Results 21 to 30 of about 6,385 (232)
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
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
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
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
Encapsulação de compostos bioativos por emulsão Pickering: revisão
, 2022 Identify the different technical aspects of Pickering emulsions, the importance and application of this technique in the food industry is the main objective of this bibliographic review., depending on the mechanical, physicochemical and stability ...
Guevara-Guerrero, Beatriz +6 more
core +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
Bacterial Imprinting at Pickering Emulsion Interfaces [PDF]
Angewandte Chemie, 2014 AbstractThe tendency of bacteria to assemble at oil–water interfaces can be utilized to create microbial recognition sites on the surface of polymer beads. In this work, two different groups of bacteria were first treated with acryloyl‐functionalized chitosan and then used to stabilize an oil‐in‐water emulsion composed of cross‐linking monomers that ...
Shen, X +6 more
openaire +2 more sources
Current Research in Food Science, 2020 The aim of this study was to investigate the fate of curcumin (CUR)-loaded Pickering emulsions with complex interfaces during in vitro gastrointestinal transit and test the efficacy of such emulsions on improving the bioaccessibility and cellular uptake ...
Andrea Araiza-Calahorra +4 more
doaj +1 more source
16 Pickering emulsions and biomass
, 2021 International audienceIn this chapter, the main key parameters governing the physicochemistry of the Pickering emulsions are described, with a focus on the utilization of biomass as stabilizing particles of Pickering emulsions and on the use of catalytic
Loïc Leclercq +3 more
core +1 more source