Results 211 to 220 of about 347,312 (258)

Effects of different solid particle sizes on oat protein isolate and pectin particle-stabilized Pickering emulsions and their use as delivery systems.

Food Chemistry
Oat protein isolate (OPI)/high methoxyl pectin (HMP) complexes (OPP) were prepared to stabilized Pickering emulsions and applied as nutraceutical delivery systems.
Zi-Yun Liu, Kaiwen Zheng, Ruizhe Yan, Huihuang Tang, Zengyan Jia, Zhiqiang Zhang, Chen Yang, Jianming Wang   +7 more
semanticscholar   +1 more source

Physicochemical characteristics, applications and research trends of edible Pickering emulsions

, 2021
Background In recent years, Pickering emulsions have attracted wide attentions due to their enhanced stability and numerous possible applications compared to conventional emulsions.
Tianhang Xia, Changhu Xue, Zi-Hao Wei
semanticscholar   +1 more source

Panax Notoginseng polysaccharide stabilized gel-like Pickering emulsions: Stability and mechanism.

International Journal of Biological Macromolecules, 2023
In this work, the polysaccharide from Panax Notoginseng (SPNP), a traditional herb in China, was used as an outstanding Pickering stabilizer to fabricate Pickering emulsions.
Da-Fei Li, Yingni Wu, Haoran Yin, Wei Feng, Xiaoshuang Ma, Huining Xiao, Wen-Feng Xin, Chengcheng Li   +7 more
semanticscholar   +1 more source

Encapsulation of β-carotene in Pickering emulsions stabilized by self-aggregated chitosan nanoparticles: Factors affecting β-carotene stability.

International Journal of Biological Macromolecules
For conventional emulsions used to encapsulate easily degradable bioactive compounds, achieving small droplet size and high encapsulation capacity is a challenging.
Xin-Yi Yin, Junhua Lu, Wenyu Du, Qiu Wu, Liying Han, Shupeng Su   +5 more
semanticscholar   +1 more source

The stepwise organization of nanoparticles into a Pickering emulsion

Soft Matter, 2021
Homogeneous composite nanoparticles undergo stepwise organization from individual nanoparticles that capture oil to stable aggregates to the formation of a Pickering emulsion as oil is continuously fed into the aqueous dispersion.
Jingjing Xu, Wei Xu, Dayin Sun, Haihua Xiao, Zhenzhong Yang   +4 more
openaire   +2 more sources

The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions

Critical reviews in food science and nutrition
The stabilization of Pickering emulsions using micro/nanoparticles has gained significant attention due to their wide range of potential applications in industries such as cosmetics, food, catalysis, tissue engineering, and drug delivery.
Shengxue Zhou, Wei Zhang, X. Han, Jinhui Liu, Z. Asemi   +4 more
semanticscholar   +1 more source

Aggregation in Pickering emulsions

Colloid & Polymer Science, 1999
For the first time, the particle distribution and aggregation in Pickering emulsions were made visible by transmission X-ray microscopy. Oil/water emulsions were stabilized by heterocoagulates of a clay mineral and magnesium aluminum hydroxide. Stability is optimum when the particles surround the oil droplets and also assemble to form a network ...
J. Thieme, S. Abend, G. Lagaly
openaire   +1 more source

Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications

Critical reviews in food science and nutrition
The potential utilization of starch as a particle-based emulsifier in the preparation of Pickering emulsions is gaining interest within the food industry.
Maryam Mahfouzi, Hongxia Zhang, Li Haoran, D. Mcclements, M. Hadidi   +4 more
semanticscholar   +1 more source

Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions.

International Journal of Biological Macromolecules
Whey protein isolate (WPI) has the potential to be a Pickering stabilizer, but its applications in emulsions are restricted due to its structural susceptibility to external environments. Proanthocyanidin (PAC) is a natural antioxidant polyphenol that can
Xiaohui Di, Yao Zeng Li, Xin-Guang Qin, Qi Wang, Gang Liu   +4 more
semanticscholar   +1 more source

Molecular imprinting of protein in Pickering emulsion

Chemical Communications, 2012
A new strategy of molecular imprinting to prepare spherical hydrogels via water-in-oil Pickering emulsion polymerization was developed. The imprinted hydrogels exhibited fast adsorption kinetics and significant selectivity for the target protein.
Xiantao, Shen, Tongchang, Zhou, Lei, Ye
openaire   +2 more sources