Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application

High‐Internal‐Phase Pickering Emulsions Stabilized Solely by Peanut‐Protein‐Isolate Microgel Particles with Multiple Potential Applications

Bo Jiao, Aimin Shi, Qiang Wang et al. · Angewandte Chemie International Edition · 2018 · 372 citations · Full text

Engineering, Bioengineering, Materials Engineering +10

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Xiao Liu, Jian Guo, Yuyang Liu et al. · Food Hydrocolloids · 2017 · 265 citations

Agriculture, Food Science, Cereal Science +8

Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation

Jie Yu, Xue-ying Wang, Dong Li et al. · Food Hydrocolloids · 2022 · 262 citations

Agriculture, Food Science, Manufacturing Engineering +16

High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application

Lijuan Zhang, Ahmed A. Zaky, Chengfu Zhou et al. · Food Hydrocolloids · 2022 · 259 citations

Agriculture, Food Science, Materials Science +13

Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

Yanteng Xu, Tongxun Liu, Chuan‐He Tang · Food Hydrocolloids · 2018 · 242 citations

Agriculture, Food Science, Materials Science +13