Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106303
Abstract: Abstract Dietary fat in food matrix plays an important role in improving the bioaccessibility of lipophilic micronutrients. Conventionally, surfactants and amphiphilic biopolymers have been used to stabilize the lipid and aqueous phase. Recently, the particle-stabilized… read more here.
Keywords: food matrix; pickering emulsions; based pickering; food ... See more keywords
Polysaccharide-based Pickering Emulsions: Formation, Stabilization and Applications
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DOI: 10.1016/j.foodhyd.2021.106812
Abstract: Abstract Organic particles are increasingly being utilized instead of inorganic ones to form and stabilize Pickering emulsions for food applications. In particular, polysaccharide-based particles are being used for this purpose because they can be assembled… read more here.
Keywords: emulsions formation; based pickering; pickering emulsions; polysaccharide based ... See more keywords
Smart magnetic ionic liquid-based Pickering emulsions stabilized by amphiphilic Fe3O4 nanoparticles: Highly efficient extraction systems for water purification.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of colloid and interface science"
DOI: 10.1016/j.jcis.2016.09.023
Abstract: This study presents the general method to formulate magnetically responsive ionic liquid (IL)-based Pickering emulsions that are stabilized by amphiphilic Fe3O4 nanoparticles. The magnetic nanoparticle stabilizer (MN-CHOL) was synthesized using the surface-initiated ATRP method with… read more here.
Keywords: ionic liquid; pickering emulsions; water; based pickering ... See more keywords