Results 221 to 230 of about 4,805 (241)

Particle shape anisotropy in pickering interfacial catalysis for Knoevenagel condensation

Journal of Colloid and Interface Science
Dispersions of two immiscible liquids stabilized by solid particles are termed as Pickering emulsions. Stability of such emulsions is affected by various parameters such as amount of solid particle, method of emulsification, size, and shape of particles, etc.
Mohd Hasnain Sayed, Amid L. Sadgar, Bhalchandra M. Bhanage, Radha V. Jayaram   +3 more
openaire   +2 more sources

Pickering foams stabilized by protein-based particles: A review of characterization, stabilization, and application

Trends in Food Science and Technology, 2023
Yameng Han, Emad Karrar, Xiguang Qi
exaly  

Lactoferrin particles assembled via transglutaminase-induced crosslinking: Utilization in oleogel-based Pickering emulsions with improved curcumin bioaccessibility

Food Chemistry, 2022
Yuxing Gao, Zihao Wei, Changhu Xue
exaly  

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

Food Hydrocolloids, 2020
Aimin Shi, Qiang Wang, Benu Adhikari
exaly  

Pickering emulsions stabilized by zein particles and their complexes and possibilities of use in the food industry: A review

Food Hydrocolloids, 2022
Magda Rhayanny Assunção Ferreira, Luiz Alberto Lira Soares   +1 more
exaly  

Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels

Food Hydrocolloids, 2021
Cikun Liu, Yunyi Yang, Qixing Jiang
exaly  

Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles

International Journal of Biological Macromolecules, 2023
Shixin Song, Qiyuan Zhu
exaly  

The Study on Development of Pickering Foams Stabilized by Particles

Advances in Analytical Chemistry, 2022
openaire   +1 more source

Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement

Food Research International, 2022
Chunhua Wang, Changdao Mu, To Ngai
exaly  

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Trends in Food Science and Technology, 2016
Jie Xiao, Yunqi Li, Qingrong Huang
exaly