Cargando…

Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles

In this paper, a novel high-internal-phase Pickering emulsion (HIPPE) prepared by acid-induced self-assembly SPI gel (A/S-SPIG) was investigated. The steady-state shear test results showed that all HIPPEs were typical shear thinning emulsion, which could form stable emulsion (0.2–1.2% SPI concentrat...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bi, Chong-hao, Chi, Shang-yi, Zhou, Tong, Wang, Xue-ying, Zhang, Jia-yi, Huang, Zhi-gang, Gao, Fei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8733720/ https://www.ncbi.nlm.nih.gov/pubmed/35004820 http://dx.doi.org/10.3389/fnut.2021.795396

Ejemplares similares

Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications
por: Li, Wei, et al.
Publicado: (2022)

Pickering emulsions stabilized by β-CD microcrystals: Construction and interfacial assembly mechanism
por: Kou, Xingran, et al.
Publicado: (2023)

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin
por: Shen, Rui, et al.
Publicado: (2021)

Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine
por: Song, Teng, et al.
Publicado: (2022)

High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective
por: Xu, Wei, et al.
Publicado: (2022)

An Oligoimide Particle as a Pickering Emulsion Stabilizer
por: Cho, Yu-Jin, et al.
Publicado: (2018)

Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes
por: Ge, Ruihong, et al.
Publicado: (2022)

The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour
por: Song, Linlin, et al.
Publicado: (2022)

Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs)
por: Cao, Yupo, et al.
Publicado: (2021)

Soy Protein Isolate–Chitosan Nanoparticle-Stabilized Pickering Emulsions: Stability and In Vitro Digestion for DHA
por: Zhao, Pengcheng, et al.
Publicado: (2023)

Pickering emulsions stabilized by coloured organic pigment particles
por: Binks, Bernard P., et al.
Publicado: (2017)

Effects of M/G Ratios of Sodium Alginate on Physicochemical Stability and Calcium Release Behavior of Pickering Emulsion Stabilized by Calcium Carbonate
por: Yang, Xiaotong, et al.
Publicado: (2022)

Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength
por: Ren, Zhongyang, et al.
Publicado: (2022)

Oxidative stability of Pickering emulsions
por: Keramat, Malihe, et al.
Publicado: (2022)

A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing
por: Shahbazi, Mahdiyar, et al.
Publicado: (2022)

Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin
por: Araiza-Calahorra, Andrea, et al.
Publicado: (2020)

Nanocellulose-stabilized Pickering emulsions and their applications
por: Fujisawa, Shuji, et al.
Publicado: (2017)

Pickering Emulsions Stabilized by Polystyrene Particles Possessing Different Surface Groups
por: Zheng, Raojun, et al.
Publicado: (2022)

Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion
por: Zhang, Wenguan, et al.
Publicado: (2022)

Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes
por: Xi, Yuhang, et al.
Publicado: (2021)

Molecular Dynamics Simulation of Nanocellulose-Stabilized Pickering Emulsions
por: Lee, Ka Kit, et al.
Publicado: (2021)

In vitro Digestion and Swelling Kinetics of Thymoquinone-Loaded Pickering Emulsions Incorporated in Alginate-Chitosan Hydrogel Beads
por: Wong, See Kiat, et al.
Publicado: (2021)

Core-shell-structured silica/polyacrylate particles prepared by Pickering emulsion: influence of the nucleation model on particle interfacial organization and emulsion stability
por: Ji, Jing, et al.
Publicado: (2014)

Tuning Amphiphilicity of Particles for Controllable Pickering Emulsion
por: Wang, Zhen, et al.
Publicado: (2016)

Pickering Emulsions Electrostatically Stabilized by Cellulose Nanocrystals
por: Varanasi, Swambabu, et al.
Publicado: (2018)

Pickering Interfacial Catalysis—Knoevenagel Condensation in Magnesium Oxide-Stabilized Pickering Emulsion
por: Sadgar, Amid L., et al.
Publicado: (2020)

Multiple Pickering emulsions stabilized by the same particles with different extent of hydrophobization in situ
por: Zhu, Yue, et al.
Publicado: (2022)

Two-Dimensional Triblock Peptide Assemblies for the Stabilization of Pickering Emulsions with pH Responsiveness
por: Huang, Zhiwei, et al.
Publicado: (2022)

Pickering emulsions: Versatility of colloidal particles and recent applications
por: Jiang, Hang, et al.
Publicado: (2020)

Recent progress in Pickering emulsions stabilised by bioderived particles
por: Hossain, Kazi M. Zakir, et al.
Publicado: (2021)

Renal and hepatic artery embolization with Pickering gel emulsion of lipiodol in rabbit
por: Zhang, Hongsen, et al.
Publicado: (2022)

CO(2)-responsive Pickering emulsions stabilized by soft protein particles for interfacial biocatalysis
por: Xi, Yongkang, et al.
Publicado: (2022)

Stabilization of Pickering Emulsions by Hairy Nanoparticles Bearing Polyanions
por: Zhang, Ying, et al.
Publicado: (2019)

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications
por: Chen, Lijuan, et al.
Publicado: (2020)

Phase Diagram of Pickering Emulsions Stabilized by Cellulose Nanocrystals
por: Perrin, Louise, et al.
Publicado: (2023)

Promising application of probiotic microorganisms as Pickering emulsions stabilizers
por: Nejadmansouri, Maryam, et al.
Publicado: (2023)

Property and Stability of Astaxanthin Emulsion Based on Pickering Emulsion Templating with Zein and Sodium Alginate as Stabilizer
por: Xu, Yan, et al.
Publicado: (2022)

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective
por: Xiong, Tianzhen, et al.
Publicado: (2022)

Surface Functionalization of Sugarcane-Bagasse-Derived Cellulose Nanocrystal for Pickering Emulsion Gel: Microstructural Properties and Stability Efficiency
por: Teo, Shao Hui, et al.
Publicado: (2023)

Thinking outside the box: placing hydrophilic particles in an oil phase for the formation and stabilization of Pickering emulsions
por: Facal Marina, Paula, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_ho1ofr5v5iidc06f30do5op5cf