3D-Printable and Enzymatically Active Composite Materials Based on Hydrogel-Filled High Internal Phase Emulsions [PDF]
Frontiers in Bioengineering and Biotechnology, 2020 The immobilization of enzymes in biocatalytic flow reactors is a common strategy to increase enzyme reusability and improve biocatalytic performance.
Lukas Wenger +6 more
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Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl [PDF]
FoodsWater-in-Oil high internal phase emulsions (W/O HIPEs) have great potential in developing novel healthy food products. However, the high content of the aqueous phase poses great risks in physical stability and lipid oxidation.
Jiao Wei +4 more
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Cold plasma-induced ovalbumin amyloid fibrils: Morphological characteristics and stability on astaxanthin-loaded high internal phase emulsions [PDF]
Food Chemistry: XThe morphological characteristics of cold plasma (CP)-induced ovalbumin (OVA) amyloid fibrils (OAFs) and their ability to stabilize astaxanthin-loaded high internal phase emulsions (HIPEs) were investigated.
Chang Liu +7 more
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Polyimide-Based PolyHIPEs Prepared via Pickering High Internal Phase Emulsions. [PDF]
Polymers (Basel), 2019 Pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA) oligoimide particles and PMDA-ODA poly(amic acid) salt (PAAS) were synthesized and used as stabilizers to prepare oil-in-water Pickering high internal phase emulsions (HIPEs). The stability of the Pickering HIPEs was investigated by dispersion stability analysis.
Song IH +6 more
europepmc +4 more sources
Effects of Different Treatment Methods on the Structure and Properties of High Internal Phase Emulsion Stabilized by Chitosan/Arabic Gum Composite Particles [PDF]
Shipin Kexue, 2023 This study was executed in order to further improve the emulsion stability of chitosan/gum arabic composite particles and to regulate the rheological properties of high internal phase emulsions stabilized by it.
XU Tianlin, HAN Jing, CHEN Fenglian, DOU Xinlai, GAO Chengcheng, TANG Xiaozhi
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Heliyon, 2023 In this study, we investigated the characteristics of water-in-oil (W/O) emulsions formed by hydrophilic nanoparticles in three-phase emulsification and discussed their stability by performing an energy analysis.
Kana Miyasaka, Yoko Imai, Kazuo Tajima
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Novel Pickering High Internal Phase Emulsion Stabilized by Food Waste-Hen Egg Chalaza
Foods, 2021 A massive amount of chalaza with nearly 400 metric tons is produced annually as waste in the liquid-egg industry. The present study aimed to look for ways to utilize chalaza as a natural emulsifier for high internal phase emulsions (HIPEs) at the optimal
Lijuan Wang, Jingjing Wang, Anheng Wang
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Foods, 2023 Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%.
Minghao Zhang +4 more
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The Potential Application of Pickering Multiple Emulsions in Food
Foods, 2022 Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are
Iveta Klojdová +1 more
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Foods, 2023 In this study, a Gracilaria lemaneiformis slurry (GLS) was prepared using low-energy mechanical shearing. The resulting GLS, which was rich in polysaccharides, was utilized as an effective stabilizer for oil-in-water emulsions.
Jinjin Li +6 more
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