Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet

An overview on preparation of emulsion-filled gels and emulsion particulate gels

Toktam Farjami, Ashkan Madadlou · Trends in Food Science & Technology · 2019 · 453 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +14

Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties

Ran Meng, Zhengzong Wu, Qiutao Xie et al. · Food Chemistry · 2020 · 353 citations

Pharmacy, Materials Science, Pharmaceutics +17

3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Aakanksha Pant, Amelia Yilin Lee, Rahul Karyappa et al. · Food Hydrocolloids · 2020 · 344 citations

Health Professions, Food Science, Speech-language Pathology +13

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments

Hao Hu, Xin Fan, Zhi Zhou et al. · Ultrasonics Sonochemistry · 2012 · 279 citations

Agriculture, Biochemistry, Food Science +13

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

Dongwen Fu, Sumeng Deng, David Julian McClements et al. · Food Hydrocolloids · 2018 · 271 citations

Agriculture, Food Science, Nutrition +12