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Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin

Food chemistry, 2018-07, Vol.253, p.63-70

2018

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Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Comprehensive reviews in food science and food safety, 2019-11, Vol.18 (6), p.1660-1675

2019

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Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels

Food hydrocolloids, 2019-04, Vol.89, p.813-820

2019

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Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu

Food chemistry, 2016-06, Vol.201, p.197-204

2016

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Effect of protein molecules and MgCl2 in the water phase on the dilational rheology of polyglycerol polyricinoleate molecules adsorbed at the soy oil-water interface

Food hydrocolloids, 2017-12, Vol.73, p.194-202

2017

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Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies

Molecules (Basel, Switzerland), 2022-12, Vol.27 (23), p.8494

2022

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Genetic Causes of Non-pathogenic Pseudomonas syringae pv. actinidiae Isolates in Kiwifruit Orchards

Frontiers in microbiology, 2021-03, Vol.12, p.650099-650099

2021

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Combined Modification of Soluble Dietary Fibers from Apple Pomace by Steam Explosion and Enzymatic Hydrolysis to Improve its Structural, Physicochemical and Functional Properties

Waste and biomass valorization, 2022-12, Vol.13 (12), p.4869-4879

2022

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Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

Gels, 2023-09, Vol.9 (9), p.759

2023

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The Relationship between Preparation and Biological Activities of Animal-Derived Polysaccharides: A Comprehensive Review

Foods, 2024-01, Vol.13 (1), p.173

2024

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Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin

Foods, 2022-11, Vol.11 (22), p.3729

2022

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Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles

Food hydrocolloids, 2019-06, Vol.91, p.204-213

2019

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Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery

Food chemistry, 2021-12, Vol.365, p.130419-130419, Article 130419

2021

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Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics

Food hydrocolloids, 2021-04, Vol.113, p.106453, Article 106453

2021

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Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant

Food hydrocolloids, 2020-04, Vol.101, p.105447, Article 105447

2020

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Fabrication and characterization of acid soluble collagen stabilized Pickering emulsions

Food hydrocolloids, 2020-09, Vol.106, p.105875, Article 105875

2020

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Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel

International journal of biological macromolecules, 2023-06, Vol.239, p.124251-124251, Article 124251

2023

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Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

Food hydrocolloids, 2018-03, Vol.76, p.173-183

2018

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Pomelo peel derived nanocellulose as Pickering stabilizers: Fabrication of Pickering emulsions and their potential as sustained-release delivery systems for lycopene

Food chemistry, 2023-07, Vol.415, p.135742-135742, Article 135742

2023

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Release of bound polyphenols from wheat bran soluble dietary fiber during simulated gastrointestinal digestion and colonic fermentation in vitro

Food chemistry, 2023-02, Vol.402, p.134111-134111, Article 134111

2023

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Licorice extract ameliorates hyperglycemia through reshaping gut microbiota structure and inhibiting TLR4/NF-κB signaling pathway in type 2 diabetic mice

Food research international, 2022-03, Vol.153, p.110945-110945, Article 110945

2022

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Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel

Food chemistry, 2017-04, Vol.220, p.452-459

2017

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Development and characterization of hydrogel‐in‐oleogel (bigel) systems and their application as a butter replacer for bread making

Journal of the science of food and agriculture, 2024-03, Vol.104 (4), p.1920-1927

2024

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New insights into the functionality of protein to the emulsifying properties of sugar beet pectin

Food hydrocolloids, 2016-06, Vol.57, p.262-270

2016

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Curcumin loaded Zein-alginate nanogels with "core-shell" structure: Formation, characterization and simulated digestion

International journal of biological macromolecules, 2023-11, Vol.251, p.126201-126201, Article 126201

2023

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Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels

Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu

Effect of protein molecules and MgCl2 in the water phase on the dilational rheology of polyglycerol polyricinoleate molecules adsorbed at the soy oil-water interface

Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies

Genetic Causes of Non-pathogenic Pseudomonas syringae pv. actinidiae Isolates in Kiwifruit Orchards

Combined Modification of Soluble Dietary Fibers from Apple Pomace by Steam Explosion and Enzymatic Hydrolysis to Improve its Structural, Physicochemical and Functional Properties

Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

The Relationship between Preparation and Biological Activities of Animal-Derived Polysaccharides: A Comprehensive Review

Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin

Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles

Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery

Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics

Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant

Fabrication and characterization of acid soluble collagen stabilized Pickering emulsions

Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel

Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

Pomelo peel derived nanocellulose as Pickering stabilizers: Fabrication of Pickering emulsions and their potential as sustained-release delivery systems for lycopene

Release of bound polyphenols from wheat bran soluble dietary fiber during simulated gastrointestinal digestion and colonic fermentation in vitro

Licorice extract ameliorates hyperglycemia through reshaping gut microbiota structure and inhibiting TLR4/NF-κB signaling pathway in type 2 diabetic mice

Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel

Development and characterization of hydrogel‐in‐oleogel (bigel) systems and their application as a butter replacer for bread making

New insights into the functionality of protein to the emulsifying properties of sugar beet pectin

Curcumin loaded Zein-alginate nanogels with "core-shell" structure: Formation, characterization and simulated digestion

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