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Jammed Pickering Emulsion Gels

• Authors : Jia Zhang; Yuan Zheng; Baoling Guo

Subjects: colloidal surfactant; drug delivery; emulsion gel

• Source: Advanced Science, Vol 11, Iss 48, Pp n/a-n/a (2024)

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Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels

• Authors : Lingiardi, Nadia; Galante, Micaela; Spelzini, Darío ...

• Source: JSFA reports ; volume 4, issue 4, page 208-219 ; ISSN 2573-5098 2573-5098

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Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products.

• Authors : Funami T; San-Ei Gen F.F.I., Inc, Toyonaka, Osaka, Japan.; Nakano K

Subjects: Soybean Proteins*/Soybean Proteins*/Soybean Proteins*/chemistry ; Meat Products*; Emulsions/Emulsions/Emulsions/chemistry

• Source: Journal of texture studies [J Texture Stud] 2023 Jun; Vol. 54 (3), pp. 428-439. Date of Electronic Publication: 2023 Apr 22.Publisher: Wiley Country of Publication: England NLM ID: 0252052 Publication Model: Print-Electronic Cited Medium:

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Super‐Macroporous Lightweight Materials Templated from Bicontinuous Intra‐Phase Jammed Emulsion Gels Based on Nanochitin

• Authors : Lu, Yi; Kamkar, Milad; Guo, Shasha ...

• Source: Small ; volume 19, issue 39 ; ISSN 1613-6810 1613-6829

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Attractive Pickering Emulsion Gels

• Authors : Wu, Baiheng; Yang, Chenjing; Xin, Qi ...

• Source: Advanced Materials ; volume 33, issue 33 ; ISSN 0935-9648 1521-4095

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Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels

• Authors : Jiang, Yu Shan; Zhang, Shao Bing; Zhang, Shu Yan ...

• Source: Journal of Food Process Engineering ; volume 44, issue 6 ; ISSN 0145-8876 1745-4530

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Cover Feature: Ultra‐Sensitive and Ultra‐Stretchable Strain Sensors Based on Emulsion Gels with Broad Operating Temperature (Chem. Eur. J. 52/2021)

• Authors : Chai, Chunxiao; Yi, Mengjiao; Zhang, Zhuo

• Source: Chemistry – A European Journal ; volume 27, issue 52, page 13093-13093 ; ISSN 0947-6539 1521-3765

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Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

• Authors : Lucas González, Raquel; Roldán Verdu, Alba; Sayas-Barberá, Estrella ...

Subjects: chestnut flour; chia oil; fat replacer

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Physical properties of emulsion gels formulated with sonicated soy protein isolate

• Authors : Paglarini, Camila S.; Martini, Silvana; Pollonio, Marise A. R. ...

• Source: International Journal of Food Science & Technology ; volume 54, issue 2, page 451-459 ; ISSN 0950-5423 1365-2621

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Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels

• Authors : Hou, Jun‐Jie; Guo, Jian; Wang, Jin‐Mei ...

• Source: Journal of the Science of Food and Agriculture ; volume 96, issue 13, page 4449-4456 ; ISSN 0022-5142 1097-0010

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