Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly

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On Interaction between Two Bodies Immersed in a Solution of Macromolecules

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Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

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Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

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Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation

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