Results 61 to 70 of about 138,309 (221)

Bacterial Cellulose Nanofibril-Based Pickering Emulsions: Recent Trends and Applications in the Food Industry

Foods, 2022
The Pickering emulsion stabilized by food-grade colloidal particles has developed rapidly in recent decades and attracts extensive attention for potential applications in the food industry.
Xingzhong Zhang, Dan Wang, Shilin Liu, Jie Tang   +3 more
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

PICKERING EMULSION TECHNOLOGY IN FABRICATE CELLULOSE FOAM FROM OIL PALM EMPTY FRUIT BUNCH WASTE [PDF]

, 2021
PICKERING EMULSION TECHNOLOGY IN FABRICATE CELLULOSE FOAM FROM OILPALM EMPTY FRUIT BUNCH WASTE. Cellulose from the oil palm empty fruit bunch (OPEFB) waste can make a porous material.
Ismadi, Ismadi, Purnomo, Deni, Masruchin, Nanang, Amanda, Putri, Nabila, Syarifah   +4 more
core   +4 more sources

Ultrastable Water‐in‐Water Emulsions by Addition of Polyion Complex Micelles

Macromolecular Rapid Communications, EarlyView.
Water‐in‐water emulsions from mixtures of dextran and poly(ethylene oxide) (PEO) prepared in the presence of polyion complex micelles display an increase of stability from few hours to several months. Both dextran‐in‐PEO and PEO‐in‐dextran were stable against coalescence over this period of time.
Léna S. Vincent, Vendini Poopalan, Mariam Koite, Mohamed Hanafi, Jean‐Michel Guigner, Ilja K. Voets, Patrick Perrin, Cécile Monteux, Théo Merland   +8 more
wiley   +1 more source

Advances in conjugated porous polymers via high internal phase emulsion templating

Polymer International, EarlyView.
This mini‐review highlights the design, synthesis and potential applications of π‐conjugated polyHIPEs, emphasizing their unique hierarchical structure and tunable properties. The work outlines innovative synthetic strategies and explores their promising roles in photocatalysis and environmental remediation, paving the way for future advancements in ...
Julie‐Lisa Malaval, Michel Granier, Philippe Gerbier, Sébastien Richeter, Sébastien Clément   +4 more
wiley   +1 more source

Adhesive Protein Nanoparticles Control Emulsion Properties via Tunable Interdroplet Linking

Small, EarlyView.
In this study, pea protein nanoparticles were probed for their ability to link emulsion droplets. Experiments across multiple length scales showed that the nanoparticles form shear‐resistant links via bridging interactions from the thin film between droplets.
Gijs D. Konings, Ketan A. Ganar, Emmanouil Chatzigiannakis, Elke Scholten, Constantinos V. Nikiforidis   +4 more
wiley   +1 more source

Making and breaking bridges in a Pickering emulsion

Journal of Colloid and Interface Science, 2015
Particle bridges form in Pickering emulsions when the oil-water interfacial area generated by an applied shear is greater than that which can be stabilised by the available particles and the particles have a slight preference for the continuous phase.
French, David, Taylor, Phil, Fowler, Jeff, Clegg, Paul S.; id_orcid 0000-0003-0280-4670   +3 more
openaire   +3 more sources

Oleic Acid‐Mediated Double Emulsification Enables Enhanced Aqueous Stability and Localized Photothermal Heating of Liquid Metal Droplets

Small Methods, EarlyView.
Oleic acid‐mediated double emulsification creates a yolk–shell‐like liquid metal photothermal platform in which the intermediate oil phase limits water transport to the liquid metal and reduces convection‐mediated heat dissipation from the irradiated region.
Eunju Na, Youngwon Kim, Jihye Kim, Sang Kug Chung, Yongmin Cho, Bongseop Kwak, Joohyung Lee   +6 more
wiley   +1 more source

Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization

Food Chemistry: X
Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion ...
Wei Xu, Yongpeng Yin, Mengge Yue, Haomin Sun, Mengyao Kang, Denglin Luo, Bakht Ramin Shah, Yueting Ge   +7 more
doaj   +1 more source

Evaluating the suitability of six hydrophobic natural eutectic solvents as the internal phase in a cosmetic cream formulation

International Journal of Cosmetic Science, EarlyView.
Hydrophobic natural eutectic solvents can function as structural oil phase substitutes in creams prepared by low‐energy processes, enabling sustainable, regulation‐compliant formulations with desirable sensory profiles. Abstract Objective This work evaluates whether hydrophobic natural eutectic solvents can replace the conventional oil phase in ...
A. Verger, R. Grard, E. Vrignaud, X. Perse, S. Bouderbala, L. Boudesocque‐Delaye, M. Grisel, E. Gore, E. Munnier   +8 more
wiley   +1 more source