Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
X Yan, C Ma, F Cui, DJ McClements, X Liu… - Trends in Food Science & …, 2020 - Elsevier
Background Pickering emulsions prepared using food-grade colloidal particles can be
designed to have high physical stability, tunable textural attributes, and good …
designed to have high physical stability, tunable textural attributes, and good …
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
Food proteins can be readily converted into particles and used to produce food grade
Pickering emulsions, including normal Pickering emulsions (PEs) and high internal phase …
Pickering emulsions, including normal Pickering emulsions (PEs) and high internal phase …
Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications
An increased interest in Pickering emulsions has emerged over the last 15 years, mainly
related to their very attractive properties compared to regular emulsions, namely their …
related to their very attractive properties compared to regular emulsions, namely their …
Food-grade Pickering emulsions for encapsulation and delivery of bioactives
Background Many biologically active and functional components are chemically unstable,
and exhibit variable water/oil solubility, which reduce their bioavailability and efficacy …
and exhibit variable water/oil solubility, which reduce their bioavailability and efficacy …
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods
T Zhang, J Xu, J Chen, Z Wang, X Wang… - Trends in Food Science & …, 2021 - Elsevier
Background Protein nanoparticles are promising candidates for the preparation and
stabilization of Pickering emulsions. The research and development of protein nanoparticles …
stabilization of Pickering emulsions. The research and development of protein nanoparticles …
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects
Dietary fat in food matrix plays an important role in improving the bioaccessibility of lipophilic
micronutrients. Conventionally, surfactants and amphiphilic biopolymers have been used to …
micronutrients. Conventionally, surfactants and amphiphilic biopolymers have been used to …
Pickering emulsions stabilized by naturally derived or biodegradable particles
V Calabrese, JC Courtenay, KJ Edler… - Current Opinion in Green …, 2018 - Elsevier
Emulsions are used widely in formulated consumer products, paints and coatings, foods,
and pharmaceutical preparations to name just a few examples. Frequently surfactants are …
and pharmaceutical preparations to name just a few examples. Frequently surfactants are …
Recent advances on pickering emulsions stabilized by diverse edible particles: Stability mechanism and applications
Pickering emulsions, which are stabilized by particles, have gained considerable attention
recently because of their extreme stability and functionality. A food-grade particle is …
recently because of their extreme stability and functionality. A food-grade particle is …
Hydroxypropyl cellulose films filled with halloysite nanotubes/wax hybrid microspheres
L Lisuzzo, MR Caruso, G Cavallaro… - Industrial & …, 2021 - ACS Publications
The design of novel nanocomposite films based on hydroxypropyl cellulose (HPC) and
wax/halloysite hybrid microspheres has been reported. In particular, we first prepared …
wax/halloysite hybrid microspheres has been reported. In particular, we first prepared …
Protein-based nanomaterials and nanosystems for biomedical applications: A review
Advanced protein-based nanomaterials and nanosystems (PNNS) have attracted
considerable scientific interest in recent decades due to their potential in bio-applications …
considerable scientific interest in recent decades due to their potential in bio-applications …