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Emulsions stabilized with solid nanoparticles: Pickering emulsions
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2013Yves Chevalier +1 more
exaly +2 more sources
Attractive Pickering Emulsion Gels
Advanced Materials, 2021AbstractProperties of emulsions highly depend on the interdroplet interactions and, thus, engineering interdroplet interactions at molecular scale are essential to achieve desired emulsion systems. Here, attractive Pickering emulsion gels (APEGs) are designed and prepared by bridging neighboring particle‐stabilized droplets via telechelic polymers.
Baiheng Wu +11 more
openaire +2 more sources
2023
Emulsion technology has been used for decades in the food industry to create a diverse range of products. Recently, however, innovations in emulsion science and technology have led to the development of new approaches to improving food quality and functionality. This chapter provides an overview of an advanced emulsion technology, i.e.
Han Wang +8 more
openaire +1 more source
Emulsion technology has been used for decades in the food industry to create a diverse range of products. Recently, however, innovations in emulsion science and technology have led to the development of new approaches to improving food quality and functionality. This chapter provides an overview of an advanced emulsion technology, i.e.
Han Wang +8 more
openaire +1 more source
Food Chemistry, 2023
Cinnamon essential oil (CEO)-based Pickering emulsions were prepared using chitosan (CS) and soy protein isolate (SPI) colloid particles as stabilizers and genipin as cross-linker.
Ruimin Ran +6 more
semanticscholar +1 more source
Cinnamon essential oil (CEO)-based Pickering emulsions were prepared using chitosan (CS) and soy protein isolate (SPI) colloid particles as stabilizers and genipin as cross-linker.
Ruimin Ran +6 more
semanticscholar +1 more source
Food Chemistry, 2023
The Pickering emulsion may be restricted in the foods owing to the unreasonable use of oils. Herein, the effect of different oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions was investigated.
Xin Feng +5 more
semanticscholar +1 more source
The Pickering emulsion may be restricted in the foods owing to the unreasonable use of oils. Herein, the effect of different oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions was investigated.
Xin Feng +5 more
semanticscholar +1 more source
Food Chemistry, 2023
Two kinds of nanocellulose (cellulose nanofibrils (CNFs) and cellulose nanocrystals (CNCs) were synthesized from pomelo peels via a facile approach of TEMPO oxidation and sulfuric acid treatment respectively.
Jianbiao Gao +6 more
semanticscholar +1 more source
Two kinds of nanocellulose (cellulose nanofibrils (CNFs) and cellulose nanocrystals (CNCs) were synthesized from pomelo peels via a facile approach of TEMPO oxidation and sulfuric acid treatment respectively.
Jianbiao Gao +6 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2023
Pickering emulsions represent a promising avenue in the field of controlled drug delivery systems. Recently, cellulose nanofibers (CNFs) and chitosan nanofibers (ChNFs) have gained interest as eco-friendly stabilizers for Pickering emulsions, yet their ...
Zhuo Li, Dehai Yu
semanticscholar +1 more source
Pickering emulsions represent a promising avenue in the field of controlled drug delivery systems. Recently, cellulose nanofibers (CNFs) and chitosan nanofibers (ChNFs) have gained interest as eco-friendly stabilizers for Pickering emulsions, yet their ...
Zhuo Li, Dehai Yu
semanticscholar +1 more source
Food Chemistry, 2023
In this research, zein was modified with curcumin to obtain covalent and non-covalent complexes. They were further covered with polysaccharides (gum arabic or gum karaya) possessing different surface charge amounts to obtain ternary nanoparticles for ...
De-Yi Zhou +7 more
semanticscholar +1 more source
In this research, zein was modified with curcumin to obtain covalent and non-covalent complexes. They were further covered with polysaccharides (gum arabic or gum karaya) possessing different surface charge amounts to obtain ternary nanoparticles for ...
De-Yi Zhou +7 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2023
In this paper, buckwheat protein colloidal particles (BPCPs) were prepared by heat treatment to stabilize oil-water interface. The results of particle size, surface hydrophobicity and wettability indicated that the prepared BPCPs could be used as novel ...
Shixin Song +6 more
semanticscholar +1 more source
In this paper, buckwheat protein colloidal particles (BPCPs) were prepared by heat treatment to stabilize oil-water interface. The results of particle size, surface hydrophobicity and wettability indicated that the prepared BPCPs could be used as novel ...
Shixin Song +6 more
semanticscholar +1 more source
Food Research International, 2023
Food-grade Pickering emulsions stabilized by protein microgel particles have received increasing attentions owing to their potential applications in the food industry.
Jinjie Yang +8 more
semanticscholar +1 more source
Food-grade Pickering emulsions stabilized by protein microgel particles have received increasing attentions owing to their potential applications in the food industry.
Jinjie Yang +8 more
semanticscholar +1 more source