Concepedia

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

Lechuan Wang, Hong Zhang, Hong Zhang, Hanyu Li, Huajiang Zhang, Huajiang Zhang, Yujie Chi, Ning Xia, Zhenshun Li, Longwei Jiang,

Food Chemistry · 2022 · 126 citations · 36 references

DOI

Concepts

References

36

Stability and rheological implications of electrostatic milk protein–polysaccharide interactions

Eric Dickinson · Trends in Food Science & Technology · 1998 · 407 citations

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Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

Wei Liu, Hongxia Gao, David Julian McClements et al. · Food Hydrocolloids · 2018 · 304 citations

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Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

Elisa Franco Ribeiro, Pere Morell, Vânia Regina Nicoletti et al. · Food Hydrocolloids · 2021 · 301 citations · Full text

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Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin

Chao Chang, Taoran Wang, Qiaobin Hu et al. · Food Hydrocolloids · 2017 · 287 citations

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Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

Hongxia Gao, Li Ma, Ce Cheng et al. · Trends in Food Science & Technology · 2021 · 278 citations

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