Results 21 to 30 of about 3,604 (180)
Shipin gongye ke-ji, 2023 Combined with the effect of pH on the ζ-potential and contact angle of carboxymethyl nanocellulose (CMCN), low oil phase (20%) Pickering emulsion gels were constructed with CMCN solution as the continuous phase and corn oil as the dispersant phase.
Song CUI +4 more
doaj +1 more source
Non-aqueous Isorefractive Pickering Emulsions [PDF]
Langmuir, 2015 Non-aqueous Pickering emulsions of 16-240 μm diameter have been prepared using diblock copolymer worms with ethylene glycol as the droplet phase and an n-alkane as the continuous phase. Initial studies using n-dodecane resulted in stable emulsions that were significantly less turbid than conventional water-in-oil emulsions.
Kate L. Thompson +3 more
openaire +4 more sources
Protein nanocage-stabilized Pickering emulsions
Current Opinion in Colloid & Interface Science, 2021 Abstract The utilization of surface-active engineered protein nanocages as stabilizers for emulsions provides avenues for the design of new tailor-made functional materials in various fields including food, pharmaceutical, and biotechnology. They can be used to codeliver bioactive molecules of different polarities in a tailored manner to the body ...
Sierin Lim, Stefan Salentinig
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Frontiers in Energy Research, 2023 With an extensive application of flooding technologies in oil recovery, traditional emulsion flooding has seen many limits due to its poor stability and easy demulsification.
Xiaojuan Hu +11 more
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Capillary interactions in Pickering emulsions [PDF]
Physical Review E, 2011 twocolumn, 8 pages, 3 figures, submitted to Phys.
Guzowski, J. +2 more
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Oxidative stability of Pickering emulsions
Food Chemistry: X, 2022 In recent years, Pickering emulsions have been the focus of growing interest because of their possible role as alternatives to conventional emulsions. Some reviews have investigated the physical stability of Pickering emulsions, but the oxidative stability of these emulsions remains largely unexplored.
Malihe Keramat +2 more
openaire +3 more sources
Recent Progress in the Application of Nanoparticle-Stabilized Pickering Emulsion in Food Packaging [PDF]
Shipin Kexue, 2023 Pickering emulsion is an emulsion prepared using ultra-fine solid particles as emulsifier. It has the advantages of low emulsifier dosage, high stability, environmental friendliness, and good encapsulation and sustained release capability for active ...
LOU Shangrong, WEN Mengting, WANG Yan, NI Xuewen
doaj +1 more source
Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose
Shipin gongye ke-ji, 2022 Cellulose nanocrystalline (cncs) were prepared from bagasse as raw material to stabilize the Pickering emulsion to examine the effect of pH and ionic strength on emulsion stability.
Xiaoqian SHEN +6 more
doaj +1 more source
Food Chemistry: X, 2022 Most of the current research only explored the loading of an active substance in active packaging. In this study, cinnamaldehyde essential oil (CEO) and chlorogenic acid (CA) were co-encapsulated in chitosan (CS) nanoparticles based Pickering emulsion ...
Ben Niu +6 more
doaj +1 more source
Bacterial Imprinting at Pickering Emulsion Interfaces [PDF]
Angewandte Chemie, 2014 AbstractThe tendency of bacteria to assemble at oil–water interfaces can be utilized to create microbial recognition sites on the surface of polymer beads. In this work, two different groups of bacteria were first treated with acryloyl‐functionalized chitosan and then used to stabilize an oil‐in‐water emulsion composed of cross‐linking monomers that ...
Shen, X +6 more
openaire +2 more sources