Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion
نویسندگان
چکیده
منابع مشابه
Interfacial Behaviour of SSL as an Oil-In-Water Emulsion Pickering Stabiliser
It is well known that solid particles can be used to stabilise liquid/liquid interfaces (so-called Pickering emulsions) [1-3]. A challenge for food emulsion development is to extend the range of particles that can be produced at commercial scale from approved ingredients [4]. Approaches to achieve this will rely on using natural components including biopolymers and lipids. It is also of interes...
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Pickering emulsions with the use of particles as emulsifiers have been extensively used in scientific research and industrial production due to their edge in biocompatibility and stability compared with traditional emulsions. The control over Pickering emulsion stability and type plays a significant role in these applications. Among the present methods to build controllable Pickering emulsions,...
متن کاملPreparation of Pickering emulsions through interfacial adsorption by soft cyclodextrin nanogels
BACKGROUND Emulsions stabilized by colloidal particles are known as Pickering emulsions. To date, soft microgel particles as well as inorganic and organic particles have been utilized as Pickering emulsifiers. Although cyclodextrin (CD) works as an attractive emulsion stabilizer through the formation of a CD-oil complex at the oil-water interface, a high concentration of CD is normally required...
متن کاملSize-controlled fabrication of zein nano/microparticles by modified anti-solvent precipitation with/without sodium caseinate
Zein-based nano/microparticles have been demonstrated to be promising carrier systems for both the food industry and biomedical applications. However, the fabrication of size-controlled zein particles has been a challenging issue. In this study, a modified anti-solvent precipitation method was developed, and the effects of various factors, such as mixing method, solvent/anti-solvent ratio, temp...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2016
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2015.12.030