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References from Safflower seed oil high internal phase pickering emulsions stabilized by whey protein isolate–gum arabic complexes: Rheological properties and stability. Local targets link to admitted publications; unresolved targets remain external evidence.
Improvement of processable properties of plant-based high internal phase emulsions by mung bean protein isolate based on pH shift treatment
10.1002/jsfa.13529 · 2024 · External reference
High internal phase Pickering emulsions
10.1016/j.cocis.2021.101556 · 2022 · External reference
Investigation of some food industrial vegetable oil-based nonionic surfactants
10.1007/s12649-023-02200-w · 2024 · External reference
Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
10.1016/j.foodhyd.2016.05.028 · 2016 · External reference
High internal phase emulsions stabilized solely by functionalized silica particles
10.1002/anie.200990003 · 2009 · External reference
Novel edible Pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara
10.1016/j.foodhyd.2019.105285 · 2020 · External reference
Pickering polymerized high internal phase emulsions: fundamentals to advanced applications
10.1016/j.cis.2024.103375 · 2025 · External reference
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
10.1016/j.foodhyd.2021.106839 · 2021 · External reference
Recent advances on food-grade particles stabilized Pickering emulsions: fabrication, characterization and research trends
10.1016/j.tifs.2016.05.010 · 2016 · External reference
Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates
10.1016/j.foodhyd.2024.110189 · 2024 · External reference
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction
10.1016/j.foodchem.2021.129622 · 2021 · External reference
Microfiltration retentate co-product from whey protein isolate production - composition, processing, applications and potential for value addition
10.1016/j.tifs.2024.104739 · 2024 · External reference
Improvement of emulsifying and loading properties of whey protein isolate via ultrasound-assisted alkali pretreatment and carboxymethyl cellulose interaction
10.1016/j.colsurfa.2024.133657 · 2024 · External reference
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins
10.1016/j.foodhyd.2019.105503 · 2020 · External reference
Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles
10.1016/j.carbpol.2020.116712 · 2020 · External reference
W/O/W emulsions stabilized with whey protein concentrate and pectin: effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
10.1016/j.ijbiomac.2023.123477 · 2023 · External reference
Emulsions stabilized by gum Arabic: composition and packing within interfacial films
10.1021/acs.langmuir.8b02715 · 2019 · External reference
Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate
10.1016/j.colsurfb.2019.06.034 · 2019 · External reference
Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes
10.1016/j.foodhyd.2020.106445 · 2021 · External reference
High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs
10.1016/j.foodhyd.2024.110200 · 2024 · External reference
The physicochemical properties and antioxidant activity of Spirulina (Artrhospira platensis) chlorophylls microencapsulated in different ratios of gum Arabic and whey protein isolate
2022 · External reference
Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate
10.1016/j.foodhyd.2024.110728 · 2025 · External reference
Encapsulation of probiotics (lactobacillus plantarum) in soyasaponin–soybean protein isolate water-in-oil-in-water (W/O/W) emulsion for improved probiotic survival in the gastrointestinal tract
10.1016/j.lwt.2024.116100 · 2024 · External reference
Review of recent progress on high internal-phase Pickering emulsions in food science
10.1016/j.tifs.2020.10.016 · 2020 · External reference
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: interaction and stability
10.1016/j.foodhyd.2020.106377 · 2021 · External reference
Protein–polysaccharide interactions and aggregates in food formulations
10.1016/j.cocis.2020.03.002 · 2020 · External reference
Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application
10.1016/j.foodhyd.2022.108133 · 2023 · External reference
Characterization of coacervation behavior between whey protein isolate and gum Arabic: effects of heat treatment
10.1016/j.fochx.2023.100703 · 2023 · External reference
Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents
10.1016/j.foodchem.2014.01.083 · 2014 · External reference
Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide
10.1016/j.foodhyd.2017.01.039 · 2017 · External reference
Fast Fourier infrared spectroscopy to characterize the biochemical composition in diatoms
10.1007/s12038-018-9792-z · 2018 · External reference
Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates
10.1016/j.foodchem.2018.03.141 · 2018 · External reference
Interactions of black and green tea polyphenols with whole milk
10.1016/j.foodres.2013.05.033 · 2013 · External reference
Application of whey protein-pectin nano-complex carriers for loading of lactoferrin
10.1016/j.ijbiomac.2017.07.037 · 2017 · External reference
Dictionary of protein secondary structure: pattern recognition of hydrogen-bonded and geometrical features
10.1002/bip.360221211 · 1983 · External reference
The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
10.1039/c9ra09594b · 2020 · External reference
A simple model for the viscosity of Pickering emulsions
2018 · External reference
Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: the underlying effects of varying protein concentrations
10.1016/j.foodhyd.2018.03.040 · 2019 · External reference
Emulsions stabilized with solid nanoparticles: pickering emulsions
10.1016/j.colsurfa.2013.02.054 · 2013 · External reference
Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
10.1016/j.foodhyd.2020.106188 · 2021 · External reference
Characterization of complex coacervation between chia seed gum and whey protein isolate: effect of pH, protein/polysaccharide mass ratio and ionic strength
10.1016/j.foodhyd.2023.109445 · 2024 · External reference
Maillard-reacted whey protein isolates and epigallocatechin Gallate complex enhance the thermal stability of the Pickering emulsion delivery of curcumin
10.1021/acs.jafc.9b00950 · 2019 · External reference
Factors influencing the production of o/w emulsions stabilized by β-lactoglobulin–pectin membranes
10.1016/j.foodhyd.2004.04.001 · 2004 · External reference
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: influence of ionic strength and heat pretreatment
10.1016/j.foodhyd.2013.10.030 · 2014 · External reference
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes
10.1016/j.foodhyd.2020.106211 · 2021 · External reference
High internal phase emulsions stabilized solely by functionalized silica particles
10.1002/anie.200990003 · ExternalCitation · doi-reference
Dictionary of protein secondary structure: pattern recognition of hydrogen-bonded and geometrical features
10.1002/bip.360221211 · ExternalCitation · doi-reference
Improvement of processable properties of plant-based high internal phase emulsions by mung bean protein isolate based on pH shift treatment
10.1002/jsfa.13529 · ExternalCitation · doi-reference
Fast Fourier infrared spectroscopy to characterize the biochemical composition in diatoms
10.1007/s12038-018-9792-z · ExternalCitation · doi-reference
Investigation of some food industrial vegetable oil-based nonionic surfactants
10.1007/s12649-023-02200-w · ExternalCitation · doi-reference
Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles
10.1016/j.carbpol.2020.116712 · ExternalCitation · doi-reference
Pickering polymerized high internal phase emulsions: fundamentals to advanced applications
10.1016/j.cis.2024.103375 · ExternalCitation · doi-reference
Protein–polysaccharide interactions and aggregates in food formulations
10.1016/j.cocis.2020.03.002 · ExternalCitation · doi-reference
High internal phase Pickering emulsions
10.1016/j.cocis.2021.101556 · ExternalCitation · doi-reference
Emulsions stabilized with solid nanoparticles: pickering emulsions
10.1016/j.colsurfa.2013.02.054 · ExternalCitation · doi-reference
Improvement of emulsifying and loading properties of whey protein isolate via ultrasound-assisted alkali pretreatment and carboxymethyl cellulose interaction
10.1016/j.colsurfa.2024.133657 · ExternalCitation · doi-reference
Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate
10.1016/j.colsurfb.2019.06.034 · ExternalCitation · doi-reference
Characterization of coacervation behavior between whey protein isolate and gum Arabic: effects of heat treatment
10.1016/j.fochx.2023.100703 · ExternalCitation · doi-reference
Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents
10.1016/j.foodchem.2014.01.083 · ExternalCitation · doi-reference
Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates
10.1016/j.foodchem.2018.03.141 · ExternalCitation · doi-reference
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction
10.1016/j.foodchem.2021.129622 · ExternalCitation · doi-reference
Factors influencing the production of o/w emulsions stabilized by β-lactoglobulin–pectin membranes
10.1016/j.foodhyd.2004.04.001 · ExternalCitation · doi-reference
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: influence of ionic strength and heat pretreatment
10.1016/j.foodhyd.2013.10.030 · ExternalCitation · doi-reference
Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
10.1016/j.foodhyd.2016.05.028 · ExternalCitation · doi-reference
Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide
10.1016/j.foodhyd.2017.01.039 · ExternalCitation · doi-reference
Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: the underlying effects of varying protein concentrations
10.1016/j.foodhyd.2018.03.040 · ExternalCitation · doi-reference
Novel edible Pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara
10.1016/j.foodhyd.2019.105285 · ExternalCitation · doi-reference
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins
10.1016/j.foodhyd.2019.105503 · ExternalCitation · doi-reference
Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
10.1016/j.foodhyd.2020.106188 · ExternalCitation · doi-reference
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes
10.1016/j.foodhyd.2020.106211 · ExternalCitation · doi-reference
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: interaction and stability
10.1016/j.foodhyd.2020.106377 · ExternalCitation · doi-reference
Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes
10.1016/j.foodhyd.2020.106445 · ExternalCitation · doi-reference
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
10.1016/j.foodhyd.2021.106839 · ExternalCitation · doi-reference
Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application
10.1016/j.foodhyd.2022.108133 · ExternalCitation · doi-reference
Characterization of complex coacervation between chia seed gum and whey protein isolate: effect of pH, protein/polysaccharide mass ratio and ionic strength
10.1016/j.foodhyd.2023.109445 · ExternalCitation · doi-reference
Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates
10.1016/j.foodhyd.2024.110189 · ExternalCitation · doi-reference
High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs
10.1016/j.foodhyd.2024.110200 · ExternalCitation · doi-reference
Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate
10.1016/j.foodhyd.2024.110728 · ExternalCitation · doi-reference
Interactions of black and green tea polyphenols with whole milk
10.1016/j.foodres.2013.05.033 · ExternalCitation · doi-reference
Application of whey protein-pectin nano-complex carriers for loading of lactoferrin
10.1016/j.ijbiomac.2017.07.037 · ExternalCitation · doi-reference
W/O/W emulsions stabilized with whey protein concentrate and pectin: effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
10.1016/j.ijbiomac.2023.123477 · ExternalCitation · doi-reference
Encapsulation of probiotics (lactobacillus plantarum) in soyasaponin–soybean protein isolate water-in-oil-in-water (W/O/W) emulsion for improved probiotic survival in the gastrointestinal tract
10.1016/j.lwt.2024.116100 · ExternalCitation · doi-reference
Recent advances on food-grade particles stabilized Pickering emulsions: fabrication, characterization and research trends
10.1016/j.tifs.2016.05.010 · ExternalCitation · doi-reference
Review of recent progress on high internal-phase Pickering emulsions in food science
10.1016/j.tifs.2020.10.016 · ExternalCitation · doi-reference
Microfiltration retentate co-product from whey protein isolate production - composition, processing, applications and potential for value addition
10.1016/j.tifs.2024.104739 · ExternalCitation · doi-reference
Maillard-reacted whey protein isolates and epigallocatechin Gallate complex enhance the thermal stability of the Pickering emulsion delivery of curcumin
10.1021/acs.jafc.9b00950 · ExternalCitation · doi-reference
Emulsions stabilized by gum Arabic: composition and packing within interfacial films
10.1021/acs.langmuir.8b02715 · ExternalCitation · doi-reference
The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
10.1039/c9ra09594b · ExternalCitation · doi-reference
