This study developed water-in-oil (W/O) Pickering emulsions stabilized by ethylcellulose
(EC) nanoparticles and EC oleogels, which presented significantly improved freeze-thawing …

Sub-micron colloidal lipid particles (CLPs) can successfully be used as Pickering stabilizers
in oil-in-water (O/W) emulsions, leading to an enhanced physical stability compared to …

Double emulsions may be able to protect and release in a controlled manner bioactive
compounds during digestion of food matrices. It was hypothesized that the physical state …

Pickering emulsions are emulsions that are stabilized by solid micro-and nanoparticles.
These emulsions are in most demand for applications where the use of surfactants is …

Although β-carotene (BC) exerts beneficial effects on human health, the direct use of this
compound as a nutritional supplement is hindered by its low water solubility and oxidation …

Pickering emulsions that are stabilized by organic particles that are issued from renewable
sources have attracted considerable attention. However, developing green and robust …

Recently, Pickering emulsions stabilized by edible particles have attracted significant
attention from the scientific community and food industry owing to their surfactant-free …

The properties of Pickering emulsion stabilized by different gliadin/sodium caseinate
nanoparticle (Gli/CAS NPs) concentrations were investigated through physical stability …

The purpose of this study was to fabricate zein-based phytosterols (PSs) nanodispersions to
improve the water-solubility of PSs. Absolute ethanol and 80% ethanol were selected as the …

乳液作为功能性食品的递送系统具有独特的传质特性. 研究证实, 水中分散性差,
稳定性弱或生物利用率低的活性功能因子可以通过乳液系统实现其高效递送及可控释放 …