Imagen de Portada

Fiber complex‐stabilized high‐internal‐phase emulsion for allicin encapsulation: microstructure, stability, and thermal‐responsive properties

Fuente: Wiley Open Access

Guardado en:

Detalles Bibliográficos
Autores principales:	Yuqing Zhu, Shengfeng Peng, Sixian Peng, Xing Chen, Liqiang Zou, Ruihong Liang, Roger Ruan, Leilei Dai, Wei Liu
Formato:	Artículo Open Access
Publicado:	Wiley 2024
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of β‐carotene
por: Yu Cheng, et al.
Publicado: (2024)

W/O/W Pickering emulsions stabilized by complex modified phycocyanin
por: Hongye Tian, et al.
Publicado: (2024)

Fabrication of soy protein–polyphenol covalent complex nanoparticles with improved wettability to stabilize high‐oil‐phase curcumin emulsions
por: Jingjing Xu, et al.
Publicado: (2024)

Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria
por: Yujuan Tian, et al.
Publicado: (2024)

Improved encapsulation efficiency and storage stability of lutein by soy protein isolate nanocarriers with thermal and trypsin treatments
por: Yong Cheng, et al.
Publicado: (2024)

Preparation and characterization of a new food‐grade Pickering emulsion stabilized by mulberry‐leaf protein nanoparticles
por: Yingshan Xie, et al.
Publicado: (2024)

Oil‐type modulation of the interfacial adsorption behavior of flavonoid‐modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions
por: Shengbin Zeng, et al.
Publicado: (2024)

Preparation, stability and in vitro digestion of β ‐carotene‐loaded emulsions stabilized by succinylated rice glutelin
por: Songyu Wang, et al.
Publicado: (2026)

Thermal stability of γ‐PGA modified fish gelatin emulsion
por: Huan Xie, et al.
Publicado: (2024)

Fat analogue emulsions stabilized by peanut protein microgel particles: microscale and nanoscale structure and stabilization process analysis
por: Liyang Du, et al.
Publicado: (2024)

The effect of amylose/amylopectin ratio on the stability of starch‐O/W emulsion
por: Rui Ou, et al.
Publicado: (2026)

Effect of lipid type on betulin‐stabilized water‐in‐oil Pickering emulsion: emulsion properties, in vitro digestion, and betulin bioaccessibility
por: Shuxian Su, et al.
Publicado: (2024)

Characterization of astaxanthin‐loaded Pickering emulsions stabilized by conjugates of pea protein isolate and dextran with different molecular weights
por: Zhi‐Wei Guo, et al.
Publicado: (2024)

In vitro digestive behavior of emulsifier‐stabilized excipient emulsions affects the bioaccessibility of flavonoids
por: Yanping Lin, et al.
Publicado: (2024)

Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions
por: Min Lin, et al.
Publicado: (2024)

Palm‐based nanocrystal cellulose‐stabilized Pickering emulsions: investigating characteristics, stability and in vitro digestion for potential application as substitution of coconut milk
por: Wai‐Ting Chong, et al.
Publicado: (2025)

Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of DHA in emulsion
por: Weichun Pan, et al.
Publicado: (2025)

Pickering emulsions stabilized by menthol/β‐ CD composite: preparation, characterization, and functional properties
por: Yanrui Yang, et al.
Publicado: (2026)

Impact of hydrophobically modified cellulose nanofiber on the stability of Pickering emulsion containing insect protein
por: Rong Fan, et al.
Publicado: (2024)

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions
por: Jeimmy Lizeth Ospina‐Quiroga, et al.
Publicado: (2024)

Cyperus esculentus protein/tea polyphenol composite nanoparticles for enhanced stability of anthocyanins in Pickering emulsions
por: He Sun, et al.
Publicado: (2025)

Production of a food‐grade pickering emulsion stabilized by pea protein‐different phenolic acids
por: Elif Meltem İŞÇİMEN
Publicado: (2025)

Preparation of oil‐in‐water emulsions stabilized by faba bean protein–grape leaf polyphenol conjugates: pH‐, salt‐, heat‐, and freeze–thaw‐stability
por: Tugba Dursun Capar, et al.
Publicado: (2024)

Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment
por: Luming Wen, et al.
Publicado: (2024)

In vitro digestion and colonic fermentation characteristics of media‐milled purple sweet potato particle‐stabilized Pickering emulsions
por: Liuyu Ye, et al.
Publicado: (2024)

Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion
por: Lishu Han, et al.
Publicado: (2024)

Fabrication of sodium alginate gel beads encapsulating microcapsules via TGase ‐catalyzed crosslinking of gelatin in the outer aqueous phase of probiotics‐loaded W/O/W emulsions
por: Yingqian Su, et al.
Publicado: (2025)

Curcumin delivery based on bovine bone protein hydrolysate–flaxseed gum emulsion carrier: a strategy for stability enhancement and bioaccessibility improvement
por: Niancheng Hong, et al.
Publicado: (2025)

Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length
por: Songnan Li, et al.
Publicado: (2024)

High oxidative stability of a complex fish liver oil nano‐capsules in response to long‐term storage, and to hyperthermal and sunlight exposure
por: Ming‐Fong Tsai, et al.
Publicado: (2024)

Fucoidan–ovalbumin protein‐based complex coacervates: preparation, characterization, and encapsulation of fucoxanthin
por: Najmeh Oliyaei, et al.
Publicado: (2025)

Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat
por: Ruifang Wu, et al.
Publicado: (2024)

Stabilization of double emulsions with anthocyanins using a plant protein–inositol hexaphosphate complex
por: Marcin A. Kurek, et al.
Publicado: (2025)

Insight into low methoxyl pectin enhancing thermal stability and intestinal delivery efficiency of algal oil nanoemulsions
por: Yufeng Chen, et al.
Publicado: (2024)

Investigation of the effect of ethanol on the stability of black rice anthocyanin/cyclodextrin inclusion complexes in aqueous systems
por: Yue Wang, et al.
Publicado: (2025)

Novel Pickering emulsions using abalone oligopeptide–xanthan gum complexes: effect of xanthan gum concentrations
por: Siping Li, et al.
Publicado: (2025)

Impact of chemical composition of Korean peanut cultivars ( Arachis hypogaea L.) on the quality and storage stability of stabilizer‐free peanut butter
por: Min Young Kim, et al.
Publicado: (2025)

Fortified bread with encapsulated ingredients: impacts and potential applications
por: Bahareh Samakar, et al.
Publicado: (2024)

Construction of a xanthan gum–sodium carboxymethylcellulose hydrogel for enhanced gastrointestinal stability and in vivo calcium bioavailability of Mytilus edulis ‐derived peptide–calcium complex
por: Guang Li, et al.
Publicado: (2026)

Characterization of weakened Haematococcus pluvialis encapsulated in alginate‐based hydrogel
por: Beckham Oninku, et al.
Publicado: (2025)