Pickering emulsions are increasingly preferred over typical surfactant-based emulsions due
to several advantages, such as lower emulsifier usage, simplicity, biocompatibility, and …

The functional and tableting properties of barnyard millet starch (Echinochloa esculenta)
were investigated in its native (alkali-treated) and chemically modified (phosphorylated) …

Pickering emulsions are increasingly being explored for their potential applications within
the food industry. However, the stability of these emulsions is often limited when stabilized …

In this study, we reported for the first time that the natural protein/polysaccharide hybrid
nanoparticles (PPH NPs) with a diameter of∼ 129 nm, originating from Lactobacillus …

Nanocrystals derived from organic particles, such as starch, can be produced through acid
or enzymatic hydrolysis reactions to serve as stabilizers in Pickering emulsions. Starch …

Modification of rice starch nanoparticles (SNP) as an emulsifier in Pickering emulsions is
reported in this work. The SNP was prepared by HCl hydrolysis with different resident times …

In this paper, the esterification modification of different kinds of starches such as waxy maize,
normal maize, high-amylose maize, cassava and potato in high temperature closed system …

The starch-based Pickering stabilizer has attracted more research interest recently,
however, its application in food system is limited due to the low digestibility of raw starch …

Sodium alginate (SA) was used as a co-stabilizer to improve the Pickering emulsions
stabilized by starch nanocrystals (SNC). Compared with pure SNC, SNC/SA complexes …

Algal oil is an aquatic plant source of polyunsaturated fatty acids, especially
docosahexaenoic acid (DHA), which may exhibit health benefits when consumed in …