Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation

Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin

Enhancing encapsulation of curcumin by pH-driven and sodium alginate blending with ovalbumin as a carrier

Protein‐based active films: Raw materials, functions, and food applications

Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations

Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly