Results 171 to 180 of about 4,805 (241)

Salt-reducing pickering emulsions from <i>Zanthoxylum bungeanum</i> Maxim. byproducts: preparation and saltiness-enhancing mechanism. [PDF]

Food Chem X
Cai ZH, Yang ZW, Zhou WM, Ma TY, Ye DQ, Fu YJ.   +5 more
europepmc   +1 more source

Microfluidic Approaches to Pickering Emulsions and Foams: Strategies, Challenges, and Promising Applications. [PDF]

Small
Shen X, Hasyyati FI, Schroën K, van der Gucht J, Deshpande S.   +4 more
europepmc   +1 more source

Exploration of Natural Protein-Polysaccharide-Polyphenol Ternary Complexes from Grape Pomace for Clean-Label Pickering Emulsions Through pH Adjustment. [PDF]

Foods
Du Z, Jia Z, Yang J, Zhao Y, Zang J, Zhao G.   +5 more
europepmc   +1 more source

Materials Prepared via Pickering Emulsions Stabilized by Graphene Oxide: Overview and Prospects. [PDF]

Materials (Basel)
Liu M, Zhu W, Wang H.
europepmc   +1 more source

Multiscale Insights into the Genesis of Pickering Emulsions: Nanomixing and Interfacial Design of Surface-Active Silica Particles. [PDF]

Langmuir
Wang K, Salom-Català A, Roldan A, Pera-Titus M.   +3 more
europepmc   +1 more source

Incidental food nanoparticles from freshwater clam soup stabilize Pickering emulsions. [PDF]

NPJ Sci Food
Wang H, Wu B, Gao G, Zhou J, Xie X, Ke L, Rao P.   +6 more
europepmc   +1 more source

Pickering emulsions stabilized by moringa seed residue protein/tannic acid particles for curcumin loading: Enhanced retention and bioaccessibility. [PDF]

Food Chem X
Zou Y, Hu H, Huang Z, Dong H, Peng S, Li R, Fu T, Rao J, Zheng L, Huang X, Li J, Zhou W.   +11 more
europepmc   +1 more source

Encapsulating TiO₂ Nanoparticles in Chitosan-Based Porous Microspheres as Multifunctional UV Filters. [PDF]

Langmuir
Li Y, Cai X, Chang B, Yang T, Jiang H, Ngai T.   +5 more
europepmc   +1 more source

Visualizing Dynamic Interfacial Assembly in Pickering Emulsions with Fluorescent Cellulose Nanofibers. [PDF]

J Phys Chem Lett
Ito Y, Kanai N, Kawamura I.
europepmc   +1 more source

Enhanced emulsifying properties of corn starch nanoparticles modified with purple corn cob anthocyanins as a Pickering emulsion gel stabilizer. [PDF]

Curr Res Food Sci
Guo C, Liang Z, Jin W, Yang G, Huang W, Li J, Li B, Shen W.   +7 more
europepmc   +1 more source