Results 41 to 50 of about 347,312 (258)
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
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Foods, 2022 Pickering emulsions stabilized from natural sources are often used to load unstable bio-active ingredients, such as astaxanthin (AXT), to improve their functionality.
Yu Li +6 more
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Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles
Foods, 2022 The stabilization of Pickering emulsions by nanoparticles has drawn great interest in the field of food science and technology. In this study, α-Lactalbumin nanoparticles prepared by the desolvation and cross-linking method from protein solutions with ...
Andrea P. Cuevas-Gómez +5 more
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Zhongguo youzhi, 2022 以玉米醇溶蛋白和乳清蛋白为原料，利用反溶剂共沉淀法制备玉米醇溶蛋白/乳清蛋白纤维核复合纳米粒，并与玉米油高速剪切制备Pickering乳液。探究了复合纳米粒在不同pH下的乳化性，以及复合纳米粒添加量对Pickering乳液粒径、微观形貌、储藏稳定性及流变学特性的影响。结果表明：玉米醇溶蛋白与乳清蛋白纤维核复合后乳化性显著提高，制备的Pickering乳液类型为水包油型；随着复合纳米粒添加量的增加，Pickering乳液粒径先减小后稍增大，添加量大于3 g（100 mL玉米油）后无显著性差异 ...
付思晗，齐玉堂，张维农，贺军波，张燕鹏，吕晓雅 FU Sihan, QI Yutang, ZHANG Weinong, HE Junbo, ZHANG Yanpeng, LYU Xiaoya
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Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber
Foods, 2021 Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not ...
Yue Bao +5 more
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Carbohydrate Polymers, 2023 The utilization of biomass waste has attracted much interest, but such attention hasn't been paid to the abundant fallen maple leaves in Canada. Herein, we aim to obtain cellulose nanocrystals (CNCs) from maple leaves and explore their potential ...
Chuye Ji, Jiachen Wei, Yixiang Wang
semanticscholar +1 more source
Advances in Colloid and Interface ScienceHigh internal phase Pickering emulsion (HIPPE) is renowned for its exceptionally high-volume fraction of internal phase, leading to flocculated yet deformed emulsion droplets and unique rheological behaviors such as shear-thinning property ...
Xiao He, Qing-Ye Lu
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Thermodynamically Stable Pickering Emulsions
Physical Review Letters, 2007 We show that under appropriate conditions, mixtures of oil, water, and nanoparticles form thermodynamically stable oil-in-water emulsions with monodisperse droplet diameters in the range of 30-150 nm. This observation challenges current wisdom that so-called Pickering emulsions are at most metastable and points to a new class of mesoscopic equilibrium ...
Sacanna, S., Kegel, W.K., Philipse, A.P.
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Current Research in Food Science, 2023 The peptide MOp2 obtained from Moringa oleifera seeds showed good antimicrobial activity. However, the stability of its activity has not yet been studied.
Xuefeng Wang +6 more
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Food ChemistryPickering emulsion loading essential oil has demonstrated a promising strategy as delivery system in food preservation, but localization in stability and antimicrobial activity limits application.
Simin Fan +10 more
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