Results 11 to 20 of about 12,112 (219)
Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles
Colloids and Interfaces, 2023 In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have gained considerable attention due to their excellent stability and for being environmentally friendly compared to the emulsions stabilized by synthetic ...
César Burgos-Díaz +5 more
doaj +1 more source
Domain and droplet sizes in emulsions stabilized by colloidal particles [PDF]
, 2014 Particle-stabilized emulsions are commonly used in various industrial applications. These emulsions can present in different forms, such as Pickering emulsions or bijels, which can be distinguished by their different topologies and rheology.
Frijters, Stefan +2 more
core +11 more sources
Frontiers in Nutrition, 2022 Few studies have investigated the encapsulation of apigenin in solid particle-stabilized emulsions. In this work, Pickering emulsions containing apigenin and stabilized by whey protein isolate-chitosan (WPI-CS) complexes were created to enhance the ...
Ruihong Ge +5 more
doaj +1 more source
Catalysis in Pickering emulsions
Soft Matter, 2020 Pickering emulsions have emerged as vehicles to carry out catalytic reactions, allowing a more environmentally friendly process with high conversions and selectivities and important advantages for catalyst recovery.
Ana Maria Bago Rodriguez +1 more
openaire +4 more sources
Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils
Molecules, 2022 Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields—such as food, cosmetics ...
Yana Cahyana +5 more
doaj +1 more source
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.
Danae Gonzalez Ortiz +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
openaire +2 more sources
Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals
Current Research in Food Science, 2023 Pickering emulsions (PE) are systems made up of two incompatible fluids, these are stabilized by solid organic or inorganic particles located on their interface.
Arissara Phosanam +4 more
doaj +1 more source
The Application of Cellulose Nanocrystals in Pickering Emulsion as the Particle Stabilizer
Liang you shipin ke-ji, 2021 Pickering emulsions stabilized by solid particles have attracted considerable interest by the food,pharmaceutical, and cosmetic industries.Cellulose nanocrystals (CNCs), with their high aspect ratio,renewability, degradability and biocompatibility ...
N.A.Michael Eskin +3 more
doaj +1 more source