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Current Trends in Pickering Emulsions: Particle Morphology and Applications
Engineering, 2020 In recent years, Pickering emulsions and their applications have attracted a great deal of attention due to their special features, which include easy preparation and enhanced stability.
Celine Pochat-Bohatier +2 more
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A Review of Pickering Emulsions: Perspectives and Applications
Pharmaceuticals, 2022 Pickering emulsions are systems composed of two immiscible fluids stabilized by organic or inorganic solid particles. These solid particles of certain dimensions (micro- or nano-particles), and desired wettability, have been shown to be an alternative to
Fernanda Brito de Carvalho-Guimarães +5 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.
Malihe Keramat +2 more
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Understanding the Stability of Poorly Covered Pickering Emulsions Using on‐Chip Microfluidics [PDF]
Advanced ScienceParticle‐stabilized emulsions, also known as Pickering emulsions, have shown promise in areas that require long‐term stability with minimum use of surfactants.
Xuefeng Shen +6 more
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Octenyl succinic anhydride starch and its polyelectrolyte complexes as stabilizers in Pickering emulsions [PDF]
Pharmaceutical Sciences Asia, 2022 Pickering emulsions, also known as emulsions stabilized by solid particles, have been increasingly applied in pharmaceutical products due to their high stability and non-toxicity.
Nattawut Charoenthai +2 more
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Advances in Chitosan-Based Pickering Emulsions and Their Food Applications [PDF]
Shipin Kexue, 2023 Chitosan, a natural linear cationic polysaccharide, can be used to design ‘green’ microparticles or nanoparticles to stabilize Pickering emulsions due to its good biodegradability and renewability.
QIAN Xiaoqing, WANG Limin, ZHANG Wen, LEI Dandan, ZHANG Xinping, ZHANG Guijun, HE Kuo, WU Zijian
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Pickering Emulsions as Catalytic Systems in Food Applications. [PDF]
ACS Food Sci TechnolEnzyme catalysis is important in food processing, such as in baking, dairy, and fiber processing and beverages. A recent advancement in catalysis is the development of Pickering emulsions as enzymatic catalytic systems; however, the use of Pickering emulsions (PEs) as catalytic systems in foods remains largely underdeveloped.
Narciso JO +3 more
europepmc +4 more sources
Research Progress on Cellulose-Stabilized Pickering Emulsion and Its Application in Food Field [PDF]
Shipin Kexue, 2023 As a renewable resource, cellulose has the advantages of wide source, environmental friendliness, biodegradability and biocompatibility. It is found that emulsions prepared with solid particles as stabilizers have higher stability than traditional ...
CHEN Anxiang, ZONG Yudong, WANG Jinxia, LI Xia, HAN Wenjia
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Journal of Agriculture and Food Research, 2023 Pickering emulsions are suspensions of droplets of one liquid in another immiscible liquid which are stabilized by solid particles adsorbed at the droplet-liquid interface.
Irtiqa Shabir +7 more
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Inner Rotation of Pickering Janus Emulsions [PDF]
Nanomaterials, 2021 Janus droplets were prepared by vortex mixing of three non-mixable liquids, i.e., olive oil, silicone oil and water, in the presence of gold nanoparticles (AuNPs) in the aqueous phase and magnetite nanoparticles (MNPs) in the olive oil. The resulting Pickering emulsions were stabilized by a red-colored AuNP layer at the olive oil/water interface and ...
Raju, Rajarshi Roy, Koetz, Joachim
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