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Oil-in-Water Emulsion System Stabilized by Protein-Coated Nanoemulsion Droplets
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Self‐Assembly and Cross‐Linking of Bionanoparticles at Liquid–Liquid Interfaces
inferredcites →https://doi.org/10.1002/anie.200503131openalex-snapshot
Particle‐Stabilized Emulsions: A Bilayer or a Bridging Monolayer?
inferredcites →https://doi.org/10.1002/jsfa.5610openalex-snapshot
Quinoa starch granules: a candidate for stabilising food‐grade Pickering emulsions
inferredcites →https://doi.org/10.1002/star.201100178openalex-snapshot
Emulsion stabilized by starch nanocrystals
inferredcites →https://doi.org/10.1007/bf01519814openalex-snapshot
Molecular interactions at the solid liquid interface with special reference to flotation and solid particle stabilized emulsions
inferredcites →https://doi.org/10.1016/j.cis.2007.07.007openalex-snapshot
The role of particles in stabilising foams and emulsions
inferredcites →https://doi.org/10.1016/j.cocis.2007.09.005openalex-snapshot
Solid-stabilized emulsions
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.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.2011.02.008openalex-snapshot
Oil-in-water emulsions stabilized by chitin nanocrystal particles
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.02.022openalex-snapshot
Aspects of milk-protein-stabilised emulsions
inferredcites →https://doi.org/10.1016/j.foodhyd.2013.03.017openalex-snapshot
Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions
inferredcites →https://doi.org/10.1016/j.idairyj.2010.07.005openalex-snapshot
Functional properties of milk protein concentrates: Emulsifying properties, adsorption and stability of emulsions
inferredcites →https://doi.org/10.1016/s1359-0294(02)00008-0openalex-snapshot
Particles as surfactants—similarities and differences
inferredcites →https://doi.org/10.1017/s0022029908003464openalex-snapshot
Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk
inferredcites →https://doi.org/10.1021/jf1041855openalex-snapshot
Particle-Stabilizing Effects of Flavonoids at the Oil−Water Interface
inferredcites →https://doi.org/10.1021/jf960507mopenalex-snapshot
Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C
inferredcites →https://doi.org/10.1021/la000189sopenalex-snapshot
Influence of Particle Wettability on the Type and Stability of Surfactant-Free Emulsions
inferredcites →https://doi.org/10.1021/la0103822openalex-snapshot
Pickering Emulsions Stabilized by Monodisperse Latex Particles: Effects of Particle Size
inferredcites →https://doi.org/10.1021/la0513858openalex-snapshot
Naturally Occurring Spore Particles at Planar Fluid Interfaces and in Emulsions
inferredcites →https://doi.org/10.1021/la1016559openalex-snapshot
Aqueous Foams Stabilized by in Situ Surface Activation of CaCO3 Nanoparticles via Adsorption of Anionic Surfactant
inferredcites →https://doi.org/10.1021/la201823bopenalex-snapshot
Influence of Microgel Architecture and Oil Polarity on Stabilization of Emulsions by Stimuli-Sensitive Core–Shell Poly(N-isopropylacrylamide-co-methacrylic acid) Microgels: Mickering versus Pickering Behavior?
inferredcites →https://doi.org/10.1021/la204017zopenalex-snapshot
Control of Surface Tension at Liquid–Liquid Interfaces Using Nanoparticles and Nanoparticle–Protein Complexes
inferredcites →https://doi.org/10.1021/la302331sopenalex-snapshot
Responsive Emulsions Stabilized by Stimuli-Sensitive Microgels: Emulsions with Special Non-Pickering Properties
inferredcites →https://doi.org/10.1021/la302974jopenalex-snapshot
Unraveling the 3D Localization and Deformation of Responsive Microgels at Oil/Water Interfaces: A Step Forward in Understanding Soft Emulsion Stabilizers
inferredcites →https://doi.org/10.1021/la8015854openalex-snapshot
Microgels as Stimuli-Responsive Stabilizers for Emulsions
inferredcites →https://doi.org/10.1021/ma061366kopenalex-snapshot
Environmental Responsiveness of Microgel Particles and Particle-Stabilized Emulsions
inferredcites →https://doi.org/10.1039/a801167bopenalex-snapshot
Proteins at interfaces and in emulsions Stability, rheology and interactions
inferredcites →https://doi.org/10.1039/c0sm00806kopenalex-snapshot
On the structural models of bovine casein micelles—review and possible improvements
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb14719.xopenalex-snapshot
Composition and Structure of Fat Globule Surface Layers in Recombined Milk
inferredcites →https://doi.org/10.1146/annurev-food-022811-101214openalex-snapshot
The Structure of the Casein Micelle of Milk and Its Changes During Processing
inferredcites →https://doi.org/10.3168/jds.s0022-0302(90)78875-3openalex-snapshot
On the Stability of Casein Micelles
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Interfacial engineering in Pickering emulsion photocatalytic microreactors: From mechanisms to prospects
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Organic solvent free and ambient-pressure-dried cellulose foams based on double-network microgel toughening mechanism
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Pickering stabilization of double emulsions: Basic concepts, rationale, preparation, potential applications, challenges, and future perspectives
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The heat stability of milk protein-stabilized oil-in-water emulsions: A review
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The use of confocal Raman microscopy and microfluidic channels to monitor the location and mobility of β-carotene incorporated in droplet-stabilized oil-in-water emulsions
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In-situ modified cellulose nanocrystals as water droplet stabilizer in polystyrene beads targeted for water expanded foam
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Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules
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Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures
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Biopolymer-based particles as stabilizing agents for emulsions and foams
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.09.019openalex-snapshot
pH-induced cold gelation of caseinglycomacropeptide emulsions
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Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109059openalex-snapshot
Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109449openalex-snapshot
Study on the interfacial properties of rice bran oil bodies affecting their physicochemical properties, stability and adsorption behavior at the oil-water interface for the design of precisely emulsified systems
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109492openalex-snapshot
Co-encapsulation of bioactive components using protein-based various assemblies: Necessary, assembling structure, location and partition
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111665openalex-snapshot
Oil-in-water emulsions stabilized by hollow particles of zein and whey protein: Particle integrity, interfacial structure and interfacial adsorption
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Fabrication of complex interface and pH-switchable Pickering emulsions prepared by electrostatic associative of zein nanoparticles with QS-coated nanodroplets
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One-step ultrasound producing O/W emulsions stabilized by chitosan particles
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114435openalex-snapshot
Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges
inferred← citeshttps://doi.org/10.1016/j.foostr.2022.100276openalex-snapshot
Small-angle X-ray scattering (SAXS) and small-angle neutron scattering (SANS) study on the structure of sodium caseinate in dispersions and at the oil-water interface: Effect of calcium ions
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Smart antimicrobial Pickering emulsion stabilized by pH-responsive cellulose-based nanoparticles
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Construction of magnetic response nanocellulose particles to realize smart antibacterial of Pickering emulsion
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Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability
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Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion
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Nanomedicine for prostate cancer using nanoemulsion: A review
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Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications
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Antioxidant performance in droplet-stabilized oil-in-water emulsions
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Pickering medium internal phase emulsions based on natural clay particles: Route to a macroporous adsorbent
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Protein Formulations for Emulsions and Solid-in-Oil Dispersions
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O/W Emulsion Stabilized by Bovine Milk Phospholipid–Protein Nanoemulsions: Preparation, Stability, and In Vitro Digestion
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In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin–Egg White Protein Conjugates
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Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation
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Fabrication of Novel Hierarchical Multicompartment Highly Stable Triple Emulsions for the Segregation and Protection of Multiple Cargos by Spatial Co-encapsulation
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Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- and Ultra-Small-Angle Neutron Scattering
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Protein Nanocage as a pH-Switchable Pickering Emulsifier
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Phytosterol Colloidal Particles as Pickering Stabilizers for Emulsions
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Cross-Linking of Interfacial Casein Layer with Genipin Prevented pH-Induced Structural Instability and Lipase Digestibility of the Fat Droplets
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In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment
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inferred← citeshttps://doi.org/10.1039/c6sm02432gopenalex-snapshot
Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties
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