Ultrasonic engineering of bovine serum albumin nanoparticles for high internal phase Pickering emulsions: Interfacial behavior, microstructural evolution and stabilization enhancement

This publication has 44 references indexed in Scilit:

• Insights into the Pickering emulsions stabilized by yeast dietary fiber: Interfacial adsorption kinetics, rheological characteristics, and stabilization mechanisms
  Food Chemistry, 2024
• Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application
  Food Chemistry, 2024
• Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
  Food Chemistry, 2023
• Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes
  Food Chemistry, 2023
• Rice peptide nanoparticle as a bifunctional food-grade Pickering stabilizer prepared by ultrasonication: Structural characteristics, antioxidant activity, and emulsifying properties
  Food Chemistry, 2021
• Whey protein stabilized nanoemulsion: A potential delivery system for ginsenoside Rg3 whey protein stabilized nanoemulsion: Potential Rg3 delivery system
  Food Bioscience, 2019
• Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals
  Food Hydrocolloids, 2018
• Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
  Food Hydrocolloids, 2016
• Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions
  Food Chemistry, 2014
• Food proteins: A review on their emulsifying properties using a structure–function approach
  Food Chemistry, 2013