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High internal phase Pickering emulsions stabilized by a cod protein–chitosan nanocomplex for astaxanthin delivery
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/anie.201801350openalex-snapshot
High‐Internal‐Phase Pickering Emulsions Stabilized Solely by Peanut‐Protein‐Isolate Microgel Particles with Multiple Potential Applications
inferredcites →https://doi.org/10.1016/j.biortech.2019.121606openalex-snapshot
Recent advances in biorefinery of astaxanthin from Haematococcus pluvialis
inferredcites →https://doi.org/10.1016/j.carbpol.2020.116411openalex-snapshot
Polymerization of cellulose nanocrystals-based Pickering HIPE towards green porous materials
inferredcites →https://doi.org/10.1016/j.carbpol.2020.116712openalex-snapshot
Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles
inferredcites →https://doi.org/10.1016/j.carbpol.2020.116726openalex-snapshot
Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions
inferredcites →https://doi.org/10.1016/j.carbpol.2020.116885openalex-snapshot
Chitosan-based Pickering emulsions and their applications: A review
inferredcites →https://doi.org/10.1016/j.foodchem.2018.04.054openalex-snapshot
Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties
inferredcites →https://doi.org/10.1016/j.foodchem.2018.09.122openalex-snapshot
Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129732openalex-snapshot
Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.10.012openalex-snapshot
Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.02.005openalex-snapshot
Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105254openalex-snapshot
High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105285openalex-snapshot
Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105381openalex-snapshot
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105429openalex-snapshot
Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105655openalex-snapshot
Fabrication and characterization of oil-in-water emulsions stabilized by macadamia protein isolate/chitosan hydrochloride composite polymers
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105659openalex-snapshot
Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105672openalex-snapshot
Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105775openalex-snapshot
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106338openalex-snapshot
Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106377openalex-snapshot
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106497openalex-snapshot
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106679openalex-snapshot
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106953openalex-snapshot
Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.107050openalex-snapshot
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
inferredcites →https://doi.org/10.1016/j.foodres.2019.03.024openalex-snapshot
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
inferredcites →https://doi.org/10.1016/j.ijbiomac.2019.12.269openalex-snapshot
Thermoresponsive starch-based particle-stabilized Pickering high internal phase emulsions as nutraceutical containers for controlled release
inferredcites →https://doi.org/10.1016/j.jconrel.2019.11.029openalex-snapshot
Stimuli-responsive chitosan as an advantageous platform for efficient delivery of bioactive agents
inferredcites →https://doi.org/10.1016/j.jfoodeng.2019.109859openalex-snapshot
Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin
inferredcites →https://doi.org/10.1016/j.jfoodeng.2020.110275openalex-snapshot
Preparation and characterization of pickering emulsion stabilized by hordein-chitosan complex particles
inferredcites →https://doi.org/10.1016/j.tifs.2019.07.014openalex-snapshot
Research progress on extraction, biological activities and delivery systems of natural astaxanthin
inferredcites →https://doi.org/10.1016/j.tifs.2020.10.016openalex-snapshot
A review of recent progress on high internal-phase Pickering emulsions in food science
inferredcites →https://doi.org/10.1021/acs.jafc.0c03586openalex-snapshot
Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their In Vitro Digestion Profiles
inferredcites →https://doi.org/10.1021/acs.jafc.8b03807openalex-snapshot
Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels
inferredcites →https://doi.org/10.1021/acs.jafc.9b00221openalex-snapshot
Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin–Chitosan-Complex Particles
inferredcites →https://doi.org/10.1021/acs.jafc.9b04009openalex-snapshot
Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors
inferredcites →https://doi.org/10.1021/acsami.0c01273openalex-snapshot
A Convenient and Versatile Strategy for the Functionalization of Silica Foams Using High Internal Phase Emulsion Templates as Microreactors
inferredcites →https://doi.org/10.1021/acsami.9b23430openalex-snapshot
High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam
inferredcites →https://doi.org/10.1021/acsanm.9b01413openalex-snapshot
Hybrid Bionanoparticle-Stabilized Pickering Emulsions for Quercetin Delivery: Effect of Interfacial Composition on Release, Lipolysis, and Bioaccessibility
inferredcites →https://doi.org/10.1021/acssuschemeng.0c01116openalex-snapshot
High-Internal-Phase Pickering Emulsions Stabilized by Polymeric Dialdehyde Cellulose-Based Nanoparticles
inferredcites →https://doi.org/10.1039/c2fo30108copenalex-snapshot
Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions
inferredcites →https://doi.org/10.1039/c9fo00508kopenalex-snapshot
A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility
inferredcites →https://doi.org/10.1039/c9fo02434dopenalex-snapshot
Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery
inferredcites →https://doi.org/10.1080/10408398.2019.1688249openalex-snapshot
Food processing for the improvement of plant proteins digestibility
inferredcites →https://doi.org/10.1111/1541-4337.12570openalex-snapshot
Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications
inferredcites →https://doi.org/10.1111/1541-4337.12622openalex-snapshot
Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Salmon Protein-Procyanidins Complex Stabilized High Internal Phase Dha-Algal Oil Pickering Emulsion for Application in Sausages
inferred← citeshttps://doi.org/10.1002/cbdv.202400116openalex-snapshot
Innovative Encapsulation Strategies for Food, Industrial, and Pharmaceutical Applications
inferred← citeshttps://doi.org/10.1016/b978-0-443-29071-8.00030-1openalex-snapshot
Nutritional benefits of oleogels and emulsion gels
inferred← citeshttps://doi.org/10.1016/bs.afnr.2024.05.002openalex-snapshot
Emulsions delivery systems of functional substances for precision nutrition
inferred← citeshttps://doi.org/10.1016/j.biomaterials.2022.121976openalex-snapshot
Orally deliverable sequence-targeted astaxanthin nanoparticles for colitis alleviation
inferred← citeshttps://doi.org/10.1016/j.carbpol.2022.120487openalex-snapshot
Effect of chitosan-protocatechuic acid conjugate on stability and encapsulation capacity of polysaccharide-based high internal phase emulsion
inferred← citeshttps://doi.org/10.1016/j.carbpol.2025.123467openalex-snapshot
Construction of cellulose nanocrystals based rod-like electrostatic nanocomplexes and the digestion characteristics of its stable high internal phase emulsions in vitro
inferred← citeshttps://doi.org/10.1016/j.cej.2023.146562openalex-snapshot
Modified superhydrophobic magnetic Fe3O4 nanoparticles for removal of microplastics in liquid foods
inferred← citeshttps://doi.org/10.1016/j.cis.2024.103086openalex-snapshot
A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2024.135137openalex-snapshot
High internal phase Pickering emulsion solely stabilized by low-content chitosan: Insight into relations between network microstructures and rheological properties
inferred← citeshttps://doi.org/10.1016/j.crfs.2024.100878openalex-snapshot
Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.103702openalex-snapshot
High internal phase pickering emulsion with DHA-algal oil stabilized by salmon protein-procyanidin complex and its application in sausages as fat replacer
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106305openalex-snapshot
Recent advances in nanodelivery systems for astaxanthin: A review
inferred← citeshttps://doi.org/10.1016/j.fbp.2026.06.008openalex-snapshot
The bovine serum albumin fiber-succinate cyclodextrin stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.135036openalex-snapshot
Hepatic-targeted delivery of astaxanthin for enhanced scavenging free radical scavenge and preventing mitochondrial depolarization
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135824openalex-snapshot
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136352openalex-snapshot
Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139313openalex-snapshot
Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141008openalex-snapshot
Preparation and characterization of astaxanthin-loaded liposomes by phytosterol oleate instead of cholesterol
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.142731openalex-snapshot
Co-delivery of astaxanthin using positive synergistic effect from biomaterials: From structural design to functional regulation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.143503openalex-snapshot
Double cross-linked emulsion gels stabilized by flaxseed protein and chitosan: Effects of CaCO3 content on gel properties, stability and curcumin digestive characteristics
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147581openalex-snapshot
Effect of rice bran albumin-sweet potato leaf polyphenol-chitosan oligosaccharide complex on astaxanthin liposome properties: binding behaviour, stability, in vitro digestion, and antioxidant activity
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148543openalex-snapshot
Stabilization of high internal phase emulsions by chitooligosaccharide‑sodium tripolyphosphate complexes: Application in enhancing stability and bioaccessibility of nicotinamide mononucleotide and Antarctic krill oil
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.107744openalex-snapshot
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.107999openalex-snapshot
High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.108194openalex-snapshot
High-internal-phase emulsions stabilized solely by chitosan hydrochloride: Fabrication and effect of pH on stabilization mechanism
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.108388openalex-snapshot
Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108840openalex-snapshot
Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108926openalex-snapshot
High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108995openalex-snapshot
The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109115openalex-snapshot
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.109751openalex-snapshot
Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110340openalex-snapshot
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110805openalex-snapshot
Marine sulfated polysaccharide affects the characteristics of astaxanthin-loaded oleogels prepared from gelatin emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110995openalex-snapshot
Astaxanthin complexes of five plant protein fibrils: Aggregation behavior, interaction, and delivery properties
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.113157openalex-snapshot
Rheology of Pickering vs. non-Pickering high internal phase emulsions stabilized by morphology-tunable tannic acid-chitosan complex
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112458openalex-snapshot
Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112957openalex-snapshot
Pickering emulsion stabilized by Haematococcus pluvialis protein particles and its application in dumpling stuffing
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112958openalex-snapshot
Microfluidic fabrication of size-controlled nanocarriers with improved stability and biocompatibility for astaxanthin delivery
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113386openalex-snapshot
Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116419openalex-snapshot
Phycocyanin-butterfly pea (Clitoria ternatea L.) anthocyanin nanoparticles as novel high internal phase Pickering emulsion stabilizers with antioxidant and UV shielding properties
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High internal phase emulsion gels stabilized by phosphorylated perilla protein isolate for protecting hydrophobic nutrients: Adjusting emulsion performance by incorporating chitosan-protocatechuic acid conjugate
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Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan
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Curcumin-loaded polysaccharide microparticles alleviated DSS-induced ulcerative colitis by improving intestinal microecology and regulating MAPK/NF-κB/Nrf2/NLRP3 pathways
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inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.143671openalex-snapshot
Structural modification of β-Lactoglobulin by cold plasma and its stability on astaxanthin-loaded high internal phase emulsions
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.144238openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2026.151358openalex-snapshot
Stabilization of chitosan-based high internal phase emulsions via tannic acid-mediated physical crosslinking
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Two-linker MOFs-based glass fiber paper monolithic adsorbent for atmospheric water harvesting in arid climates
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inferred← citeshttps://doi.org/10.1016/j.jfutfo.2025.05.005openalex-snapshot
A review on emerging carriers to improve bioaccessibility and bioavailability of astaxanthin
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Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation
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Pseudosciaena crocea by-product protein–hyaluronic acid complex stabilizes high internal phase Pickering emulsion and fucoxanthin loading
inferred← citeshttps://doi.org/10.1016/j.tifs.2022.07.007openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.tifs.2025.105237openalex-snapshot
Chitosan and its functional derivatives for nutraceutical delivery: Focus on quaternized, hydrochloride, and carboxymethyl forms
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c04325openalex-snapshot
Current Research on the Extraction, Functional Properties, Interaction with Polyphenols, and Application Evaluation in Delivery Systems of Aquatic-Based Proteins
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inferred← citeshttps://doi.org/10.1039/d3fo00092copenalex-snapshot
Pickering emulsions stabilized with a spirulina protein–chitosan complex for astaxanthin delivery
inferred← citeshttps://doi.org/10.1039/d3fo00476gopenalex-snapshot
Pickering emulsions stabilized by Chlorella pyrenoidosa protein–chitosan complex for lutein encapsulation
inferred← citeshttps://doi.org/10.1039/d3fo00948copenalex-snapshot
Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing
inferred← citeshttps://doi.org/10.1039/d3fo04945kopenalex-snapshot
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inferred← citeshttps://doi.org/10.1080/10408398.2022.2118229openalex-snapshot
Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms
inferred← citeshttps://doi.org/10.1080/10408398.2023.2176816openalex-snapshot
Improving the biological activities of astaxanthin using targeted delivery systems
inferred← citeshttps://doi.org/10.1111/1750-3841.70991openalex-snapshot
Synergistic Effects of Nannochloropsis oculata Enzymatic Hydrolysates and Soybean Lecithin in Enhancing the Delivery Efficiency of Lutein in Grape Seed Oil Emulsions
inferred← citeshttps://doi.org/10.1111/jfpe.70511openalex-snapshot
Enzyme‐Assisted Covalent Modification of Apostichopus japonicus Body Wall Protein for Stabilizing High Internal Phase Emulsions: Enhancing Thermal Stability and Protection of Bioactive Compound
inferred← citeshttps://doi.org/10.26599/fshw.2024.9250080openalex-snapshot
Mitochondria-targeted nanoparticles for encapsulating astaxanthin: exploring the reason for alleviating oxidative damage
inferred← citeshttps://doi.org/10.3390/foods13223572openalex-snapshot
The Formation of Protein–Chitosan Complexes: Their Interaction, Applications, and Challenges
inferred← citeshttps://doi.org/10.3390/foods14122103openalex-snapshot
Production Methods, Biological Activity and Potential Application Prospects of Astaxanthin
inferred← citeshttps://doi.org/10.3390/polysaccharides6010014openalex-snapshot
Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions
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