Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH

2022 ◽  
Vol 369 ◽  
pp. 130954
Author(s):  
Minghao Zhang ◽  
Li Zhou ◽  
Fu Yang ◽  
Jiaxu Yao ◽  
Yue Ma ◽  
...  
Keyword(s):  
Pickering Emulsions ◽  
Effect Of Ph ◽  
Internal Phase ◽  
Protein Gels

scholarly journals Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels

2021 ◽  
pp. 106702
Author(s):  
Claudine F. Diedericks ◽  
Vanessa Stolten ◽  
Victoria A. Jideani ◽  
Paul Venema ◽  
Erik van der Linden
Keyword(s):  
Whey Protein ◽  
Bambara Groundnut ◽  
Effect Of Ph ◽  
Mixing Ratios ◽  
Synergistic Enhancement ◽  
Protein Gels

Green Tea Polyphenol-Stabilized Gel-Like High Internal Phase Pickering Emulsions

2021 ◽  
Vol 9 (11) ◽  
pp. 4076-4090
Author(s):  
Qiulan Tong ◽  
Zeng Yi ◽  
Yaqin Ran ◽  
Xiangyu Chen ◽  
Guangcan Chen ◽  
...  
Keyword(s):  
Green Tea ◽  
Pickering Emulsions ◽  
Tea Polyphenol ◽  
Internal Phase ◽  
Green Tea Polyphenol

High-internal-phase pickering emulsions stabilized by ultrasound-induced nanocellulose hydrogels

2021 ◽  
pp. 107395
Author(s):  
Yang Ni ◽  
Jingjing Wu ◽  
Yanting Jiang ◽  
Jinwei Li ◽  
Liuping Fan ◽  
...  
Keyword(s):  
Pickering Emulsions ◽  
Internal Phase

The Role of Excess Attractive Particles in the Elasticity of High Internal Phase Pickering Emulsions

Soft Matter ◽  
2021 ◽  
Author(s):  
Junsu Chae ◽  
Siyoung Choi ◽  
KyuHan Kim
Keyword(s):  
Volume Fraction ◽  
Dispersed Phase ◽  
Pickering Emulsions ◽  
High Internal Phase Emulsion ◽  
Internal Phase

A high internal phase emulsion (HIPE), which has a volume fraction of dispersed phase of over 74%, shows a solid like property because of concentrated polyhedral droplets. Although many studies...

A review of recent progress on high internal-phase Pickering emulsions in food science

2020 ◽  
Vol 106 ◽  
pp. 91-103 ◽  
Author(s):  
Abdullah ◽  
Jochen Weiss ◽  
Talha Ahmad ◽  
Cen Zhang ◽  
Hui Zhang
Keyword(s):  
Recent Progress ◽  
Food Science ◽  
Pickering Emulsions ◽  
Internal Phase

Novel application of amphiphilic block copolymers in Pickering emulsions and selective recognition of proteins

2018 ◽  
Vol 42 (4) ◽  
pp. 3028-3034 ◽  
Author(s):  
Jiangfeng Xu ◽  
Yanhua Sun ◽  
Jian Chen ◽  
Shian Zhong
Keyword(s):  
Block Copolymer ◽  
Block Copolymers ◽  
Amphiphilic Block Copolymers ◽  
Amphiphilic Block Copolymer ◽  
Selective Recognition ◽  
Pickering Emulsions ◽  
Internal Phase

An amphiphilic block copolymer stabilized Pickering high internal phase emulsions and was mildly exfoliated to improve imprinting efficiency.

scholarly journals High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam 

2020 ◽  
Vol 12 (9) ◽  
pp. 11240-11251 ◽  
Author(s):  
Ya Zhu ◽  
Siqi Huan ◽  
Long Bai ◽  
Annika Ketola ◽  
Xuetong Shi ◽  
...  
Keyword(s):  
Pickering Emulsions ◽  
Internal Phase ◽  
Oil In Water

High internal phase pickering emulsions

2021 ◽  
pp. 101556
Author(s):  
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Bernard P. Binks
Keyword(s):  
Pickering Emulsions ◽  
Internal Phase
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