Results 1 to 10 of about 4,685 (165)

Pickering Particles Prepared from Food Waste. [PDF]

Materials (Basel), 2016
In this paper, we demonstrate the functionality and functionalisation of waste particles as an emulsifier for oil-in-water (o/w) and water-in-oil (w/o) emulsions. Ground coffee waste was chosen as a candidate waste material due to its naturally high content of lignin, a chemical component imparting emulsifying ability.
Gould J, Garcia-Garcia G, Wolf B.
europepmc   +5 more sources

Pickering emulsions: Versatility of colloidal particles and recent applications

Current Opinion in Colloid and Interface Science, 2020
The versatility of colloidal particles endows the particle stabilized or Pickering emulsions with unique features and can potentially enable the fabrication of a wide variety of derived materials. We review the evolution and breakthroughs in the research on the use of colloidal particles for the stabilization of Pickering emulsions in recent years for ...
Hang Jiang, Yifeng Sheng, To Ngai
exaly   +3 more sources

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   +3 more sources

Lignin–Quercetin Hybrid Colloidal Particles as Sustainable Pickering Emulsifiers: A Bio-Based and Functional Approach [PDF]

Molecules
Lignin, the second-most-abundant polymer on Earth, has attracted attention for its value-added applications. Colloidal lignin particles can overcome handling and compatibility issues, offer antioxidant, antimicrobial, and UV-protective properties, and ...
Barbara Miqueletti de Oliveira, Giovana Colucci, Tatiana B. Schreiner, Gert Preegel, Lucimara Lopes da Silva, Arantzazu Santamaria-Echart, Maria-Filomena Barreiro   +6 more
doaj   +2 more sources

Interfacial Properties of Octenyl Succinic Anhydride-Starch Decorated Zein Particles and Stability of Pickering Emulsion Stabilized with It [PDF]

Shipin Kexue, 2023
In order to improve the ability of solid zein particles to stabilize Pickering emulsions, octenyl succinic anhydride (OSA)-modified starch was used to modify zein.
LEI Dandan, WANG Limin, ZHANG Wen, ZHAO Pei, QIAN Xiaoqing, QU Ao, WU Zijian
doaj   +1 more source

Octenyl succinic anhydride starch and its polyelectrolyte complexes as stabilizers in Pickering emulsions [PDF]

Pharmaceutical Sciences Asia, 2022
Pickering emulsions, also known as emulsions stabilized by solid particles, have been increasingly applied in pharmaceutical products due to their high stability and non-toxicity.
Nattawut Charoenthai, Kun Sodalee, Satit Puttipipatkhachorn   +2 more
doaj   +1 more source

Formulation, characterization, and applications of organic Pickering emulsions: A comprehensive review

Journal of Agriculture and Food Research, 2023
Pickering emulsions are suspensions of droplets of one liquid in another immiscible liquid which are stabilized by solid particles adsorbed at the droplet-liquid interface.
Irtiqa Shabir, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Shazia Manzoor, Sobiya Manzoor, Iqra Bashir   +7 more
doaj   +1 more source

Pickering emulsions stabilized with differently charged particles

Soft Matter, 2023
Pickering emulsions prepared with mixed anionic and cationic particles: the coverage is controlled by kinetics of particle adsorption.
Benyaya, Mathis, Bolzinger, Marie-Alexandrine, Chevalier, Yves, Ensenat, Salomé, Bordes, Claire   +4 more
openaire   +2 more sources

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, Karla A. Garrido-Miranda, Daniel A. Palacio, Manuel Chacón-Fuentes, Mauricio Opazo-Navarrete, Mariela Bustamante   +5 more
doaj   +1 more source

Bacterial Cellulose Nanofibril-Based Pickering Emulsions: Recent Trends and Applications in the Food Industry

Foods, 2022
The Pickering emulsion stabilized by food-grade colloidal particles has developed rapidly in recent decades and attracts extensive attention for potential applications in the food industry.
Xingzhong Zhang, Dan Wang, Shilin Liu, Jie Tang   +3 more
doaj   +1 more source