Results 131 to 140 of about 138,309 (221)

Effect of Particle Size on Pickering Emulsion Stability Under Different Homogenization Methods. [PDF]

Langmuir
Chen L, Figueiredo P, Mahran A, Lovikka VA, Rosenholm JM, Lahtinen MH, Mikkonen KS.   +6 more
europepmc   +1 more source

Dual-Polysaccharide Reinforced Pickering Emulsion Gels for Tailoring Microstructure and Enhancing 3D Printing Performance. [PDF]

Foods
Zhou H, Song X, Zhang Z, Li H, Yang W.
europepmc   +1 more source

Enhancing Pickering emulsion stabilization of insoluble rice bran natural complexes: Structure-dependent interfacial regulation by catechin monomers. [PDF]

Curr Res Food Sci
Cui H, Li H, Yu E, Wu X, Lin L, Wu W.
europepmc   +1 more source

Functional properties and Pickering emulsion stability of whey protein isolate-inulin complexes enhanced by covalent modification of proanthocyanidins. [PDF]

J Sci Food Agric
Lu JX, Qin YQ, Ren JN, An Q, Ma LF, Hu XW, Fan G, Pan SY.   +7 more
europepmc   +1 more source

Fabrication and Characterization of High Internal Phase Pickering Emulsion Gels Stabilized by Hesperidin and Lysozyme. [PDF]

Foods
Ge X, Wang Y, Liu G, Liu B, Geng S.
europepmc   +1 more source

Sustainable Pickering emulsions [PDF]

Food Science and Technology, 2019
openaire   +1 more source

Encapsulation of astaxanthin by citric acid corn starch ester nanoparticle-based Pickering emulsion: Effect of amylose content. [PDF]

J Sci Food Agric
Liu J, Ai Y, Köksel H, Zhao Y, Xu J.
europepmc   +1 more source

Pickering Emulsion Stabilized by <i>Pueraria lobata</i>-Based Stabilizer: From a Passive Carrier to an Active Partner for Oral Capsaicin Delivery. [PDF]

Foods
Yu Q, Ding Y, Wu H, Luo M, Zhang Q, Yan G, Yang Y.   +6 more
europepmc   +1 more source

Synergistic Preservation of Chilled Pork Using Bilayer Films: Tea Tree Oil Pickering Emulsion as Active Core and Nano-ZnO Gelatin as Protective Barrier. [PDF]

J Food Sci
Liu S, Li P, Peng X, Guo X, Liu Y, Cai H, Dong B, Liu C, Li Y.   +8 more
europepmc   +1 more source

Development and characterization of starch films functionalized by <i>Oxalis triangularis</i> anthocyanins and Chenpi essential oil Pickering emulsion for beef preservation. [PDF]

Food Chem X
Liu G, Liu T, Jiang C.
europepmc   +1 more source