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Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

Food chemistry, 2016-12, Vol.213, p.462-469

2016

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Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films

International journal of biological macromolecules, 2020-08, Vol.156, p.111-119

2020

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Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

Food & function, 2022-01, Vol.13 (1), p.386-397

2022

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Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration

International journal of biological macromolecules, 2020-11, Vol.163, p.180-189

2020

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Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency

Food chemistry, 2016-12, Vol.213, p.457-461

2016

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Surface evolution of synthetic bilgewater emulsion

Chemosphere (Oxford), 2019-12, Vol.236, p.124345-124345, Article 124345

2019

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Effects of Ultra‐High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk

Journal of food science, 2017-10, Vol.82 (10), p.2313-2320

2017

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Effects of water-emulsified fuel on a diesel engine generator's thermal efficiency and exhaust

Journal of the Air & Waste Management Association (1995), 2014-08, Vol.64 (8), p.970-978

2014

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Emulsion droplet sizing using low-field NMR with chemical shift resolution and the block gradient pulse method

Journal of magnetic resonance (1997), 2012, Vol.214 (1), p.281-288

2012

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Systematic characterization of oil-in-water emulsions for formulation design

International journal of pharmaceutics, 2003-09, Vol.263 (1), p.85-94

2003

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Development of sucrose stearate-based nanoemulsions and optimisation through γ-cyclodextrin

European journal of pharmaceutics and biopharmaceutics, 2011-09, Vol.79 (1), p.58-67

2011

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Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk

Plant foods for human nutrition (Dordrecht), 2023-06, Vol.78 (2), p.358-365

2023

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Preparation, characterization and antifungal activity of pyraclostrobin solid nanodispersion by self‐emulsifying technique

Pest management science, 2019-10, Vol.75 (10), p.2785-2793

2019

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The influence of thermal processing on emulsion properties of defatted hazelnut flour

Food chemistry, 2015-01, Vol.167, p.100-106

2015

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Accurate in situ measurement of complex refractive index and particle size in intralipid emulsions

Journal of biomedical optics, 2013-08, Vol.18 (8), p.087003-087003

2013

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Comparison of the Stability of Beverage Cloud Emulsions Formulated with Different Gum Acacia- and Starch-Based Emulsifiers

Journal of food science, 2010-06, Vol.75 (5), p.E236-E246

2010

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Influence of fatty acid chain length and unsaturation on mid-infrared milk analysis

Journal of dairy science, 2009-06, Vol.92 (6), p.2485-2501

2009

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A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

Food science and technology international, 2014-09, Vol.20 (6), p.441-451

2014

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Complex patterns in reactive microemulsions: Self-organized nanostructures?

Chaos (Woodbury, N.Y.), 2005-12, Vol.15 (4), p.047510-047510

2005

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Kinetic stability of all-in-one parenteral nutrition admixtures in the presence of high dose Ca2+ additive under clinical application circumstances

Nutrition journal, 2012-05, Vol.11 (1), p.32-32, Article 32

2012

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Particle size analysis of some water/oil/water multiple emulsions

Journal of pharmaceutical and biomedical analysis, 2005-04, Vol.37 (5), p.931-936

2005

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Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long-Term Storage

Journal of food science, 2009-03, Vol.74 (2), p.E62-E69

2009

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Compositional Heterogeneity in Parenteral Lipid Emulsions after Sedimentation Field Flow Fractionation

Journal of pharmaceutical sciences, 1998-07, Vol.87 (7), p.859-866

1998

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Composition of Interfacial Layers in Complex Food Emulsions Before and After Aeration: Effect of Egg to Milk Protein Ratio

Journal of dairy science, 2005-01, Vol.88 (1), p.30-39

2005

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Spontaneous ring-like self-assembly of BaF2 nanoparticles

Journal of nanoscience and nanotechnology, 2005-03, Vol.5 (3), p.394

2005

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Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration

Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency

Surface evolution of synthetic bilgewater emulsion

Effects of Ultra‐High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk

Effects of water-emulsified fuel on a diesel engine generator's thermal efficiency and exhaust

Emulsion droplet sizing using low-field NMR with chemical shift resolution and the block gradient pulse method

Systematic characterization of oil-in-water emulsions for formulation design

Development of sucrose stearate-based nanoemulsions and optimisation through γ-cyclodextrin

Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk

Preparation, characterization and antifungal activity of pyraclostrobin solid nanodispersion by self‐emulsifying technique

The influence of thermal processing on emulsion properties of defatted hazelnut flour

Accurate in situ measurement of complex refractive index and particle size in intralipid emulsions

Comparison of the Stability of Beverage Cloud Emulsions Formulated with Different Gum Acacia- and Starch-Based Emulsifiers

Influence of fatty acid chain length and unsaturation on mid-infrared milk analysis

A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

Complex patterns in reactive microemulsions: Self-organized nanostructures?

Kinetic stability of all-in-one parenteral nutrition admixtures in the presence of high dose Ca2+ additive under clinical application circumstances

Particle size analysis of some water/oil/water multiple emulsions

Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long-Term Storage

Compositional Heterogeneity in Parenteral Lipid Emulsions after Sedimentation Field Flow Fractionation

Composition of Interfacial Layers in Complex Food Emulsions Before and After Aeration: Effect of Egg to Milk Protein Ratio

Spontaneous ring-like self-assembly of BaF2 nanoparticles

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