Characteristics, formation mechanism and stability of high internal phase emulsions stabilized by porcine plasma protein (PPP) / carrageenan (CG) hybrid particles

Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology

Eric Dickinson · Colloids and Surfaces B Biointerfaces · 1999 · 622 citations

Natural Sciences, Biophysics, Materials Science +16

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

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Life Sciences, Biochemistry, Food Science +16

Protein–polysaccharide interactions at fluid interfaces

Juan M. Rodrı́guez Patino, Ana M.R. Pilosof · Food Hydrocolloids · 2011 · 393 citations · Full text

Life Sciences, Biochemistry, Biophysics +13

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 · 312 citations

Agriculture, Biochemistry, Food Science +14

Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

Qiuhong Chen, Jie Zheng, Yanteng Xu et al. · Food Hydrocolloids · 2017 · 304 citations

Natural Sciences, Materials Engineering, Materials Science +16