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Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications

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inferredcites →https://doi.org/10.1002/ange.200802244openalex-snapshot

High Internal Phase Emulsions Stabilized Solely by Functionalized Silica Particles

inferredcites →https://doi.org/10.1002/anie.200802244openalex-snapshot

High Internal Phase Emulsions Stabilized Solely by Functionalized Silica Particles

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/10.1002/marc.201200553openalex-snapshot

Pure Protein Scaffolds from Pickering High Internal Phase Emulsion Template

inferredcites →https://doi.org/10.1002/smll.201600877openalex-snapshot

Recent Studies of Pickering Emulsions: Particles Make the Difference

inferredcites →https://doi.org/10.1016/j.carbpol.2015.09.100openalex-snapshot

Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels

inferredcites →https://doi.org/10.1016/j.carbpol.2016.11.046openalex-snapshot

Interaction and formation mechanism of binary complex between zein and propylene glycol alginate

inferredcites →https://doi.org/10.1016/j.carbpol.2019.05.025openalex-snapshot

Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers

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.cis.2015.01.008openalex-snapshot

Towards predicting the stability of protein-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.colsurfa.2013.02.054openalex-snapshot

Emulsions stabilized with solid nanoparticles: Pickering emulsions

inferredcites →https://doi.org/10.1016/j.colsurfa.2019.123662openalex-snapshot

Casein nanogels as effective stabilizers for Pickering high internal phase emulsions

inferredcites →https://doi.org/10.1016/j.colsurfb.2015.01.029openalex-snapshot

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

inferredcites →https://doi.org/10.1016/j.foodchem.2016.06.119openalex-snapshot

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

inferredcites →https://doi.org/10.1016/j.foodchem.2017.03.116openalex-snapshot

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

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.2018.10.034openalex-snapshot

Zein-hyaluronic acid binary complex as a delivery vehicle of quercetagetin: Fabrication, structural characterization, physicochemical stability and in vitro release property

inferredcites →https://doi.org/10.1016/j.foodhyd.2009.06.015openalex-snapshot

Zein nanoparticles produced by liquid–liquid dispersion

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.2014.04.028openalex-snapshot

Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells

inferredcites →https://doi.org/10.1016/j.foodhyd.2014.05.030openalex-snapshot

High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies

inferredcites →https://doi.org/10.1016/j.foodhyd.2015.12.030openalex-snapshot

Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion

inferredcites →https://doi.org/10.1016/j.foodhyd.2016.05.028openalex-snapshot

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

inferredcites →https://doi.org/10.1016/j.foodhyd.2016.06.037openalex-snapshot

Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

inferredcites →https://doi.org/10.1016/j.foodhyd.2017.07.017openalex-snapshot

Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification

inferredcites →https://doi.org/10.1016/j.foodhyd.2017.09.005openalex-snapshot

Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

inferredcites →https://doi.org/10.1016/j.foodhyd.2017.09.032openalex-snapshot

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.02.012openalex-snapshot

Enhanced stability of an emulsion enriched in unsaturated fatty acids by dual natural antioxidants fortified in both the aqueous and oil phases

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.02.013openalex-snapshot

Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.02.042openalex-snapshot

Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.03.047openalex-snapshot

Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.04.006openalex-snapshot

High internal phase emulsions stabilized by starch nanocrystals

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.04.007openalex-snapshot

Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.07.013openalex-snapshot

Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.08.011openalex-snapshot

Oregano essential oil loaded soybean polysaccharide films: Effect of Pickering type immobilization on physical and antimicrobial properties

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.09.031openalex-snapshot

Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

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.2018.10.037openalex-snapshot

Tuning particle properties to control rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.12.012openalex-snapshot

Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.12.040openalex-snapshot

Heat-induced self-assembly of zein nanoparticles: Fabrication, stabilization and potential application as oral drug delivery

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.12.052openalex-snapshot

The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan

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.2019.04.008openalex-snapshot

Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin

inferredcites →https://doi.org/10.1016/j.foodhyd.2019.04.040openalex-snapshot

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

inferredcites →https://doi.org/10.1016/j.foodhyd.2019.04.052openalex-snapshot

Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms

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.2019.105280openalex-snapshot

Preparation of high freeze-thaw stable wheat gluten-based emulsions by incorporated deep eutectic solvents

inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105282openalex-snapshot

Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density

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.2019.105293openalex-snapshot

Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion

inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105308openalex-snapshot

Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions

inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105329openalex-snapshot

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105338openalex-snapshot

Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil

inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105347openalex-snapshot

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

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.2019.105447openalex-snapshot

Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant

inferredcites →https://doi.org/10.1016/j.foodres.2007.07.005openalex-snapshot

Bovine whey proteins – Overview on their main biological properties

inferredcites →https://doi.org/10.1016/j.foodres.2012.11.032openalex-snapshot

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

inferredcites →https://doi.org/10.1016/j.foodres.2016.12.020openalex-snapshot

Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles

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.2006.06.015openalex-snapshot

Pickering emulsions stabilized solely by layered double hydroxides particles: The effect of salt on emulsion formation and stability

inferredcites →https://doi.org/10.1016/j.jcis.2007.03.031openalex-snapshot

Emulsions stabilised by food colloid particles: Role of particle adsorption and wettability at the liquid interface

inferredcites →https://doi.org/10.1016/j.jff.2016.05.006openalex-snapshot

Endogenous formation of trans fatty acids: Health implications and potential dietary intervention

inferredcites →https://doi.org/10.1016/j.jfoodeng.2010.08.005openalex-snapshot

Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique

inferredcites →https://doi.org/10.1016/j.jfoodeng.2017.10.006openalex-snapshot

Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

inferredcites →https://doi.org/10.1016/j.jfoodeng.2018.07.002openalex-snapshot

Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization

inferredcites →https://doi.org/10.1016/j.jhealeco.2015.09.005openalex-snapshot

Trans fat and cardiovascular disease mortality: Evidence from bans in restaurants in New York

inferredcites →https://doi.org/10.1016/j.tifs.2013.10.002openalex-snapshot

Production of nanoparticles by anti-solvent precipitation for use in food systems

inferredcites →https://doi.org/10.1016/j.tifs.2016.05.010openalex-snapshot

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

inferredcites →https://doi.org/10.1016/j.ultsonch.2011.06.005openalex-snapshot

Physical features of ultrasound assisted enzymatic degradation of recalcitrant organic pollutants

inferredcites →https://doi.org/10.1016/j.ultsonch.2019.104916openalex-snapshot

Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions

inferredcites →https://doi.org/10.1016/s0001-8686(00)00077-4openalex-snapshot

Interfacial rheological properties of adsorbed protein layers and surfactants: a review

inferredcites →https://doi.org/10.1017/s0007114509991437openalex-snapshot

Trans-fatty acids and cancer: a mini-review

inferredcites →https://doi.org/10.1017/s0029665116000264openalex-snapshot

Can milk proteins be a useful tool in the management of cardiometabolic health? An updated review of human intervention trials

inferredcites →https://doi.org/10.1021/acs.jafc.5b03113openalex-snapshot

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

inferredcites →https://doi.org/10.1021/acs.jafc.6b04146openalex-snapshot

Gelatin-Based Nanocomplex-Stabilized Pickering Emulsions: Regulating Droplet Size and Wettability through Assembly with Glucomannan

inferredcites →https://doi.org/10.1021/acs.jafc.6b04705openalex-snapshot

Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study

inferredcites →https://doi.org/10.1021/acs.jafc.7b05066openalex-snapshot

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

inferredcites →https://doi.org/10.1021/acs.jafc.7b05261openalex-snapshot

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

inferredcites →https://doi.org/10.1021/acs.jafc.8b02183openalex-snapshot

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

inferredcites →https://doi.org/10.1021/acs.jafc.8b03714openalex-snapshot

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

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.9b00950openalex-snapshot

Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin

inferredcites →https://doi.org/10.1021/acs.jafc.9b03356openalex-snapshot

Protein-Based Pickering High Internal Phase Emulsions as Nutraceutical Vehicles of and the Template for Advanced Materials: A Perspective Paper

inferredcites →https://doi.org/10.1021/acs.jafc.9b04415openalex-snapshot

Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCG

inferredcites →https://doi.org/10.1021/acs.jafc.9b04595openalex-snapshot

Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions

inferredcites →https://doi.org/10.1021/acs.langmuir.7b02267openalex-snapshot

Bespoke Diblock Copolymer Nanoparticles Enable the Production of Relatively Stable Oil-in-Water Pickering Nanoemulsions

inferredcites →https://doi.org/10.1021/acs.langmuir.7b04047openalex-snapshot

Hierarchical Porous Protein Scaffold Templated from High Internal Phase Emulsion Costabilized by Gelatin and Gelatin Nanoparticles

inferredcites →https://doi.org/10.1021/acs.langmuir.8b01887openalex-snapshot

Properties of Ternary Biopolymer Nanocomplexes of Zein, Sodium Caseinate, and Propylene Glycol Alginate and Their Functions of Stabilizing High Internal Phase Pickering Emulsions

inferredcites →https://doi.org/10.1021/acsami.7b05012openalex-snapshot

Fabrication of Hierarchical Macroporous Biocompatible Scaffolds by Combining Pickering High Internal Phase Emulsion Templates with Three-Dimensional Printing

inferredcites →https://doi.org/10.1021/acsami.8b02637openalex-snapshot

Tailoring Emulsions for Controlled Lipid Release: Establishing in vitro–in Vivo Correlation for Digestion of Lipids

inferredcites →https://doi.org/10.1021/acsami.9b02529openalex-snapshot

Fabrication and Characterization of Layer-by-Layer Composite Nanoparticles Based on Zein and Hyaluronic Acid for Codelivery of Curcumin and Quercetagetin

inferredcites →https://doi.org/10.1021/acsami.9b08045openalex-snapshot

Mechanical Properties of Particle Films on Curved Interfaces Probed through Electric Field-Induced Wrinkling of Particle Shells

inferredcites →https://doi.org/10.1021/am503341jopenalex-snapshot

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

inferredcites →https://doi.org/10.1021/bm301871kopenalex-snapshot

Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

inferredcites →https://doi.org/10.1021/bm5010417openalex-snapshot

Chitin Nanocrystals for Pickering High Internal Phase Emulsions

inferredcites →https://doi.org/10.1021/ja01529a014openalex-snapshot

The Lactone-Acid-Salt Equilibria for D-Glucono-δ-lactone and the Hydrolysis Kinetics for this Lactone

inferredcites →https://doi.org/10.1021/jf505227aopenalex-snapshot

Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

inferredcites →https://doi.org/10.1021/la00055a014openalex-snapshot

High internal phase water-in-oil emulsions: influence of surfactants and cosurfactants on emulsion stability and foam quality

inferredcites →https://doi.org/10.1021/la0347509openalex-snapshot

Novel Method for Determining the Three-Phase Contact Angle of Colloid Particles Adsorbed at Air−Water and Oil−Water Interfaces

inferredcites →https://doi.org/10.1021/la034999qopenalex-snapshot

The Design of Nanoparticles Obtained by Solvent Evaporation: A Comprehensive Study

inferredcites →https://doi.org/10.1021/la4008685openalex-snapshot

Submicrometer-Sized Pickering Emulsions Stabilized by Silica Nanoparticles with Adsorbed Oleic Acid

inferredcites →https://doi.org/10.1021/la403493yopenalex-snapshot

Oil-in-Water Emulsion System Stabilized by Protein-Coated Nanoemulsion Droplets

inferredcites →https://doi.org/10.1021/la9046066openalex-snapshot

High-Porosity Macroporous Polymers Sythesized from Titania-Particle-Stabilized Medium and High Internal Phase Emulsions

inferredcites →https://doi.org/10.1021/la991081jopenalex-snapshot

Catastrophic Phase Inversion of Water-in-Oil Emulsions Stabilized by Hydrophobic Silica

inferredcites →https://doi.org/10.1021/ma501253uopenalex-snapshot

Interconnected Macroporous Polymers Synthesized from Silica Particle Stabilized High Internal Phase Emulsions

inferredcites →https://doi.org/10.1039/c2jm33294aopenalex-snapshot

Interconnected macroporous glycidyl methacrylate-grafted dextran hydrogels synthesised from hydroxyapatite nanoparticle stabilised high internal phase emulsion templates

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/c5sm02998hopenalex-snapshot

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

inferredcites →https://doi.org/10.1039/c6fo01027jopenalex-snapshot

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

inferredcites →https://doi.org/10.1039/c7fo00418dopenalex-snapshot

Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles

inferredcites →https://doi.org/10.1039/c7fo01400gopenalex-snapshot

Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

inferredcites →https://doi.org/10.1039/c7fo01800bopenalex-snapshot

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

inferredcites →https://doi.org/10.1039/c8fo02002gopenalex-snapshot

Fabrication and characterization of citral-loaded oil-in-water Pickering emulsions stabilized by chitosan-tripolyphosphate particles

inferredcites →https://doi.org/10.1039/c8sm00671gopenalex-snapshot

Efficient formation of oil-in-oil Pickering emulsions with narrow size distributions by using electric fields

inferredcites →https://doi.org/10.1039/c9fo01162eopenalex-snapshot

Curcumin-loaded Pickering emulsion stabilized by insoluble complexes involving ovotransferrin–gallic acid conjugates and carboxymethyldextran

inferredcites →https://doi.org/10.1080/00036846.2011.617698openalex-snapshot

The short-term impact of smoke-free workplace laws on fatal heart attacks

inferredcites →https://doi.org/10.1080/01932691.2020.1724801openalex-snapshot

Whey protein isolate—low methoxyl pectin coacervates as a high internal phase Pickering emulsion stabilizer

inferredcites →https://doi.org/10.1080/10408398.2017.1290578openalex-snapshot

Pickering emulsions in foods - opportunities and limitations

inferredcites →https://doi.org/10.1094/cchem.2002.79.1.1openalex-snapshot

Zein: A History of Processing and Use

inferredcites →https://doi.org/10.1111/ijfs.14340openalex-snapshot

Development of high internal phase Pickering emulsions stabilised by ovotransferrin–gum arabic particles as curcumin delivery vehicles

inferredcites →https://doi.org/10.1111/j.1365-2621.1977.tb00080.xopenalex-snapshot

Volatile constituents of white bread crust

inferredcites →https://doi.org/10.1146/annurev-food-081114-110822openalex-snapshot

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

inferredcites →https://doi.org/10.2147/ijn.s135239openalex-snapshot

Preparation of zein nanoparticles by using solution-enhanced dispersion with supercritical CO2 and elucidation with computational fluid dynamics

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Electric field manipulation of particles in leaky dielectric liquids

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Freeze-fracture Shadow-casting (FreSCa) Cryo-SEM as a Tool to Investigate the Wetting of Micro- and Nanoparticles at Liquid–Liquid Interfaces

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Incoming claims: where this work appears in other papers’ reference lists and arguments.

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inferred← citeshttps://doi.org/10.1016/j.apsusc.2026.168028openalex-snapshot

Regulatory mechanism of ultra-thin interfacial water layers on the stability of high internal phase emulsified asphalt

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.2023.121540openalex-snapshot

Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods

inferred← citeshttps://doi.org/10.1016/j.carbpol.2024.122175openalex-snapshot

Low gelatin concentration assisted cellulose nanocrystals stabilized high internal phase emulsion: The key role of interaction

inferred← citeshttps://doi.org/10.1016/j.cej.2021.129005openalex-snapshot

Synthesis of amphiphilic and porous copolymers through polymerization of high internal phase carboxylic carbon nanotubes emulsions and application as adsorbents for triazine herbicides analysis

inferred← citeshttps://doi.org/10.1016/j.cej.2022.134761openalex-snapshot

Enhancing pesticide droplet deposition through O/W Pickering Emulsion: Synergistic stabilization by Flower-like ZnO particles and polymer emulsifier

inferred← citeshttps://doi.org/10.1016/j.cej.2025.160195openalex-snapshot

Organic solvent free and ambient-pressure-dried cellulose foams based on double-network microgel toughening mechanism

inferred← citeshttps://doi.org/10.1016/j.cej.2025.165792openalex-snapshot

Preparation and characterization of Zein/sodium alginate nanoparticle-stabilised Artemisia argyi essential oil Pickering emulsions for agricultural antifungal applications

inferred← citeshttps://doi.org/10.1016/j.cis.2023.102970openalex-snapshot

Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications

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.cis.2026.103893openalex-snapshot

Medium/low internal phase Pickering emulsion gels stabilized by biopolymer: Stability mechanism, material design, and application

inferred← citeshttps://doi.org/10.1016/j.cofs.2022.100866openalex-snapshot

Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles

inferred← citeshttps://doi.org/10.1016/j.colsurfa.2023.132206openalex-snapshot

Development of stable organogels using egg yolk granules-chitosan complex: Structure, rheology, and stability

inferred← citeshttps://doi.org/10.1016/j.colsurfa.2024.135090openalex-snapshot

Hydroxyapatite synergistic polyamidoxime functionalized macroporous xerogels for fast removal of U (VI) in wastewater

inferred← citeshttps://doi.org/10.1016/j.colsurfa.2024.135469openalex-snapshot

Globular proteins as Pickering emulsion stabilizers: Particles or surfactants?

inferred← citeshttps://doi.org/10.1016/j.colsurfb.2024.114342openalex-snapshot

Bioactive dextran-based scaffolds from emulsion templates co-stabilized by poly(lactic-co-glycolic acid) nanocarriers

inferred← citeshttps://doi.org/10.1016/j.fbio.2022.101596openalex-snapshot

Nanocellulose from bamboo shoots as perfect Pickering stabilizer: Effect of the emulsification process on the interfacial and emulsifying properties

inferred← citeshttps://doi.org/10.1016/j.fbp.2026.08.005openalex-snapshot

High internal-phase Pickering emulsions stabilized by whole egg liquid and its application in 3D printing

inferred← citeshttps://doi.org/10.1016/j.fochx.2022.100558openalex-snapshot

RETRACTED: Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity

inferred← citeshttps://doi.org/10.1016/j.fochx.2023.100651openalex-snapshot

Stability of protein particle based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidation

inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130598openalex-snapshot

Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein

inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130663openalex-snapshot

Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and salts

inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131305openalex-snapshot

W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions

inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131349openalex-snapshot

Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance

inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132159openalex-snapshot

Structural and functional properties of soluble Antarctic krill proteins covalently modified by rutin

inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133427openalex-snapshot

Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136765openalex-snapshot

Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil

inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137447openalex-snapshot

Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides

inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137678openalex-snapshot

High-internal-phase emulsions stabilized by alkali-extracted green tea polysaccharide conjugates for curcumin delivery

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140996openalex-snapshot

Formation of self-assembled fibril aggregates of trypsin-controllably hydrolyzed soy protein and its regulation on stability of high internal phase Pickering emulsions

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.142152openalex-snapshot

Edible nonaqueous foams: Recent advances in the formation, stabilization, characterization, and applications

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144244openalex-snapshot

Fabrication of whey protein isolate fibrils-gallic acid complex high internal-phase Pickering emulsions: Dual functionality as a fat substitute and antioxidant

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.145862openalex-snapshot

Ultrasonic-assisted preparation of α-Lactalbumin-lecithin diacylglycerol emulsion and the effect of partial substitution of milk fat on the texture and rheological properties of soft cheese

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148542openalex-snapshot

Fabrication of low-fat mayonnaise via egg white protein fibril-stabilized emulsion gels: Enhanced interfacial adsorption and network support

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148604openalex-snapshot

Double-aimed superstructure: delivering nutritional divalent cations as whey protein isolate fibril mediator to stabilize tunable high internal phase Pickering emulsions (HIPPEs)

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148662openalex-snapshot

Tailoring 3D-printed gelatin-based high internal phase emulsions for enhanced resveratrol delivery: Role of gelatin type, pH, and concentrations

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148718openalex-snapshot

Construction of HIPPEs based on sea bass protein-konjac glucomannan complexes for the delivery of astaxanthin, DHA and EPA

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149028openalex-snapshot

Dynamic ultra-high pressure modified soy protein isolate: Mechanism on the stabilization of high internal phase emulsions and its application as pork sausages

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149836openalex-snapshot

Microwave-assisted guar gum conjugation improvement in stability of pea protein high internal phase Pickering emulsion and its application in zeaxanthin delivery

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106696openalex-snapshot

The perfect hydrocolloid stabilizer: Imagination versus reality

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106731openalex-snapshot

Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106742openalex-snapshot

Tunable high internal phase emulsions stabilized by cross-linking/ electrostatic deposition of polysaccharides for delivery of hydrophobic bioactives

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106812openalex-snapshot

Polysaccharide-based Pickering emulsions: Formation, stabilization and applications

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106913openalex-snapshot

Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions

inferred← citeshttps://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

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107269openalex-snapshot

Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.107554openalex-snapshot

High internal phase emulsions stabilized solely by carboxymethyl chitosan

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.2022.108001openalex-snapshot

Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration

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.2022.108233openalex-snapshot

In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.108434openalex-snapshot

Pickering emulsions stabilized by hemp protein nanoparticles: Tuning the emulsion characteristics by adjusting anti-solvent precipitation

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108593openalex-snapshot

Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108624openalex-snapshot

Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums

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.2023.109008openalex-snapshot

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109021openalex-snapshot

Key role of three-dimensional reticular interface membranes in the formation of single polysaccharide–stabilized high internal phase emulsions

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109170openalex-snapshot

3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109185openalex-snapshot

Pickering emulsions stabilized by biopolymer-based nanoparticles or hybrid particles for the development of food packaging films: A review

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109206openalex-snapshot

Carboxylated chitin nanowhiskers enhanced stabilization of Pickering and high internal phase Pickering emulsions

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109444openalex-snapshot

High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109532openalex-snapshot

Effects of soybean β-conglycinin subunits composition on its emulsifying properties and the mechanism

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109572openalex-snapshot

Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.109817openalex-snapshot

Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.109861openalex-snapshot

Preparation and characterization of protein-antioxidant complex pickering particles for high internal phase emulsions

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110053openalex-snapshot

Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.111030openalex-snapshot

Impact of interfacial rigidity on the rheological properties of high internal phase Pickering emulsions stabilized by casein, walnut protein isolate, and their complexes

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111250openalex-snapshot

Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111274openalex-snapshot

Flavor controlled release behavior from novel high internal phase Pickering emulsion gels stabilized by zein-chitin nanocrystals complex coacervates: The models on phase equilibria and mass transfer

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111947openalex-snapshot

Dual-crosslinked carboxymethyl chitosan-polyphenol hydrogel for stable, antioxidant high internal phase pickering emulsions

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.112148openalex-snapshot

Fibre–emulsifier interactions shape the lipid digestion behaviour of high internal phase emulsions

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112520openalex-snapshot

Impact of high intensity ultrasonication on stability of k-carrageenan and soy lecithin emulsions: aqueous phase mobility, particle size and microstructural study

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112725openalex-snapshot

Recent advances in protein-based 3D printing: From printability regulation to dysphagia diet fabrication

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112765openalex-snapshot

Ultrasound-modified Fusarium venenatum TB01 protein as a structuring agent for solid fat mimetics via high internal phase emulsions

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112889openalex-snapshot

The role of high internal phase emulsions in the enhancement of starch gel properties

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.113107openalex-snapshot

Chitin nanocrystal-stabilized Pickering water-in-water emulsions with ultra-long-term storage stability: construction, environmental resistance and bioactive delivery

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.113170openalex-snapshot

Structural reorganization of Maillard-induced peanut protein isolate-gallic acid-carrageenan conjugates: Interfacial behavior and emulsion stability

inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111725openalex-snapshot

Food protein aggregation and its application

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.2023.113670openalex-snapshot

Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116245openalex-snapshot

Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117243openalex-snapshot

Natural shellac nanoparticles stabilized Pickering emulsion: pH and CO2/N2 dual responsive behavior and its application in biocatalytic synthesis of phosphatidylserine

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120179openalex-snapshot

Collective weak interactions of formic acid with hemp protein: Mechanism and application in Pickering emulsion stabilization

inferred← citeshttps://doi.org/10.1016/j.foostr.2026.100534openalex-snapshot

Enhancing 3D-printed faba bean protein emulsions: The role of physical treatments and ph for developing dysphagia-friendly food

inferred← citeshttps://doi.org/10.1016/j.ifset.2022.103011openalex-snapshot

Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability

inferred← citeshttps://doi.org/10.1016/j.ifset.2025.104408openalex-snapshot

Ultrasound-assisted enzymatic construction of sodium caseinate-arabinoxylan covalent conjugates for stabilizing high internal phase emulsions and efficient delivery of curcumin

inferred← citeshttps://doi.org/10.1016/j.ifset.2026.104579openalex-snapshot

High-pressure modified yeast protein for stabilizing high internal phase emulsions with nonlinear rheological behavior and lubrication property

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2021.04.002openalex-snapshot

Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2022.12.047openalex-snapshot

Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.125620openalex-snapshot

Intestine-targeted high internal phase Pickering emulsion formulated using silkworm pupa protein via ultrasonic treatment

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.2023.128652openalex-snapshot

Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsions

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.130723openalex-snapshot

Effects of different oil fractions and tannic acid concentrations on konjac glucomannan-stabilized emulsions

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.130742openalex-snapshot

The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.135346openalex-snapshot

Study on encapsulation of Lactobacillus plantarum 23-1 in W/O/W emulsion stabilized by pectin and zein particle complex

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.136583openalex-snapshot

Preparation of shellac nanoparticles-chitosan complexes stabilized Pickering emulsion gels and its application in β-carotene delivery

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.137870openalex-snapshot

Preparation of high internal phase emulsions based on high-temperature glycation-modified egg white protein: Structural characteristics, stability, and β-carotene bioavailability under multi-parameter regulation

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.143544openalex-snapshot

Stabilization of high internal phase emulsions by combination of polysaccharide and protein: Synergistic efficiency, mechanism, and application

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.145057openalex-snapshot

A dual self-reinforcement strategy for enhancing the mechanical strength and hydrophobicity of biocompatible thermoplastic starch

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.147698openalex-snapshot

Tailoring cream-structured food matrices: Bioaccessibility enhancement of β-carotene in 3D-printed HIPPEs through SSOS/xanthan gum co-stabilization

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.149169openalex-snapshot

High internal phase emulsions fabricated by sonochemically induced cross-linking of pecan protein and xanthan gum: a novel carrier for improving β-carotene stability and bioaccessibility

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2026.151207openalex-snapshot

Improvement of β-carotene stability and bioaccessibility by soybean protein fibrils-high internal phase Pickering emulsions: Trypsin hydrolysis contribution

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2026.152087openalex-snapshot

High internal phase emulsions stabilized with pea legumin amyloid fibrils for lycopene encapsulation and application in lip balm

inferred← citeshttps://doi.org/10.1016/j.ijgfs.2025.101300openalex-snapshot

Emulsion characteristics and interfacial adsorption behavior of chicken white soup with added sarcoplasmic protein during stewing

inferred← citeshttps://doi.org/10.1016/j.indcrop.2024.118305openalex-snapshot

Improved stability and mechanical properties of citrus pectin-zein emulsion gels by double crosslinking with calcium and transglutaminase

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.2023.100604openalex-snapshot

Plant protein-based high internal phase Pickering emulsions: Functional properties and potential food applications

inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2021.110905openalex-snapshot

High internal phase emulsions stabilized solely by soy protein isolate

inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2022.111400openalex-snapshot

Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions

inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2023.111932openalex-snapshot

Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer

inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2024.111961openalex-snapshot

The properties of plant-based protein particles with co-spray drying agents

inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2024.111985openalex-snapshot

Pickering emulsion stabilized using modified gluten protein

inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2026.112971openalex-snapshot

Effect of 12-HSA concentration on the physicochemical properties, stability, and curcumin bioavailability of ultrasound-assisted enzymatically glycosylated casein-stabilized oleogel-structured emulsions

inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2026.112997openalex-snapshot

High internal phase emulsions stabilized by milk protein-arabinoxylan-quercetin ternary complex: Enhanced environmental stability and fat digestive property (Milk protein-AX-Q complex-stabilized HIPEs: Stability and digestion)

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111024openalex-snapshot

Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111340openalex-snapshot

Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions

inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113440openalex-snapshot

Ethanol-tolerant pickering emulsion stabilized by gliadin nanoparticles

inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113465openalex-snapshot

Improved thermal and oxidation stabilities of pickering high internal phase emulsions stabilized using glycated pea protein isolate with glycation extent

inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113499openalex-snapshot

Probiotic encapsulation in water-in-oil high internal phase emulsions: Enhancement of viability under food and gastrointestinal conditions

inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113676openalex-snapshot

Effects of zein modifying polar amino acids as surface stabilizers on the emulsification stability of milk cream diacylglycerol

inferred← citeshttps://doi.org/10.1016/j.lwt.2022.114267openalex-snapshot

Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake

inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114591openalex-snapshot

Highly stable solid-like Pickering emulsions stabilized by kafirin-chitosan complex particles

inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115054openalex-snapshot

A tuning molecular conformation strategy of interfacial glycosylated cod proteins enables high internal phase emulsions with freeze-thaw stability

inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115283openalex-snapshot

Shear emulsification condition strategy impact high internal phase Pickering emulsions stabilized by coconut globulin-tannic acid: Structure of protein at the oil-water interface

inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115349openalex-snapshot

Rapeseed oil as the extraction solvent motivates fucoxanthin-loaded high internal phase emulsion preparation for food 3D printing

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115833openalex-snapshot

Carboxymethyl tamarind seed polysaccharide/chitosan complexes through electrostatic interaction stabilize high internal phase emulsions: Roles of the mass ratio and oil-water interfacial activity

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116317openalex-snapshot

High internal phase emulsions gels stabilized by soy protein isolate and rutin complexes: Encapsulation, interfacial properties and in vitro digestibility

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116900openalex-snapshot

Fabrication of stable oleogel-in-water nanoemulsions with ethyl cellulose nanoparticles

inferred← citeshttps://doi.org/10.1016/j.lwt.2025.117740openalex-snapshot

Encapsulation of Lacticaseibacillus casei TCS using a Pickering water-in-oil-in-water double emulsion to preserve bacterial viability and aroma characteristics in yogurt

inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118437openalex-snapshot

Pseudosciaena crocea by-product protein–hyaluronic acid complex stabilizes high internal phase Pickering emulsion and fucoxanthin loading

inferred← citeshttps://doi.org/10.1016/j.meatsci.2024.109589openalex-snapshot

Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)

inferred← citeshttps://doi.org/10.1016/j.molliq.2022.121025openalex-snapshot

High internal phase Pickering emulsions prepared by globular protein-tannic acid complexes: A hydrogen bond-based interfacial crosslinking strategy

inferred← citeshttps://doi.org/10.1016/j.polymer.2026.130403openalex-snapshot

Preparation of high internal phase Pickering emulsions stabilized by poly(stearyl methacrylate-co-methacrylic acid) self-assembly aggregates

inferred← citeshttps://doi.org/10.1016/j.progpolymsci.2025.101970openalex-snapshot

Emulsion templating: DIY versatility for the creative design of macroporous polymers

inferred← citeshttps://doi.org/10.1016/j.psj.2024.104644openalex-snapshot

High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating

inferred← citeshttps://doi.org/10.1016/j.rineng.2025.106963openalex-snapshot

Stabilizing β-carotene-loaded Pickering emulsion with chitin nanoparticles extracted from insect shells using deep eutectic solvents

inferred← citeshttps://doi.org/10.1016/j.tifs.2021.02.027openalex-snapshot

Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges

inferred← citeshttps://doi.org/10.1016/j.tifs.2021.04.054openalex-snapshot

Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods

inferred← citeshttps://doi.org/10.1016/j.ultsonch.2024.106843openalex-snapshot

Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication

inferred← citeshttps://doi.org/10.1021/acs.energyfuels.0c04401openalex-snapshot

Hierarchical Porous Nitrogen-Doped Carbon Catalyst by the Pickering HIPE Technique: Synthesis and Application in HMF Production

inferred← citeshttps://doi.org/10.1021/acs.langmuir.1c01088openalex-snapshot

Pickering Emulsions Simultaneously Stabilized by Starch Nanocrystals and Zein Nanoparticles: Fabrication, Characterization, and Application

inferred← citeshttps://doi.org/10.1021/acs.macromol.4c02447openalex-snapshot

Biodegradable Porous Poly(ε-caprolactone)s: Emulsion Templating Stabilization and Ring-Opening Cross-linking

inferred← citeshttps://doi.org/10.1021/acsami.4c09487openalex-snapshot

Latex-Bridged Inverse Pickering Emulsion for Durable Superhydrophobic Coatings with Dual Antibacterial Activity

inferred← citeshttps://doi.org/10.1021/acsfoodscitech.3c00295openalex-snapshot

Influence of pH and Heating of Ovalbumin on Interfacial Properties and Rheology of Optimized Volume Fraction Soybean Oil–Water Emulsion Gels

inferred← citeshttps://doi.org/10.1021/acsfoodscitech.5c01306openalex-snapshot

Stabilization of High Internal Phase Emulsions by Sunflower Seed Protein Fibrils for Encapsulation of Lipophilic Nutraceuticals to Increase Their Bioaccessibility

inferred← citeshttps://doi.org/10.1039/bk9781839165566-00207openalex-snapshot

High Internal Phase Emulsions

inferred← citeshttps://doi.org/10.1039/d1fo02117fopenalex-snapshot

High internal phase Pickering emulsions stabilized by a cod protein–chitosan nanocomplex for astaxanthin delivery

inferred← citeshttps://doi.org/10.1039/d1ra08086eopenalex-snapshot

Recent progress in Pickering emulsions stabilised by bioderived particles

inferred← citeshttps://doi.org/10.1039/d3en00439bopenalex-snapshot

Efficient removal of viscous crude oil by a super-hydrophobic polystyrene/carbon black foam with photo-thermal conversion

inferred← citeshttps://doi.org/10.1039/d5sm00381dopenalex-snapshot

Pickering emulsions stabilized with β-lactoglobulin nanoparticles studied by small angle X-ray scattering: stability, aging and temperature effects

inferred← citeshttps://doi.org/10.1070/rcr5024openalex-snapshot

Pickering emulsions: structure, properties and the use as colloidosomes and stimuli-sensitive emulsions

inferred← citeshttps://doi.org/10.1080/01932691.2024.2355177openalex-snapshot

Olive oil-in-water high internal phase Pickering emulsions stabilized by hydroxyapatite nanoparticles

inferred← citeshttps://doi.org/10.1080/10408398.2021.1964063openalex-snapshot

Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends

inferred← citeshttps://doi.org/10.1080/10408398.2026.2624475openalex-snapshot

Role of pickering emulsions in enhancing the preservability and functionality of protein gel systems: a structured review with bibliometric analysis

inferred← citeshttps://doi.org/10.1080/87559129.2022.2090576openalex-snapshot

Recent Advances in Protein-Based Multilayer Emulsions: Fabrication, Characterization, and Applications: A Review

inferred← citeshttps://doi.org/10.1111/1541-4337.13096openalex-snapshot

Recent advances in bioactive nanocrystal‐stabilized Pickering emulsions: Fabrication, characterization, and biological assessment

inferred← citeshttps://doi.org/10.1111/1541-4337.70125openalex-snapshot

Rheology and printability of biopolymeric oil‐in‐water high internal phase Pickering emulsions: a review

inferred← citeshttps://doi.org/10.1111/1541-4337.70162openalex-snapshot

Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective

inferred← citeshttps://doi.org/10.1111/ijfs.15558openalex-snapshot

Properties and thermal stability of Pickering high internal phase emulsion prepared by TGase cross‐linked collagen fibres

inferred← citeshttps://doi.org/10.1360/tb-2020-1454openalex-snapshot

High internal phase emulsions and their applications in functional material preparation

inferred← citeshttps://doi.org/10.2174/2468187312666220526102023openalex-snapshot

Pickering Emulsions: A Potential Strategy to Limiting Cancer Development

inferred← citeshttps://doi.org/10.3168/jds.2024-26043openalex-snapshot

Development and characterization of a high internal phase Pickering emulsion stabilized by whey protein–based nanoparticles with excellent antioxidant activity for 3-dimensional printing

inferred← citeshttps://doi.org/10.3389/fnut.2022.955272openalex-snapshot

Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine

inferred← citeshttps://doi.org/10.3390/foods10040812openalex-snapshot

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

inferred← citeshttps://doi.org/10.3390/foods11111558openalex-snapshot

The Potential Application of Pickering Multiple Emulsions in Food

inferred← citeshttps://doi.org/10.3390/foods12030482openalex-snapshot

Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry

inferred← citeshttps://doi.org/10.3390/foods12040870openalex-snapshot

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

inferred← citeshttps://doi.org/10.3390/foods13091324openalex-snapshot

High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery

inferred← citeshttps://doi.org/10.3390/foods13152389openalex-snapshot

Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions

inferred← citeshttps://doi.org/10.3390/foods15111916openalex-snapshot

Citric Acid-Esterified Ginger Starch: Preparation, Characterization, and Construction of Pickering High Internal Phase Emulsions Synergistically Stabilized with β-Cyclodextrin

inferred← citeshttps://doi.org/10.3390/gels7040166openalex-snapshot

Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions

inferred← citeshttps://doi.org/10.3390/molecules25143202openalex-snapshot

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

inferred← citeshttps://doi.org/10.3390/molecules29184312openalex-snapshot

Wide pH, Adaptable High Internal Phase Pickering Emulsion Stabilized by a Crude Polysaccharide from Thesium chinense Turcz.

inferred← citeshttps://doi.org/10.3390/nano15090650openalex-snapshot

Rescaling Flow Curves of Protein-Stabilized Emulsions

inferred← citeshttps://doi.org/10.34172/ps.2023.16openalex-snapshot

Sodium Caseinate–Tannic acid Antioxidant Complex act as a High Internal Phase Pickering Emulsions Stabilizer

inferred← citeshttps://doi.org/10.5772/intechopen.99892openalex-snapshot

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

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