A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions

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A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions

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作者：Laudina J. Duffus^a ; ^{lxd279@bham.ac.uk" class="auth_mail" title="E-mail the corresponding author} ; Jennifer E. Norton^a ; Paul Smith^b ; Ian T. Norton^a ; Fotios Spyropoulos^a
关键词：Pickering emulsions ; Wettability ; Pickering particles ; Cellulose ; Flavonoids
刊名：Journal of Colloid and Interface Science
出版年：2016
出版时间：1 July 2016
年：2016
卷：473
期：Complete
页码：9-21
全文大小：2404 K

文摘

•: Comparison of food-grade, as-obtained particles and subsequent emulsions.
•: Development of design rules for Pickering particles for food applications.
•: Production of stable food-grade Pickering nanoemulsions.

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