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Pickering emulsion droplet-based biomimetic microreactors for continuous flow cascade reactions

Nature communications, 2022-01, Vol.13 (1), p.475-475, Article 475

2022

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Dual metal nanoparticles within multicompartmentalized mesoporous organosilicas for efficient sequential hydrogenation

Nature communications, 2021-08, Vol.12 (1), p.4968-11, Article 4968

2021

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A supraparticle-based biomimetic cascade catalyst for continuous flow reaction

Nature communications, 2022-10, Vol.13 (1), p.5935-5935, Article 5935

2022

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Liquid marble-derived solid-liquid hybrid superparticles for CO2 capture

Nature communications, 2019-04, Vol.10 (1), p.1854-1854, Article 1854

2019

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Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles

The Journal of chemical physics, 2014-05, Vol.140 (20), p.204713-204713

2014

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“Sounding” out crystal nuclei—A mathematical-physical and experimental investigation

The Journal of chemical physics, 2023-05, Vol.158 (17)

2023

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Transforming sustainable plant proteins into high performance lubricating microgels

Nature communications, 2023-08, Vol.14 (1), p.4743-4743, Article 4743

2023

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γ-Cyclodextrin Metal-Organic Frameworks: Do Solvents Make a Difference?

Molecules (Basel, Switzerland), 2023-09, Vol.28 (19), p.6876

2023

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Factors Controlling the Formation and Stability of Air Bubbles Stabilized by Partially Hydrophobic Silica Nanoparticles

Langmuir, 2004-09, Vol.20 (20), p.8517-8525

2004

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溶剂诱导翻转Pickering乳液用于原位循环使用酶催化剂

物理化学学报, 2020, Vol.36 (10), p.139-147

2020

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Human roughness perception and possible factors effecting roughness sensation

Journal of texture studies, 2017-06, Vol.48 (3), p.181-192

2017

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Effect of High Salt Concentrations on the Stabilization of Bubbles by Silica Particles

Langmuir, 2006-01, Vol.22 (3), p.1273-1280

2006

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A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system

Current research in food science, 2024-01, Vol.8, p.100686-100686, Article 100686

2024

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A Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating Process

Journal of texture studies, 2016-08, Vol.47 (4), p.361-372

2016

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Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

Food hydrocolloids, 2020-05, Vol.102, p.105583, Article 105583

2020

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Kinetics of Food Biopolymer Film Dehydration: Experimental Studies and Mathematical Modeling

Industrial & engineering chemistry research, 2013-06, Vol.52 (22), p.7391-7402

2013

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Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics

Advances in colloid and interface science, 2019-01, Vol.263, p.195-211

2019

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Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

Food hydrocolloids, 2021-12, Vol.121, p.107054, Article 107054

2021

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Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

Food hydrocolloids, 2021-11, Vol.120, p.106967, Article 106967

2021

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Characterization of physical properties of tissue factor-containing microvesicles and a comparison of ultracentrifuge-based recovery procedures

Journal of extracellular vesicles, 2014-01, Vol.3 (1), p.1-n/a

2014

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Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication

Food hydrocolloids, 2019-08, Vol.93, p.308-316

2019

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A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Journal of agricultural and food chemistry, 2022-02, Vol.70 (7), p.2374-2388

2022

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Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

Colloids and surfaces. A, Physicochemical and engineering aspects, 2021-09, Vol.624, p.126760, Article 126760

2021

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Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing

Biomacromolecules, 2021-11, Vol.22 (11), p.4592-4605

2021

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Physico-mechanical analysis data in support of compatibility of chitosan/κ-carrageenan polyelectrolyte films achieved by ascorbic acid, and the thermal degradation theory of κ-carrageenan influencing the properties of its blends

Data in brief, 2016-12, Vol.9 (C), p.648-660

2016

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Pickering emulsion droplet-based biomimetic microreactors for continuous flow cascade reactions

Dual metal nanoparticles within multicompartmentalized mesoporous organosilicas for efficient sequential hydrogenation

A supraparticle-based biomimetic cascade catalyst for continuous flow reaction

Liquid marble-derived solid-liquid hybrid superparticles for CO2 capture

Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles

“Sounding” out crystal nuclei—A mathematical-physical and experimental investigation

Transforming sustainable plant proteins into high performance lubricating microgels

γ-Cyclodextrin Metal-Organic Frameworks: Do Solvents Make a Difference?

Factors Controlling the Formation and Stability of Air Bubbles Stabilized by Partially Hydrophobic Silica Nanoparticles

溶剂诱导翻转Pickering乳液用于原位循环使用酶催化剂

Human roughness perception and possible factors effecting roughness sensation

Effect of High Salt Concentrations on the Stabilization of Bubbles by Silica Particles

A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system

A Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating Process

Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

Kinetics of Food Biopolymer Film Dehydration: Experimental Studies and Mathematical Modeling

Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

Characterization of physical properties of tissue factor-containing microvesicles and a comparison of ultracentrifuge-based recovery procedures

Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication

A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing

Physico-mechanical analysis data in support of compatibility of chitosan/κ-carrageenan polyelectrolyte films achieved by ascorbic acid, and the thermal degradation theory of κ-carrageenan influencing the properties of its blends

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