Gliadin–chitosan complex particles |
Spherical |
575.7-601.9 nm |
(Zhou et al., 2019Zhou, F.-Z., Yu, X.-H., Zeng, T., Yin, S.-W., Tang, C.-H., & Yang, X.-Q. (2019). Fabrication and characterization of novel water-insoluble protein porous materials derived from Pickering high internal-phase emulsions stabilized by gliadin-chitosan-complex particles. Journal of Agricultural and Food Chemistry, 67(12), 3423-3431. http://dx.doi.org/10.1021/acs.jafc.9b00221. PMid:30835109. http://dx.doi.org/10.1021/acs.jafc.9b002...
) |
Chitosan–starch complex nanogels |
Nanogel |
378.2 nm |
(Li et al., 2019cLi, X., Xie, Q., Zhu, J., Pan, Y., Meng, R., Zhang, B., Chen, H., & Jin, Z. (2019c). Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: physical stability and rheological properties. Food Hydrocolloids, 93, 215-225. http://dx.doi.org/10.1016/j.foodhyd.2019.02.021. http://dx.doi.org/10.1016/j.foodhyd.2019...
) |
OSA starch/chitosan complexes |
Not available |
116.8-491.5 nm |
(Yan et al., 2019Yan, C., McClements, D. J., Zhu, Y., Zou, L., Zhou, W., & Liu, W. (2019). Fabrication of OSA starch/chitosan polysaccharide-based high internal phase emulsion via altering interfacial behaviors. Journal of Agricultural and Food Chemistry, 67(39), 10937-10946. http://dx.doi.org/10.1021/acs.jafc.9b04009. PMid:31508960. http://dx.doi.org/10.1021/acs.jafc.9b040...
) |
β-cyclodextrin–glucan complex particles |
Spherical |
104.48 nm |
(Hu et al., 2020Hu, Y., Qiu, C., Jin, Z., Qin, Y., Zhan, C., Xu, X., & Wang, J. (2020). Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers. Carbohydrate Polymers, 229(C), 115418. http://dx.doi.org/10.1016/j.carbpol.2019.115418. PMid:31826463. http://dx.doi.org/10.1016/j.carbpol.2019...
) |
Phosphorylated cellulose Nanocrystal(P-CNC)/modified-chitosan (GCh) nanoparticles |
Spherical |
300-350 nm |
(Baek et al., 2019Baek, J., Wahid-Pedro, F., Kim, K., Kim, K., & Tam, K. C. (2019). Phosphorylated-CNC/modified-chitosan nanocomplexes for the stabilization of pickering emulsions. Carbohydrate Polymers, 206, 520-527. http://dx.doi.org/10.1016/j.carbpol.2018.11.006. PMid:30553353. http://dx.doi.org/10.1016/j.carbpol.2018...
) |
Chitosan–caffeic acid complex particles |
Not available |
378-583 nm |
(İlyasoğlu et al., 2019İlyasoğlu, H., Nadzieja, M., & Guo, Z. (2019). Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property. Food Hydrocolloids, 95, 168-176. http://dx.doi.org/10.1016/j.foodhyd.2019.04.043. http://dx.doi.org/10.1016/j.foodhyd.2019...
) |
Lysozyme/xanthan gum nanoparticles |
Inerratic spherical shape |
50-76 nm |
(Xu et al., 2018Xu, W., Jin, W., Huang, K., Huang, L., Lou, Y., Li, J., Liu, X., & Li, B. (2018). Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles. International Journal of Biological Macromolecules, 117, 280-286. http://dx.doi.org/10.1016/j.ijbiomac.2018.05.187. PMid:29842955. http://dx.doi.org/10.1016/j.ijbiomac.201...
) |