Multilayer emulsions stabilized by vegetable proteins and polysaccharides - ScienceDirect

Foods, Free Full-Text

A Review On Their Emulsifying Properties Using, PDF, Emulsion

Current approaches, emerging developments and functional prospects for lignin-based catalysts – a review - Green Chemistry (RSC Publishing) DOI:10.1039/D3GC00072A

Colloids and Interfaces, Free Full-Text

Consumer Studies Focus on Prebiotics, Probiotics, and Synbiotics in Food Packaging: a Review

Glutaraldehyde-pea protein grafted polysaccharide matrices for functioning as covalent immobilizers

Emulsion stabilisation using polysaccharide–protein complexes - ScienceDirect

Multilayer emulsions stabilized by vegetable proteins and polysaccharides - ScienceDirect

Assessing and Predicting Physical Stability of Emulsion-Based Topical Semisolid Products: A Review - Journal of Pharmaceutical Sciences

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field? - ScienceDirect

Formation of emulsion-based coatings and effects on fresh food (adapted

Pickering emulsions stabilized by Chlorella pyrenoidosa protein–chitosan complex for lutein encapsulation - Food & Function (RSC Publishing) DOI:10.1039/D3FO00476G

Assembly of Protein–Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper

Influence of multilayer O/W emulsions stabilized by proteins from a novel lupin variety AluProt-CGNA and ionic polysaccharides on d-limonene retention during spray-drying - ScienceDirect

Designing nanoparticles for sustainable agricultural applications: Trends in Chemistry