Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
X Yan, C Ma, F Cui, DJ McClements, X Liu… - Trends in Food Science & …, 2020 - Elsevier
Background Pickering emulsions prepared using food-grade colloidal particles can be
designed to have high physical stability, tunable textural attributes, and good …
designed to have high physical stability, tunable textural attributes, and good …
Application of advanced emulsion technology in the food industry: A review and critical evaluation
The food industry is one of the major users of emulsion technology, as many food products
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …
exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and …
Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications
An increased interest in Pickering emulsions has emerged over the last 15 years, mainly
related to their very attractive properties compared to regular emulsions, namely their …
related to their very attractive properties compared to regular emulsions, namely their …
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 …
Recent studies of Pickering emulsions: particles make the difference
J Wu, GH Ma - Small, 2016 - Wiley Online Library
In recent years, emulsions stabilized by micro‐or nanoparticles (known as Pickering
emulsions) have attracted much attention. Micro‐or nanoparticles, as the main components …
emulsions) have attracted much attention. Micro‐or nanoparticles, as the main components …
Food-grade Pickering emulsions for encapsulation and delivery of bioactives
Background Many biologically active and functional components are chemically unstable,
and exhibit variable water/oil solubility, which reduce their bioavailability and efficacy …
and exhibit variable water/oil solubility, which reduce their bioavailability and efficacy …
A review of petroleum emulsions and recent progress on water-in-crude oil emulsions stabilized by natural surfactants and solids
During production of conventional as well as heavy oils, emulsions occur at well bore, in
pipelines, and at surface facilities. As the production time of the oil wells increases, there will …
pipelines, and at surface facilities. As the production time of the oil wells increases, there will …
Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
Background Curcumin has been widely acknowledged for its health-promoting effects.
However, its application is often limited by its poor water solubility and biochemical/structural …
However, its application is often limited by its poor water solubility and biochemical/structural …
Effects of emulsifiers on the physicochemical stability of Oil-in-water Nanoemulsions: A critical review
The thermodynamic instability of food nanoemulsions may occur during production and
storage due to environmental stress or reaction with other constituents, appearing in the …
storage due to environmental stress or reaction with other constituents, appearing in the …
Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
J **ao, Y Li, Q Huang - Trends in Food Science & Technology, 2016 - Elsevier
Background Colloidal particles assembled from food grade materials with proper fabrication
and/or modification can function as Pickering emulsion stabilizers. Scope and approach This …
and/or modification can function as Pickering emulsion stabilizers. Scope and approach This …