Multilayer emulsions stabilized by vegetable proteins and polysaccharides - ScienceDirect

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Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability - ScienceDirect

Food-grade olive oil Pickering emulsions stabilized by starch/β-cyclodextrin complex nanoparticles: Improved storage stability and regulatory effects on gut microbiota - Pharma Excipients

Effect of polysaccharides on the functional properties of egg white protein: A review - He - 2021 - Journal of Food Science - Wiley Online Library

Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins,Journal of Agricultural and Food Chemistry - X-MOL

Textile wastewater treatment via membrane distillation

Designing nanoparticles for sustainable agricultural applications: Trends in Chemistry

Textile wastewater treatment via membrane distillation

Foods, Free Full-Text

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions - ScienceDirect

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