Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing

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 · 543 citations

Food Colloid, Micro-encapsulation, Food Engineering +4

Impact of rheological properties of mashed potatoes on 3D printing

Zhenbin Liu, Min Zhang, Bhesh Bhandari et al. · Journal of Food Engineering · 2017 · 525 citations

Materials Science, Rheological Measurement, Engineering +8

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

Tao Zeng, Ziling Wu, Jun-You Zhu et al. · Food Chemistry · 2017 · 308 citations

Food Chemistry, Food Colloid, Polysaccharide +6

Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles

William Wachira Mwangi, Kiang-Wei Ho, Beng Ti Tey et al. · Food Hydrocolloids · 2016 · 294 citations

Materials Science, Chitosan Particles, Chemical Engineering +11

Food-grade Pickering emulsions for encapsulation and delivery of bioactives

William Wachira Mwangi, Hui Peng Lim, Liang Ee Low et al. · Trends in Food Science & Technology · 2020 · 290 citations

Food Colloid, Food-grade Pickering Emulsions, Food Engineering +1