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References from Interfacial adsorption and stability performance of octenyl succinic anhydride-modified β-cyclodextrin/xanthan gum nanoparticles stabilized cinnamon essential oil Pickering emulsions. Local targets link to admitted publications; unresolved targets remain external evidence.
L-cysteine modified carboxymethyl chitosan composite film: sustained release of cinnamon essential oil, enhanced antibacterial properties, and application in shrimp preservation
10.1016/j.ijbiomac.2025.149604 · 2026 · External reference
Fabrication and characterization of anthocyanin-loaded double Pickering emulsions stabilized by β-cyclodextrin
2024 · External reference
Physicochemical and functional properties of cinnamon essential oil emulsions stabilized by galactomannan-rich aqueous extract from Gleditsia sinensis seeds and soy protein isolate
10.1016/j.ijbiomac.2025.139601 · 2025 · External reference
Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers
10.1016/j.ijbiomac.2024.134314 · 2024 · External reference
Novel Pickering emulsions stabilized by abalone oligopeptide and xanthan gum complexes: effects of concentrations and oil-water ratios
2025 · External reference
Cyclodextrin-based Pickering emulsion significantly increases 6-gingerol loading through two different mechanisms: cyclodextrin cavity and Pickering core
10.3390/foods14061066 · 2025 · External reference
Colloidal nanoparticles of a β-cyclodextrin/L-tryptophan inclusion complex for use as Pickering emulsion stabilizers
10.1016/j.foodhyd.2024.110581 · 2025 · External reference
The physicochemical properties of β-carotene emulsions stabilized by whey protein/octenyl succinic anhydride (OSA)-modified-starch complexes: influence of OSA substitution degree of starch
10.1016/j.lwt.2024.115926 · 2024 · External reference
Development of cinnamon essential oil microcapsules with enhanced antimicrobial activity via interfacial crosslinking of OSA-modified starch nanocrystal stabilized Pickering emulsions
10.1016/j.ijbiomac.2026.153512 · 2026 · External reference
Cyclodextrin-based Pickering emulsifiers: modification strategies, stability limitations, and composite improvement approaches
2023 · External reference
Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties
10.1016/j.foodhyd.2018.01.006 · 2018 · External reference
Multi-scale structures, functional properties, and applications of starch modified by dry heat treatment
10.1002/bip.70000 · 2025 · External reference
Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers
2020 · External reference
Interfacial structuring and antioxidant enhancement of resveratrol-loaded Pickering emulsions stabilized by whey protein hydrolysate-xanthan gum complexes
10.1016/j.ijbiomac.2026.150412 · 2026 · External reference
Biofilm hydrogel derived from physical crosslinking (self-assembly) of xanthan gum and chitosan for removing Cd2+, Ni2+, and Cu2+ from aqueous solution
10.1016/j.ijbiomac.2024.131394 · 2024 · External reference
Combined effects of starch dry heat treatment (DHT) and chitosan blending on materials produced by extrusion
10.1016/j.ijbiomac.2025.147804 · 2025 · External reference
Controlled release of dual food functional ingredients from octenyl succinic anhydride/β-cyclodextrin nanoparticles integrated carrageenan/polyvinyl alcohol hydrogels
10.1016/j.molliq.2023.123646 · 2024 · External reference
Stability and in vitro digestion behavior of astaxanthin-loaded Pickering emulsions stabilized by OSA-modified starch: influence of oil phase content
2024 · External reference
Investigation of monosaccharide colorimetric efficiency by phenol-sulfuric acid method and optimization of quantitative models for polysaccharides
10.1016/j.carres.2026.109835 · 2026 · External reference
Kinetics of simultaneous change in the values of peroxide and weight gain during peroxidation of various groups of vegetable oils
10.1016/j.lwt.2025.117878 · 2025 · External reference
Application of different techniques in the determination of xanthan gum-SDS and xanthan gum-Tween 80 interaction
10.1016/j.foodhyd.2018.07.040 · 2019 · External reference
The physicochemical properties of β-carotene emulsions stabilized by whey protein/octenyl succinic anhydride (OSA)-modified-starch complexes: influence of OSA substitution degree of starch
2025 · External reference
Preparation and properties of octenyl succinate beta-cyclodextrin and its application as an emulsion stabilizer
10.1016/j.foodchem.2016.09.019 · 2017 · External reference
Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
10.1016/j.foodhyd.2023.109611 · 2024 · External reference
Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream
2024 · External reference
Optimisation of dry heat treatment conditions for modification of faba bean (Vicia faba L.) starch
10.1016/j.heliyon.2024.e35817 · 2024 · External reference
Composition of xanthan gum produced by Xanthomonas campestris using produced water from a carbonated oil field through Raman spectroscopy
10.1016/j.jphotobiol.2020.112052 · 2020 · External reference
Self-assembled monolayers of bimetallic Au/Ag nanospheres with superior surface-enhanced Raman scattering activity for ultra-sensitive triphenylmethane dyes detection
10.1364/ol.43.000635 · 2018 · External reference
Preparation and characterization of octenyl succinate β-cyclodextrin and vitamin E inclusion complex and its application in emulsion
10.3390/molecules25030654 · 2020 · External reference
Acetyl and pyruvate groups affect the synergistic interaction between xanthan gum and Gleditsia sinensis polysaccharide by regulating the conformational transition of xanthan gum
10.1016/j.carbpol.2025.123558 · 2025 · External reference
Comparative effects of β-cyclodextrin, HP-β-cyclodextrin and SBE7-β-cyclodextrin on the solubility and dissolution of docetaxel via inclusion complexation
10.1007/s10847-020-00977-0 · 2020 · External reference
Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity
10.1016/j.foodres.2026.118520 · 2026 · External reference
Decreasing the pH value would improve the swallowing characteristics of whey protein isolate-enriched thickened fluids for dysphagia populations
10.1016/j.foodres.2025.116435 · 2025 · External reference
Engineered beta-cyclodextrin-based carrier for targeted doxorubicin delivery in breast cancer therapy in vivo
10.1016/j.jiec.2018.09.052 · 2019 · External reference
Improved colloidal stability of bacterial cellulose nanocrystal suspensions for the elaboration of spin-coated cellulose-based model surfaces
10.1021/bm100953f · 2010 · External reference
Thermal degradation and rheological behavior of xanthan gum: kinetics, mechanism, and aging effects
10.1002/slct.202500855 · 2025 · External reference
Impact of molecular structure of tailored OSA-modified starches on drying behaviours and particle properties
10.1016/j.gaost.2026.07.001 · 2026 · External reference
NMR spectroscopy: a versatile tool for xanthan gum research
10.1016/j.carbpol.2026.125107 · 2026 · External reference
High internal phase emulsions stabilized by rice protein-xanthan gum complexes: interfacial interactions, formation mechanisms, and functional properties
10.1016/j.foodres.2026.118896 · 2026 · External reference
Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum
10.1016/j.ijbiomac.2024.129610 · 2024 · External reference
The emulsification and stabilization mechanism of an oil-in-water emulsion constructed from Tremella polysaccharide and Citrus pectin
10.3390/foods13101545 · 2024 · External reference
Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin
10.1016/j.foodchem.2022.133055 · 2022 · External reference
Preservation of Mexican lime (Citrus aurantifolia) using edible coatings with encapsulated clove and cinnamon essential oils
2025 · External reference
The viscoelastic behavior of legume protein emulsion gels-the effect of heating temperature and oil content on viscoelasticity, the degree of networking, and the microstructure
10.3390/foods13233875 · 2024 · External reference
Effect of chitosan-protocatechuic acid conjugate on stability and encapsulation capacity of polysaccharide-based high internal phase emulsion
10.1016/j.carbpol.2022.120487 · 2023 · External reference
Gelatin particle-stabilized high internal phase emulsions as nutraceutical containers
10.1021/am503341j · 2014 · External reference
The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of beta-carotene: physicochemical properties and in vitro digestion
2024 · External reference
Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture
10.1016/j.foodchem.2021.131576 · 2022 · External reference
Soy protein-gellan gum noncovalent complexes stabilized emulsion: effect of heating and pH on emulsion stability
10.1016/j.ijbiomac.2025.140067 · 2025 · External reference
Effects of environmental factors on the physical stability of Pickering-emulsions stabilized by chitosan particles
10.1016/j.foodhyd.2016.04.023 · 2016 · External reference
Stable complex of sodium caseinate and hexaglycerol monooleate with improved oil-in-water emulsion stability and curcumin encapsulation
10.1007/s11483-024-09828-8 · 2024 · External reference
Effects of papain hydrolysate of Pseudosciaena crocea roe on the physical and oxidative stability of water-in-oil emulsions
10.1016/j.lwt.2024.116734 · 2024 · External reference
Benzenedialdehyde-crosslinked gelatin nanoparticles for Pickering emulsion stabilization
10.1016/j.crfs.2024.100961 · 2025 · External reference
Development of Zanthoxylum bungeanum essential oil Pickering emulsions using potato protein-chitosan nanoparticles and its application in mandarin preservation
10.1016/j.ijbiomac.2024.134100 · 2024 · External reference
Regulation mechanism of ionic strength on the ultra-high freeze-thaw stability of myofibrillar protein microgel emulsions
10.1016/j.foodchem.2023.136044 · 2023 · External reference
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: formation and stability
10.1016/j.foodhyd.2019.04.038 · 2019 · External reference