , 2014 .

[27]  D. Mcclements,et al.  Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods. , 2014, Comprehensive reviews in food science and food safety.

[28]  U. Lesmes,et al.  Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions , 2013 .

[29]  M. Corredig,et al.  Interactions of chitin nanocrystals with β-lactoglobulin at the oil-water interface, studied by drop shape tensiometry. , 2013, Colloids and surfaces. B, Biointerfaces.

[30]  L. Sagis,et al.  Surface rheological properties of liquid–liquid interfaces stabilized by protein fibrillar aggregates and protein–polysaccharide complexes , 2013 .

[31]  R. Mezzenga,et al.  Simultaneous control of pH and ionic strength during interfacial rheology of β-lactoglobulin fibrils adsorbed at liquid/liquid Interfaces. , 2012, Langmuir : the ACS journal of surfaces and colloids.

[32]  K. Velikov,et al.  Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein , 2012 .

[33]  D. Mcclements.  Nanoemulsions versus microemulsions: terminology, differences, and similarities , 2012 .

[34]  A. Romero,et al.  Interfacial and oil/water emulsions characterization of potato protein isolates. , 2011, Journal of agricultural and food chemistry.

[35]  Gareth H. McKinley,et al.  Rheology of globular proteins: apparent yield stress, high shear rate viscosity and interfacial viscoelasticity of bovine serum albumin solutions , 2011 .

[36]  F. Agnely,et al.  Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic. , 2011, Journal of colloid and interface science.

[37]  Eric Dickinson,et al.  Food emulsions and foams: Stabilization by particles , 2010 .

[38]  S. Martini,et al.  Effect of cooling rate on lipid crystallization in oil-in-water emulsions. , 2009 .

[39]  S. Jafari,et al.  Re-coalescence of emulsion droplets during high-energy emulsification , 2008 .

[40]  C. Solans,et al.  Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method , 2008 .

[41]  L. P. Martínez-Padilla,et al.  Physicochemical and rheological properties of oil-in-water emulsions prepared with sodium caseinate/gellan gum mixtures , 2008 .

[42]  D. Mcclements,et al.  Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets , 2008 .

[43]  D. Mcclements,et al.  Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. , 2008, Journal of agricultural and food chemistry.

[44]  Supratim Ghosh,et al.  Factors affecting the freeze-thaw stability of emulsions , 2008 .

[45]  Seid Mahdi Jafari,et al.  Production of sub-micron emulsions by ultrasound and microfluidization techniques , 2007 .

[46]  S. Damodaran.  Protein Stabilization of Emulsions and Foams , 2006 .

[47]  K. Danov,et al.  Particle-interface interaction across a nonpolar medium in relation to the production of particle-stabilized emulsions. , 2006, Langmuir.

[48]  D. Mcclements,et al.  Influence of Environmental Stresses on Stability of O/W Emulsions Containing Droplets Stabilized by Multilayered Membranes Produced by a Layer-by-Layer Electrostatic Deposition Technique , 2005 .

[49]  D. Mcclements,et al.  Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions , 2004 .

[50]  I. Capek.  Degradation of kinetically-stable o/w emulsions. , 2004, Advances in colloid and interface science.

[51]  Erich J. Windhab,et al.  Stress- and strain-controlled measurements of interfacial shear viscosity and viscoelasticity at liquid/liquid and gas/liquid interfaces , 2003 .

[52]  E. Dickinson.  Hydrocolloids at interfaces and the influence on the properties of dispersed systems , 2003 .

[53]  T. Vliet,et al.  Interfacial rheological properties of adsorbed protein layers and surfactants: a review. , 2001, Advances in colloid and interface science.

[54]  E. H. Lucassen-Reynders,et al.  Surface dilational rheology of proteins adsorbed at air/water and oil/water interfaces , 1998 .

[55]  Burgess,et al.  Influence of Interfacial Properties of Lipophilic Surfactants on Water-in-Oil Emulsion Stability , 1998, Journal of colloid and interface science.

[56]  A. Williams,et al.  Behaviour of droplets in simple shear flow in the presence of a protein emulsifier Colloids and Surfaces A: Phsysicochemical and Engineering. , 1997 .

[57]  D. E. Tambe,et al.  The effect of colloidal particles on fluid-fluid interfacial properties and emulsion stability , 1994 .

[58]  E. Dickinson,et al.  Coalescence stability of emulsion-sized droplets at a planar oil–water interface and the relationship to protein film surface rheology , 1988 .