Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties

[1]  Xuan Zhang,et al.  Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose , 2020 .

[2]  Tengfei Zhang,et al.  Catechol-functionalized hydrogels: biomimetic design, adhesion mechanism, and biomedical applications. , 2020, Chemical Society reviews.

[3]  Defeng Wu,et al.  Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers , 2019, Food Hydrocolloids.

[4]  X. Zhong,et al.  Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-brick Tea. , 2019, Journal of agricultural and food chemistry.

[5]  Fenghong Huang,et al.  Carbon Nanoparticle-Stabilized Pickering Emulsion as a Sustainable and High-Performance Interfacial Catalysis Platform for Enzymatic Esterification/Transesterification , 2019, ACS Sustainable Chemistry & Engineering.

[6]  Yixiang Wang,et al.  Flexible cellulose nanofibrils as novel pickering stabilizers: The emulsifying property and packing behavior , 2019, Food Hydrocolloids.

[7]  P. Yoo,et al.  Hydrogen bonding-based strongly adhesive coacervate hydrogels synthesized using poly(N-vinylpyrrolidone) and tannic acid. , 2019, Soft matter.

[8]  Zihao Wei,et al.  Assembly of Protein-Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper. , 2019, Journal of agricultural and food chemistry.

[9]  Fengwei Yan,et al.  Interactions and emulsifying properties of ovalbumin with tannic acid , 2018, LWT.

[10]  Biyu Xu,et al.  Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid , 2018, Food Hydrocolloids.

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

[12]  Wenzhen Zhu,et al.  Bioadhesives for internal medical applications: A review. , 2018, Acta biomaterialia.

[13]  Like Mao,et al.  Ethanol-induced composite hydrogel based on propylene glycol alginate and zein: Formation, characterization and application. , 2018, Food chemistry.

[14]  Yuntao Wang,et al.  Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes. , 2018, Journal of agricultural and food chemistry.

[15]  M. R. Mafra,et al.  Effect of heating and ionic strength on the interaction of bovine serum albumin and the antinutrients tannic and phytic acids, and its influence on in vitro protein digestibility. , 2018, Food chemistry.

[16]  Bin Li,et al.  Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface. , 2018, Food chemistry.

[17]  Jimin P. Kim,et al.  Development of tannin-inspired antimicrobial bioadhesives. , 2018, Acta biomaterialia.

[18]  B. Hamaker,et al.  High Strength Adhesives from Catechol Cross‐Linking of Zein Protein and Plant Phenolics , 2018 .

[19]  Xiaoquan Yang,et al.  Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate. , 2018, Food & function.

[20]  M. Allais,et al.  Multilayered films made from tannic acid and alkaline phosphatasewith enzymatic activity and electrochemical behavior. , 2018, Journal of colloid and interface science.

[21]  Xiaoquan Yang,et al.  Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles , 2017 .

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

[23]  Xiangwei Zhu,et al.  Carbodiimide stabilizes the ultrasound-pretreated camelina protein structure with improved water resistance , 2017 .

[24]  D. Mcclements,et al.  Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. , 2017, Annual review of food science and technology.

[25]  B. Li,et al.  Gelatin-Based Nanocomplex-Stabilized Pickering Emulsions: Regulating Droplet Size and Wettability through Assembly with Glucomannan. , 2017, Journal of agricultural and food chemistry.

[26]  Xiaoquan Yang,et al.  Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles , 2016 .

[27]  Aurelien Forget,et al.  Antibacterial and Anti-Inflammatory pH-Responsive Tannic Acid-Carboxylated Agarose Composite Hydrogels for Wound Healing. , 2016, ACS applied materials & interfaces.

[28]  E. Chan,et al.  Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles , 2016 .

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

[30]  D. Mcclements,et al.  Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. , 2016, Advances in colloid and interface science.

[31]  Maria Georgina Herrera,et al.  Self-organization of gliadin in aqueous media under physiological digestive pHs. , 2016, Colloids and surfaces. B, Biointerfaces.

[32]  Xiaoquan Yang,et al.  Plant protein-based delivery systems for bioactive ingredients in foods. , 2015, Food & function.

[33]  Xiaoquan Yang,et al.  Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles. , 2015, Journal of agricultural and food chemistry.

[34]  Qinglei Meng,et al.  Free-radical conversion of a lignin model compound catalyzed by Pd/C , 2015 .

[35]  Haeshin Lee,et al.  TAPE: A Medical Adhesive Inspired by a Ubiquitous Compound in Plants , 2015 .

[36]  I. Joye,et al.  Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems , 2015 .

[37]  W. Visessanguan,et al.  Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid , 2014 .

[38]  Muhammad M. Rahman,et al.  Green Resin from Forestry Waste Residue “Karanja (Pongamia pinnata) Seed Cake” for Biobased Composite Structures , 2014 .

[39]  Eric Dickinson,et al.  Use of nanoparticles and microparticles in the formation and stabilization of food emulsions , 2012 .

[40]  S. Stoyanov,et al.  Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins , 2011 .

[41]  M. Tunick.  Small-strain dynamic rheology of food protein networks. , 2011, Journal of agricultural and food chemistry.

[42]  V. Tsukruk,et al.  Responsive microcapsule reactors based on hydrogen-bonded tannic acid layer-by-layer assemblies , 2010 .

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

[44]  W. Binder,et al.  Reversible and irreversible binding of nanoparticles to polymeric surfaces , 2009 .

[45]  Yi Li,et al.  Rapid discrimination of extracts of Chinese propolis and poplar buds by FT-IR and 2D IR correlation spectroscopy , 2008 .

[46]  Y. Popineau,et al.  Structure and Orientation Changes of ω- and γ-Gliadins at the Air−Water Interface: A PM−IRRAS Spectroscopy and Brewster Angle Microscopy Study , 2007 .

[47]  B. Binks.  Particles as surfactants—similarities and differences , 2002 .

[48]  E. A. Robinson,et al.  Solvent and temperature effects on the hydrogen bond , 1971 .