Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion

Double Emulsions Stabilized by Food Biopolymers

Dickinson, E. (2010) · Food Biophysics · doi:10.1007/s11483-010-9188-6 · Cited by 429

Preparation and characterization of active gelatin-based films incorporated with natural antioxidants

Li, J., Miao, J., Wu, J., Chen, S.-F., & Zhang, Q. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.10.015 · Cited by 374

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

Hu, Y.-Q., Yin, S., Zhu, J., Qi, J., Guo, J., Wu, L., Tang, C., & Yang, X. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.05.028 · Cited by 307

Emulsion-based encapsulation and delivery systems for polyphenols

Lu, W. J., Kelly, A. L., & Miao, S. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.10.015 · Cited by 297

Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

Chen, X., McClements, D. J., Wang, J., Zou, L., Deng, S., Liu, W., Yan, C., Zhu, Y., Cheng, C., & Liu, C. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b05161 · Cited by 268

Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins

Gunaratne, A., Wu, K., Li, D., Bentota, A. P., Corke, H., & Cai, Y. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.11.129 · Cited by 248

Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate

Mohammadi, A., Jafari, S. M., Assadpour, E., & Esfanjani, A. F. (2015) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2015.10.025 · Cited by 226

Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: Fabrication, microstructure, stability and in vitro digestion profile

Xiao, J., Lu, X., & Huang, Q. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.08.014 · Cited by 170

Konjac gel fat analogue for use in meat products: Comparison with pork fats

Jiménez-Colmenero, F., Cofrades, S., Herrero, A. M., Fernández-Martín, F., Rodríguez-Salas, L., & Ruíz‐Capillas, C. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.04.007 · Cited by 147

Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium

Wang, Y., Zhao, J., Zhang, S., Zhao, X., Liu, Y., Jiang, J., & Xiong, Y. L. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107485 · Cited by 129

Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels

Zhu, Y., McClements, D. J., Zhou, W., Peng, S., Zhou, L., Zou, L., & Liu, W. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125401 · Cited by 129

Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

Pintado, T., Ruíz‐Capillas, C., Jiménez-Colmenero, F., Carmona, P., & Herrero, A. M. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.04.024 · Cited by 120

Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid

Huang, H., Belwal, T., Aalim, H., Li, L., Lin, X., Liu, S., Ma, C., Li, Q., Zou, Y., & Luo, Z. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125171 · Cited by 117

Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan

Lu, W. J., Zheng, B., & Miao, S. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.02.034 · Cited by 104

Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties

Liu, J., Chai, J., Yuan, Y., Zhang, T., Saini, R. K., Yang, M., & Shang, X. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107094 · Cited by 101

Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin

Zhang, B., Meng, R., Li, X., Liu, W.-J., Cheng, J., & Wang, W. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129726 · Cited by 98

Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

Xu, W., Xiong, Y., Li, Z., Luo, D., Wang, Z., Sun, Y., & Shah, B. R. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105772 · Cited by 97

Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.

Serdaroğlu, M., Öztürk, B., & Urgu, M. (2016) · Meat Science · doi:10.1016/j.meatsci.2016.03.012 · Cited by 88

Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum–locust bean gum mixture: Evaluation of their stability and protection

Tian, H., Xiang, D., & Li, C. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.01.161 · Cited by 78

Fabrication, characterization and functional attributes of zein-egg white derived peptides (EWDP)-chitosan ternary nanoparticles for encapsulation of curcumin: Role of EWDP

Liu, J., Li, Y., Zhang, H., Liu, S., Yang, M., Cui, M., Zhang, T., Yu, Y., Xiao, H., & Du, Z. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131266 · Cited by 76

Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

Hu, Y. C., Liang, H., Xu, W., Wang, Y., An, Y., Yan, X., Ye, S., Huang, Q., Liu, J., & Li, B. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.07.001 · Cited by 73

Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum

Li, A., Gong, T., Li, X., Li, X., Yang, X., & Guo, Y. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.04.099 · Cited by 70

Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion

Huang, Y., Lin, J., Tang, X., Wang, Z., & Yu, S. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.07.062 · Cited by 60

Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release

Estévez, M., Güell, C., Castellví, S. D. L., & Ferrando, M. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.07.217 · Cited by 59

Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil

Huang, Z., Guo, B., Deng, C., Tang, C., Liu, C., & Hu, X. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129856 · Cited by 54

The interaction mechanism of β-casein with oligomeric proanthocyanidins and its effect on proanthocyanidin bioaccessibility

Ma, G., Tang, C., Sun, X., & Zhang, J.-H. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106485 · Cited by 54

The stability and in vitro digestion of curcumin emulsions containing Konjac glucomannan

He, S., Gu, C., Wang, D., Xu, W., Wang, R., & Ma, Y. (2019) · LWT · doi:10.1016/j.lwt.2019.108672 · Cited by 54

Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel

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Insights into the formation of konjac glucomannan gel induced by ethanol equilibration

Tong, C., Liu, L., Lin, Q., Liu, J., Xue, Q., Wu, C., & Pang, J. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107469 · Cited by 51

Konjac Glucomannan and Inulin Systematically Modulate Antioxidant Defense in Rats Fed a High-Fat Fiber-free Diet

Wu, W., & Chen, H. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf202060p · Cited by 48

Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties

Muñoz‐González, I., Ruíz‐Capillas, C., Salvador, M., & Herrero, A. M. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128049 · Cited by 44

Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

Balcaen, M., Vermeir, L., Declerck, A., & der Meeren, P. V. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.03.011 · Cited by 43

Procyanidins-loaded complex coacervates for improved stability by self-crosslinking and calcium ions chelation.

Tie, S., Zhang, X.-D., Wang, H.-T., Song, Y.-K., & Tan, M. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c00242 · Cited by 41

Grape Seed Proanthocyanidins Induce Autophagy and Modulate Survivin in HepG2 Cells and Inhibit Xenograft Tumor Growth in Vivo

Wang, L., Huang, W., & Zhan, J. (2019) · Nutrients · doi:10.3390/nu11122983 · Cited by 37

Effect of soybean lipophilic protein–methyl cellulose complex on the stability and digestive properties of water–in–oil–in–water emulsion containing vitamin B12

Li, L., He, M., Yang, H., Wang, N., Kong, Y., Li, Y., & Teng, F. (2021) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2021.127364 · Cited by 29

Effects of konjac glucomannan, inulin and cellulose on acute colonic responses to genotoxic azoxymethane

Wu, W., Yang, L.-C., & Chen, H. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.01.065 · Cited by 28

Effect of modifying β-casein by maillard reaction and genipin crosslinking on in vitro digestion of the micelles

Li, M., Wen, X., Wang, K., Wang, Y., Liu, Z., & Ni, Y. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107399 · Cited by 15

Characteristics of pressurized hot water extract from abalone muscle and the antioxidant ability during simulated digestion in vitro

Wei, P., & Weng, W. (2020) · Journal of Food Science and Technology · doi:10.1007/s13197-020-04441-2 · Cited by 9

Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications

Rehman, A., Liang, Q., Karim, A., Assadpour, E., Jafari, S. M., Rasheed, H. A., Virk, M. S., Qayyum, A., Suleria, H. A. R., & Ren, X. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109751 · Cited by 101

Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics

Wang, N., Zhang, K., Chen, Y., Hu, J., Jiang, Y., Wang, X., & Ban, Q. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.136910 · Cited by 75

Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics

Li, L., Gao, Y., Gao, T., Geng, M., Liu, Y., Teng, F., & Li, Y. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109385 · Cited by 69

Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives

Zhu, F. (2024) · Food Research International · doi:10.1016/j.foodres.2024.113935 · Cited by 50

Fabrication of novel W/O/W emulsion gels using beeswax stabilized W/O: Preparation, characterization and co-delivery of phycocyanin and astaxanthin

Zhang, P., Sun, Y., Hou, Y., Wang, H., & Tan, M. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103536 · Cited by 43

Fabrication of Grape Seed Proanthocyanidin-Loaded W/O/W Emulsion Gels Stabilized by Whey Protein Isolate with Konjac Glucomannan: Structure, Stability, and in Vitro DigestionPreprint

Zhuang, H., Li, X., Wu, S., Wang, B., & Yan, H. (2023) · SSRN Electronic Journal · doi:10.2139/ssrn.4330918

Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network

Feng, R., Liu, X., Xu, R., Xu, B., Tao, H., & Zhang, B. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70533 · Cited by 4

Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion

Huang, Y., Lin, J., Tang, X., Wang, Z., & Yu, S. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.07.062 · Cited by 60

Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan

Lu, W. J., Zheng, B., & Miao, S. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.02.034 · Cited by 104

Pickering Emulsions Synergistic Stabilized With Konjac Glucomannan: Structure, Protection and Gastrointestinal DigestionPreprint

Xu, W., Sun, H., Jia, Y., Jia, Y., Ning, Y., Wang, Y., Jiang, L., Luo, D., & Shah, B. R. (2022) · SSRN Electronic Journal · doi:10.2139/ssrn.4214612