Pickering emulsions stabilized by Chlorella pyrenoidosa protein–chitosan complex for lutein encapsulation

Jialu Ni, Kuiyou Wang, Deyang Yu and Mingqian Tan

Food Funct., 2023, 14, 2807
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Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing

Zhixiu Guo, Zhujian Chen and Zong Meng

Food Funct., 2023, 14, 5078
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Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes

Xu Zhong, Kuiyou Wang, Zhejin Chen, Siyuan Fei, Jiaxuan Li, Mingqian Tan and Wentao Su

Food Funct., 2024, 15, 1323
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Pickering emulsions stabilized with a spirulina protein–chitosan complex for astaxanthin delivery

Ronggang Liu, Yu Li, Chengfu Zhou and Mingqian Tan

Food Funct., 2023, 14, 4254
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Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems

Yifan Wang, Rotimi Emmanuel Aluko, David Julian McClements, Yue Yu, Xingfeng Xu, Qingjie Sun, Qiang Wang, Bo Jiao and Lei Dai

Food Hydrocolloids, 2024, 156, 110340
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High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application

Lijuan Zhang, Ahmed A. Zaky, Chengfu Zhou, Yannan Chen, Wentao Su, Haitao Wang, A.M. Abd El-Aty and Mingqian Tan

Food Hydrocolloids, 2022, 131, 107744
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Recent advances in nanodelivery systems for astaxanthin: A review

Yubo Zhu, Linyang He, Xuemin Qin, Mengmei Xu and Chen Tan

Food Bioscience, 2025, 67, 106305
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Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective

Qiaoli Zhao, Liuping Fan and Jinwei Li

Food Research International, 2023, 165, 112458
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Chitosan and its functional derivatives for nutraceutical delivery: Focus on quaternized, hydrochloride, and carboxymethyl forms

Lu Zhang, Yanqing Zhang, Wei Li, Yingxin Zhou, Ran Guo, Xing Pei and Junbo Xie

Trends in Food Science & Technology, 2025, 164, 105237
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Stabilization of high internal phase emulsions by chitooligosaccharide‑sodium tripolyphosphate complexes: Application in enhancing stability and bioaccessibility of nicotinamide mononucleotide and Antarctic krill oil

Shan Sun, Xinger Ning, Xiaoming Guo and Beiwei Zhu

Food Chemistry, 2026, 509, 148543
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Study on the structure, stability characterization, and oxidative stability of a conjugated stabilized walnut oil emulsion using walnut protein isolate and gum Arabic

Xueli Zhang, Yuhao Wu, Chao Liu, Xu Guo, Yulan Gao and Ningyang Li

LWT, 2024, 210, 116794
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Co-delivery of astaxanthin using positive synergistic effect from biomaterials: From structural design to functional regulation

Fengqiujie Wang, Jianhua Zeng, Liu Lin, Xichang Wang, Long Zhang and Ningping Tao

Food Chemistry, 2025, 470, 142731
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Phycocyanin-butterfly pea (Clitoria ternatea L.) anthocyanin nanoparticles as novel high internal phase Pickering emulsion stabilizers with antioxidant and UV shielding properties

Jiao Yu, Ya Zhao, Li Li, Mohammad Molaveisi and Qilong Shi

Food Research International, 2025, 211, 116419
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Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin

Jia Song, Hongliang Li, Wenbo Shang, Haitao Wang and Mingqian Tan

Food Hydrocolloids, 2023, 137, 108388
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Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications

Abdur Rehman, Qiufang Liang, Aiman Karim, Elham Assadpour, Seid Mahdi Jafari, Hafiz Abdul Rasheed, Muhammad Safiullah Virk, Abdul Qayyum, Hafiz Ansar Rasul Suleria and Xiaofeng Ren

Food Hydrocolloids, 2024, 150, 109751
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Effect of chitosan-protocatechuic acid conjugate on stability and encapsulation capacity of polysaccharide-based high internal phase emulsion

Qiaoli Zhao, Liuping Fan, Yulin Zhou and Jinwei Li

Carbohydrate Polymers, 2023, 304, 120487
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Astaxanthin complexes of five plant protein fibrils: Aggregation behavior, interaction, and delivery properties

Fengqiujie Wang, Liu Lin, Xichang Wang, Long Zhang and Ningping Tao

Food Hydrocolloids, 2025, 162, 110995
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Alleviation effect of lutein Pickering emulsion formed by casein-dextran conjugates through Maillard reaction against blue light retinal degeneration

Kangjing Liu, Yu Li, Jiaxuan Li, Xiaoting Yu, Xu Zhong, Wentao Su and Mingqian Tan

International Journal of Biological Macromolecules, 2024, 282, 136878
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Pseudosciaena crocea by-product protein–hyaluronic acid complex stabilizes high internal phase Pickering emulsion and fucoxanthin loading

Yueling Sun, Rong Lin, Ritian Jin, Zhongyang Ren, Shen Yang, Xinrong He and Duo Liang

LWT, 2025, 232, 118437
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Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan

Zhongyang Ren, Xianglan Huang, Linfan Shi, Shuji Liu, Shen Yang, Gengxin Hao, Xujian Qiu, Zhiyu Liu, Yucang Zhang, Yongqiang Zhao and Wuyin Weng

International Journal of Biological Macromolecules, 2023, 240, 124380
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On-Chip Precisely Controlled Preparation of Uniform Core–Shell Salmon Byproduct Protein/Polysaccharide Microcapsules for Enhancing Probiotic Survivability in Fruit Juice

Kuiyou Wang, Shasha Huang, Shanghua Xing, Shida Wu, Hongliang Li, Xu Zhong, Xin Na, Mingqian Tan and Wentao Su

J. Agric. Food Chem., 2023, 71, 16702
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Marine sulfated polysaccharide affects the characteristics of astaxanthin-loaded oleogels prepared from gelatin emulsions

Xiaoya Tao, Yuanyuan Hu, Zhengqi Liu, Kaiyu Jiang, Yuxuan Liang, Jinjin Li, Xiaoming Guo and Beiwei Zhu

Food Hydrocolloids, 2025, 160, 110805
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Stabilization of chitosan-based high internal phase emulsions via tannic acid-mediated physical crosslinking

Zhi-Chao Yan, Weifa Yang, Chunfang Huang, Yuanshuo Zhang, Binyan Zhong, Peilin Li and Haotao Li

International Journal of Biological Macromolecules, 2026, 353, 151358
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Current Research on the Extraction, Functional Properties, Interaction with Polyphenols, and Application Evaluation in Delivery Systems of Aquatic-Based Proteins

Jiarun Han, Jialan Jiang, Qi Wang, Ping Li, Beiwei Zhu and Qing Gu

J. Agric. Food Chem., 2022, 70, 11844
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Innovative Encapsulation Strategies for Food, Industrial, and Pharmaceutical Applications

Tarik Aanniz, Nasreddine El Omari, Youssef Elouafy, Taoufiq Benali, Gokhan Zengin, Asaad Khalid, Ashraf N. Abdalla, Ashraf M. Sakran and Abdelhakim Bouyahya

Chemistry & Biodiversity, 2024, 21
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High internal phase emulsion gels stabilized by phosphorylated perilla protein isolate for protecting hydrophobic nutrients: Adjusting emulsion performance by incorporating chitosan-protocatechuic acid conjugate

Qiaoli Zhao, Liuping Fan and Jinwei Li

International Journal of Biological Macromolecules, 2023, 239, 124101
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High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi

Chengfu Zhou, Lijuan Zhang, Ahmed A. Zaky, Shanshan Tie, Guoxin Cui, Ronggang Liu, A.M. Abd El-Aty and Mingqian Tan

Food Hydrocolloids, 2022, 133, 107999
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Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods

Shuo Fan, Yaxin Yin, Qirui Liu, Xinru Yang, Daodong Pan, Zhen Wu, Ming Du and Maolin Tu

Current Research in Food Science, 2024, 9, 100878
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Structural modification of β-Lactoglobulin by cold plasma and its stability on astaxanthin-loaded high internal phase emulsions

Chang Liu, Lin-Lin Zhang, Yi-Cheng Tan, Xiu-Bin Liu, Rana Muhammad Aadil, Jun-Hu Cheng and Zhi-Wei Liu

International Journal of Biological Macromolecules, 2025, 311, 143671
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Exploring mussel adhesive protein as a natural Pickering emulsion stabilizer for 3D food printing applications

Zinuo An, Liangbin Hu, Xiaoyue Gong, Wenjing Wang, Jianli Zhang, Haizhen Mo, Dan Xu and Zhenbin Liu

Journal of Food Engineering, 2026, 406, 112811
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Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation

Lu Yang, Xinyu Cao, Anran Gai, Xing Qiao, Zihao Wei, Jing Li, Jie Xu and Changhu Xue

LWT, 2022, 165, 113727
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High-internal-phase emulsions stabilized solely by chitosan hydrochloride: Fabrication and effect of pH on stabilization mechanism

Yilin Jie and Fusheng Chen

Food Hydrocolloids, 2023, 135, 108194
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Double cross-linked emulsion gels stabilized by flaxseed protein and chitosan: Effects of CaCO3 content on gel properties, stability and curcumin digestive characteristics

Yu-Sheng Wang, Ming-Yu Ding, Yan Chen, Xiao-Tong Hu, Yi-Xiu Zhang, Zi-Wei Fang and Hai-Hua Chen

Food Chemistry, 2025, 477, 143503
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Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions

Galia Hendel, Noy Hen, Shulamit Levenberg and Havazelet Bianco-Peled

Polysaccharides, 2025, 6, 14
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Improving the biological activities of astaxanthin using targeted delivery systems

Luyun Cai, Miaoyu Gan, Joe M. Regenstein and Qian Luan

Critical Reviews in Food Science and Nutrition, 2024, 64, 6902
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Microfluidic fabrication of size-controlled nanocarriers with improved stability and biocompatibility for astaxanthin delivery

Meng Guo, Weina Cui, Yuanchao Li, Siyuan Fei, Chaofan Sun, Mingqian Tan and Wentao Su

Food Research International, 2023, 170, 112958
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High internal phase pickering emulsion with DHA-algal oil stabilized by salmon protein-procyanidin complex and its application in sausages as fat replacer

Entao Chen, Kuiyou Wang, Siyuan Fei, Mingqian Tan and Shasha Cheng

Food Bioscience, 2024, 58, 103702
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Pickering Emulsions Constructed by Whole-Component Ulva lactuca Slurry for Curcumin Encapsulation and Laser-Assisted Food 3D Printing

Lin Chen, Xiaoyang Shao, Haitao Wang, Haopeng Su, Qiang Tong and Mingqian Tan

J. Agric. Food Chem., 2026, 74, 2836
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Production Methods, Biological Activity and Potential Application Prospects of Astaxanthin

Fajian Ren, Chaolong Rao, Qiwen Xiang, Jiayu Wen, Qiuju Dai, He Li, Jiayu Liang, Yan Chen and Cheng Peng

Foods, 2025, 14, 2103
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Preparation and characterization of astaxanthin-loaded liposomes by phytosterol oleate instead of cholesterol

Chen Zhong, Tianhong Liu, Jing Diao, Xueting Li, Mei Liu and Ying Wang

Food Chemistry, 2025, 462, 141008
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High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery

Shi-ke Shen, Yue-wen Chen, Wen-tao Yu, Qian-yun Bu, Jing-jing Fu, Zi-yi Pan and Yi-tong Wang

Food Hydrocolloids, 2023, 144, 108926
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Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms

Yunjun Liu and Yixiang Liu

Critical Reviews in Food Science and Nutrition, 2024, 64, 1653
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Construction of cellulose nanocrystals based rod-like electrostatic nanocomplexes and the digestion characteristics of its stable high internal phase emulsions in vitro

Hualei Chen, Fei Pan, Wenjun Peng, Xiangxin Li, Xiaoming Fang and Wenli Tian

Carbohydrate Polymers, 2025, 357, 123467
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Two-linker MOFs-based glass fiber paper monolithic adsorbent for atmospheric water harvesting in arid climates

Fan Luo, Tingting Liao, Xianghui Liang, Weicheng Chen, Shuangfeng Wang, Xuenong Gao, Zhengguo Zhang and Yutang Fang

Journal of Cleaner Production, 2022, 373, 133838
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A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application

Xiao He and Qingye Lu

Advances in Colloid and Interface Science, 2024, 324, 103086
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High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel

Xuehua Zhang, Wanxin Xie, Qianqian Liang, Xin Jiang, Zhen Zhang and Wenzheng Shi

Food Hydrocolloids, 2023, 145, 109115
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Advances of astaxanthin-based delivery systems for precision nutrition

Yannan Chen, Wentao Su, Shanshan Tie, Lijuan Zhang and Mingqian Tan

Trends in Food Science & Technology, 2022, 127, 63
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Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing

Lijuan Zhang, Chengfu Zhou, Shanghua Xing, Yannan Chen, Wentao Su, Haitao Wang and Mingqian Tan

Food Chemistry, 2023, 417, 135824
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The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property

Yu Liu, Zhifeng Tan, Xianbing Xu, Jiaqi Liu, Beiwei Zhu and Xiuping Dong

Food Hydrocolloids, 2023, 144, 108995
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Mitochondria-targeted nanoparticles for encapsulating astaxanthin: exploring the reason for alleviating oxidative damage

Yannan Chen, Siyuan Fei, Lijuan Zhang and Mingqian Tan

Food Science and Human Wellness, 2025, 14, 9250080
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High internal phase Pickering emulsion solely stabilized by low-content chitosan: Insight into relations between network microstructures and rheological properties

Weifa Yang, Peilin Li and Zhi-Chao Yan

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2024, 702, 135137
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Enzyme‐Assisted Covalent Modification of Apostichopus japonicus Body Wall Protein for Stabilizing High Internal Phase Emulsions: Enhancing Thermal Stability and Protection of Bioactive Compound

Yicheng Guo, Yingzhen Wang, Yu Ming, Xiaoyan Ma, Shuang Bai and Hang Qi

J Food Process Engineering, 2026, 49
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The Formation of Protein–Chitosan Complexes: Their Interaction, Applications, and Challenges

Yufeng Xie, Jiaqi Ding, Yue Li, Pengfei Wei, Shiying Liu and Rui Yang

Foods, 2024, 13, 3572
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Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery

Jia Song, Yuanda Sun, Haitao Wang and Mingqian Tan

Food Hydrocolloids, 2023, 142, 108840
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Pickering emulsion stabilized by Haematococcus pluvialis protein particles and its application in dumpling stuffing

Chenyue Liu, Shasha Cheng, Haitao Wang and Mingqian Tan

Food Research International, 2023, 170, 112957
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Modified superhydrophobic magnetic Fe3O4 nanoparticles for removal of microplastics in liquid foods

Hao-Peng Wang, Xu-Hui Huang, Jia-Nan Chen, Meng Dong, Cheng-Zhen Nie and Lei Qin

Chemical Engineering Journal, 2023, 476, 146562
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Curcumin-loaded polysaccharide microparticles alleviated DSS-induced ulcerative colitis by improving intestinal microecology and regulating MAPK/NF-κB/Nrf2/NLRP3 pathways

Lu Wang, Weiyun Zheng, Qiuyue Men, Xiaomeng Ren, Shuang Song and Chunqing Ai

International Journal of Biological Macromolecules, 2024, 281, 136687
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Hepatic-targeted delivery of astaxanthin for enhanced scavenging free radical scavenge and preventing mitochondrial depolarization

Zheng Hua, Xuedi Zhang, Xue Zhao, Bei-Wei Zhu, Donghong Liu and Mingqian Tan

Food Chemistry, 2023, 406, 135036
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Comparison of the 3D printability of high internal phase Pickering emulsions stabilized by protein – Polysaccharide complexes and process optimization

Qing-Hao Li, Shi-Yu Li, Wei-Kang Yu, Jun-Xia Xiao and Guo-Qing Huang

Journal of Food Engineering, 2023, 353, 111548
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A review on emerging carriers to improve bioaccessibility and bioavailability of astaxanthin

Yubo Zhu, Linyang He, Mengmei Xu, Xuemin Qin and Chen Tan

Journal of Future Foods, 2025
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Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues

Xiangquan Zeng, Yan Li, Pan Li, Jinling Zhao, Xuejie Li, Xuzeng Wang, Bangdi Liu, Laixue Ni, He Li, Yu Xi and Jian Li

Food Chemistry, 2024, 450, 139313
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Synergistic Effects of Nannochloropsis oculata Enzymatic Hydrolysates and Soybean Lecithin in Enhancing the Delivery Efficiency of Lutein in Grape Seed Oil Emulsions

Junyi Li, Haitong Lin, Xiaoyang Liu, Bingnan Liu and Yujia Liu

Journal of Food Science, 2026, 91
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Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels

Xinru Fan, Wenhao Geng, Xinyue Zhang, Meng Li, Kexin Chang, Yongsheng Ma, Soottawat Benjakul and Qiancheng Zhao

International Journal of Biological Macromolecules, 2024, 283, 137417
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Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel

Yinyin Lv, Xiaosong Sun, Hui Jia, Ruoyi Hao, Mráz Jan, Xianbing Xu, Shengjie Li, Xiuping Dong and Jinfeng Pan

Food Chemistry, 2023, 423, 136352
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Orally deliverable sequence-targeted astaxanthin nanoparticles for colitis alleviation

Yannan Chen, Wentao Su, Shanshan Tie, Weina Cui, Xiaoting Yu, Lijuan Zhang, Zheng Hua and Mingqian Tan

Biomaterials, 2023, 293, 121976
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Effect of rice bran albumin-sweet potato leaf polyphenol-chitosan oligosaccharide complex on astaxanthin liposome properties: binding behaviour, stability, in vitro digestion, and antioxidant activity

Junren Wen, Yong Sui, Jianbin Shi, Tian Xiong, Fang Cai and Xin Mei

Food Chemistry, 2026, 501, 147581
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