Surfactant-free gelatin-stabilised biodegradable polymerised high internal phase emulsions with macroporous structures [PDF]
Frontiers in Chemistry, 2023 High internal phase emulsion (HIPE) templating is a well-established method for the generation of polymeric materials with high porosity (>74%) and degree of interconnectivity.
Rachel Furmidge +15 more
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Processable high internal phase Pickering emulsions using depletion attraction [PDF]
Nature Communications, 2017 The fabrication of emulsion droplets stabilized by solid particles adsorbed on the interface is restricted to delicate interfacial conditions. Here, Kimet al.
KyuHan Kim +10 more
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High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers [PDF]
Foods, 2022 The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (
Joana Martínez-Martí +4 more
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Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions [PDF]
Foods, 2023 Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein ...
Pere Morell +3 more
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Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions [PDF]
Foods, 2022 There is great interest in the development of plant-based alternatives to meat products to meet the rising demand from vegans, vegetarians, and flexitarians.
Xiaoyan Hu, David Julian McClements
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Physically modification treatments improved high internal phase emulsions stabilized by walnut protein [PDF]
Food Chemistry: XWalnut protein (WP)-based emulsions are notable for their sustainability and biocompatibility. However, their emulsifying capability is often hindered by a densely packed structure.
Min Yang +8 more
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Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba [PDF]
Foods, 2022 Aquafaba is a liquid residue of cooked pulses, which is generally discarded as waste. However, it is rich in proteins and, thus, can be used as a plant-based emulsifier to structure vegetable oil.
Graziele Grossi Bovi Karatay +2 more
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High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery [PDF]
FoodsSpirulina protein (SP) is recognized as a nutritious edible microbial protein and holds potential as a natural emulsifier. Due to the inherent challenges SP faces in stabilizing high internal phase emulsions (HIPEs), ultrasonic techniques were utilized ...
Qing Liu +7 more
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Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour [PDF]
Food Chemistry: X, 2022 The abilities of Tartary buckwheat whole flour (TBWF), Tartary buckwheat core flour (TBCF), and Tartary buckwheat bran flour (TBBF) to directly construct Pickering high internal phase emulsions (HIPEs) were compared.
Sheng Zhang +4 more
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High internal phase emulsions gel ink for direct-ink-writing 3D printing of liquid metal [PDF]
Nature Communications3D printing of liquid metal remains a big challenge due to its low viscosity and large surface tension. In this study, we use Carbopol hydrogel and liquid gallium-indium alloy to prepare a liquid metal high internal phase emulsion gel ink, which can be ...
Zewen Lin +8 more
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