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Emulsions stabilized with solid nanoparticles: pickering emulsions
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The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
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Interactions of black and green tea polyphenols with whole milk
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Fast Fourier infrared spectroscopy to characterize the biochemical composition in diatoms
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Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application
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Protein–polysaccharide interactions and aggregates in food formulations
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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
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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
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High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs
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Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes
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W/O/W emulsions stabilized with whey protein concentrate and pectin: effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
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Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles
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Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins
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Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
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High internal phase emulsions stabilized solely by functionalized silica particles
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Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
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