In order to critically discuss the potential of Pickering-type emulsions in food applications this
review provides the theoretical background of the stabilizing mechanisms, the resulting …

An attractive alternative to mitigate the adverse effects of conventional water-based fluids on
the efficiency of hydraulic fracturing is to inject foam-based fracking fluids into reservoirs …

In this study, the food-grade gelatin nanoparticles (GNPs) prepared by genipin cross-linking
were applied to stabilize Pickering emulsion. The properties of Pickering emulsion stabilized …

The interfacial and emulsifying properties of soy protein isolate nanoparticles formed by
combined treatments of heating and electrostatic screening, as affected by variation of the …

Superparamagnetic Fe3O4 nanoparticles prepared by a classical coprecipitation method
were used as the stabilizer to prepare magnetic Pickering emulsions, and the effects of …

Abstract Water-in-oil (W/O) emulsions consisting of water and paraffin oil were prepared and
stabilized by using a dual emulsifier system including hydrophobic silica particles and non …

Magnetic microcapsules based on an n-eicosane core and Fe 3 O 4/SiO 2 hybrid shell were
designed as a new type of dual-functional phase change materials. A series of magnetic …

The stability against coalescence of O/W emulsions in the presence of both surfactants and
colloidal particles was investigated. In particular the effect of the surfactant type and …

Ultrathin plate-like colloidal particles are effective candidates for Pickering stabilization of
water-in-water emulsions, a stabilization that is complicated by the thickness and ultralow …

β-Cyclodextrin (β-CD) was modified using octenyl succinic anhydride (OSA) to introduce
amphiphilic groups (hydrophilic carboxyl and lipophilic octenyl chains) by esterification …