Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin

Emulsions stabilised solely by colloidal particles

Robert Aveyard, Bernard P. Binks, John H. Clint · Advances in Colloid and Interface Science · 2003 · 2.4K citations

Engineering, Physics, Colloid Science +11

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

Oil-in-water emulsions stabilized by chitin nanocrystal particles

Maria V. Tzoumaki, Thomas Moschakis, Vassilios Kiosseoglou et al. · Food Hydrocolloids · 2011 · 498 citations

Natural Sciences, Chemistry, Materials Science +14

Biopolymer-based particles as stabilizing agents for emulsions and foams

Eric Dickinson · Food Hydrocolloids · 2016 · 446 citations

Engineering, Materials Engineering, Materials Science +12

Progress in natural emulsifiers for utilization in food emulsions

Bengü Öztürk, David Julian McClements · Current Opinion in Food Science · 2015 · 444 citations

Agriculture, Food Science, Food Chemistry +13