Experimental study on the simultaneous effect of smart water and clay particles on the stability of asphaltene molecule and emulsion phase by Mina Sadat Mahdavi, Amir Hossein Saeedi Dehaghani

Subjects: “…Emulsion…”
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Differential Regulation of DC Function, Adaptive Immunity, and MyD88 Dependence by Two Squalene Emulsion-Based Vaccine Adjuvants by Jayachandra Reddy Nakkala, Yibo Li, Labone Akter, Xinliang Kang, Xinyuan Chen

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Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications by Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, Dyah Hesti Wardhani

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Development of cinnamon essential oil-loaded Pickering emulsions stabilized by chitosan/gelatin nanoparticles with enhanced antibacterial and antibiofilm actives by Zhilang Xu, Xinxin Wang, Huaqian Liang, Xinying Li, Derong Li, Changdao Mu, Liming Ge, Defu Li

Subjects: “…Pickering emulsion…”
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Effect of Ginger Essential Oil Emulsion Coating on the Preservation of Tender Ginger by LÜ Hanjia, LI Yuncheng, LI Qingzhou, CHEN Chuan, LIU Dayu, ZHANG Fei, MENG Fanbing

Subjects: “…ginger essential oil; nano-emulsion; tender ginger; coating preservation; microbiome…”
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Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study by Hong-Yan Yan, Shao-Bing Zhang

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Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion by Jingyun Zhao, Xiaohan Guo, Ze Chen, Yalei Dai, Hongshan Liang, Qianchun Deng, Shugang Li, Bin Zhou

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Investigation of Rheological Characteristics and Bleeding Behavior of PPA-Modified Bitumen Emulsion for Microsurfacing by Mohammadjavad AkhavanBahabadi, Mohammad Khabiri

Subjects: “…bitumen emulsion modification…”
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Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes by Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kamińska-Dwórznicka

Subjects: “…ice cream mix emulsion…”
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Determination of The Mineral Composition of Foam-Mat Dried Ngu Powder Using Response Surface Methodology by Maduebibisi Ofo Iwe, Emmanuel Uduma, Anna Ngozi Agiriga

Subjects: “…emulsion, foam-mat drying, food waste, ngu, response surface design,…”
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Clinical efficacy of 0.1% cyclosporine A in dry eye patients with inadequate responses to 0.05% cyclosporine A: a switching, prospective, open-label, multicenter study by Sook Hyun Yoon, Eun Chul Kim, In-Cheon You, Chul Young Choi, Jae Yong Kim, Jong Suk Song, Joon Young Hyon, Hong Kyun Kim, Kyoung Yul Seo

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Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles by A. Kosim, P. Rumpagaporn, K. Vangnai

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Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion by Shenghua He, Yonghui Wang, Guanghui Li, Xueli Gao, Zhiyan Chen, Weiyun Guo, Jihong Huang

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Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages by Marta Rodríguez-Fernández, Isabel Revilla, Pablo Rodrigo, Rocío López-Calabozo, Ana María Vivar-Quintana

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MXene combined with β-cyclodextrin stabilized cottonseed oil Pickering emulsions for the preparation of nano-cutting fluids by Wei Wang, Mingan Zhou, Haijiang Xie, Bin Dai, Hualin Lin, Sheng Han

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Anisotropic Microparticles with a Controllable Structure via Soap-Free Seeded Emulsion Polymerization by Yanping Duan, Xia Zhao, Xiang Nan, Zhifeng Sun, Xiaoyun Lei, Wei Wang, Hong Hao, Jianfang Li

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PDMS microspheres as rheological additives for PDMS-based DIW inks by Utkarsh Ramesh, Jonathan Miller, Bryce Stottelmire, James Beach, Steven Patterson, Laura Cumming, Sabrina Wells Torres, Dakota Even, Petar Dvornic, Cory Berkland

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Effect of carboxymethyl konjac glucomannan coating on curcumin-loaded multilayered emulsion: stability evaluation by Luhui Wang, Xinru Zhang, Junxia Xiao, Jiayi Shi

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Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene by Yongpeng Yin, Denglin Luo, Lala Li, Xingguo Li, Mengyao Kang, Bakht Ramin Shah, Xianling Wei, Wei Xu

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High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating by Lilan Xu, Yuanqi Lv, Yan Zhao, Yao Yao, Na Wu, Shuping Chen, Yonggang Tu

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