http://orcid.org/0000-0003-2298-3880
Citations (68)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Thamila Dib, Haibo Pan & Shiguo Chen. (2023) Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability. Food Reviews International 39:6, pages 3515-3533.
Read now
Read now
Zongyuan Han, Shucheng Liu, Jinxuan Cao, Xiqing Yue & Jun-Hua Shao. (2023) A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
Read now
Read now
Guangrui Xu, Xiaoyan Bao & Ping Yao. (2020) Protamine and BSA–dextran complex emulsion improves oral bioavailability and anti-tumor efficacy of paclitaxel. Drug Delivery 27:1, pages 1360-1368.
Read now
Read now
Articles from other publishers (65)
Fanjun Meng, Jiaming Li, Cong Yang, Miao Wang & Xiao Liu. (2024) Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates. Food Hydrocolloids 146, pages 109191.
Crossref
Crossref
Xiaoqiang Chen, Mengyang Li, Wendan Cao, Tianqi Fang, Wei Feng, Yu Han, Jun He & Yi Huang. (2023) A combination of green tea polysaccharide conjugate and bovine serum albumin and its emulsion-stabilizing characteristics. Industrial Crops and Products 203, pages 117212.
Crossref
Crossref
Xinyu Zhang, Qiang Wang, Zhe Liu, Lanyi Zhi, Bo Jiao, Hui Hu, Xiaojie Ma, Dominic Agyei & Aimin Shi. (2023) Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications. Food Hydrocolloids 144, pages 109008.
Crossref
Crossref
Yeon-Ji Jo, Yifu Chu & Lingyun Chen. (2023) Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins. Food Research International 172, pages 113203.
Crossref
Crossref
Meigui Huang, Jin Wang, Chen Tan, Ruifeng Ying, Xian Wu & Jennifer L. Otto. (2023) Modulating the functional properties of protein-stabilized pickering emulsion by inulin, xanthan gum and chitosan. Food Bioscience 55, pages 103063.
Crossref
Crossref
Joanna Tkaczewska, Piotr Kulawik, Ewelina Jamróz, Martina Čagalj, Roberta Frleta Matas & Vida Šimat. (2023) Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes. Journal of the Science of Food and Agriculture.
Crossref
Crossref
Huan Huang, Yan Tian, Xinpeng Bai, Yumiao Cao & Zihuan Fu. (2023) Influence of the Emulsifier Sodium Caseinate–Xanthan Gum Complex on Emulsions: Stability and Digestive Properties. Molecules 28:14, pages 5460.
Crossref
Crossref
Luci Emi Ogava, Antonio Cesar Godoy, Leticia Fantini-Hoag, Vanessa Lopes Fernandes, Celma Negrini, Camila Dal Pisol, Oldair Donizete Leite, Cristiane Canan, Monica Lady Fiorese & Wilson Rogério Boscolo. (2023) Physical and Chemical Characterization of Chicken Viscera Hydrolysate: Nutritional Information for Nile Tilapia Diets. Waste and Biomass Valorization.
Crossref
Crossref
Shivangi Srivastava, Vinay Kumar Pandey, Rahul Singh, Aamir Hussain Dar & Iqra Bashir. (2023) Recent insights on electrostatic filtration and its potential applications in food industry. Trends in Food Science & Technology 136, pages 239-250.
Crossref
Crossref
Jiajie Yang, Jinwei Sun, Jiayi Yan, Xueying Zhang, Yiming Ma, Chuan Liu, Peng Du & Aili Li. (2023) Impact of Potentilla anserine polysaccharide on storage properties of probiotic yak yoghurt. International Dairy Journal 141, pages 105585.
Crossref
Crossref
Chong Teng & Osvaldo H. Campanella. (2023) A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein. Gels 9:5, pages 393.
Crossref
Crossref
Wentao Lian, Qinlin Hu, Min Qu, Bingyu Sun, Linlin Liu, Ying Zhu, Xiaoyu Xia, Yuyang Huang & Xiuqing Zhu. (2023) Impact of Insoluble Dietary Fiber and CaCl2 on Structural Properties of Soybean Protein Isolate–Wheat Gluten Composite Gel. Foods 12:9, pages 1890.
Crossref
Crossref
Lujie Cui, Jiaxin Guo & Zong Meng. (2023) A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application. Food Hydrocolloids 139, pages 108588.
Crossref
Crossref
Lili Tian, Yrjö H. Roos, Laura G. Gómez-Mascaraque, Xu Lu & Song Miao. (2023) Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs. Polymers 15:7, pages 1771.
Crossref
Crossref
Shuang Ding, Jun Zhao, Zhiyuan Jiang, Jing Mu, Liurong Huang & Chunhua Dai. (2022) Fabrication of whey protein isolate/chitosan complexes and its protective effect on allicin. Journal of Applied Polymer Science 140:10.
Crossref
Crossref
Zhiqiang Liang, Hong Chu, Zhanqun Hou, Caiyun Wang, Guofang Zhang, Libo Liu, Xia Ma, Chun Li & Jian He. (2023) W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus. International Journal of Biological Macromolecules 232, pages 123477.
Crossref
Crossref
Jia Yang, Fenghong Huang, Qingde Huang, Da Ma, Yashu Chen, Dengfeng Peng, Xiao Yu, Qianchun Deng & Fang Geng. (2023) Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment. Food Science and Human Wellness 12:2, pages 431-441.
Crossref
Crossref
Zhixiang Cai, Yue Wei, Aimin Shi, Jian Zhong, Pingfan Rao, Qiang Wang & Hongbin Zhang. (2023) Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Advances in Colloid and Interface Science 313, pages 102863.
Crossref
Crossref
Abu Bakar Asyrul-Izhar, Jamilah Bakar, Awis Qurni Sazili, Yong Meng Goh & Mohammad Rashedi Ismail-Fitry. (2023) Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products. Gels 9:1, pages 50.
Crossref
Crossref
Mingyuan Huang, Yujuan Xu, Lina Xu, Yun Bai, Xianming Zeng, Rui Zheng & Xinglian Xu. (2023) Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan. Food Research International 163, pages 112154.
Crossref
Crossref
Hui Niu, Wenduo Wang, Zuman Dou, Xianwei Chen, Xianxiang Chen, Haiming Chen & Xiong Fu. (2023) Multiscale combined techniques for evaluating emulsion stability: A critical review. Advances in Colloid and Interface Science 311, pages 102813.
Crossref
Crossref
Gaanty Pragas Maniam, Natanamurugaraj Govindan, Karthick Murugan Palanisamy, Palaniselvam Kuppusamy & Mohd Hasbi Ab. Rahim. 2023. Plant Polysaccharides as Pharmaceutical Excipients. Plant Polysaccharides as Pharmaceutical Excipients
415
428
.
Amrita Poonia, Vasundhara Rao & Bimlesh Mann. 2023. Whey Valorization. Whey Valorization
1
27
.
Ke Wang, Yan Li, Yimin Zhang & Jingxin Sun. (2022) Physicochemical Properties and Oxidative Stability of an Emulsion Prepared from (-)-Epigallocatechin-3-Gallate Modified Chicken Wooden Breast Myofibrillar Protein. Antioxidants 12:1, pages 64.
Crossref
Crossref
Jie Zhang, Yanping Cao & Duoxia Xu. (2022) Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions. Frontiers in Nutrition 9.
Crossref
Crossref
Baoguang Wu, Shipei Zhang, Xiaofen Jiang, Pengfei Hou, Yuelin Xin, Lei Zhang, Jinsong Zhang & Deyi Zhou. (2022) Impact of weakly charged insoluble karaya gum on zein nanoparticle and mechanism for stabilizing Pickering emulsions. International Journal of Biological Macromolecules 222, pages 121-131.
Crossref
Crossref
Bruna Rage Baldone Lara, Paulo Sérgio de Andrade, Ana Carolina Salgado de Oliveira, Mario Guimarães Junior, Lays Camila Matos, Gustavo Henrique Denzin Tonoli & Marali Vilela Dias. (2022) Bilayer biocomposites of PVOH/WPI/nano‐silica treated with corona discharge. Polymer Engineering & Science 62:12, pages 3923-3934.
Crossref
Crossref
Yunsi Guo, Sirui Feng, Zhangpeng Li, Minghao Jiang, Zile Xiao, Lichun Chen & Yue Zhang. (2022) Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate. Foods 11:19, pages 3100.
Crossref
Crossref
Jiang Yi, Dixue Luo, Qingyu He, Zhen Wen & Yujuan Lu. (2022) Complex coacervation of α-lactalbumin with gum arabic: Effect of environmental condition, mass ratio, and biopolymer concentration. Food Structure 34, pages 100296.
Crossref
Crossref
Neda Akbari, Elham Assadpour, Mohammad Saeed Kharazmi & Seid Mahdi Jafari. (2022) Encapsulation of Vitamin B12 by Complex Coacervation of Whey Protein Concentrate–Pectin; Optimization and Characterization. Molecules 27:18, pages 6130.
Crossref
Crossref
Jie Zhang, Wenguan Zhang, Jia Hao, Xiaoyu Li, Duoxia Xu & Yanping Cao. (2022) In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3. Food Hydrocolloids 129, pages 107605.
Crossref
Crossref
Mina Volić, Ilinka Pećinar, Darko Micić, Verica Đorđević, Radojica Pešić, Viktor Nedović & Nataša Obradović. (2022) Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying. Food Chemistry 386, pages 132749.
Crossref
Crossref
Gazalla Akhtar, Farooq Ahmad Masoodi, Zubaid Ul Khizar Rather & Touseef Ahmad Wani. (2022) Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread. International Journal of Food Science & Technology 57:7, pages 4129-4137.
Crossref
Crossref
Jiahui Song, Yue Yu, Minghuang Chen, Zhongyang Ren, Lin Chen, Caili Fu, Zheng feei Ma & Zhanming Li. (2022) Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation. Frontiers in Nutrition 9.
Crossref
Crossref
Qing‐quan Fu, Hai‐bo Shi, Lei Zhou, Pan‐pan Li & Rong‐rong Wang. (2022) Effects of ultrasound power on the properties of non‐salt chicken myofibrillar protein emulsions. International Journal of Food Science & Technology 57:4, pages 2523-2534.
Crossref
Crossref
Lei Zhou, Wangang Zhang & Jingyu Wang. (2022) Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern. Trends in Food Science & Technology 122, pages 140-156.
Crossref
Crossref
Feifei Du, Yue Qi, Hongbing Huang, Peng Wang, Xinglian Xu & Zongyun Yang. (2022) Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum. Food Hydrocolloids 124, pages 107242.
Crossref
Crossref
Jannis O. Wollschlaeger, Robin Maatz, Franziska B. Albrecht, Annemarie Klatt, Simon Heine, Andreas Blaeser & Petra J. Kluger. (2022) Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins. Gels 8:2, pages 94.
Crossref
Crossref
Tingxuan Gao, Xue Zhao, Ran Li, Anthony Bassey, Yun Bai, Keping Ye, Shaolin Deng & Guanghong Zhou. (2022) Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein. Food Hydrocolloids 123, pages 107143.
Crossref
Crossref
Alweera Ashfaq, Kausar Jahan, Rayees Ul Islam & Kaiser Younis. (2022) Protein-based functional colloids and their potential applications in food: A review. LWT 154, pages 112667.
Crossref
Crossref
Tatiana V. Burova, Natalia V. Grinberg, Alexander S. Dubovik, Irina G. Plashchina, Anatoly I. Usov & Valerij Y. Grinberg. (2022) Energetics and mechanism of β-lactoglobulin binding to dextran sulfate. Food Hydrocolloids 122, pages 107027.
Crossref
Crossref
Ning Wang, Xiaonan Zhou, Weining Wang, Liqi Wang, Lianzhou Jiang, Tianyi Liu & Dianyu Yu. (2021) Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex. Ultrasonics Sonochemistry 80, pages 105808.
Crossref
Crossref
Duanquan Lin, Alan L. Kelly & Song Miao. (2021) Formation and creaming stability of alginate/micro-gel particle-induced gel-like emulsions stabilized by soy protein isolate. Food Hydrocolloids 121, pages 107040.
Crossref
Crossref
Mengmeng Chen, Facui Yang, Xi Chen, Rongrong Qin, Hemu Pi, Guijiang Zhou & Peng Yang. (2021) Crack Suppression in Conductive Film by Amyloid‐Like Protein Aggregation toward Flexible Device. Advanced Materials 33:44.
Crossref
Crossref
Darwin Carranza-Saavedra, José Edgar Zapata-Montoya, Henry Alexander Váquiro-Herrera & José Fernando Solanilla-Duque. (2021)
Study of biological activities and physicochemical properties of Yamú (
Brycon siebenthalae
) viscera hydrolysates in sodium alginate-based edible coating solutions
. International Journal of Food Engineering 17:9, pages 677-691.
Crossref
Crossref
Yogesh Kumar, Soumen Roy, Ariha Devra, Atul Dhiman & Pramod K. Prabhakar. (2021) Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability. LWT 149, pages 111632.
Crossref
Crossref
Bruna Rage Baldone Lara, Paulo Sérgio de Andrade, Mario Guimarães Junior, Marali Vilela Dias & Lizzy Ayra Pereira Alcântara. (2021) Novel Whey Protein Isolate/Polyvinyl Biocomposite for Packaging: Improvement of Mechanical and Water Barrier Properties by Incorporation of Nano-silica. Journal of Polymers and the Environment 29:8, pages 2397-2408.
Crossref
Crossref
Ying Yue, Shujie Pang, Nana Li, Litao Tong, Lili Wang, Bei Fan, Chunhong Li, Fengzhong Wang & Liya Liu. (2021) Interactions between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acid Aqueous Systems. Foods 10:7, pages 1560.
Crossref
Crossref
Nanhai Xiao, Wen He, Yan Zhao, Yao Yao, Mingsheng Xu, Huaying Du, Na Wu & Yonggang Tu. (2021) Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions. LWT 147, pages 111621.
Crossref
Crossref
Milena M. Ramírez-Rodrigues, Carolina Estrada-Beristain, Jorge Metri-Ojeda, Alexa Pérez-Alva & Diana K. Baigts-Allende. (2021) Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development. Sustainability 13:12, pages 6849.
Crossref
Crossref
Víctor J. Huamaní‐Meléndez, Melquiades Barragán‐Condori, Maria Aparecida Mauro & Roger Darros‐Barbosa. (2020) Rheological and equilibrium properties of milk proteins and tara gum mixtures. International Journal of Food Science & Technology 56:6, pages 2820-2831.
Crossref
Crossref
Xingzhong Zhang, Yujie Lei, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li & Shilin Liu. (2021) Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties. Food Hydrocolloids 115, pages 106609.
Crossref
Crossref
Duanquan Lin, Alan L. Kelly & Song Miao. (2021) The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules. Food Hydrocolloids 113, pages 106537.
Crossref
Crossref
Arima Diah Setiowati, Lorenz De Neve, Qurrotul A'yun & Paul Van der Meeren. (2021) Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin. Food Hydrocolloids 110, pages 106180.
Crossref
Crossref
Duanquan Lin & Song Miao. 2021. Food Structure and Functionality. Food Structure and Functionality
201
217
.
Carlos H. de Seixas-Junior, Mariana M. de Carvalho, Joslaine Jacumazo, Rodolfo D. Piazza, Gabriela P. Parchen & Rilton A. de Freitas. (2020) Interaction of guar gum galactomannans with the anionic surfactant sodium lauryl ether sulphate. International Journal of Biological Macromolecules 165, pages 713-721.
Crossref
Crossref
Kivia M. Albano, Ângelo Luiz Fazani Cavallieri & Vânia R. Nicoletti. (2020) Electrostatic Interaction between Soy Proteins and Pectin in O/W Emulsions Stabilization by Ultrasound Application. Food Biophysics 15:3, pages 297-312.
Crossref
Crossref
Wenna Hu, Pengzhan Liu, Guoqin Liu & Xiaozhu Lu. (2020)
Recovered
Camellia oleifera
lecithin by acid and enzymatic oil‐degumming: chemical composition and emulsifying properties
. International Journal of Food Science & Technology 55:8, pages 3008-3018.
Crossref
Crossref
Irem Alacik Develioglu, Baris Ozel, Serpil Sahin & Mecit Halil Oztop. (2020) NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels. International Journal of Biological Macromolecules.
Crossref
Crossref
Yihan Zhao, Renjie Fu & Jing Li. (2020) Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt. LWT 128, pages 109449.
Crossref
Crossref
Maryam Nikbakht Nasrabadi, Sayed Amir Hossein Goli, Ali Sedaghat Doost & Paul Van der Meeren. (2020) Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes. International Journal of Biological Macromolecules 151, pages 116-123.
Crossref
Crossref
Bo Wang, Haiyan Tian & Dong Xiang. (2020) Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate. Molecules 25:3, pages 759.
Crossref
Crossref
Hao Huang, Tarun Belwal, Halah Aalim, Li Li, Xingyu Lin, Songbai Liu, Caixia Ma, Qunhe Li, Ying Zou & Zisheng Luo. (2019) Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid. Food Chemistry 300, pages 125171.
Crossref
Crossref
Maryam Nikbakht Nasrabadi, Sayed Amir Hossein Goli, Ali Sedaghat Doost, Koen Dewettinck & Paul Van der Meeren. (2019) Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants. Colloids and Surfaces B: Biointerfaces 184, pages 110489.
Crossref
Crossref
Adilson Roberto Locali Pereira, Marília Gonçalves Cattelan & Vânia Regina Nicoletti. (2019) Microencapsulation of pink pepper essential oil: Properties of spray-dried pectin/SPI double-layer versus SPI single-layer stabilized emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 581, pages 123806.
Crossref
Crossref