Fundamental aspects of nanocellulose stabilized Pickering emulsions and foams.
Sign Up to like & getrecommendations! Published in 2021 at "Advances in colloid and interface science"
DOI: 10.1016/j.cis.2021.102530
Abstract: Nanocelluloses in recent years have garnered a lot of attention for their use as stabilizers of liquid-liquid and gas-liquid interfaces. Both cellulose nanocrystals (CNCs) and cellulose nanofibers (CNFs) have been used extensively in multiple studies… read more here.
Keywords: aspects nanocellulose; liquid; pickering emulsions; nanocellulose stabilized ... See more keywords
Advances in food emulsions and foams: reflections on research in the neo-Pickering era
Sign Up to like & getrecommendations! Published in 2020 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2019.12.009
Abstract: Current trends in the field of food emulsions and foams are outlined. Pickering stabilization of multiphase systems by biopolymer-based particles is a prominent area of ongoing research. This report focuses attention on two classes of… read more here.
Keywords: research; foams reflections; food emulsions; emulsions foams ... See more keywords
Biopolymer-based particles as stabilizing agents for emulsions and foams
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.06.024
Abstract: The effectiveness of biopolymer-based particles as stabilizing agents of emulsified and aerated systems is attributable to a pair of contributory mechanisms — Pickering stabilization by adsorbed particles at the oil–water or air–water interface, and gel-like… read more here.
Keywords: biopolymer based; agents emulsions; based particles; emulsions foams ... See more keywords