Pan K, Zhong Q (2016) Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions. Xiao J, Wang X, Gonzalez AJP, Huang Q (2016) Kafirin nanoparticles-stabilized Pickering emulsions: microstructure and rheological behavior. Liu F, Tang CH (2014) Phytosterol colloidal particles as Pickering stabilizers for emulsions. Patel A, Bouwens E, Velikov K (2010) Sodium Caseinate stabilized Zein colloidal particles. Zhang X, Liang H, Li J, Wei X, Li B (2020) Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: modification with sodium carboxymethyl cellulose. Xu W, Xiong Y, Li Z et al (2020) Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan. He Y, Guo J, Ren G et al (2020) Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality. Zhou F, Zeng T, Yin S, Yuan D, Yang XQ (2017) Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery and the in vitro digestion fate. Yuan D, Hu YQ, Zeng T, Yin S, Yang XQ (2017) Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by Gliadin/Chitosan complex particles. Zhu F (2019) Starch based Pickering emulsions: fabrication, properties, and applications. Zhou B, Gao S, Li X, Liang H, Li S (2020) Antioxidant Pickering emulsions stabilised by zein/tannic acid colloidal particles with low concentration. Liu X, Huang YQ, Chen XW, Deng ZY, Yang XQ (2019) Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles. Jin B, Zhou X, Guan J et al (2019) Elucidation of stabilizing Pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis. Īhsan HM, Pei Y, Luo X et al (2020) Novel stable Pickering emulsion based solid foams efficiently stabilized by microcrystalline cellulose/chitosan complex particles. Xu YT, Liu TX, Tang CH (2019) Novel Pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin. ĭong Z, Liu Z, Shi J et al (2019) Carbon nanoparticle-stabilized Pickering emulsion as a sustainable and high-performance interfacial catalysis platform for enzymatic esterification/transesterification. Wang WW, Lim HP, Low LE, Tey BT, Chan ES (2020) Food-grade Pickering emulsions for encapsulation and delivery of bioactives. Xu W, Zhu D, Li Z et al (2019) Controlled release of lysozyme based core/shells structured alginate beads with CaCO 3 microparticles using Pickering emulsion template and in situ gelation. Zhang C, Feng F, Zhang H (2018) Emulsion electrospinning: fundamentals, food applications and prospects. įeng X, Sun Y, Yang Y et al (2020) Zein nanoparticle stabilized Pickering emulsion enriched with cinnamon oil and its effects on pound cakes. Xiao J, Li Y, Huang Q (2016) Recent advances on food-grade particles stabilized Pickering emulsions: fabrication, characterization and research trends. Liu F, Zheng J, Huang CH, Tang CH, Ou SY (2018) Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals. This work showed that the microstructure and rheological properties of Pickering emulsions could be regulated by particle concentration, which might provide interesting features for various industrial applications. The unadsorbed particles in the continuous phase formed a three-dimensional net structure which improved the stability and viscoelastic properties of Pickering emulsion. As Gli/CAS NPs increased, the surface film becomes denser which prevents the coalescence of adjacent oil droplets. CLSM and Cryo-SEM observation showed that Gli/CAS particles adsorbed on the oil–water interface and formed film structures. Frequency sweep and large deformation rheology showed that the prepared Pickering emulsions shared dominant solid characteristic which was mainly determined by the particle network in the continuous phase. All the Pickering emulsion samples showed pseudoplastic behavior which is regulated through NPs concentration and oil fractions. The Pickering emulsion with 4% Gli/CAS NPs displayed the smallest particle size and higher stability. The results suggested that the higher the particle concentration, the smaller the size of the emulsion. The properties of Pickering emulsion stabilized by different gliadin/sodium caseinate nanoparticle (Gli/CAS NPs) concentrations were investigated through physical stability, rheological properties, and microstructure observation.
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