Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …
Building reconfigurable devices using complex liquid–fluid interfaces
Liquid–fluid interfaces provide a platform both for structuring liquids into complex shapes
and assembling dimensionally confined, functional nanomaterials. Historically, attention in …
and assembling dimensionally confined, functional nanomaterials. Historically, attention in …
Proposed methods for testing and comparing the emulsifying properties of proteins from animal, plant, and alternative sources
The food industry is trying to reformulate many of its products to replace functional
ingredients that are chemically synthesized or isolated from animal sources (such as meat …
ingredients that are chemically synthesized or isolated from animal sources (such as meat …
[HTML][HTML] A broad perspective to particle-laden fluid interfaces systems: From chemically homogeneous particles to active colloids
Particles adsorbed to fluid interfaces are ubiquitous in industry, nature or life. The wide
range of properties arising from the assembly of particles at fluid interface has stimulated an …
range of properties arising from the assembly of particles at fluid interface has stimulated an …
Colloids in food: ingredients, structure, and stability
E Dickinson - Annual review of food science and technology, 2015 - annualreviews.org
This article reviews progress in the field of food colloids with particular emphasis on
advances in novel functional ingredients and nanoscale structuring. Specific aspects of …
advances in novel functional ingredients and nanoscale structuring. Specific aspects of …
Nonlinear rheology of complex fluid–fluid interfaces
Fluid–fluid interfaces stabilized by proteins, protein aggregates, polymers, or colloidal
particles, tend to have a complex microstructure. Their response to an applied deformation is …
particles, tend to have a complex microstructure. Their response to an applied deformation is …
Foams stabilised by mixtures of nanoparticles and oppositely charged surfactants: relationship between bubble shrinkage and foam coarsening
We have studied foams stabilised by surfactant-decorated nanoparticles adsorbed at the
bubble surfaces. We show that the controlled compression of a single bubble allows one to …
bubble surfaces. We show that the controlled compression of a single bubble allows one to …
Acacia gum: History of the future
C Sanchez, M Nigen, VM Tamayo, T Doco, P Williams… - Food …, 2018 - Elsevier
On behalf of the 90 th birthday of Professor Glyn O. Phillips, it is a great honor for authors of
this publication to make a review on Acacia gum, one of the favorite polysaccharides …
this publication to make a review on Acacia gum, one of the favorite polysaccharides …
Interfacial tension of oil/water emulsions with mixed non-ionic surfactants: comparison between experiments and molecular simulations
Stable oil/water emulsions are usually obtained by using mixtures of different surfactants.
Such systems display synergistic interface stabilizing effects, which have not been fully …
Such systems display synergistic interface stabilizing effects, which have not been fully …
Interfacial viscoelasticity and jamming of colloidal particles at fluid–fluid interfaces: a review
X Ji, X Wang, Y Zhang, D Zang - Reports on Progress in Physics, 2020 - iopscience.iop.org
Colloidal particles can be adsorbed at fluid–fluid interfaces, a phenomenon frequently
observed in particle-stabilized foams, Pickering emulsions, and bijels. Particles adsorbed at …
observed in particle-stabilized foams, Pickering emulsions, and bijels. Particles adsorbed at …