Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions
Explore this paper's citation graph
- Type
- article
- Published
- 2019-09-01
- Cited by
- 151
- References
- 54
- OpenAlex
- https://openalex.org/W2922855486
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:109085206
Keywords
Pickering emulsion, Sonication, Creaming, Chemical engineering, Nanoparticle
References
- Polysaccharides modification through green technology: Role of ultrasonication towards improving physicochemical properties of (1-3)(1-6)-α-d-glucans
- Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior
- Pickering stabilization of foams and emulsions with particles of biological origin
- Multivariate analysis of uronic acid and neutral sugars in whole pectic samples by FT-IR spectroscopy
- Oil-in-water emulsions stabilized by chitin nanocrystal particles
- Hydrophobin coated boehmite nanoparticles stabilizing oil in water emulsions.
- Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions.
- Multifunctional antioxidant activity of polysaccharide fractions from the soybean byproduct okara
- Hydrophobic cellulose nanocrystals modified with quaternary ammonium salts
- Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
- Emulsions stabilized with solid nanoparticles: Pickering emulsions
- Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions.
- Okara, Soybean Residue, Prevents Obesity in a Diet-Induced Murine Obesity Model
- Health-promoting effects of a dietary fiber concentrate from the soybean byproduct okara in rats.
- Okara dietary fiber and hypoglycemic effect of okara foods
- Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions.
- Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties.
- Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
- Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism
- Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk.
Cited by
- Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber
- High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles
- Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara
- Water-insoluble dietary-fibers from Flammulina velutiper used as edible stabilizers for oil-in-water Pickering emulsions
- Preparation, characterization and antioxidant activities of derivatives of exopolysaccharide from Lactobacillus helveticus MB2-1.
- Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation
- Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion.
- Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure
- Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment
- Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction
- Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber.
- Influences of drying methods on the structural, physicochemical and antioxidant properties of exopolysaccharide from Lactobacillus helveticus MB2-1.
- Chemical Modification of Biomass Okara Using Poly(acrylic acid) through Free-radical Graft Polymerization.
- pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization
- Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin
- Utilisation of environmentally friendly okara-based biosorbent for cadmium(II) removal
- Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
- The micronization process for improving the dietary value of okara (soybean residue) by planetary ball milling
- Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration.
- Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
Related papers
- Tuning the stability and microstructure of fine Pickering emulsions stabilized by cellulose nanocrystals
- Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles
- Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions
- Pickering Emulsion Properties Generated by Nanofibrillated Cellulose Isolated from Oil Palm Fruit Bunch (OPEFB) as a Stabilizer
- Regenerated silk fibroin for the stabilization of fish oil-loaded Pickering emulsions
- Demixing behavior of Pickering emulsions stabilized by Janus particles and uniform Pickering particles at different pH values
- Oat flour as a novel stabiliser for designing plant-based Pickering emulsion
- Cellulose nanofiber from pomelo spongy tissue as a novel particle stabilizer for Pickering emulsion.
- Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions.
- Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0