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Regulation of goat whey protein complex interfacial structures by gum Arabic to improve emulsion performance for curcumin delivery and application
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High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers
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Pickering emulsions stabilized by biopolymer-based nanoparticles or hybrid particles for the development of food packaging films: A review
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Regulation of whey protein microparticle adsorption and interfacial film formation by polysaccharides for enhanced Pickering emulsion stability
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Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity
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Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes
10.1016/j.ijbiomac.2019.07.210 · doi-reference
Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/Chito oligosaccharide
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Anthocyanin-loaded CNC-whey protein complexes: Interfacial stabilization and oxidative challenges in Pickering emulsions
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Interfacial adsorption dynamics of solid lipid particles at oil/water interfaces through QCM-D technique
10.1016/j.foodhyd.2023.109431 · doi-reference
Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH
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Study on the interactions and interfacial behaviors of cellulose nanocrystal/ β-lactoglobulin complexes for Pickering emulsions
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Fabrication of nanocrystal/β-lactoglobulin complexes stabilized W1/O/W2 emulsions: Structure, stabilization mechanism and application for co-encapsulation of curcumin and EGCG
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Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating
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Phase behavior and complex coacervation of whey protein isolate-tremella fuciformis polysaccharide solution
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Effect of ultrasound on the interactions and physicochemical properties of the whey protein isolate-tremella fuciformis polysaccharide system
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Corosolic acid as a dual-function stabilizer in W/O Pickering emulsions enhances its bioaccessibility and α-glucosidase inhibition
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Ultrasound-enhanced stability of Pickering emulsions via whey protein concentrate-xanthan gum-ellagic acid ternary complexes: Mechanisms and functional properties
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General approaches to biopolymer-based Pickering emulsions
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Reversing the course of the competitive adsorption between a phospholipid and albumin at an air-water interface
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Application of FTIR two-dimensional correlation spectroscopy (2D-COS) analysis in characterizing environmental behaviors of microplastics: A systematic review
10.1016/j.jes.2023.10.004 · doi-reference
Nano- and microparticle-stabilized Pickering emulsions designed for topical therapeutics and cosmetic applications
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Two-dimensional correlation spectroscopy - biannual survey 2007-2009
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Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles
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Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes
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Nanocellulose: A promising green treasure from food wastes to available food materials
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Cellulose nanocrystals produced using recyclable sulfuric acid as hydrolysis media and their wetting molecular dynamics simulation
10.1016/j.ijbiomac.2021.06.094 · doi-reference
pH-responsive conformational variations regulate the emulsifying properties of Coprinus comatus protein-polysaccharide complex
10.1016/j.foodres.2026.118503 · doi-reference
Assembly mechanism of egg white protein-carboxymethyl cellulose based on surface patch binding effect: Interfacial complexation regulates high internal phase emulsion stability
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Interfacial engineering approaches to improve emulsion performance: Properties of oil droplets coated by mixed, multilayer, or conjugated lactoferrin-hyaluronic acid interfaces
10.1016/j.foodhyd.2022.107938 · doi-reference
Structural characterization of steam-heat treated Tectona grandis wood analyzed by FT-IR and 2D-IR correlation spectroscopy
10.1016/j.cclet.2014.11.024 · doi-reference
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
10.1016/j.foodres.2022.111161 · doi-reference
Self-assembling of TEMPO oxidized cellulose nanofibrils as affected by protonation of surface Carboxyls and drying methods
10.1021/acssuschemeng.5b01123 · doi-reference
Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications
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Studies into interactions and interfacial characteristics between cellulose nanocrystals and bovine serum albumin
10.1016/j.fochx.2021.100194 · doi-reference
Residual lignin in cellulose nanofibrils enhances the interfacial stabilization of Pickering emulsions
10.1016/j.carbpol.2020.117223 · doi-reference
A new apple polysaccharide for stabilizing goat milk casein dispersion: Rheology, SAXS and intermolecular interaction studies
10.1016/j.ijbiomac.2025.145228 · doi-reference
Cellulose-stabilized oil-in-water emulsions: Structural features, microrheology, and stability
10.1016/j.carbpol.2020.117092 · doi-reference
Fluorescence self-quenching from reporter dyes informs on the structural properties of amyloid clusters formed in vitro and in cells
10.1021/acs.nanolett.6b03686 · doi-reference
Lactoferrin: A glycoprotein that plays an active role in human health
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