Creaming Index | List of Frontiers open access articles

Original Research

Published on 01 Dec 2021

Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

in Nutrition and Food Science Technology

Yuhang Xi
Aiping Zhang
Zhongjiang Wang
Shahzad Farooq
Cen Zhang
Liangru Wu
Hui Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2021.782212

6,238 views
4 citations

Original Research

Published on 05 Jan 2022

High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective

in Nutrition and Food Science Technology

Wei Xu
Zhifan Li
Haomin Sun
Shuqing Zheng
He Li
Denglin Luo
Yingying Li
Mengyuan Wang
Yuntao Wang

Frontiers in Nutrition

doi 10.3389/fnut.2021.744234

6,158 views
25 citations

Original Research

Published on 28 Apr 2021

Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

in Nutrition and Sustainable Diets

Sandra Castillo
Alexis Rodríguez
Minerva Bautista-Villarreal
Nallely García-Solano
Claudia Gallardo-Rivera
Juan G. Báez-González
Eduardo Sánchez-García
Karla G. García-Alanis

Frontiers in Nutrition

doi 10.3389/fnut.2021.666654

7,102 views
13 citations

Original Research

Published on 13 Jun 2022

Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula

in Food Chemistry

Qi Wang
Yuxi Xu
Yanchen Liu
Fang Qian
Guangqing Mu
Xuemei Zhu

Frontiers in Nutrition

doi 10.3389/fnut.2022.808351

2,857 views
2 citations

Original Research

Published on 23 Nov 2020

Antimicrobial Activity of Encapsulated Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Applied on Bagels

in Sustainable Food Processing

Aída Araceli Salgado-Nava
Ruth Hernández-Nava
Aurelio López-Malo
María Teresa Jiménez-Munguía

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.537091

3,451 views
13 citations

Original Research

Published on 22 Mar 2023

Pickering emulsions stabilized by β-CD microcrystals: Construction and interfacial assembly mechanism

in Nutrition and Food Science Technology

Xingran Kou
Xinping Zhang
Qinfei Ke
Qingran Meng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1161232

5,279 views
28 citations

Articles

Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective

Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula

Antimicrobial Activity of Encapsulated Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Applied on Bagels

Pickering emulsions stabilized by β-CD microcrystals: Construction and interfacial assembly mechanism