The utilization of surface-active engineered protein nanocages as stabilizers for emulsions provides avenues the design new tailor-made functional materials in various fields including food, pharmaceutical, and biotechnology. They can be used to codeliver bioactive molecules different polarities a tailored manner body, act platform screening cells or enzymes, function targeted drug delivery sys...

BACKGROUND Particle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1-3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to...

Interconnected macroporous foams were synthesized by templating oil-in-water Pickering high internal phase emulsions solely stabilized by lignin particles. They exhibited excellent adsorption capacity for copper(II) ions in aqueous solutions.

Stabilization of oil/oil Pickering emulsions using robust and recyclable catalytic amphiphilic silica nanoparticles bearing alkyl and propylsulfonic acid groups allows fast and efficient solvent-free acetalization of immiscible long-chain fatty aldehydes with ethylene glycol.

Pickering emulsions differ from classical emulsions, because the first are stabilized by solid particles instead of surfactants. This type of emulsions has been widely investigated in pharmaceutical and cosmetic fields since they present less adverse effects than the classical emulsions that are stabilized by surfactants. The present study was conducted in order to characterize physically and c...

Pickering emulsions are colloidal dispersions stabilized by particles that either migrate to, or are formed at, the oil-water interface during emulsification. Here, we fabricated and characterized Pickering water-in-oil emulsions where molten glycerol monostearate crystallized at the surface of micron-sized water droplets and formed protective solid shells. We tested this emulsion as a reservoi...

The texture of low-fat food products must be adjusted to mimic regular full fat products in order to gain consumer acceptance (Le R ev erend, Norton, Cox, and Spyropoulos., Apr. 2010). For chocolate products fat reduction can be achieved byminimize trapped fat in the cocoa particles (Do, Vieira, Hargreaves, Mitchell, and Wolf., May 2011) or by incorporating water into the product (Skelhon, Olss...

The use of colloidal particles to prepare and stabilize emulsions, known as "Pickering emulsions “, has aroused growing interest in recent years. Pickering Ramsden demonstrated at the beginning last century feasibility surfactant-free presence these is called Emulsions". This concept stabilized by solid experiencing renewed nowadays given many advantages it offers good stability, environmental ...

Emulsion droplets stabilised by colloidal particles (Pickering emulsions) can be highly stable, so it is unsurprising that they are beginning to be exploited industrially. The individual colloidal particles have interfacial attachment energies that are vastly larger than the thermal energy, hence they are usually thought of as being irreversibly adsorbed. Here we show, for the first time, parti...