Protein-and polysaccharide-based particles used for Pickering emulsion stabilisation
EF Ribeiro, P Morell, VR Nicoletti, A Quiles… - Food …, 2021 - Elsevier
A few protein-and polysaccharide-based particles can function as effective stabilisers in
multi-phase food systems. Combining both polymer-based particles and tailoring the …
multi-phase food systems. Combining both polymer-based particles and tailoring the …
Application of advanced emulsion technology in the food industry: A review and critical evaluation
C Tan, DJ McClements - Foods, 2021 - mdpi.com
The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications
Organic particles are increasingly being utilized instead of inorganic ones to form and
stabilize Pickering emulsions for food applications. In particular, polysaccharide-based …
stabilize Pickering emulsions for food applications. In particular, polysaccharide-based …
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
Background In recent years, there has been increasing interest in emulsion gels, due to their
better stability during storage and potential for prolonged intestinal drug release compared …
better stability during storage and potential for prolonged intestinal drug release compared …
Recent innovations in emulsion science and technology for food applications
Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel
Astaxanthin and phycocyanin were recommended for their bioactivities. However, limited
stability and low bioavailability were not conducive to their applications in the food industry …
stability and low bioavailability were not conducive to their applications in the food industry …
High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure
T Feng, X Wang, X Wang, X Zhang, Y Gu, S Xia… - Food chemistry, 2021 - Elsevier
The pea protein isolate-high methoxyl pectin-epigallocatechin gallate (PPI-HMP-EGCG)
complex was used to stabilize Pickering emulsions (PEs) and high internal phase PEs …
complex was used to stabilize Pickering emulsions (PEs) and high internal phase PEs …
Immobilization of chitosan grafted carboxylic Zr-MOF to porous starch for sulfanilamide adsorption
A novel hierarchical porous starch-chitosan-UiO-66-COOH composite for the treatment of
pharmaceutical-bearing sewage was developed. UiO-66-COOH-type carboxylic zirconium …
pharmaceutical-bearing sewage was developed. UiO-66-COOH-type carboxylic zirconium …
Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review
Many bioactive food ingredients were encapsulated in different forms to improve their
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …
Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: Influence of the nanoparticles concentration
In this study, the food-grade gelatin nanoparticles (GNPs) prepared by genipin cross-linking
were applied to stabilize Pickering emulsion. The properties of Pickering emulsion stabilized …
were applied to stabilize Pickering emulsion. The properties of Pickering emulsion stabilized …