Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b04595
Abstract: Pickering emulsions stabilized by food-grade particles have garnered increasing interest in recent years due to their promising applications in bio-related fields such as foods, cosmetics, and drug delivery. However, it remains a big challenge to… read more here.
Keywords: pickering nanoemulsions; micellar nanoparticles; food; food grade ... See more keywords
Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12061126
Abstract: In this study, Tartary buckwheat starch was modified to different degrees of substitution (DS) with octenyl succinate anhydride (OS-TBS) in order to explore its potential for stabilizing Pickering nanoemulsions. OS-TBS was prepared by reacting Tartary… read more here.
Keywords: tartary buckwheat; starch modified; pickering nanoemulsions; buckwheat starch ... See more keywords