Results 101 to 110 of about 3,604 (180)

Pickering emulsions with proteins

, 2023
Emulsion science plays a pivotal role in our daily lives, influencing the production of a wide range of everyday products and industrial processes. Over the past few decades, significant attention has been given to emulsions stabilized with particles, also known as Pickering emulsions, owing to the alternatives they offer in addressing environmental ...
openaire   +1 more source

Hesperidin Encapsulation for Food, Pharmaceutical, and Chemical Industries: A Bibliometric Review

Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.
The encapsulation of hesperidin in solid matrices is an excellent strategy for overcoming pharmacokinetic limitations while maintaining its antioxidant, antidiabetic, anti‐inflammatory, and neuroprotective properties. This study highlights the multidisciplinary scope of the research as well as the versatility of encapsulated hesperidin in the ...
Thais Fernanda de Marco, Luana Bettanin, Jaqueline Scapinello, Alexandre Tadeu Paulino   +3 more
wiley   +1 more source

The Future of Food Processing—A Food Science and Technology Perspective. Proceedings of a Roundtable Event

Nutrition Bulletin, Volume 51, Issue 1, Page 127-147, March 2026.
ABSTRACT Rising interest in the links between processed food consumption and poor health outcomes often overlooks the perspectives of those working in food technology and innovation. To address this, a virtual roundtable was held in October 2024 to provide a setting for a technical discussion among those working in food processing, technology and ...
Stacey Lockyer, Ciarán Forde, Michael Adams, Cathrina Edwards, Timothy Foster, Stephen French, Caroline Millman, Keshavan Niranjan, Yrjö Roos, Anthony Warner, Gleb Yakubov, Christine Williams   +11 more
wiley   +1 more source

Ozonolysis of Lignin: From Extensive Degradation to Selective Ring‐Opening Oxidation

ChemSusChem, Volume 19, Issue 4, 25 February 2026.
Despite its potential as a renewable feedstock, lignin, a major component of plant cell walls and a by‐product of the pulp and paper industry, has long been underutilized. Historically, pulp mills employed ozonolysis, a powerful oxidative process, to delignify cellulosic fibers and break down lignin.
Alexandros E. Alexakis, Mika H. Sipponen
wiley   +1 more source

Chitosan-functionalized antelope horn particles as Pickering stabilizers: enhancement of thermal stabilization and in vitro release of volatile oil from Acorus tatarinowii Schott

Carbohydrate Polymer Technologies and Applications
Acorus tatarinowii Schott volatile oil (ATVO) exhibits significant pharmacological activity but undergoes oxidative decomposition under thermal conditions, reducing active component content and formulation stability.
Xiaoxiao Lin, Fei Luan, Xiaofei Zhang, Dongyan Guo, Bingtao Zhai, Liang Feng, Yajun Shi, Junbo Zou   +7 more
doaj   +1 more source

Pickering Emulsion of Curcumin Stabilized by Cellulose Nanocrystals/Chitosan Oligosaccharide: Effect in Promoting Wound Healing

Pharmaceutics
Background: The stabilization of droplets in Pickering emulsions using solid particles has garnered significant attention through various methods. Cellulose and chitin derivatives in nature offer a sustainable source of Pickering emulsion stabilizers ...
Long Xie, Xiaolin Dai, Yuke Li, Yi Cao, Mingyi Shi, Xiaofang Li   +5 more
doaj   +1 more source

Sustainable Pickering emulsions [PDF]

Food Science and Technology, 2019
openaire   +1 more source

Colloidal lignin particles for Pickering emulsion stabilization: multifunctional properties and prospects for cosmetic applications. [PDF]

Nat Prod Bioprospect
Colucci G, Rodrigues AE, Barreiro MF.
europepmc   +1 more source

Formation and Stability of Pickering Emulsion Stabilized by Self-Aggregated Chitosan Particles near the pK_a. [PDF]

ACS Omega
Zhai X, Wang M, Li W, Yin X, Qi H, Pang Y, Su S.   +6 more
europepmc   +1 more source

Formation mechanism and characterization of hesperidin-stabilized Pickering emulsion gels. [PDF]

Curr Res Food Sci
Geng S, Liu G, Wang Y, Wang C, Liu B.
europepmc   +1 more source