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Stabilising emulsion‐based colloidal structures with mixed food ingredients
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Seligman lecture 2005 food product engineering: building the right structures
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Quinoa starch granules: a candidate for stabilising food‐grade Pickering emulsions
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Emulsion stabilized by starch nanocrystals
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Kinetics of Disproportionation of Air Bubbles beneath a Planar Air–Water Interface Stabilized by Food Proteins
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Protein Adsorption at Liquid Interfaces and the Relationship to Foam Stability
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Rheological properties of filled gels. Influence of filler matrix interaction
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The influence of food emulsifiers on fat and sugar dispersions in oils. I. Adsorption, sedimentation
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Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?
inferredcites →https://doi.org/10.1007/s11483-010-9188-6openalex-snapshot
Double Emulsions Stabilized by Food Biopolymers
inferredcites →https://doi.org/10.1016/0021-9797(92)90218-bopenalex-snapshot
Effect of oil on foam stability: Aqueous foams stabilized by emulsions
inferredcites →https://doi.org/10.1016/0144-8617(94)90065-5openalex-snapshot
Food Colloids and Polymers: Stability and Mechanical Properties
inferredcites →https://doi.org/10.1016/0166-6622(89)80086-1openalex-snapshot
Food colloids — An overview
inferredcites →https://doi.org/10.1016/0260-8774(88)90020-9openalex-snapshot
Advances in food emulsions and foams
inferredcites →https://doi.org/10.1016/0260-8774(94)90025-6openalex-snapshot
Protein-stabilized emulsions
inferredcites →https://doi.org/10.1016/j.carbpol.2012.02.018openalex-snapshot
Fabrication of starch-based nanospheres to stabilize pickering emulsion
inferredcites →https://doi.org/10.1016/j.ces.2010.01.020openalex-snapshot
High pressure emulsification with nano-particles as stabilizing agents
inferredcites →https://doi.org/10.1016/j.cis.2010.05.007openalex-snapshot
Food colloids research: Historical perspective and outlook
inferredcites →https://doi.org/10.1016/j.cis.2010.06.010openalex-snapshot
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
inferredcites →https://doi.org/10.1016/j.cis.2012.04.002openalex-snapshot
Soft matter approaches to food structuring
inferredcites →https://doi.org/10.1016/j.cocis.2004.09.002openalex-snapshot
Rheology and structure of milk protein gels
inferredcites →https://doi.org/10.1016/j.cocis.2007.11.012openalex-snapshot
New foams: Fresh challenges and opportunities
inferredcites →https://doi.org/10.1016/j.cocis.2009.11.001openalex-snapshot
Food emulsions and foams: Stabilization by particles
inferredcites →https://doi.org/10.1016/j.cocis.2012.06.002openalex-snapshot
Advances in fabrication of emulsions with enhanced functionality using structural design principles
inferredcites →https://doi.org/10.1016/j.colsurfa.2006.01.012openalex-snapshot
Structure formation in casein-based gels, foams, and emulsions
inferredcites →https://doi.org/10.1016/j.colsurfa.2006.12.074openalex-snapshot
Stabilization of aerated sugar particle systems at high sugar particle concentrations
inferredcites →https://doi.org/10.1016/j.colsurfb.2010.06.033openalex-snapshot
Flocculation of protein-stabilized oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.colsurfb.2011.11.027openalex-snapshot
Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers
inferredcites →https://doi.org/10.1016/j.foodhyd.2005.07.014openalex-snapshot
Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic
inferredcites →https://doi.org/10.1016/j.foodhyd.2006.04.012openalex-snapshot
Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels
inferredcites →https://doi.org/10.1016/j.foodhyd.2006.08.017openalex-snapshot
Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure
inferredcites →https://doi.org/10.1016/j.foodhyd.2007.01.007openalex-snapshot
Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution
inferredcites →https://doi.org/10.1016/j.foodhyd.2007.01.017openalex-snapshot
Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.03.001openalex-snapshot
Exceptional stability of food foams using class II hydrophobin HFBII
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.07.013openalex-snapshot
Microstructure and rheology of phase-separated gels of gelatin+oxidized starch
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.07.015openalex-snapshot
Bubble stability in the presence of oil-in-water emulsion droplets: Influence of surface shear versus dilatational rheology
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.08.005openalex-snapshot
Hydrocolloids as emulsifiers and emulsion stabilizers
inferredcites →https://doi.org/10.1016/j.foodhyd.2009.03.002openalex-snapshot
Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size
inferredcites →https://doi.org/10.1016/j.foodhyd.2009.03.005openalex-snapshot
Hydrophobins stabilised air-filled emulsions for the food industry
inferredcites →https://doi.org/10.1016/j.foodhyd.2010.05.004openalex-snapshot
Modified starch granules as particle-stabilizers of oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.foodhyd.2010.05.012openalex-snapshot
Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels
inferredcites →https://doi.org/10.1016/j.foodhyd.2010.07.025openalex-snapshot
Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins
inferredcites →https://doi.org/10.1016/j.foodhyd.2010.11.007openalex-snapshot
Modulation of bulk physicochemical properties of emulsions by hetero-aggregation of oppositely charged protein-coated lipid droplets
inferredcites →https://doi.org/10.1016/j.foodhyd.2010.12.001openalex-snapshot
Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.02.008openalex-snapshot
Oil-in-water emulsions stabilized by chitin nanocrystal particles
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.08.013openalex-snapshot
Fabrication of functional micro-clusters by heteroaggregation of oppositely charged protein-coated lipid droplets
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.12.017openalex-snapshot
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
inferredcites →https://doi.org/10.1016/j.foodres.2012.04.018openalex-snapshot
Novel strategies for fabricating reduced fat foods: Heteroaggregation of lipid droplets with polysaccharides
inferredcites →https://doi.org/10.1016/j.idairyj.2008.04.003openalex-snapshot
Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.ijpharm.2012.01.031openalex-snapshot
Characterization of starch Pickering emulsions for potential applications in topical formulations
inferredcites →https://doi.org/10.1016/j.jcis.2004.10.036openalex-snapshot
Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum
inferredcites →https://doi.org/10.1016/j.jcis.2008.09.083openalex-snapshot
Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence
inferredcites →https://doi.org/10.1016/j.jcis.2009.07.047openalex-snapshot
Freeze–thaw stability of water-in-oil emulsions
inferredcites →https://doi.org/10.1016/j.jcis.2010.05.089openalex-snapshot
Interfacial displacement of nanoparticles by surfactant molecules in emulsions
inferredcites →https://doi.org/10.1016/j.jcis.2011.01.036openalex-snapshot
Simple statistical thermodynamic model of the heteroaggregation and gelation of dispersions and emulsions
inferredcites →https://doi.org/10.1016/j.jcis.2011.05.046openalex-snapshot
Shear-induced coalescence of oil-in-water Pickering emulsions
inferredcites →https://doi.org/10.1016/j.jcis.2011.09.073openalex-snapshot
Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.jcis.2011.10.050openalex-snapshot
Hydrophobin coated boehmite nanoparticles stabilizing oil in water emulsions
inferredcites →https://doi.org/10.1016/j.jfoodeng.2004.05.053openalex-snapshot
Transport phenomena in food engineering: basic concepts and advances
inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.02.017openalex-snapshot
Advanced food process engineering to model real foods and processes: The “SAFES” methodology
inferredcites →https://doi.org/10.1016/j.lwt.2005.02.004openalex-snapshot
Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream
inferredcites →https://doi.org/10.1016/j.plipres.2008.12.001openalex-snapshot
Structuring food emulsions in the gastrointestinal tract to modify lipid digestion
inferredcites →https://doi.org/10.1016/j.tifs.2005.12.011openalex-snapshot
Food protein-based materials as nutraceutical delivery systems
inferredcites →https://doi.org/10.1016/j.tifs.2007.11.012openalex-snapshot
Aerated food gels: fabrication and potential applications
inferredcites →https://doi.org/10.1016/j.tifs.2011.04.007openalex-snapshot
Computational modeling of gastric digestion and the role of food material properties
inferredcites →https://doi.org/10.1016/j.tifs.2011.09.006openalex-snapshot
Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
inferredcites →https://doi.org/10.1016/s0260-8774(03)00229-2openalex-snapshot
Texture and stability of aerated food emulsions––effects of buoyancy and Ostwald ripening
inferredcites →https://doi.org/10.1016/s0260-8774(03)00230-9openalex-snapshot
Destabilization of aerated food products: effects of Ostwald ripening and gas diffusion
inferredcites →https://doi.org/10.1016/s0268-005x(01)00120-5openalex-snapshot
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
inferredcites →https://doi.org/10.1016/s0268-005x(02)00055-3openalex-snapshot
Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant
inferredcites →https://doi.org/10.1016/s0268-005x(98)00055-1openalex-snapshot
Influence of κ-carrageenan on the properties of a protein-stabilized emulsion
inferredcites →https://doi.org/10.1016/s0268-005x(99)00013-2openalex-snapshot
Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties
inferredcites →https://doi.org/10.1016/s0924-2244(00)00008-xopenalex-snapshot
Creation and characterisation of aerated food products
inferredcites →https://doi.org/10.1016/s0924-2244(99)00017-5openalex-snapshot
Food applications of chitin and chitosans
inferredcites →https://doi.org/10.1016/s0927-7757(02)00518-6openalex-snapshot
Casein micelles as hard spheres: limitations of the model in acidified gel formation
inferredcites →https://doi.org/10.1016/s0927-7757(98)00814-0openalex-snapshot
Factors affecting the stability of foamed concentrated emulsions
inferredcites →https://doi.org/10.1016/s0927-7765(00)00204-6openalex-snapshot
Milk protein interfacial layers and the relationship to emulsion stability and rheology
inferredcites →https://doi.org/10.1016/s0927-7765(99)00042-9openalex-snapshot
Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology
inferredcites →https://doi.org/10.1016/s0958-6946(99)00079-5openalex-snapshot
Caseins in emulsions: interfacial properties and interactions
inferredcites →https://doi.org/10.1016/s0958-6946(99)00123-5openalex-snapshot
Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk
inferredcites →https://doi.org/10.1016/s0963-9969(00)00017-xopenalex-snapshot
Fat crystals and emulsion stability — a review
inferredcites →https://doi.org/10.1016/s1359-0294(99)00037-0openalex-snapshot
Aerated milk protein emulsions — new microstructural aspects
inferredcites →https://doi.org/10.1017/cbo9780511536670openalex-snapshot
Colloidal Particles at Liquid Interfaces
inferredcites →https://doi.org/10.1017/cbo9780511536670.009openalex-snapshot
Interfacial Particles in Food Emulsions and Foams
inferredcites →https://doi.org/10.1021/jf00058a002openalex-snapshot
Influence of Water-Soluble Nonionic Emulsifier on the Rheology of Heat-Set Protein-Stabilized Emulsion Gels
inferredcites →https://doi.org/10.1021/jf0511998openalex-snapshot
Stabilization of Caseinate-Covered Oil Droplets during Acidification with High Methoxyl Pectin
inferredcites →https://doi.org/10.1021/jf070564nopenalex-snapshot
Formation of Hydrogel Particles by Thermal Treatment of β-Lactoglobulin−Chitosan Complexes
inferredcites →https://doi.org/10.1021/jf1041855openalex-snapshot
Particle-Stabilizing Effects of Flavonoids at the Oil−Water Interface
inferredcites →https://doi.org/10.1021/la034042nopenalex-snapshot
Outstanding Stability of Particle-Stabilized Bubbles
inferredcites →https://doi.org/10.1021/la048913kopenalex-snapshot
Factors Controlling the Formation and Stability of Air Bubbles Stabilized by Partially Hydrophobic Silica Nanoparticles
inferredcites →https://doi.org/10.1021/la0533258openalex-snapshot
Particle Tracking Using Confocal Microscopy to Probe the Microrheology in a Phase-Separating Emulsion Containing Nonadsorbing Polysaccharide
inferredcites →https://doi.org/10.1021/la0607196openalex-snapshot
Molecular Dynamics Simulation of Nanoparticle Self-Assembly at a Liquid−Liquid Interface
inferredcites →https://doi.org/10.1021/la0634600openalex-snapshot
Synergistic Interaction in Emulsions Stabilized by a Mixture of Silica Nanoparticles and Cationic Surfactant
inferredcites →https://doi.org/10.1021/la200065yopenalex-snapshot
Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions
inferredcites →https://doi.org/10.1021/la200428ropenalex-snapshot
Amphiphilic Silica Nanoparticles at the Decane−Water Interface: Insights from Atomistic Simulations
inferredcites →https://doi.org/10.1021/la200971fopenalex-snapshot
New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals
inferredcites →https://doi.org/10.1021/la700451gopenalex-snapshot
Surface Properties of Class II Hydrophobins from Trichoderma reesei and Influence on Bubble Stability
inferredcites →https://doi.org/10.1021/la700597kopenalex-snapshot
Enhanced Stabilization of Emulsions Due to Surfactant-Induced Nanoparticle Flocculation
inferredcites →https://doi.org/10.1021/la801634jopenalex-snapshot
Long-Term Stabilization of Foams and Emulsions with In-Situ Formed Microparticles from Hydrophobic Cellulose
inferredcites →https://doi.org/10.1021/la8037389openalex-snapshot
Interfacial Structuring in a Phase-Separating Mixed Biopolymer Solution Containing Colloidal Particles
inferredcites →https://doi.org/10.1038/nmat1496openalex-snapshot
Understanding foods as soft materials
inferredcites →https://doi.org/10.1039/9781847551016openalex-snapshot
Gums and Stabilisers for the Food Industry 11
inferredcites →https://doi.org/10.1039/9781849730747openalex-snapshot
Gums and Stabilisers for the Food Industry 15
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Large deformation rheological behaviour of a model particle gel
inferredcites →https://doi.org/10.1039/b605670aopenalex-snapshot
Colloid science of mixed ingredients
inferredcites →https://doi.org/10.1039/b801739popenalex-snapshot
Nano- and micro-structured assemblies for encapsulation of food ingredients
inferredcites →https://doi.org/10.1039/b804863kopenalex-snapshot
Colloidal delivery systems for micronutrients and nutraceuticals
inferredcites →https://doi.org/10.1039/c1fo10068hopenalex-snapshot
Development of oral food-grade delivery systems: Current knowledge and future challenges
inferredcites →https://doi.org/10.1039/c1sm05457kopenalex-snapshot
Arrested coalescence in Pickering emulsions
inferredcites →https://doi.org/10.1039/c1sm06525dopenalex-snapshot
Pickering emulsions stabilized by novel clay–hydrophobin synergism
inferredcites →https://doi.org/10.1039/c1sm06537hopenalex-snapshot
Dual gas and oil dispersions in water: production and stability of foamulsion
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Designing colloidal structures for micro and macro nutrient content and release in foods
inferredcites →https://doi.org/10.1039/c2fd20029eopenalex-snapshot
Arrested coalescence of viscoelastic droplets with internal microstructure
inferredcites →https://doi.org/10.1039/c2fd20038dopenalex-snapshot
Quinoa starch granules as stabilizing particles for production of Pickering emulsions
inferredcites →https://doi.org/10.1039/c2fo10203jopenalex-snapshot
Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions
inferredcites →https://doi.org/10.1039/c2sm07417fopenalex-snapshot
Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein
inferredcites →https://doi.org/10.1039/c2sm25901jopenalex-snapshot
Colloidal gelation of oppositely charged particles
inferredcites →https://doi.org/10.1039/c2sm26014jopenalex-snapshot
Structure of concentrated oil-in-water Pickering emulsions
inferredcites →https://doi.org/10.1039/c2sm26215kopenalex-snapshot
The design of emulsions and their fate in the body following enteral and parenteral routes
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Brownian dynamics simulation of particle gel formation: from argon to yoghurt
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Gums and Stabilisers for the Food Industry 11
inferredcites →https://doi.org/10.1080/01932690701341827openalex-snapshot
Water‐in‐oil Emulsions Stabilized by Hydrophobized Microfibrillated Cellulose
inferredcites →https://doi.org/10.1080/01932699908943787openalex-snapshot
HEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLES
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Heterogeneous or competitive self-assembly of surfactants and nanoparticles at liquid–liquid interfaces
inferredcites →https://doi.org/10.1080/10408390701347801openalex-snapshot
Hydrocolloid Gel Particles: Formation, Characterization, and Application
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Controlling Lipid Bioavailability through Physicochemical and Structural Approaches
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Understanding food structuring and breakdown: engineering approaches to obesity
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VISCOELASTIC PROPERTIES OF HEAT‐SET WHEY PROTEIN EMULSION GELS
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RHEOLOGY OF ACID‐INDUCED SODIUM CASEINATE STABILIZED EMULSION GELS
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TRIBOLOGICAL STUDY OF SUSPENSIONS OF CYSTEINE‐RICH PROTEIN STABILIZED MICROBUBBLES AND SUBSEQUENT TRIPHASIC A/O/W EMULSIONS
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Modeling the Fluid Dynamics in a Human Stomach to Gain Insight of Food Digestion
inferredcites →https://doi.org/10.1122/1.1764824openalex-snapshot
Large shear deformation of particle gels studied by Brownian dynamics simulations
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Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
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Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions
inferredcites →https://doi.org/10.1533/9781845693671.1.153openalex-snapshot
Colloidal systems in foods containing droplets and bubbles
inferredcites →https://doi.org/10.1533/9781845693671.1.3openalex-snapshot
Polysaccharides: their role in food microstructure
inferredcites →https://doi.org/10.1533/9781845693671.1.40openalex-snapshot
Proteins in food microstructure formation
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Stability of Food Emulsions Containing both Protein and Polysaccharide
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An introduction to food colloids
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Characteristics of Single Cell Protein/Fish Oil Emulsion Gel and on Controlling the Growth of Acinetobacter Baumannii
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Fragmented proteins as food emulsion stabilizers: A theoretical study
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Valorization of Raspberry ( Rubus Idaeus L.) Leaves via Ultrasound‐Assisted Extraction and Preparative HPLC Fractionation: Antioxidant Kinetics, Antimicrobial Activity, and Performance in Bulk Oils and Pickering Emulsions
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Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range
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Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels
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Fabrication and characterization of emulsion stabilized by table egg‐yolk granules at different pH levels
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Improving the water solubility of Monascus pigments under acidic conditions with gum arabic
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Protein Cage-Stabilized Emulsions: Formulation and Characterization
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Emulsion Droplet System for Delivering Bioactive Components
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Techno-Functional Properties of Pollen
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Emulsion Droplet System for Delivering Bioactive Components
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Bacterial Cellulose as a Stabilizer of Multiphase Systems
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Application of Natural Polymers in Food
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Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products
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Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis
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New food, new technology: innovative spreadable cream with strawberry syrup
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Supramolecular Polymer Emulsifiers for One-step Complex Emulsions
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Liquid Crystalline Microdroplets of Graphene Oxide via Microfluidics
inferred← citeshttps://doi.org/10.1007/s10570-022-04805-1openalex-snapshot
Pickering emulsions co-stabilised by cellulose nanofibres and nicotinamide mononucleotide
inferred← citeshttps://doi.org/10.1007/s11483-016-9433-8openalex-snapshot
Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach
inferred← citeshttps://doi.org/10.1007/s11483-023-09817-3openalex-snapshot
Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties
inferred← citeshttps://doi.org/10.1007/s11694-019-00261-xopenalex-snapshot
Microbial and enzymatic hydrolysis of dromedary whey proteins and caseins: techno-functional, radical scavenging, antimicrobial properties and incorporation in beverage formulation
inferred← citeshttps://doi.org/10.1007/s11694-021-01078-3openalex-snapshot
Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques
inferred← citeshttps://doi.org/10.1007/s11694-023-02110-4openalex-snapshot
Electrochemical properties and slow release properties of Mung bean protein gel
inferred← citeshttps://doi.org/10.1007/s11694-024-02872-5openalex-snapshot
A bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaise
inferred← citeshttps://doi.org/10.1007/s11694-025-03783-9openalex-snapshot
Stabilization of Pickering emulsions with starch nanocrystals from autoclaved red rice starch: effects of storage temperature and Quercetin addition
inferred← citeshttps://doi.org/10.1007/s40200-024-01541-0openalex-snapshot
Effectiveness of different gums on modulating of glycemic indices in adults: a systematic review and meta-analysis
inferred← citeshttps://doi.org/10.1007/s44187-026-00872-6openalex-snapshot
Physicochemical properties, proximate composition and sensory characteristics of salad dressing made with banana peel pulp (Musa acuminata)
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21483-2openalex-snapshot
O/W Emulsions Stabilized by Interactions Between Proteins and Polysaccharides
inferred← citeshttps://doi.org/10.1016/b978-0-12-374039-7.00012-xopenalex-snapshot
Milk protein–polysaccharide interactions
inferred← citeshttps://doi.org/10.1016/b978-0-12-384947-2.00481-5openalex-snapshot
Nanotechnology in Food Processing
inferred← citeshttps://doi.org/10.1016/b978-0-12-404610-8.00001-3openalex-snapshot
Understanding Food Structures
inferred← citeshttps://doi.org/10.1016/b978-0-12-405171-3.00013-1openalex-snapshot
Milk Protein–Polysaccharide Interactions
inferred← citeshttps://doi.org/10.1016/b978-0-12-804306-6.00008-8openalex-snapshot
Gelation in nanoemulsion: structure formation and rheological behavior
inferred← citeshttps://doi.org/10.1016/b978-0-12-811556-5.00012-0openalex-snapshot
Equilibrium in Colloidal Systems
inferred← citeshttps://doi.org/10.1016/b978-0-12-815251-5.00013-xopenalex-snapshot
Milk protein-polysaccharide interactions
inferred← citeshttps://doi.org/10.1016/b978-0-12-815667-4.00007-9openalex-snapshot
Surface charge (zeta-potential) of nanoencapsulated food ingredients
inferred← citeshttps://doi.org/10.1016/b978-0-12-820104-6.00021-8openalex-snapshot
Microcrystalline cellulose and nanocrystalline cellulose
inferred← citeshttps://doi.org/10.1016/b978-0-323-85771-0.00012-9openalex-snapshot
Sources of cellulose
inferred← citeshttps://doi.org/10.1016/b978-0-443-28890-6.00011-4openalex-snapshot
Plant based cream alternatives: Production, manufacturing, and processing challenges
inferred← citeshttps://doi.org/10.1016/b978-0-443-29071-8.00003-9openalex-snapshot
Protein-based emulsion gels
inferred← citeshttps://doi.org/10.1016/b978-0-443-40628-7.00017-1openalex-snapshot
Natural gums: a sustainable polymer to protect sensitive and expensive nutrients
inferred← citeshttps://doi.org/10.1016/j.afres.2025.101010openalex-snapshot
The role of plant oils/lipids as innovative fat replacers in various food products: A review
inferred← citeshttps://doi.org/10.1016/j.carbpol.2014.10.059openalex-snapshot
Peroxidase-mediated conjugation of corn fiber gum and bovine serum albumin to improve emulsifying properties
inferred← citeshttps://doi.org/10.1016/j.carbpol.2017.02.048openalex-snapshot
The characteristic and dispersion stability of nanocellulose produced by mixed acid hydrolysis and ultrasonic assistance
inferred← citeshttps://doi.org/10.1016/j.carbpol.2017.04.021openalex-snapshot
Functionality and nutritional aspects of microcrystalline cellulose in food
inferred← citeshttps://doi.org/10.1016/j.carbpol.2018.04.029openalex-snapshot
Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions
inferred← citeshttps://doi.org/10.1016/j.carbpol.2018.07.025openalex-snapshot
Characterization of structure and stability of emulsions stabilized with cellulose macro/nano particles
inferred← citeshttps://doi.org/10.1016/j.carbpol.2020.116839openalex-snapshot
Approach on chitosan/virgin coconut oil-based emulsion matrices as a platform to design superabsorbent materials
inferred← citeshttps://doi.org/10.1016/j.carbpol.2024.122211openalex-snapshot
Carboxymethyl chitosan and dialdehyde cellulose nanocrystal based injectable self-healing emulsion gel
inferred← citeshttps://doi.org/10.1016/j.carbpol.2026.125662openalex-snapshot
Structural design and delivery performance of resistant starch-containing delivery systems: A comprehensive review from material fundamentals to colon-targeted applications
inferred← citeshttps://doi.org/10.1016/j.cej.2018.10.089openalex-snapshot
Novel Fe3O4 based superhydrophilic core-shell microspheres for breaking asphaltenes-stabilized water-in-oil emulsion
inferred← citeshttps://doi.org/10.1016/j.ces.2019.03.082openalex-snapshot
Droplet generation hydrodynamics in the microfluidic cross-junction with different junction angles
inferred← citeshttps://doi.org/10.1016/j.cis.2013.07.002openalex-snapshot
Structure and rheology of colloidal particle gels: Insight from computer simulation
inferred← citeshttps://doi.org/10.1016/j.cis.2017.07.027openalex-snapshot
Stable oil-laden foams: Formation and evolution
inferred← citeshttps://doi.org/10.1016/j.cis.2023.102835openalex-snapshot
A short overview of bubbles in foods and chocolate
inferred← citeshttps://doi.org/10.1016/j.cis.2023.103051openalex-snapshot
A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)
inferred← citeshttps://doi.org/10.1016/j.cis.2025.103752openalex-snapshot
Lignin nanoparticles as Pickering stabilizers: Emulsion engineering through physicochemical design and meta-analysis
inferred← citeshttps://doi.org/10.1016/j.clay.2022.106439openalex-snapshot
Cationic surfactant-modified palygorskite particles as effective stabilizer for Pickering emulsion gel formation
inferred← citeshttps://doi.org/10.1016/j.cocis.2013.04.008openalex-snapshot
Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients
inferred← citeshttps://doi.org/10.1016/j.cocis.2016.12.003openalex-snapshot
Protein–polysaccharide associative interactions in the design of tailor-made colloidal particles
inferred← citeshttps://doi.org/10.1016/j.cocis.2017.03.004openalex-snapshot
Novel food grade dispersants: Review of recent progress
inferred← citeshttps://doi.org/10.1016/j.cocis.2017.03.007openalex-snapshot
The heat stability of milk protein-stabilized oil-in-water emulsions: A review
inferred← citeshttps://doi.org/10.1016/j.cofs.2015.05.006openalex-snapshot
Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2014.03.053openalex-snapshot
Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2014.10.005openalex-snapshot
Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2015.07.027openalex-snapshot
Influence of droplet size on repulsive and attractive nanoemulsion gelation
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2022.129281openalex-snapshot
Development of recyclable pH-responsive magnetic nanospheres via RAFT polymerization and their application in Pickering emulsions
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2022.129878openalex-snapshot
Responsive emulsion gels of glycyrrhizic acid and alanine for cigarette capsules
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2025.137995openalex-snapshot
Enhancing storage stability of butylated hydroxyanisole/hydroxytoluene antioxidants by encapsulation in oil-in-oil Pickering emulsions
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2025.139273openalex-snapshot
Effect of oscillating magnetic field-assisted supercooling on the microstructure and viscoelasticity of pea protein-beeswax emulsion gels: Comparison with refrigeration and freezing treatments
inferred← citeshttps://doi.org/10.1016/j.colsurfb.2016.12.026openalex-snapshot
Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid
inferred← citeshttps://doi.org/10.1016/j.crfs.2024.100906openalex-snapshot
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104675openalex-snapshot
Exploring the potential of native and modified starch and starch nanocrystals in Pickering emulsions: current advances, future perspectives, and challenges
inferred← citeshttps://doi.org/10.1016/j.fbp.2024.06.001openalex-snapshot
Enhancing functional attributes of rice protein concentrate through Aspergillus awamori MTCC 6652 assisted solid-state fermentation: Development of value-added vegan smoothie
inferred← citeshttps://doi.org/10.1016/j.focha.2023.100354openalex-snapshot
Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties
inferred← citeshttps://doi.org/10.1016/j.focha.2025.101197openalex-snapshot
Complexation of pea protein isolate and betanin in red beet extract (Beta vulgaris L.): Effect of pH and temperature on stability
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102768openalex-snapshot
Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.04.024openalex-snapshot
Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.11.022openalex-snapshot
Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.03.141openalex-snapshot
Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125219openalex-snapshot
The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133485openalex-snapshot
Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133873openalex-snapshot
Characterization of acetylated starch nanoparticles for potential use as an emulsion stabilizer
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.135111openalex-snapshot
Efficient binding paradigm of protein and polysaccharide: Preparation of isolated soy protein-chitosan quaternary ammonium salt complex system and exploration of its emulsification potential
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146781openalex-snapshot
Emulsion stabilization by sustainable yeast proteins from Saccharomyces cerevisiae: Influence of pH value and oil content
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147231openalex-snapshot
Alcalase-induced asynchronous degradation of β-conglycinin and glycinin in the formation of soy protein-based nanoparticle
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.06.011openalex-snapshot
Modulating lipid droplet intestinal lipolysis by electrostatic complexation with anionic polysaccharides: Influence of cosurfactants
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.01.020openalex-snapshot
Colloidal interactions induced by overlap of mixed protein+polysaccharide interfacial layers
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.02.007openalex-snapshot
Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.03.028openalex-snapshot
Structural and thermodynamic properties underlying the novel functionality of sodium caseinate as delivery nanovehicle for biologically active lipids
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.05.024openalex-snapshot
Stabilizing oil-in-water emulsion with amorphous cellulose
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.07.029openalex-snapshot
Exploring the frontiers of colloidal behaviour where polymers and particles meet
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.11.010openalex-snapshot
On the complexation of whey proteins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.11.032openalex-snapshot
Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.06.002openalex-snapshot
Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.06.024openalex-snapshot
Biopolymer-based particles as stabilizing agents for emulsions and foams
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.11.005openalex-snapshot
Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.01.025openalex-snapshot
Hydrocolloids acting as emulsifying agents – How do they do it?
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.09.036openalex-snapshot
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.10.014openalex-snapshot
On the road to understanding and control of creaminess perception in food colloids
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.01.043openalex-snapshot
Pickering emulsions stabilized with native and lauroylated amaranth starch
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.09.018openalex-snapshot
Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.09.019openalex-snapshot
pH-induced cold gelation of caseinglycomacropeptide emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.01.028openalex-snapshot
Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.02.030openalex-snapshot
Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.05.021openalex-snapshot
Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.06.011openalex-snapshot
The application of diffusing wave spectroscopy (DWS) in soft foods
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.105583openalex-snapshot
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105728openalex-snapshot
Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105803openalex-snapshot
Impact of the character of the associative interactions between chitosan and whey protein isolate on the structure, thermodynamic parameters, and functionality of their complexes with essential lipids
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.106363openalex-snapshot
Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106612openalex-snapshot
Recent trends in oil structuring using hydrocolloids
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106839openalex-snapshot
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107264openalex-snapshot
Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108865openalex-snapshot
Effect of micro- and nano-sized emulsion fillers combined with trans-cinnamaldehyde on the physicochemical and rheological characteristics of myofibrillar protein gels
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.109778openalex-snapshot
Construction and characterization of pickering emulsion gels stabilized by β-glucans microgel particles
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111547openalex-snapshot
One-step preparation of emulsion gels stabilized by carboxymethyl chitosan and cinnamaldehyde
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111964openalex-snapshot
Printability and interfacial performance of emulsion gels and bigels in multi-material dual and coaxial food 3D printing
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.112259openalex-snapshot
Currant pomace fibre: A particle-based approach to stabilise oil-in-water-emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112572openalex-snapshot
The oral lubrication performance of plant-derived polymers: A review focusing on microstructure, functionality, and polymer-saliva interactions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112673openalex-snapshot
Tailored high internal phase emulsion-filled/emulsion particulate gels based on gelatin/agar by cold gelation: stability, rheological behaviors, and delivery properties
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.113250openalex-snapshot
Optimizing melt–stretch properties in yeast protein vegan mozzarella analogues through protein–starch interactions
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.10.018openalex-snapshot
Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeast
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.07.059openalex-snapshot
Correlating emulsion properties to microencapsulation efficacy and nutrients retention in mixed proteins system
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109066openalex-snapshot
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109971openalex-snapshot
Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111346openalex-snapshot
Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114764openalex-snapshot
Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition
inferred← citeshttps://doi.org/10.1016/j.foostr.2013.11.001openalex-snapshot
Biopolymer composites for engineering food structures to control product functionality
inferred← citeshttps://doi.org/10.1016/j.foostr.2013.11.002openalex-snapshot
Structure–function relationships in food emulsions: Improving food quality and sensory perception
inferred← citeshttps://doi.org/10.1016/j.foostr.2016.12.001openalex-snapshot
Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins
inferred← citeshttps://doi.org/10.1016/j.foostr.2017.06.007openalex-snapshot
Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein–pectin complexes
inferred← citeshttps://doi.org/10.1016/j.foostr.2019.100105openalex-snapshot
Functional emulsion gels as pork back fat replacers in Bologna sausage
inferred← citeshttps://doi.org/10.1016/j.foostr.2025.100483openalex-snapshot
Influence of salt, thermal treatment and protein physical modification on the development of faba bean protein-stabilized elastic emulsion gel
inferred← citeshttps://doi.org/10.1016/j.fufo.2026.100972openalex-snapshot
Bio-engineered plant-based emulgels for chia oil: Interfacial–rheological insights
inferred← citeshttps://doi.org/10.1016/j.idairyj.2017.02.005openalex-snapshot
Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions
inferred← citeshttps://doi.org/10.1016/j.idairyj.2018.01.001openalex-snapshot
Insignificance of lactose impurities on generation and structural characteristics of thermally stabilised whey protein-pectin complexes
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2018.07.076openalex-snapshot
Physical stabilities of taro starch nanoparticles stabilized Pickering emulsions and the potential application of encapsulated tea polyphenols
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2018.12.051openalex-snapshot
Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2020.02.138openalex-snapshot
Investigating on the interaction behavior of soy protein hydrolysates/β-glucan/ferulic acid ternary complexes under high-technology in the food processing: High pressure homogenization versus microwave treatment
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2020.06.245openalex-snapshot
Characteristics of alkali-extracted peanut polysaccharide-protein complexes and their ability as Pickering emulsifiers
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2020.07.177openalex-snapshot
Fabrication of emulsion gel based on polymer sanxan and its potential as a sustained-release delivery system for β-carotene
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2022.05.078openalex-snapshot
Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2022.09.066openalex-snapshot
Impact of weakly charged insoluble karaya gum on zein nanoparticle and mechanism for stabilizing Pickering emulsions
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.125717openalex-snapshot
CO2 responsive self-standing Pickering emulsion gel stabilized with rosin-based surfactant modified cellulose nanofibrils
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.128692openalex-snapshot
Green tea polysaccharide conjugates and bovine serum albumin have a synergistic effect in improving the emulsification ability
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2026.150554openalex-snapshot
Wheat gluten stabilized coconut oleosomes: An emulgel-based fat alternative for meat analogue formulations
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2026.154656openalex-snapshot
From cavitation to carrier: Ultrasound-assisted starch–hydrocolloid Pickering emulsions for potential drug delivery
inferred← citeshttps://doi.org/10.1016/j.indcrop.2024.118494openalex-snapshot
Pickering emulsions stabilized by whey protein isolate/nicotinamide mononucleotide complex and their application in pH-responsive drug delivery
inferred← citeshttps://doi.org/10.1016/j.jafr.2023.100510openalex-snapshot
Pickering emulsions for functional food systems
inferred← citeshttps://doi.org/10.1016/j.jafr.2025.101756openalex-snapshot
Recent progress in bioactive loaded hydrogels for food applications
inferred← citeshttps://doi.org/10.1016/j.jcis.2014.09.080openalex-snapshot
Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability
inferred← citeshttps://doi.org/10.1016/j.jcis.2018.09.058openalex-snapshot
High internal phase water-in-oil emulsions stabilized by food-grade starch
inferred← citeshttps://doi.org/10.1016/j.jcis.2020.10.042openalex-snapshot
Pickering emulsion approach for fabrication of waterborne cross-linkable polydimethylsiloxane coatings with high mechanical performance
inferred← citeshttps://doi.org/10.1016/j.jff.2019.103753openalex-snapshot
Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.01.007openalex-snapshot
Fabrication, characterization and properties of filled hydrogel particles formed by the emulsion-template method
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.12.011openalex-snapshot
Gelation of oil-in-water emulsions stabilized by whey protein
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2017.10.026openalex-snapshot
Functional emulsion gels with potential application in meat products
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.09.001openalex-snapshot
Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2019.109760openalex-snapshot
Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2020.109991openalex-snapshot
Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature
inferred← citeshttps://doi.org/10.1016/j.jtice.2020.02.018openalex-snapshot
Scanty-water oil-in-water emulsion glasses synthesized through a low-energy process: Nucleation and growth mechanism
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.01.031openalex-snapshot
Physicochemical composition and techno-functional properties of bee pollen collected in Serbia
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.11.002openalex-snapshot
Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.09.025openalex-snapshot
Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.11.086openalex-snapshot
Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.10.005openalex-snapshot
Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.01.047openalex-snapshot
Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.108895openalex-snapshot
Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.110883openalex-snapshot
Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111424openalex-snapshot
Physical and oxidative stability of food emulsions prepared with pea protein fractions
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112320openalex-snapshot
Impact of octenyl succinic anhydride (OSA) esterification on microstructure and physicochemical properties of sorghum starch
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112550openalex-snapshot
Bovine serum albumin cold-set emulsion gel mediated by transglutaminase / glucono-δ-lactone coupling precursors: Fabrication, characteristics and embedding efficiency of hydrophobic bioactive components
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112555openalex-snapshot
Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113824openalex-snapshot
Effect of the water and oleogelator content on characteristics and stability of BC-loaded oleogel-based emulsion
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113934openalex-snapshot
Electrostatic complexes of ethyl lauroyl arginate/nano-montmorillonite as a food-grade pickering stabiliser: Emulsification performance and mechanism
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114517openalex-snapshot
Ultrastable emulsions constructed by self-assembly of two protein-polyphenol- anionic polysaccharide ternary complexes-stablized high internal phase emulsions
inferred← citeshttps://doi.org/10.1016/j.mimet.2024.107006openalex-snapshot
Developing fish oil emulsion gel enriched with Lentinula edodes single cell protein and its effect on controlling the growth of Acinetobacter baumannii
inferred← citeshttps://doi.org/10.1016/j.molliq.2024.124161openalex-snapshot
Pickering emulsions constructed on the basis of nanostructured lipid carriers: Effect of carrier models and volume fractions
inferred← citeshttps://doi.org/10.1016/j.mseb.2025.118543openalex-snapshot
Stable Pickering emulsions comprising ZIF-8/MXene nanocomposites and chemical surfactant with effective H2S scavenging performance
inferred← citeshttps://doi.org/10.1016/j.tifs.2015.02.006openalex-snapshot
Microgels — An alternative colloidal ingredient for stabilization of food emulsions
inferred← citeshttps://doi.org/10.1016/j.tifs.2018.11.004openalex-snapshot
Particle-based stabilization of water-in-water emulsions containing mixed biopolymers
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.02.001openalex-snapshot
Composition and functionality of bee pollen: A review
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.07.004openalex-snapshot
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.09.026openalex-snapshot
Characteristics of starch-based Pickering emulsions from the interface perspective
inferred← citeshttps://doi.org/10.1016/j.tifs.2021.10.023openalex-snapshot
Designing healthier foods: Reducing the content or digestibility of key nutrients
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.01.020openalex-snapshot
Pickering foams stabilized by protein-based particles: A review of characterization, stabilization, and application
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.05.010openalex-snapshot
Towards more biomimetic and sustainable infant formula: challenges and future opportunities
inferred← citeshttps://doi.org/10.1017/s0022029921000558openalex-snapshot
Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids
inferred← citeshttps://doi.org/10.1021/acs.jpcb.1c03852openalex-snapshot
Probing the Interactions between Pickering Emulsion Droplets Stabilized with pH-Responsive Nanoparticles
inferred← citeshttps://doi.org/10.1021/acs.langmuir.0c00199openalex-snapshot
Tuning Material Properties of Nanoemulsion Gels by Sequentially Screening Electrostatic Repulsions and Then Thermally Inducing Droplet Bridging
inferred← citeshttps://doi.org/10.1021/acs.langmuir.1c01179openalex-snapshot
pH-Responsive Behavior of Pickering Emulsions Stabilized by a Selenium-Containing Surfactant and Alumina Nanoparticles
inferred← citeshttps://doi.org/10.1021/acs.langmuir.2c02924openalex-snapshot
Recyclable Nonionic–Anionic Bola Surfactant as a Stabilizer of Size-Controllable and pH-Responsive Pickering Emulsions
inferred← citeshttps://doi.org/10.1021/acs.langmuir.5b02224openalex-snapshot
Three-Phase Coexistence in Colloidal Rod–Plate Mixtures
inferred← citeshttps://doi.org/10.1021/acs.langmuir.9b00596openalex-snapshot
Colloidal Gelation through Thermally Triggered Surfactant Displacement
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