Pickering emulsions are attractive formulations because they are simple and bear strong
similarities with the well-known surfactant-based emulsions. Pickering emulsions have been …

Soy proteins as important food ingredients exhibit a great potential to be widely applied in
food formulations, due to their good nutrition, functional properties and health effects. The …

In recent years, there have been increasing interests in develo** food-grade Pickering
stabilizers, due to their potential applications in formulations of novel functional foods. The …

Soy proteins as an important food ingredient have been widely applied in food formulations,
due to their good nutritional value, high functionalities, and health-benefiting effects …

The interfacial and emulsifying properties of soy protein isolate nanoparticles formed by
combined treatments of heating and electrostatic screening, as affected by variation of the …

Stability and loss of encapsulated curcumin was investigated in starch granule stabilized
Pickering emulsions. Heat treated and non-heat treated Pickering emulsions have been …

This paper investigated the formation of Pickering emulsion stabilized by three types of
structure of gliadin–chitosan nanoparticles (GCNPs). The stability, rheological and …

Superparamagnetic Fe3O4 nanoparticles prepared by a classical coprecipitation method
were used as the stabilizer to prepare magnetic Pickering emulsions, and the effects of …

The aim of this work has been to characterize starch based Pickering emulsions as a first
step to evaluate their possible use as vehicles for topical drug delivery. A minor phase study …

The skin absorption from Pickering emulsions as a new dosage form was investigated for
the first time. Pickering emulsions are stabilized by adsorbed solid particles instead of …