One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus

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Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Jie Xiao, Yunqi Li, Qingrong Huang · Trends in Food Science & Technology · 2016 · 560 citations

Agriculture, Chemical Engineering, Food Science +16

Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

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Engineering, Materials Engineering, Materials Science +14

Production of nanoparticles by anti-solvent precipitation for use in food systems

Iris J. Joye, David Julian McClements · Trends in Food Science & Technology · 2013 · 378 citations

Pharmacy, Food Science, Materials Science +12

High‐Internal‐Phase Pickering Emulsions Stabilized Solely by Peanut‐Protein‐Isolate Microgel Particles with Multiple Potential Applications

Bo Jiao, Aimin Shi, Qiang Wang et al. · Angewandte Chemie International Edition · 2018 · 372 citations · Full text

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