Results 201 to 210 of about 89,475 (301)

Oxygen-Tolerant Inverse Microemulsion and Miniemulsion PhotoATRP. [PDF]

ACS Macro Lett
Hu X, Yin R, Matyjaszewski K.
europepmc   +1 more source

Development of functional cheese sticks using konjac glucomannan: regulated pickering double emulsions under different heat treatments. [PDF]

Food Chem X
Xu W, Kang M, Zhang L, Yin Y, Luo D, Zhang X, Zhang L, Li L, Du S.   +8 more
europepmc   +1 more source

Recent Advances in the Preparation of Block Copolymer Colloids and Porous Hydrogels Mediated by Emulsion Droplets. [PDF]

Gels
Ma T, Liu Y, Wang Y, Yan N.
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Microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate and konjac glucomannan with different concentration of ethanol. [PDF]

Curr Res Food Sci
Zhang X, Du H, Jia Y, Wang L, Li L, Shah BR, Xu W.   +6 more
europepmc   +1 more source

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Edible high internal phase Pickering emulsion with double-emulsion morphology

Food Hydrocolloids, 2021
Abstract Food-grade high internal phase Pickering emulsions (HIPPEs) unify the stability of Pickering emulsions and the advantages of detergent-based high internal phase emulsions (HIPEs), making them attractive as nutritional products. However, as oral delivery systems, HIPPEs are usually prepared in the form of o/w emulsions, which are suitable ...
Hang Jiang, Tong Zhang, Joeri Smits, Xiaonan Huang, Michael Maas, Shouwei Yin, To Ngai   +6 more
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High Internal Phase Emulsion for Food-Grade 3D Printing Materials

ACS Applied Materials & Interfaces, 2020
Three-dimensional printing (3DP) has attracted significant attention for its use in additive manufacturing techniques because it provides customizability and flexibility for fabricating structures with arbitrary shapes. Certain applications in the food and medicine industries require 3D printable materials that are both biocompatible and biodegradable.
Xiang Li, Xianbing Xu, Liang Song, Anqi Bi, Chao Wu, Yunjiao Ma, Ming Du, Beiwei Zhu   +7 more
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Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch.

Food Chemistry, 2023
There is an increasing demand for stable, highly viscoelastic, and printable emulsion gels based on pea protein (PeaP) as a substitute for animal fat.
Yihui Wang, Yueyue Yang, Liangyun Xu, Chao Qiu, A. Jiao, Zhen Jin   +5 more
semanticscholar   +1 more source