Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios

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Agriculture, Chemical Engineering, Food Science +12

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

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Engineering, Chemical Engineering, Materials Science +14

Casein and pectin: Structures, interactions, and applications

Wusigale, Li Liang, Yangchao Luo · Trends in Food Science & Technology · 2020 · 373 citations

Pharmacy, Biochemistry, Biophysics +10

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

Agriculture, Food Science, Materials Science +14

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

Fuzhen Zhou, Xiaonan Huang, Ziling Wu et al. · Journal of Agricultural and Food Chemistry · 2018 · 276 citations

Agriculture, Food Science, Materials Science +15