Results 11 to 20 of about 4,805 (241)

Pickering particles as interfacial reservoirs of antioxidants

Journal of Colloid and Interface Science, 2020
Emulsions are common structures encapsulating lipophilic bioactive molecules, both in biological systems and in manufactured products. Protecting these functional molecules from oxidation is essential; Nature excels at doing so by placing antioxidants at the oil-water interface, where oxidative reactions primarily occur. We imagined a novel approach to
Schröder, Anja, Laguerre, Mickaël, Sprakel, Joris, Schroën, Karin, Berton-Carabin, Claire C.   +4 more
openaire   +4 more sources

Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle–Particle Interactions [PDF]

Langmuir, 2019
Here, we report a novel "double Pickering stabilization" of water-in-oil (W/O) emulsions, where complex formation at the interface between Pickering polyphenol particles adsorbing from the oil side and whey protein microgel (WPM) particles coadsorbing from the aqueous side of the interface is investigated. The interfacial complex formation was strongly
Zembyla, M, Lazidis, A, Murray, BS, Sarkar, A   +3 more
core   +6 more sources

Demixing behavior of Pickering emulsions stabilized by Janus particles and uniform Pickering particles at different pH values

Colloid and Polymer Science, 2023
AbstractThis work investigates the demixing behavior of Pickering emulsions consisting of water, n-hexadecane, and two different types of Pickering particles. The first type is uniform, and the second consists of one-side modified Janus particles influencing the emulsion behavior significantly.
Marco Rehosek, Michaela Laupheimer, Frank Marlow   +2 more
openaire   +3 more sources

Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions

Future Foods
Pickering Emulsions (PEs) have gained significant attention due to their simplicity of preparation, the prospect of using a wide range of natural biopolymers to create Pickering particles and high stability.
Zahra Najari, Mina Dokouhaki, Pablo Juliano, Benu Adhikari   +3 more
doaj   +2 more sources

Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions

Food Chemistry: X
The purpose of this research was to investigate Baneh gum (BG) properties and prepare Pickering emulsion stabilized by BG particles at different concentrations (0.1, 0.3, 0.5, and 0.7 % (w/w)). Average size of the particles was 948 nm, and the SEM images
Sara Naji-Tabasi, Monir-sadat Shakeri, Atena Modiri-Dovom, Saeedeh Shahbazizadeh   +3 more
doaj   +2 more sources

Tuning Amphiphilicity of Particles for Controllable Pickering Emulsion [PDF]

Materials, 2016
Pickering emulsions with the use of particles as emulsifiers have been extensively used in scientific research and industrial production due to their edge in biocompatibility and stability compared with traditional emulsions. The control over Pickering emulsion stability and type plays a significant role in these applications. Among the present methods
Wang, Zhen, Wang, Yapei
openaire   +2 more sources

Utilization of by-products for preparation of Pickering particles

European Food Research and Technology, 2023
AbstractThe processing of foods yields many by-products and waste. By-products are rich in bioactive components such as antioxidants, antimicrobial substances, polysaccharides, proteins, and minerals. A novel use of by-products is as materials for the preparation of Pickering particles.
Muiz, Abdul, Klojdová, Iveta, Stathoupoulos, Constantinos   +2 more
openaire   +1 more source

Preparation and characterization of Pickering emulsion with directionally embedded antimicrobial peptide MOp2 and its preservation effect on grass carp

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, Mengying Han, Lirong Zou, Zhiyuan Huang, Wenming Dong, Jiangping Fan, Aixiang Huang   +6 more
doaj   +1 more source

Stability of Oil-in-Water (O/W) Pickering Emulsion Stabilized by Palm Stearin-Based Solid Lipid Particles with Different Crystal Structures [PDF]

Shipin Kexue, 2023
The stability of Pickering emulsion stabilized by solid lipid particles (SLPs) is directly impacted by changes in its crystal structure. The mechanism behind the effect of changes in the crystal structure of palm stearin (PS) as an ideal raw material for
LUO Xin, SU Shuang, LIU Yuan, LI Bing, LI Lin, LIANG Kexin, ZHANG Xia
doaj   +1 more source

Particle-size effects in the formation of bicontinuous Pickering emulsions [PDF]

Physical Review E, 2015
We demonstrate that the formation of bicontinuous emulsions stabilized by interfacial particles (bijels) is more robust when nanoparticles rather than microparticles are used. Emulsification via spinodal demixing in the presence of nearly neutrally wetting particles is induced by rapid heating.
Reeves, Matthew, Brown, Aidan, Schofield, Andrew B, Cates, Michael, Thijssen, Job   +4 more
openaire   +4 more sources