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Structure-Activity Relationship and Stability Mechanism of Pickering Emulsions Stabilized by Gorgon Euryale Starch-Quinoa Protein Complex Under pH Regulation. [PDF]

Foods
Cai X, Zhu G, Du X.
europepmc   +1 more source

Rheology and Amylase Resistance of Calcium-Enriched Calorie-Dense Emulsions for Dysphagia Management. [PDF]

Gels
Yang H, Shen YZ.
europepmc   +1 more source

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Advances in preparation and application of food-grade emulsion gels.

Food Chemistry, 2023
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 combination. Emulsion gels are widely used in food, pharmaceutical and cosmetic industries
Lanyi Zhi, Zhe Liu, Chaodang Wu, Xiaojie Ma, Hui Hu, Hong-zhi Liu, B. Adhikari, Qiang Wang, Ai-min Shi   +8 more
semanticscholar   +1 more source

Multiscale combined techniques for evaluating emulsion stability: A critical review.

Advances in Colloid and Interface Science, 2022
Emulsions are multiscale and thermodynamically unstable systems which will undergo various unstable processes over time. The behavior of emulsifier molecules at the oil-water interface and the properties of the interfacial film are very important to the ...
Hui Niu, Wenduo Wang, Zuman Dou, Xianwei Chen, Xianxiang Chen, Haiming Chen, Xiong Fu   +6 more
semanticscholar   +1 more source

Effects of proteins on emulsion stability: The role of proteins at the oil-water interface.

Food Chemistry, 2022
To obtain a stable protein-added emulsion system, researchers have focused on the design of the oil-water interface. This review discussed the updated details of protein adsorption behavior at the oil-water interface.
Mi Zhang, Liuping Fan, Yuanfa Liu, Sheng-Yin Huang, Jinwei Li   +4 more
semanticscholar   +1 more source

Pickering Emulsion Catalysis: Interfacial Chemistry, Catalyst Design, Challenges, and Perspectives.

Angewandte Chemie, 2022
Pickering emulsions are particle-stabilized surfactant-free dispersions composed of two immiscible liquid phases, and emerge as attractive catalysis platform to surpass traditional technique barrier in some cases.
Lin Ni, Chang Yu, Qianbing Wei, Dongming Liu, J. Qiu   +4 more
semanticscholar   +1 more source

Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion.

Advances in Colloid and Interface Science, 2020
Recently, there have been increasing demand for the application of Pickering emulsions in various industries due to its combined advantage in terms of cost, quality and sustainability.
L. Low, Sangeetaprivya P. Siva, Yong Kuen Ho, E. Chan, B. Tey   +4 more
semanticscholar   +1 more source