Results 21 to 30 of about 347,312 (258)
Foods, 2023 Double emulsions are complex emulsion systems with a wide range of applications across different fields, such as pharmaceutics, food and beverage, materials sciences, personal care, and dietary supplements.
Junjia Zhang +3 more
doaj +1 more source
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
Inner Rotation of Pickering Janus Emulsions [PDF]
Nanomaterials, 2021 Janus droplets were prepared by vortex mixing of three non-mixable liquids, i.e., olive oil, silicone oil and water, in the presence of gold nanoparticles (AuNPs) in the aqueous phase and magnetite nanoparticles (MNPs) in the olive oil. The resulting Pickering emulsions were stabilized by a red-colored AuNP layer at the olive oil/water interface and ...
Raju, Rajarshi Roy, Koetz, Joachim
openaire +4 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
Capillary interactions in Pickering emulsions [PDF]
Physical Review E, 2011 twocolumn, 8 pages, 3 figures, submitted to Phys.
Guzowski, J. +2 more
openaire +4 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
Recent Progress in the Application of Nanoparticle-Stabilized Pickering Emulsion in Food Packaging [PDF]
Shipin Kexue, 2023 Pickering emulsion is an emulsion prepared using ultra-fine solid particles as emulsifier. It has the advantages of low emulsifier dosage, high stability, environmental friendliness, and good encapsulation and sustained release capability for active ...
LOU Shangrong, WEN Mengting, WANG Yan, NI Xuewen
doaj +1 more source
Food Chemistry: X, 2023 The emerging research interests in fabrication of protein particles as soft-particle emulsifiers show the prospective potential of using protein particles in novel poly-phase dispersing food systems. This review first provides a comprehensive summary and
Cuihua Chang +6 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2023 The interactions between cellulose nanocrystals and proteins can regulate the interfacial properties of Pickering emulsions, which plays a leading role in the stabilities of Pickering emulsions.
Qin Ma +9 more
semanticscholar +1 more source