المؤلفون: Hadjiefstathiou, Caroline, Manière, Audrey, Attia, Joan, Pion, Florian, Ducrot, Paul-Henri, Gore, Ecaterina, Grisel, Michel

المساهمون: Institut Jean-Pierre Bourgin (IJPB), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), International Flavors and Fragrances-Lucas Meyer Cosmetics France (IFF-Lucas Meyer Cosmetics), Unité de Recherche en Chimie Organique et Macromoléculaire (URCOM), Université Le Havre Normandie (ULH), Normandie Université (NU)-Normandie Université (NU), National Association of Research and Technology (ANRT) (N°2020_0785)

المصدر: ISSN: 0167-7322 ; Journal of Molecular Liquids ; https://hal.inrae.fr/hal-04440535 ; Journal of Molecular Liquids, 2023, 390 (A), pp.123030. ⟨10.1016/j.molliq.2023.123030⟩.

مصطلحات موضوعية: Lignins emulsions, Lignin surfactants, Lignin particles, Pickering stabilization, Interfacial rheology, Interfacial tension, [CHIM]Chemical Sciences

Relation: WOS: 001081621200001

الاتاحة: https://hal.inrae.fr/hal-04440535
https://hal.inrae.fr/hal-04440535v1/document
https://hal.inrae.fr/hal-04440535v1/file/2023Hadjiefstathiou_LigninsEmulsifyingPH.pdf
https://doi.org/10.1016/j.molliq.2023.123030

المؤلفون: Mengyue Xu, Zhenya Du, Huanyin Liang, Yunyi Yang, Qing Li, Zhili Wan, Xiaoquan Yang

المصدر: Current Research in Food Science, Vol 4, Iss , Pp 270-278 (2021)

مصطلحات موضوعية: Edible foams, Egg yolk peptide nanoparticles, Peptide self-assembly, Particle aggregates, Pickering stabilization, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927121000289; https://doaj.org/toc/2665-9271

URL الوصول: https://doaj.org/article/86b8adc3f5db42a98ed3bcb08db92198

المؤلفون: Oscar H. Piñeres-Quiñones (11926065), David M. Lynn (1327461), Claribel Acevedo-Vélez (2219887)

مصطلحات موضوعية: Biophysics, Medicine, Biotechnology, Evolutionary Biology, Ecology, Sociology, Computational Biology, Space Science, Astronomical and Space Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, undergoing “ bipolar, thermotropic liquid crystals, responsive soft materials, radial ” changes, potential practical utility, lower analyte concentrations, least 3 months, g ., sds, environmentally responsive emulsions, approach makes use, advances could increase, stabilize lc emulsions, pseudomonas aeruginosa <, lc droplet interfaces, lc droplet configurations, pickering stabilization strategy, stabilized lc droplets, tab surfactant used, 12

Relation: https://figshare.com/articles/journal_contribution/Environmentally_Responsive_Emulsions_of_Thermotropic_Liquid_Crystals_with_Exceptional_Long-Term_Stability_and_Enhanced_Sensitivity_to_Aqueous_Amphiphiles/18111822

الاتاحة: https://doi.org/10.1021/acs.langmuir.1c02278.s001

المؤلفون: Tenorio-Garcia E., Araiza-Calahorra A., Simone E., Sarkar A.

المساهمون: Tenorio-Garcia, E., Araiza-Calahorra, A., Simone, E., Sarkar, A.

مصطلحات موضوعية: Fat crystal, Fat replacement, Multiple emulsion, Pickering stabilization, Tribology, W/O/W

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000784020200002; volume:128; firstpage:107601; numberofpages:20; journal:FOOD HYDROCOLLOIDS; http://hdl.handle.net/11583/2961030; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85125249516

الاتاحة: http://hdl.handle.net/11583/2961030
https://doi.org/10.1016/j.foodhyd.2022.107601

المؤلفون: Nayak, Aditya, Genot, Claude, Meynier, Anne, D'Orlando, Angélina, Capron, Isabelle

المساهمون: TCI Bangalore, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), BIBS - Plateforme Bioressources : Imagerie, Biochimie & Structure, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INRAE, PROBE Research Infrastructure, INRAE Pays de la Loire, European Project: 609398,EC:FP7:PEOPLE,FP7-PEOPLE-2013-COFUND,AGREENSKILLSPLUS(2014)

المصدر: ISSN: 0023-6438.

مصطلحات موضوعية: Curcumin, Oil-in-water emulsion, Pickering stabilization, Whey protein, Composite nanoparticles, [CHIM.GENI]Chemical Sciences/Chemical engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: info:eu-repo/grantAgreement/EC/FP7/609398/EU/AgreenSkills+/AGREENSKILLSPLUS; hal-03465097; https://hal.inrae.fr/hal-03465097; https://hal.inrae.fr/hal-03465097/document; https://hal.inrae.fr/hal-03465097/file/S0023643821015747.pdf; PII: S0023-6438(21)01574-7; WOS: 000702831700001

الاتاحة: https://hal.inrae.fr/hal-03465097
https://hal.inrae.fr/hal-03465097/document
https://hal.inrae.fr/hal-03465097/file/S0023643821015747.pdf
https://doi.org/10.1016/j.lwt.2021.112421

المؤلفون: Jiang, Xiaoyi, Whitehead, Kathryn A., Arneborg, Nils, Fang, Yong, Risbo, Jens

المصدر: Jiang , X , Whitehead , K A , Arneborg , N , Fang , Y & Risbo , J 2024 , ' Understanding bacterial surface and adhesion properties and the implications for Pickering stabilization of colloidal structures ' , Current Opinion in Colloid & Interface Science , vol. 69 , 101767 . https://doi.org/10.1016/j.cocis.2023.101767

مصطلحات موضوعية: Adhesion, Bacteria, Emulsion, Foam, Pickering stabilization, Surface properties

الاتاحة: https://curis.ku.dk/portal/da/publications/understanding-bacterial-surface-and-adhesion-properties-and-the-implications-for-pickering-stabilization-of-colloidal-structures(a4598056-67e3-451d-8af2-a3b59b868e76).html
https://doi.org/10.1016/j.cocis.2023.101767

المؤلفون: Jiang, Xiaoyi, Shekarforoush, Elhamalsadat, Muhammed, Musemma Kedir, Whitehead, Kathryn, Simonsen, Adam Cohen, Arneborg, Nils, Risbo, Jens

المصدر: Jiang , X , Shekarforoush , E , Muhammed , M K , Whitehead , K , Simonsen , A C , Arneborg , N & Risbo , J 2021 , ' Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion ' , Food Research International , vol. 147 , 110460 . https://doi.org/10.1016/j.foodres.2021.110460

مصطلحات موضوعية: Double emulsion, Efficient, Lactic acid bacteria, Lauroyl chloride, Lyophilization, Pickering stabilization

وصف الملف: application/pdf

Relation: https://portal.findresearcher.sdu.dk/da/publications/76082596-9241-4e57-8f13-b334f6352073

الاتاحة: https://portal.findresearcher.sdu.dk/da/publications/76082596-9241-4e57-8f13-b334f6352073
https://doi.org/10.1016/j.foodres.2021.110460
https://findresearcher.sdu.dk/ws/files/216590380/LC_modification_symplectic.pdf

المؤلفون: Anne-Laure Fameau, Arnaud Saint-Jalmes

المصدر: Frontiers in Sustainable Food Systems, Vol 4 (2020)

مصطلحات موضوعية: oleofoams, oleogel, organogel, whipped oil, crystalline particles, pickering stabilization, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/article/10.3389/fsufs.2020.00110/full; https://doaj.org/toc/2571-581X

URL الوصول: https://doaj.org/article/332f0723877d450ab2bd425aadb5d77d

المؤلفون: Huanyin Liang, Zhenya Du, Zhili Wan, Yunyi Yang, Qing Li, Xiao-Quan Yang, Mengyue Xu

المصدر: Current Research in Food Science
Current Research in Food Science, Vol 4, Iss, Pp 270-278 (2021)

مصطلحات موضوعية: Aqueous solution, Nutrition. Foods and food supply, Chemistry, Edible foams, Pickering stabilization, Nanoparticle, TP368-456, Applied Microbiology and Biotechnology, Particle aggregates, Food processing and manufacture, Surface tension, Colloid, Particle aggregation, Adsorption, Chemical engineering, Egg yolk peptide nanoparticles, Peptide self-assembly, Particle, TX341-641, Food Science, Biotechnology, Stabilizer (chemistry), Research Paper

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd1188a67fb32fabc8846614a620dceb
http://europepmc.org/articles/PMC8089773

المؤلفون: Anne Meynier, Angélina Dorlando, Isabelle Capron, Claude Genot, Aditya Nayak

المساهمون: TCI Bangalore, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), INRAE Pays de la Loire, European Project: 609398,EC:FP7:PEOPLE,FP7-PEOPLE-2013-COFUND,AGREENSKILLSPLUS(2014)

المصدر: LWT-Food Science and Technology
LWT-Food Science and Technology, 2022, 153, pp.112421. ⟨10.1016/j.lwt.2021.112421⟩
LWT-Food Science and Technology, Elsevier, 2022, 153, pp.112421. ⟨10.1016/j.lwt.2021.112421⟩

مصطلحات موضوعية: Whey protein, Flocculation, Curcumin, Chemistry, Pickering stabilization, Composite nanoparticles, Dispersity, Composite number, 02 engineering and technology, 010402 general chemistry, 021001 nanoscience & nanotechnology, 01 natural sciences, 0104 chemical sciences, [CHIM.GENI]Chemical Sciences/Chemical engineering, Chemical engineering, Oil-in-water emulsion, Ionic strength, Emulsion, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Particle, Surface charge, 0210 nano-technology, human activities, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20e47299a9f96782417201772a752d3e
https://hal.inrae.fr/hal-03465097

المؤلفون: Koen Dewettinck, Ali Sedaghat Doost, Paul Van der Meeren, Vincent Kassozi, Maryam Nikbakht Nasrabadi, Christian V. Stevens

المصدر: FOOD HYDROCOLLOIDS

مصطلحات موضوعية: Agriculture and Food Sciences, Flocculation, EMULSIONS, POLYSACCHARIDE INTERACTIONS, PH, General Chemical Engineering, Whey protein isolate, engineering.material, 01 natural sciences, Coacervate, 0404 agricultural biotechnology, Adsorption, 0103 physical sciences, HEAT-STABILITY, Static light scattering, COLLOIDAL PARTICLES, COACERVATION, Coalescence (physics), NANOEMULSIONS, 010304 chemical physics, biology, Pickering stabilization, Chemistry, Self-assembly, IN-VITRO, 04 agricultural and veterinary sciences, General Chemistry, OIL, 040401 food science, Thymol, L, Almond gum, Creaming, Chemical engineering, biology.protein, engineering, Biopolymer, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b4175c5959ba3d1f3d4f526a02a88a8
https://doi.org/10.1016/j.foodhyd.2018.10.009

المؤلفون: Ya Zhu, Long Bai, Orlando J. Rojas, David Julian McClements, Guang Chu, Siqi Huan

المساهمون: Northeast Forestry University, Bio-based Colloids and Materials, University of Massachusetts Amherst, Department of Bioproducts and Biosystems, Aalto-yliopisto, Aalto University

مصطلحات موضوعية: 2. Zero hunger, Pickering stabilization, cellulose nanofibrils, Water, Plant based, Nanotechnology, 02 engineering and technology, plant nanocellulose, 010402 general chemistry, 021001 nanoscience & nanotechnology, 01 natural sciences, 0104 chemical sciences, Cellulose nanocrystals, chemistry.chemical_compound, Biopolymers, chemistry, 13. Climate action, Nanoparticles, Emulsions, Cellulose, 0210 nano-technology, cellulose nanocrystals, functional foods, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::223a502fedff04e5914b75161b6cff20
https://aaltodoc.aalto.fi/handle/123456789/107243

المؤلفون: Bai, Long, Huan, Siqi, Zhu, Ya, Chu, Guang, McClements, David Julian, Rojas, Orlando J.

المساهمون: Department of Bioproducts and Biosystems, Bio-based Colloids and Materials, University of Massachusetts Amherst, Northeast Forestry University, Aalto-yliopisto, Aalto University

مصطلحات موضوعية: plant nanocellulose, cellulose nanocrystals, cellulose nanofibrils, Pickering stabilization, functional foods

وصف الملف: 383-406

Relation: info:eu-repo/grantAgreement/EC/H2020/788489/EU//BioELCell The authors acknowledge support from the Canada Excellence Research Chair initiative, the Canada Foundation for Innovation (CFI), and the European Research Council (ERC) under the European Union's Horizon 2020 research and innovation program (ERC Advanced Grant Agreement 788489, BioElCell). This material was also partly based on work supported by the National Institute of Food and Agriculture, US Department of Agriculture (USDA), Massachusetts Agricultural Experiment Station (project number 831), and USDA Agriculture and Food Research Initiative grants (2016-08782). Publisher Copyright: © 2021 Annual Reviews Inc. All rights reserved. Copyright: Copyright 2021 Elsevier B.V., All rights reserved.; ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY; Volume 12; Bai, L, Huan, S, Zhu, Y, Chu, G, McClements, D J & Rojas, O J 2021, ' Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses ', Annual Review of Food Science and Technology, vol. 12, pp. 383-406 . https://doi.org/10.1146/annurev-food-061920-123242; PURE UUID: b0b8ba4b-c681-4a56-878e-ce34e56fc99f; PURE ITEMURL: https://research.aalto.fi/en/publications/b0b8ba4b-c681-4a56-878e-ce34e56fc99f; PURE LINK: http://www.scopus.com/inward/record.url?scp=85103387640&partnerID=8YFLogxK; https://aaltodoc.aalto.fi/handle/123456789/107243; URN:NBN:fi:aalto-202105056507

الاتاحة: https://aaltodoc.aalto.fi/handle/123456789/107243
https://doi.org/10.1146/annurev-food-061920-123242

المؤلفون: Guida, Carolina, 1994

المساهمون: Cunha, Rosiane Lopes da, 1967, Aguiar, Ana Carolina de, 1986, Augusto, Pedro Esteves Duarte, Sobral, Paulo José do Amaral, Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos, Programa de Pós-Graduação em Engenharia de Alimentos, UNIVERSIDADE ESTADUAL DE CAMPINAS

المصدر: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

مصطلحات موضوعية: Cassava starch, Estabilização por Pickering, Ultrassom, Pickering stabilization, Fécula de mandioca, Nanopartículas, Nanoparticles, Ultrasonics

وصف الملف: application/pdf; 1 recurso online ( 108 p.) : il., digital, arquivo PDF.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::bbb839a2369a348fc964a8ec4a52412a

المؤلفون: 구수임

المساهمون: 윤혜정, Goo, Sooim, 농업생명과학대학 농림생물자원학부, 환경재료과학전공

مصطلحات موضوعية: Cellulose nanofibril, foam, oven drying, Pickering stabilization, structural stability, 셀룰로오스 나노피브릴, 폼, 피커링 안정화, 오븐 건조, 구조 안정성, 631.52

وصف الملف: viii, 60

Relation: 000000164935; https://hdl.handle.net/10371/176443; https://dcollection.snu.ac.kr/common/orgView/000000164935; I804:11032-000000164935; 000000000044▲000000000050▲000000164935▲

الاتاحة: https://hdl.handle.net/10371/176443
https://dcollection.snu.ac.kr/common/orgView/000000164935

المؤلفون: Jafari, Seid Mahdi, Sedaghat Doost, Ali, Nikbakht Nasrabadi, Maryam, Boostani, Sareh, Van der Meeren, Paul

المصدر: TRENDS IN FOOD SCIENCE & TECHNOLOGY ; ISSN: 0924-2244

مصطلحات موضوعية: Agriculture and Food Sciences, SOY PROTEIN NANOPARTICLES, IN-WATER EMULSIONS, CELLULOSE NANOCRYSTALS, EMULSIFYING PROPERTIES, BIOACTIVE INGREDIENTS, STARCH NANOPARTICLES, PHENOLIC-COMPOUNDS, DELIVERY-SYSTEMS, LIPID PARTICLES, GRADE PARTICLES, Pickering stabilization, Plant-based particles, Emulsions, Biopolymers, Novel dispersions

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/8670237; http://hdl.handle.net/1854/LU-8670237; http://dx.doi.org/10.1016/j.tifs.2020.02.008; https://biblio.ugent.be/publication/8670237/file/8670249

الاتاحة: https://biblio.ugent.be/publication/8670237
http://hdl.handle.net/1854/LU-8670237
https://doi.org/10.1016/j.tifs.2020.02.008
https://biblio.ugent.be/publication/8670237/file/8670249

المؤلفون: Sedaghat Doost, Ali

المساهمون: Van der Meeren, Paul, Sampers, Imca

مصطلحات موضوعية: Agriculture and Food Sciences, emulsion, Tween 80, Pickering stabilization, Colloidal dispersion, essential oils

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______330::c669f8a7812682ece59d571faaf7d087
https://biblio.ugent.be/publication/8643687

المؤلفون: Boostani, Sareh, Hosseini, Seyed Mohammad Hashem, Yousefi, Gholamhossein, Riazi, Masoud, Tamaddon, Ali-Mohammad, Van der Meeren, Paul

المصدر: FOOD HYDROCOLLOIDS ; ISSN: 0268-005X ; ISSN: 1873-7137

مصطلحات موضوعية: Chemistry, FOOD-GRADE PARTICLES, SOY PROTEIN ISOLATE, EMULSIFYING PROPERTIES, ULTRASOUND TREATMENT, NANOPARTICLES, ZEIN, O/W, STABILIZATION, AGGREGATION, BEHAVIOR, Triphasic emulsion, Foam, Hordein, Secalin, Pickering stabilization

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/8644055; http://hdl.handle.net/1854/LU-8644055; http://dx.doi.org/10.1016/j.foodhyd.2018.11.035; https://biblio.ugent.be/publication/8644055/file/8644056

الاتاحة: https://biblio.ugent.be/publication/8644055
http://hdl.handle.net/1854/LU-8644055
https://doi.org/10.1016/j.foodhyd.2018.11.035
https://biblio.ugent.be/publication/8644055/file/8644056

المؤلفون: Jiang, Xiaoyi, Yücel Falco, Cigdem, Dalby, Kim Nicole, Siegumfeldt, Henrik, Arneborg, Nils, Risbo, Jens

المصدر: Jiang , X , Yücel Falco , C , Dalby , K N , Siegumfeldt , H , Arneborg , N & Risbo , J 2019 , ' Surface engineered bacteria as Pickering stabilizers for foams and emulsions ' , Food Hydrocolloids , vol. 89 , pp. 224-233 . https://doi.org/10.1016/j.foodhyd.2018.10.044

مصطلحات موضوعية: Emulsion, Foam, Interfacial adsorption, Octenyl succinic anhydride, Pickering stabilization, Probiotic bacteria

الاتاحة: https://researchprofiles.ku.dk/da/publications/surface-engineered-bacteria-as-pickering-stabilizers-for-foams-and-emulsions(5be89d46-9072-4dc2-8fe5-f0ba27a5050d).html
https://doi.org/10.1016/j.foodhyd.2018.10.044

المؤلفون: Scholten, Elke

المصدر: Food Microstructure and Its Relationship with Quality and Stability ; ISBN: 9780081017661

مصطلحات موضوعية: Emulsion, Emulsion-filled gels, Food breakdown, Food structure, Pickering stabilization, Proteins, Sensory perception

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/519601

الاتاحة: https://research.wur.nl/en/publications/engineered-food-microstructure-for-enhanced-quality-and-stability
https://doi.org/10.1016/B978-0-08-100764-8.00004-6