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Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions

Foods, 2022-04, Vol.11 (7), p.1039

2022

Volltextzugriff (PDF)

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

Foods, 2021-05, Vol.10 (5), p.1059

2021

Volltextzugriff (PDF)

Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin

Foods, 2023-07, Vol.12 (15), p.2863

2023

Volltextzugriff (PDF)

Dual-Responsive “Egg-Box” Shaped Microgel Beads Based on W1/O/W2 Double Emulsions for Colon-Targeted Delivery of Synbiotics

Foods, 2024-07, Vol.13 (14), p.2163

2024

Volltextzugriff (PDF)

Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion

Foods, 2023-03, Vol.12 (7), p.1394

2023

Volltextzugriff (PDF)

Characterization, Stability and Antioxidant Activity of Vanilla Nano-Emulsion and Its Complex Essential Oil

Foods, 2024-03, Vol.13 (5), p.801

2024

Volltextzugriff (PDF)

Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins

Foods, 2022-01, Vol.11 (1), p.34

2022

Volltextzugriff (PDF)

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

Foods, 2023-03, Vol.12 (7), p.1433

2023

Volltextzugriff (PDF)

Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions

Foods, 2023-07, Vol.12 (14), p.2706

2023

Volltextzugriff (PDF)

Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying

Foods, 2024-05, Vol.13 (9), p.1326

2024

Volltextzugriff (PDF)

Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools

Foods, 2024-03, Vol.13 (6), p.816

2024

Volltextzugriff (PDF)

Encapsulation of Indicaxanthin-Rich Opuntia Green Extracts by Double Emulsions for Improved Stability and Bioaccessibility

Foods, 2024-03, Vol.13 (7), p.1003

2024

Volltextzugriff (PDF)

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Foods, 2022-01, Vol.11 (2), p.178

2022

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Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions

Foods, 2022-10, Vol.11 (21), p.3343

2022

Volltextzugriff (PDF)

Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides

Foods, 2023-10, Vol.12 (19), p.3696

2023

Volltextzugriff (PDF)

Stability, Microstructure, and Rheological Properties of CaCO3 S/O/W Calcium-Lipid Emulsions

Foods, 2021-09, Vol.10 (9), p.2216

2021

Volltextzugriff (PDF)

Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels

Foods, 2024-05, Vol.13 (9), p.1289

2024

Volltextzugriff (PDF)

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae

Foods, 2023-04, Vol.12 (9), p.1741

2023

Volltextzugriff (PDF)

Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach

Foods, 2022-12, Vol.12 (1), p.40

2022

Volltextzugriff (PDF)

Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate

Foods, 2023-06, Vol.12 (11), p.2247

2023

Volltextzugriff (PDF)

Development of Stable Pickering Emulsions with TEMPO-Oxidized Chitin Nanocrystals for Encapsulation of Quercetin

Foods, 2023-01, Vol.12 (2), p.367

2023

Volltextzugriff (PDF)

Deep-Eutectic-Solvent-in-Water Pickering Emulsions Stabilized by Starch Nanoparticles

Foods, 2024-07, Vol.13 (14), p.2293

2024

Volltextzugriff (PDF)

Enhancing the Dispersion Stability and Sustained Release of S/O/W Emulsions by Encapsulation of CaCO3 Droplets in Sodium Caseinate/Xanthan Gum Microparticles

Foods, 2022-09, Vol.11 (18), p.2854

2022

Volltextzugriff (PDF)

Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins

Foods, 2024-05, Vol.13 (10), p.1513

2024

Volltextzugriff (PDF)

The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

Foods, 2021-07, Vol.10 (7), p.1657

2021

Volltextzugriff (PDF)

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Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin

Dual-Responsive “Egg-Box” Shaped Microgel Beads Based on W1/O/W2 Double Emulsions for Colon-Targeted Delivery of Synbiotics

Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion

Characterization, Stability and Antioxidant Activity of Vanilla Nano-Emulsion and Its Complex Essential Oil

Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions

Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying

Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools

Encapsulation of Indicaxanthin-Rich Opuntia Green Extracts by Double Emulsions for Improved Stability and Bioaccessibility

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions

Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides

Stability, Microstructure, and Rheological Properties of CaCO3 S/O/W Calcium-Lipid Emulsions

Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae

Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach

Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate

Development of Stable Pickering Emulsions with TEMPO-Oxidized Chitin Nanocrystals for Encapsulation of Quercetin

Deep-Eutectic-Solvent-in-Water Pickering Emulsions Stabilized by Starch Nanoparticles

Enhancing the Dispersion Stability and Sustained Release of S/O/W Emulsions by Encapsulation of CaCO3 Droplets in Sodium Caseinate/Xanthan Gum Microparticles

Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins

The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

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