Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as
emulsifiers instead of surfactants to anchor at the oil-water interface. Its unique properties …

Some of the most popular cellulose derivatives exhibit charged functional groups, either
cationic (generally, quaternary ammonium moieties) or anionic (most typically, carboxylate …

This investigation assessed the potential of bacterial cellulose (BC) in two distinct forms,
nanocrystals (BC-NC) and oxidized nanofibrils (BC-NF), as stabilizers for low oil-in-water …

In recent years, the demand for non-surfactant based Pickering emulsions in many industrial
applications has grown significantly because of the option to select biodegradable and …

Besides surfactants, which decrease the interfacial tension between two immiscible liquids,
also interfacially active particles can successfully stabilize an emulsion system by attaching …

The antioxidant and antimicrobial properties of thyme essential oil (TEO) are useful for active
food packaging, but its poor aqueous solubility restricts its applications. This work involves …

The detailed investigation of food-grade emulsions, which possess considerable structural
and functional advantages, remains ongoing to enhance our understanding of these …

Neutron scattering techniques provide detailed information on the structure of and dynamics
occurring within materials across multiple length and time scales. When combined with …

In this work, short rod-like cationic cellulose nanocrystals (AH-CNCs) were prepared by
sodium periodate oxidation combined with deep eutectic solvent method. The effects of …

Pickering emulsions (PEs) have garnered wide attention due to their high physical stability
as bioactive carrier agents in the food industry. PEs are highly stable against coalescence …