Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

Mengnan Ju, Gang Zhu, Guo Huang et al. · Food Hydrocolloids · 2019 · 346 citations

Natural Sciences, Materials Engineering, Materials Science +14

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

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

Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes

Xiangju Liu, Qibin Song, Xin Li et al. · Food Chemistry · 2021 · 294 citations

Life Sciences, Biochemistry, Food Science +17

Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability

Long Bai, Shanshan Lv, Wenchao Xiang et al. · Food Hydrocolloids · 2019 · 284 citations · Full text

Engineering, Chemical Engineering, Materials Engineering +17