Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

High internal phase emulsions stabilized by starch nanocrystals

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

Characterization of gelatin-based edible films incorporated with olive oil