Results 81 to 90 of about 9,103 (237)
Commercialisation of Pickering Emulsions
Johnson Matthey Technology Review, 2019 This event, hosted by the Royal Society of Chemistry, was held at Burlington House, London, UK, on 23rd November 2017. There was a good attendance with 55 delegates from academia and industry, mainly from the UK. A brief overview of some of the presentations is described here to give a flavour of recent progress in this area.
openaire +1 more source
Applied Food ResearchPolyphenol crosslinking is a promising method to improve the properties of a protein. Herein, the effects of tannic acid-crosslinking and NaCl addition on the properties of silver carp spine bone hydrolyzed gelatin nanoparticles were explored.
Wenjuan Wu +4 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
Pickering Emulsions Biocatalysis: Recent Developments and Emerging Trends
SmallAbstractBiocatalysis within biphasic systems is gaining significant attention in the field of synthetic chemistry, primarily for its ability to solve the problem of incompatible solubilities between biocatalysts and organic compounds. By forming an emulsion from these two‐phase systems, a larger surface area is created, which greatly improves the mass ...
Zhiyong Sun, Changzhu Wu
openaire +3 more sources
Preparation of emulsion hydrogels encapsulating extractant by the Pickering emulsion template method to recover lanthanum ions in aqueous solutions [PDF]
, 2023 Yong Guo +3 more
openalex +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir +6 more
wiley +1 more source
Multiple Pickering emulsions stabilized by the same particles with different extent of hydrophobization in situ [PDF]
, 2022 Yue Zhu, Tingting Chen, Zhenggang Cui
openalex +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley +1 more source
Packaging of Macroscopic Material Payloads: Needs, Challenges, Concepts, and Future Directions
Advanced Engineering Materials, Volume 28, Issue 9, 6 May 2026.This review introduces a unified framework that decomposes any macroscopic packaging system into the payload, packaging material, and packaging strategy and combines them into a conceptual packaging equation: packaging strategy = payload + packaging material.
Venkata S. R. Jampani, Manos Anyfantakis
wiley +1 more source
Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely +4 more
wiley +1 more source