Results 201 to 210 of about 347,312 (258)

The role of alginate in starch nanocrystals-stabilized Pickering emulsions: From physical stability and microstructure to rheology behavior.

Food Chemistry, 2023
Sodium alginate (SA) was used as a co-stabilizer to improve the Pickering emulsions stabilized by starch nanocrystals (SNC). Compared with pure SNC, SNC/SA complexes possess better neutral wettability with the contact angle approaching to 90°, more ...
Jie Cai, Die Zhang, Fang Xie
semanticscholar   +1 more source

Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions.

Food Chemistry
Flaxseed-derived diglyceride (DAG)-based Pickering emulsions were fabricated using soy protein isolate (SPI) nanoparticles as stabilizer. The SPI nanoparticles were prepared under the combined action of heating and ultrasound treatment.
Iftikhar Hussain Badar, Ziyi Wang, Qian Chen, Qian Liu, Jing Ma, Hao-Tian Liu, Bao-Hua Kong   +6 more
semanticscholar   +1 more source

Pickering emulsions stabilized by cellulose nanocrystals extracted from hazelnut shells: Production and stability under different harsh conditions.

International Journal of Biological Macromolecules, 2023
Cellulose nanocrystals (CNCs) are biodegradable particles that have emerged as promising stabilizers for Pickering emulsions. This study investigated the effectiveness of CNCs in forming the Pickering emulsion from hazelnut shells (HS), an agricultural ...
Reyhaneh Ebrahimi, M. Fathi, H. Ghoddusi
semanticscholar   +1 more source

Optical Properties of Pickering Emulsions and Foams

Langmuir, 2022
A significant number of studies have been conducted on particle adhesion phenomena as pertaining to the oil-water interface of droplets and the air-liquid interface of bubbles, known as Pickering emulsions and Pickering foams, respectively. However, few of the literature reports have discussed the optical properties of these materials.
Mizuho Ono, Yoshimune Nonomura, Hiroki Gonome   +2 more
openaire   +2 more sources

Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives.

Carbohydrate Polymers
Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles.
Asma Sharkawy, A. E. Rodrigues
semanticscholar   +1 more source

Effect of cellulose nanocrystal-stabilized cinnamon essential oil Pickering emulsions on structure and properties of chitosan composite films.

Carbohydrate Polymers, 2022
The low water-resistance and limited antibacterial activity of chitosan (CS) film hinder its practical applications in food preservation field. To solve these issues, we have facilely and effectively fabricated cinnamon essential oil (CEO)-loaded ...
Jian Liu, Feixiang Song, Runying Chen, Guitang Deng, Yanxia Chao, Zhuohong Yang, Hong Wu, M. Bai, Peng Zhang, Yang Hu   +9 more
semanticscholar   +1 more source

Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues.

Food Chemistry
During the production of plant-based meat analogues (PBMA), a significant loss of flavor characteristic compounds in meat-flavor essences could be observed.
Xiangquan Zeng, Yan Li, Pan Li, Jinling Zhao, Xuejie Li, Xuzeng Wang, Bang-Di Liu, Laixue Ni, He Li, Yu Xi, Jian Li   +10 more
semanticscholar   +1 more source

Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing.

Carbohydrate Polymers, 2023
This research investigated edible Pickering emulsions stabilized by polysaccharide complexes as inks for food 3D printing. The interface membrane structure in the Pickering emulsion system was formed using complexes consisting of β-cyclodextrin (β-CD ...
Ziang Guo, Zhi-Hua Li, Shao-Yi Cen, Nini Liang, Arslan Muhammad, H. Tahir, Jiyong Shi, Xiao-Wei Huang, Xiaobo Zou   +8 more
semanticscholar   +1 more source

Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis).

Food Chemistry
Myosin from bighead carp (Aristichthys nobilis) as a main type of fish protein possesses a good emulsifying ability. However, whether bighead carp myosin (BCM) could construct stable Pickering emulsions is still unclear.
Jiafei Wang, Min Lin, Lin-Fan Shi, Yong-Qiang Zhao, Shuji Liu, Zhiyu Liu, Rong Lin, Ritian Jin, Wu-Yin Weng, Zhong-Yang Ren   +9 more
semanticscholar   +1 more source

Crosslinking alginate at water-in-water Pickering emulsions interface to control the interface structure and enhance the stress resistance of the encapsulated probiotics.

Journal of Colloid and Interface Science, 2023
HYPOTHESIS The strategies for stabilizing water-in-water (W/W) emulsions include the adsorption of solid particles at the water-water interface and the generation of interfacial films.
Yunxiao Xie, Cui Liu, Jie Zhang, Yan Li, Bin Li, Shi-Lin Liu   +5 more
semanticscholar   +1 more source