Physicochemical characteristics, applications and research trends of edible Pickering emulsions
T **a, C Xue, Z Wei - Trends in Food Science & Technology, 2021 - Elsevier
Abstract Background In recent years, Pickering emulsions have attracted wide attentions
due to their enhanced stability and numerous possible applications compared to …
due to their enhanced stability and numerous possible applications compared to …
Sustainable food-grade Pickering emulsions stabilized by plant-based particles
A Sarkar, E Dickinson - Current Opinion in Colloid & Interface Science, 2020 - Elsevier
This review summarizes the major advances that have occurred over the last 5 years in the
use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil …
use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil …
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes
Z Ren, Z Li, Z Chen, Y Zhang, X Lin, W Weng, H Yang… - Food …, 2021 - Elsevier
Abstract Food-grade Pickering emulsions (PEs) stabilized by proteins and polysaccharides
have enormous application potential for preparing oil gels. Tea water-insoluble protein …
have enormous application potential for preparing oil gels. Tea water-insoluble protein …
Progress in starch-based materials for food packaging applications
The food packaging sector generates large volumes of plastic waste due to the high demand
for packaged products with a short shelf-life. Biopolymers such as starch-based materials …
for packaged products with a short shelf-life. Biopolymers such as starch-based materials …
Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network
Octenylsuccinate quinoa starch (OSQS) granule that stabilized Pickering emulsion gel with
different gel networks by modulating the oil volume fraction (Φ) was developed as a carrier …
different gel networks by modulating the oil volume fraction (Φ) was developed as a carrier …
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 …
Advances in preparation and application of food-grade emulsion gels
L Zhi, Z Liu, C Wu, X Ma, H Hu, H Liu, B Adhikari… - Food Chemistry, 2023 - Elsevier
Emulsion gel is a semi-solid or solid material with a three-dimensional net structure
produced from emulsion through physical, enzymatic, chemical methods or their …
produced from emulsion through physical, enzymatic, chemical methods or their …
Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content
A high elastic starch-based emulsion gel was fabricated by one-step heat-set gelation of the
emulsion stabilized by octenylsuccinate starch for the first time. The effect of oil content on …
emulsion stabilized by octenylsuccinate starch for the first time. The effect of oil content on …
Encapsulation of menthol into cyclodextrin metal-organic frameworks: Preparation, structure characterization and evaluation of complexing capacity
Abstract Cyclodextrin (CD)-metal-organic frameworks (MOFs) are developed as a new type
of food-acceptable multi-porous material, which shows a great potential for controlled …
of food-acceptable multi-porous material, which shows a great potential for controlled …
Characteristics of starch-based Pickering emulsions from the interface perspective
Abstract Background Starch-based Pickering emulsions have been the focus of
considerable research on emulsion-based delivery systems during the past decade. The …
considerable research on emulsion-based delivery systems during the past decade. The …