Results 61 to 70 of about 347,312 (258)

Pickering emulsions prepared using zein-sugarcane leaves polyphenol covalent crosslinking nanoparticles via ultrasonication: Capacities in storage stability, lipid oxidation, in vitro digestion and safety evaluation

Ultrasonics Sonochemistry, 2023
This study firstly used sugarcane leaf polyphenols (SGLp) to modify zein to form covalent nanoparticles (SGLpZ) and used SGLpZ as an emulsifier to stabilize pickering emulsions (SZP) via ultrasonic method.
Weiming Chen, Haihui Pan, Feilin Wang, Yuanhao Sheng, Fengyu Jiang, Yongguang Bi, Fansheng Kong   +6 more
doaj   +1 more source

Multidimensional Engineering Enabling Rate‐Matched C−N Coupling for Efficient Organonitrogen Electrosynthesis

EcoEnergy, EarlyView.
This review introduces rate matching as a unifying design principle for efficient electrochemical C−N coupling and highlights multidimensional engineering of catalysts, interfaces, and reactors to synchronize the generation of carbon‐ and nitrogen‐containing intermediates, balance their surface coverages, maximize C−N bond formation, and enable ...
Kaixing Cai, Chunyang Pu, Jun Yang, Guangqin Li, Jiahui Xian   +4 more
wiley   +1 more source

Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

Food Chemistry: X
At present, there have been many research articles reporting that plant-based protein Pickering particles from different sources are used to stabilize Pickering emulsions, but the reports of corresponding review articles are still far from sufficient ...
Yachao Tian, Fuwei Sun, Zhuying Wang, Chao Yuan, Zhongjiang Wang, Zengwang Guo, Linyi Zhou   +6 more
doaj   +1 more source

Potential of lignin multifunctionality for a sustainable skincare: Impact of emulsification process parameters and oil-phase on the characteristics of O/W Pickering emulsions.

International Journal of Biological Macromolecules, 2023
Colloidal lignin particles (CLPs) from softwood kraft lignin were evaluated as a multifunctional ingredient to prepare bio-based oil-in-water (O/W) Pickering emulsions.
Oihana Gordobil, Nicole Blažević, M. Simonič, A. Sandak   +3 more
semanticscholar   +1 more source

Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation [PDF]

Plant-based food Pickering emulsions which are rich in nutrients have recently attracted wide attention due to their plant origin and new functionalities that can be introduced.
Prakash, Sangeeta, Annamalai, Pratheep Kumar, Wang, Yumin, Rawal, Kirti, Bhandari, Bhesh   +4 more
core   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Stabilization and Curcumin-Loading Capacity of Pickering Emulsions Using Ultrasonic-Assisted Octenyl Succinic Anhydride-Modified Millet Starch [PDF]

Shipin Kexue
In this study, octenyl succinic anhydride (OSA)-modified millet starch was prepared from millet starch via ultrasonic pretreatment. The effects of starch particle concentration and oil-to-water ratio on the stability of Pickering emulsions were ...
LIU Jiajia, ZHANG Yimeng, YAN Qianqian, YUE Yuhan, LIU Yuanhong, WANG Wentao, SUN Shenglin
doaj   +1 more source

Pickering emulsions stabilized by β-CD microcrystals: Construction and interfacial assembly mechanism

Frontiers in Nutrition, 2023
β-Cyclodextrin (β-CD) can combine with oil and other guest molecules to form amphiphilic inclusion complexes (ICs), which can be adsorbed on the oil–water interface to reduce the interfacial tension and stabilize Pickering emulsions.
Xingran Kou, Xinping Zhang, Q. Ke, Qingran Meng   +3 more
semanticscholar   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Ultrastable Water‐in‐Water Emulsions by Addition of Polyion Complex Micelles

Macromolecular Rapid Communications, EarlyView.
Water‐in‐water emulsions from mixtures of dextran and poly(ethylene oxide) (PEO) prepared in the presence of polyion complex micelles display an increase of stability from few hours to several months. Both dextran‐in‐PEO and PEO‐in‐dextran were stable against coalescence over this period of time.
Léna S. Vincent, Vendini Poopalan, Mariam Koite, Mohamed Hanafi, Jean‐Michel Guigner, Ilja K. Voets, Patrick Perrin, Cécile Monteux, Théo Merland   +8 more
wiley   +1 more source