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Qu R, Wang Y, Li D, Wang L. The study of rheological properties and microstructure of carboxylated nanocellulose as influenced by level of carboxylation. Food Hydrocolloids 2021;121:106985. [DOI: 10.1016/j.foodhyd.2021.106985] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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Wang Y, Yang F, Yang J, Bai Y, Li B. Synergistic stabilization of oil in water emulsion with chitin particles and tannic acid. Carbohydr Polym 2021;254:117292. [PMID: 33357861 DOI: 10.1016/j.carbpol.2020.117292] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 7.0] [Reference Citation Analysis]
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Lei Y, Zhang X, Li J, Chen Y, Liang H, Li Y, Li B, Luo X, Pei Y, Liu S. Nanocellulose from bamboo shoots as perfect Pickering stabilizer: Effect of the emulsification process on the interfacial and emulsifying properties. Food Bioscience 2022;46:101596. [DOI: 10.1016/j.fbio.2022.101596] [Reference Citation Analysis]
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Ribeiro EF, de Barros-alexandrino TT, Assis OBG, Junior AC, Quiles A, Hernando I, Nicoletti VR. Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers. Carbohydrate Polymers 2020;250:116878. [DOI: 10.1016/j.carbpol.2020.116878] [Cited by in Crossref: 9] [Cited by in F6Publishing: 4] [Article Influence: 4.5] [Reference Citation Analysis]
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Lu Y, Li J, Ge L, Xie W, Wu D. Pickering emulsion stabilized with fibrous nanocelluloses: Insight into fiber flexibility-emulsifying capacity relations. Carbohydrate Polymers 2021;255:117483. [DOI: 10.1016/j.carbpol.2020.117483] [Cited by in Crossref: 8] [Cited by in F6Publishing: 2] [Article Influence: 8.0] [Reference Citation Analysis]
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Miao C, Mirvakili MN, Hamad WY. A rheological investigation of oil-in-water Pickering emulsions stabilized by cellulose nanocrystals. J Colloid Interface Sci 2022;608:2820-9. [PMID: 34802766 DOI: 10.1016/j.jcis.2021.11.010] [Reference Citation Analysis]
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Tian X, Wu M, Wang Z, Zhang J, Lu P. A high-stable soybean-oil-based epoxy acrylate emulsion stabilized by silanized nanocrystalline cellulose as a sustainable paper coating for enhanced water vapor barrier. J Colloid Interface Sci 2021:S0021-9797(21)02059-2. [PMID: 34872721 DOI: 10.1016/j.jcis.2021.11.149] [Reference Citation Analysis]
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Lu Z, Zhou S, Ye F, Zhou G, Gao R, Qin D, Zhao G. A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles. Food Chem 2021;353:129418. [PMID: 33735772 DOI: 10.1016/j.foodchem.2021.129418] [Reference Citation Analysis]
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Souza AG, Ferreira RR, Paula LC, Mitra SK, Rosa DS. Starch-based films enriched with nanocellulose-stabilized Pickering emulsions containing different essential oils for possible applications in food packaging. Food Packaging and Shelf Life 2021;27:100615. [DOI: 10.1016/j.fpsl.2020.100615] [Cited by in Crossref: 8] [Cited by in F6Publishing: 3] [Article Influence: 8.0] [Reference Citation Analysis]
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Qian X, Lu Y, Ge L, Yin S, Wu D. Starch nanocrystals as the particle emulsifier to stabilize caprylic/capric triglycerides-in-water emulsions. Carbohydr Polym 2020;245:116561. [PMID: 32718647 DOI: 10.1016/j.carbpol.2020.116561] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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Ghavidel N, Fatehi P. Recent Developments in the Formulation and Use of Polymers and Particles of Plant-based Origin for Emulsion Stabilizations. ChemSusChem 2021. [PMID: 34424605 DOI: 10.1002/cssc.202101359] [Reference Citation Analysis]
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Wang Y, Ying Z, Xie W, Wu D. Cellulose nanofibers reinforced biodegradable polyester blends: Ternary biocomposites with balanced mechanical properties. Carbohydr Polym 2020;233:115845. [PMID: 32059897 DOI: 10.1016/j.carbpol.2020.115845] [Cited by in Crossref: 13] [Cited by in F6Publishing: 5] [Article Influence: 6.5] [Reference Citation Analysis]
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Souza AG, Ferreira RR, Paula LC, Setz LF, Rosa DS. The effect of essential oil chemical structures on Pickering emulsion stabilized with cellulose nanofibrils. Journal of Molecular Liquids 2020;320:114458. [DOI: 10.1016/j.molliq.2020.114458] [Cited by in Crossref: 7] [Article Influence: 3.5] [Reference Citation Analysis]
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He K, Zhang X, Li Y, Li B, Liu S. Water-insoluble dietary-fibers from Flammulina velutiper used as edible stabilizers for oil-in-water Pickering emulsions. Food Hydrocolloids 2020;101:105519. [DOI: 10.1016/j.foodhyd.2019.105519] [Cited by in Crossref: 12] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
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Kunchitwaranont A, Chiewchan N, Devahastin S. Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk. J Food Sci 2019;84:3674-81. [PMID: 31769512 DOI: 10.1111/1750-3841.14937] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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Pang B, Liu H, Zhang K. Recent progress on Pickering emulsions stabilized by polysaccharides-based micro/nanoparticles. Adv Colloid Interface Sci 2021;296:102522. [PMID: 34534752 DOI: 10.1016/j.cis.2021.102522] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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Wang Y, Xie W, Wu D. Rheological properties of magnetorheological suspensions stabilized with nanocelluloses. Carbohydrate Polymers 2020;231:115776. [DOI: 10.1016/j.carbpol.2019.115776] [Cited by in Crossref: 13] [Cited by in F6Publishing: 3] [Article Influence: 6.5] [Reference Citation Analysis]
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Song H, Wang X, Xie W, Di Z, Cheng F. Effect of rheological additives on rheological properties of fly Ash-based sealing coatings. Construction and Building Materials 2022;326:126734. [DOI: 10.1016/j.conbuildmat.2022.126734] [Reference Citation Analysis]
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Zhang Y, Wang Y, Zhang R, Yu J, Gao Y, Mao L. Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions. Food Hydrocolloids 2022;131:107757. [DOI: 10.1016/j.foodhyd.2022.107757] [Reference Citation Analysis]
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Qian X, Lu Y, Xie W, Wu D. Viscoelasticity of olive oil/water Pickering emulsions stabilized with starch nanocrystals. Carbohydrate Polymers 2020;230:115575. [DOI: 10.1016/j.carbpol.2019.115575] [Cited by in Crossref: 14] [Cited by in F6Publishing: 8] [Article Influence: 7.0] [Reference Citation Analysis]
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Tiong ACY, Tan IS, Foo HCY, Lam MK, Mahmud HB, Lee KT. Macroalgae-derived regenerated cellulose in the stabilization of oil-in-water Pickering emulsions. Carbohydr Polym 2020;249:116875. [PMID: 32933695 DOI: 10.1016/j.carbpol.2020.116875] [Cited by in Crossref: 4] [Article Influence: 2.0] [Reference Citation Analysis]
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Wang C, Wu J, Wang C, Mu C, Ngai T, Lin W. Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement. Food Research International 2022;157:111380. [DOI: 10.1016/j.foodres.2022.111380] [Reference Citation Analysis]
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Parajuli S, Ureña-Benavides EE. Fundamental aspects of nanocellulose stabilized Pickering emulsions and foams. Adv Colloid Interface Sci 2021;:102530. [PMID: 34610863 DOI: 10.1016/j.cis.2021.102530] [Reference Citation Analysis]
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Qian X, Peng G, Ge L, Wu D. Water-in-water Pickering emulsions stabilized by the starch nanocrystals with various surface modifications. J Colloid Interface Sci 2022;607:1613-24. [PMID: 34592548 DOI: 10.1016/j.jcis.2021.09.085] [Reference Citation Analysis]
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Kedzior SA, Gabriel VA, Dubé MA, Cranston ED. Nanocellulose in Emulsions and Heterogeneous Water-Based Polymer Systems: A Review. Adv Mater 2021;33:e2002404. [PMID: 32797718 DOI: 10.1002/adma.202002404] [Cited by in Crossref: 15] [Cited by in F6Publishing: 5] [Article Influence: 7.5] [Reference Citation Analysis]
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Narukulla R, Ojha U, Sharma T. Effect of NaCl concentration on stability of a polymer–Ag nanocomposite based Pickering emulsion: validation via rheological analysis with varying temperature. RSC Adv 2020;10:21545-60. [DOI: 10.1039/d0ra03199b] [Cited by in Crossref: 3] [Article Influence: 1.5] [Reference Citation Analysis]
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Wu W, Wu Y, Lin Y, Shao P. Facile fabrication of multifunctional citrus pectin aerogel fortified with cellulose nanofiber as controlled packaging of edible fungi. Food Chem 2021;374:131763. [PMID: 34896953 DOI: 10.1016/j.foodchem.2021.131763] [Reference Citation Analysis]
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Yuan K, Li X, Yang X, Luo S, Yang X, Guo Y. Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties. International Journal of Food Engineering 2021;0. [DOI: 10.1515/ijfe-2021-0293] [Reference Citation Analysis]
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Huan S, Zhu Y, Xu W, McClements DJ, Bai L, Rojas OJ. Pickering Emulsions via Interfacial Nanoparticle Complexation of Oppositely Charged Nanopolysaccharides. ACS Appl Mater Interfaces 2021;13:12581-93. [PMID: 33656841 DOI: 10.1021/acsami.0c22560] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
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