Results 191 to 200 of about 12,270 (221)

Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing. [PDF]

Ultrason Sonochem
Liu C, Liang B, Zhang J, Liu Y, Yi S, Li J, Ye B, Li X.   +7 more
europepmc   +1 more source

Ultrasonication time dependent structuring of heat-treated legume proteins: interfacial adsorption and stabilization of faba bean and pea protein isolates in high internal phase Pickering emulsions. [PDF]

Ultrason Sonochem
Lee HG, Lee J, Jo YJ, Choi MJ.
europepmc   +1 more source

The Preparation, Properties, and Characterization of Octenyl Succinic Anhydride-Modified Turmeric Starches and Their Emulsification for Pickering Emulsions. [PDF]

Foods
Fu L, Chi H, Wei H, Huang B, Qiang Y, Shi M, Fang L, Fu J.   +7 more
europepmc   +1 more source

Mineralized Bionanoparticle Pickering Emulsions

, 2008
openaire   +1 more source

Recent Advances in Pickering Emulsions

, 2021
openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Attractive Pickering Emulsion Gels

Advanced Materials, 2021
AbstractProperties 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, Chenjing Yang, Qi Xin, Linlin Kong, Max Eggersdorfer, Jian Ruan, Peng Zhao, Jianzhen Shan, Kai Liu, Dong Chen, David A. Weitz, Xiang Gao   +11 more
openaire   +2 more sources

Pickering Emulsions

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, Siqi Huan, Zhiguo Li, Yang Liu, Chuanling Si, David Julian McClements, Orlando J. Rojas, Shouxin Liu, Long Bai   +8 more
openaire   +1 more source

Pickering/Non‐Pickering Emulsions of Nanostructured Sulfonated Lignin Derivatives

ChemSusChem, 2020
AbstractSulfoethylated lignin (SEKL) polymeric surfactant and sulfoethylated lignin nanoparticles (N‐SEKL) with a size of 750±50 nm are produced by using a facile green process involving a solvent‐free reaction and acidification‐based fractionation. SEKL forms a liquid‐like conventional emulsion with low viscosity that has temporary stability (5 h) at ...
Nasim Ghavidel, Pedram Fatehi
openaire   +2 more sources

Pickering Emulsions with Controllable Stability

Langmuir, 2005
We prepare solid-stabilized emulsions using paramagnetic particles at an oil/water interface that can undergo macroscopic phase separation upon application of an external magnetic field. A critical field strength is found for which emulsion droplets begin to translate into the continuous-phase fluid. At higher fields, the emulsions destabilize, leading
Sonia, Melle, Mauricio, Lask, Gerald G, Fuller   +2 more
openaire   +2 more sources

Doubly pH-Responsive Pickering Emulsion

Langmuir, 2008
A pH-responsive Pickering emulsion has been designed on the basis of commercially available alumina-coated silica nanoparticles (Ludox CL silica particles) and potassium hydrogen phthalate (KHP). KHP was found to bind to cationic particle surfaces at pH values between 3.5 and 5.5, enabling the resulting surface-active particles to stabilize emulsions ...
Jian, Li, Harald D H, Stöver
openaire   +2 more sources