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Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Critical reviews in food science and nutrition, 2023-09, Vol.63 (23), p.6196-6207

2023

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Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil‐in‐water emulsions

Journal of the science of food and agriculture, 2024-01, Vol.104 (2), p.818-828

2024

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Fast preparation of RG-I enriched ultra-low molecular weight pectin by an ultrasound accelerated Fenton process

Scientific reports, 2017-04, Vol.7 (1), p.541-541, Article 541

2017

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Soluble dietary fibers from solid-state fermentation of wheat bran by the fungus Cordyceps cicadae and their effects on colitis mice

Food & function, 2024-01, Vol.15 (2), p.516-529

2024

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Effect of water sorption on glass transition and microstructural variation of dextran & sugar mixtures

Carbohydrate polymers, 2022-08, Vol.290, p.119505-119505, Article 119505

2022

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Comparison of Biogenic Amines in Chinese Commercial Soy Sauces

Molecules (Basel, Switzerland), 2019-04, Vol.24 (8), p.1522

2019

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Isolation of melanoidins from heat-moisture treated ginseng and its inhibitory effect on choline metabolism

Journal of functional foods, 2023-01, Vol.100, p.105370, Article 105370

2023

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Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves Effectively Inhibit the Formation of Biogenic Amines in the Brewing Soy Sauce

Agriculture (Basel), 2023-11, Vol.13 (11), p.2100

2023

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Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Foods, 2022-06, Vol.11 (12), p.1722

2022

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Structural Properties of a Heteropolysaccharide Released from Isaria cicadae Miq. Solid-State Fermented Wheat Bran

Fermentation (Basel), 2023-03, Vol.9 (3), p.309

2023

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Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: An in vitro study

Food chemistry, 2020-10, Vol.326 (C), p.126785-126785, Article 126785

2020

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Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

Food hydrocolloids, 2016-12, Vol.61, p.730-739

2016

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Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

Journal of food engineering, 2024-09, Vol.376, p.112038, Article 112038

2024

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Extraction temperature is a decisive factor for the properties of pectin

Food hydrocolloids, 2021-03, Vol.112, p.106160, Article 106160

2021

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A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Food chemistry, 2022-06, Vol.380, p.131832-131832, Article 131832

2022

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A novel strategy to formulate edible active-intelligent packaging films for achieving dynamic visualization of product freshness

Food hydrocolloids, 2022-12, Vol.133, p.107998, Article 107998

2022

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Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

Carbohydrate polymers, 2021-02, Vol.254, p.117446, Article 117446

2021

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Insights into the formation of carboxymethyl chitosan-nisin nanogels for sustainable antibacterial activity

Food chemistry, 2023-02, Vol.402, p.134260-134260, Article 134260

2023

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pH-responsive Pickering emulsion containing citrus essential oil stabilized by zwitterionically charged chitin nanofibers: Physicochemical properties and antimicrobial activity

Food chemistry, 2024-02, Vol.433, p.137388-137388, Article 137388

2024

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Insights into electrospun pullulan-carboxymethyl chitosan/PEO core-shell nanofibers loaded with nanogels for food antibacterial packaging

International journal of biological macromolecules, 2023-04, Vol.233, p.123433-123433, Article 123433

2023

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Preparation and Characterization of Fish Oil Pickering Emulsions Stabilized by Resveratrol-Loaded Gliadin/Chitin Nanocrystal Composite Nanoparticles

Journal of agricultural and food chemistry, 2024-04, Vol.72 (16), p.9436-9444

2024

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Process improvement to prevent the formation of biogenic amines during soy sauce brewing

Food chemistry, 2020-11, Vol.331, p.127347-127347, Article 127347

2020

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Oxidized Chitin Nanocrystals Greatly Strengthen the Stability of Resveratrol-Loaded Gliadin Nanoparticles

Journal of agricultural and food chemistry, 2022-10, Vol.70 (42), p.13778-13786

2022

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Destabilization of a model O/W/O double emulsion: From bulk to interface

Food chemistry, 2024-07, Vol.445, p.138723-138723, Article 138723

2024

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Carboxymethyl chitosan incorporated with gliadin/phlorotannin nanoparticles enables the formation of new active packaging films

International journal of biological macromolecules, 2022-04, Vol.203, p.40-48

2022

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Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil‐in‐water emulsions

Fast preparation of RG-I enriched ultra-low molecular weight pectin by an ultrasound accelerated Fenton process

Soluble dietary fibers from solid-state fermentation of wheat bran by the fungus Cordyceps cicadae and their effects on colitis mice

Effect of water sorption on glass transition and microstructural variation of dextran & sugar mixtures

Comparison of Biogenic Amines in Chinese Commercial Soy Sauces

Isolation of melanoidins from heat-moisture treated ginseng and its inhibitory effect on choline metabolism

Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves Effectively Inhibit the Formation of Biogenic Amines in the Brewing Soy Sauce

Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Structural Properties of a Heteropolysaccharide Released from Isaria cicadae Miq. Solid-State Fermented Wheat Bran

Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: An in vitro study

Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

Extraction temperature is a decisive factor for the properties of pectin

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

A novel strategy to formulate edible active-intelligent packaging films for achieving dynamic visualization of product freshness

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

Insights into the formation of carboxymethyl chitosan-nisin nanogels for sustainable antibacterial activity

pH-responsive Pickering emulsion containing citrus essential oil stabilized by zwitterionically charged chitin nanofibers: Physicochemical properties and antimicrobial activity

Insights into electrospun pullulan-carboxymethyl chitosan/PEO core-shell nanofibers loaded with nanogels for food antibacterial packaging

Preparation and Characterization of Fish Oil Pickering Emulsions Stabilized by Resveratrol-Loaded Gliadin/Chitin Nanocrystal Composite Nanoparticles

Process improvement to prevent the formation of biogenic amines during soy sauce brewing

Oxidized Chitin Nanocrystals Greatly Strengthen the Stability of Resveratrol-Loaded Gliadin Nanoparticles

Destabilization of a model O/W/O double emulsion: From bulk to interface

Carboxymethyl chitosan incorporated with gliadin/phlorotannin nanoparticles enables the formation of new active packaging films

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