Effect of type of fatty acid attached to chitosan on walnut oil-in-water Pickering emulsion properties

Article Chemistry, Applied

The emulsification properties of alkaline-extracted polysaccharide conjugates from Apocynum venetum L. tea residues

Xiaoqiang Chen et al.

Summary: Apocynum venetum L. leaves-derived polysaccharide conjugates were extracted and used to stabilize emulsions, providing a basis for the high-value utilization of Apocynum venetum L. tea residues.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Functionalities of chitosan conjugated with lauric acid and L-carnitine and application of the modified chitosan in an oil-in-water emulsion

Tai-Ti Liu et al.

Summary: The research aimed to conjugate chitosan with lauric acid and L-carnitine to produce a water-soluble product with antimicrobial and antioxidant activities at neutral pH. The resulting product CT-LA-CNT showed lower minimum bactericidal concentration for S. aureus compared to CT and CT-LA, and exhibited better oxidative stability in protecting lipid from oxidation than the control groups.

FOOD CHEMISTRY (2021)

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Review Chemistry, Applied

Polysaccharide-based Pickering emulsions: Formation, stabilization and applications

Fengzhan Cui et al.

Summary: This paper reviews recent advances in using natural polysaccharides, modified polysaccharides, and polysaccharide complexes as particles to form and stabilize Pickering emulsions, focusing on the impact of particle properties, emulsion composition, and environmental conditions on the stabilization and properties of polysaccharide-based Pickering emulsions. In addition, the potential applications of these emulsions are discussed, including encapsulating and delivering bioactive ingredients, controlling the digestion of emulsified lipids, and creating fat substitutes.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

A composite chitosan derivative nanoparticle to stabilize a W1/O/W2 emulsion: Preparation and characterization

Juanjuan Fu et al.

Summary: In this study, CHC-CMC nanoparticles were used to stabilize water-in-oil-in-water emulsions, showing better stability compared to Tween 80. The emulsions exhibited double microstructures and higher stability after 30 days, indicating the strong ability of CHC-CMC in stabilizing the emulsion.

CARBOHYDRATE POLYMERS (2021)

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Article Engineering, Chemical

Preparation and characterization of pickering emulsion stabilized by hordein-chitosan complex particles

Feifan Li et al.

Summary: The study prepared hordein-chitosan complex particles (HCPs) using anti-solvent precipitation method. The addition of chitosan increased the particle diameter and zeta-potential, while decreasing the fluorescence intensity, indicating chitosan absorption onto the surface of hordein particles. Fourier transform infrared spectra showed significant shifts in peak positions, suggesting hydrogen bonds and hydrophobic interactions between hordein and chitosan.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Chemistry, Applied

Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties

Yang Jiang et al.

Summary: By adjusting the concentration of GG, the wettability of ZGPs can be manipulated, leading to the production of stable ZGPEs with robust colloidal properties. These ZGPEs exhibit distinct advantages over other zein-polysaccharide-based Pickering emulsions, providing insight into fabricating food-grade emulsions with favorable characteristics for various applications.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels

Cikun Liu et al.

Summary: Pickering emulsions stabilized by biocompatible and edible surimi particles showed increased stability and emulsified phase volume with higher particle concentrations. The surimi particles anchored onto oil droplets and formed a gel-like network, leading to efficient stabilization of the emulsions. Surimi particles exhibited similar droplet sizes under various pH and NaCl conditions, but different zeta potentials, and the emulsions showed shear thinning and elastic behaviors. Increasing fish protein particle concentration or salt levels decreased the T23 relaxation time of the emulsions.

FOOD HYDROCOLLOIDS (2021)

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Review Food Science & Technology

Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods

Ting Zhang et al.

Summary: Protein nanoparticles with different shapes are widely studied for their natural sources, non-toxicity, easy extraction, good surface activity, and emulsion stabilization abilities. The preparation methods can be classified into natural self-assembly, physical, chemical, and enzymatic methods, while the modification methods include physical mixing and chemical crosslinking at the oil/water interface. This research provides insight into the properties of protein nanoparticles and their potential in stabilizing Pickering emulsions.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Applied

Encapsulation and sustained release of curcumin by a composite hydrogel of lotus root amylopectin and chitosan

Kang Liu et al.

CARBOHYDRATE POLYMERS (2020)

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Article Food Science & Technology

Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant

Elnaz Hosseini et al.

FOOD BIOPHYSICS (2020)

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Article Chemistry, Applied

Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise

Razieh Sadat Hosseini et al.

CARBOHYDRATE POLYMERS (2020)

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Article Agricultural Engineering

Comparative analysis of physicochemical characteristics of green tea polysaccharide conjugates and its decolored fraction and their effect on HepG2 cell proliferation

Xiaoqiang Chen et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

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Article Chemistry, Applied

Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties

Xiao-Min Li et al.

FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Physical

Bioadhesive hydrocaffeic acid modified chitosan colloidal particles using as particulate emulsifiers

Rongli Zhang et al.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2019)

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Article Chemistry, Applied

Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability

Majid Atarian et al.

CARBOHYDRATE POLYMERS (2019)

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Article Chemistry, Applied

Characterization of chitosan-ferulic acid conjugates and their application in the design of β-carotene bilayer emulsions with propylene glycol alginate

Di Wang et al.

FOOD HYDROCOLLOIDS (2018)

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Article Food Science & Technology

A coating based on clove essential oils encapsulated by chitosan-myristic acid nanogel efficiently enhanced the shelf-life of beef cutlets

Ahmad Rajaei et al.

FOOD PACKAGING AND SHELF LIFE (2017)

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Article Pharmacology & Pharmacy

Pickering emulsions based on cyclodextrins: A smart solution for antifungal azole derivatives topical delivery

Loic Leclercq et al.

EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES (2016)

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Article Chemistry, Applied

Kenaf (Hibiscus cannabinus L.) seed oil-in-water Pickering nanoemulsions stabilised by mixture of sodium caseinate, Tween 20 and β-cyclodextrin

Ai Mun Cheong et al.

FOOD HYDROCOLLOIDS (2016)

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Article Chemistry, Applied

Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles

William Wachira Mwangi et al.

FOOD HYDROCOLLOIDS (2016)

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Article Chemistry, Applied

Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion

Yiming Feng et al.

FOOD HYDROCOLLOIDS (2016)

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Article Chemistry, Applied

Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

Bakht Ramin Shah et al.

FOOD HYDROCOLLOIDS (2016)

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Article Chemistry, Applied

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

Jie Xiao et al.

FOOD HYDROCOLLOIDS (2016)

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Article Chemistry, Physical

Pickering emulsions with α-cyclodextrin inclusions: Structure and thermal stability

Raul Diaz-Salmeron et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2016)

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Article Chemistry, Physical

New pickering emulsions stabilized by silica nanowires

Han Yan et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2015)

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Article Chemistry, Applied

Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles

Xiaoyan Song et al.

FOOD HYDROCOLLOIDS (2015)

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Article Chemistry, Multidisciplinary

Hydrogen peroxide treated graphene as an effective nanosheet filler for separation application

Dharupaneedi P. Suhas et al.

RSC ADVANCES (2015)

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Article Engineering, Chemical

Functionalized Graphene Sheets Embedded in Chitosan Nanocomposite Membranes for Ethanol and Isopropanol Dehydration via Pervaporation

Suhas P. Dharupaneedi et al.

INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2014)

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Article Chemistry, Applied

Synthesis and characterization of chitosan-PEG-Ag nanocomposites for antimicrobial application

K. S. V. Krishna Rao et al.

CARBOHYDRATE POLYMERS (2012)

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Article Polymer Science

Chitosan nanoparticles as particular emulsifier for preparation of novel pH-responsive Pickering emulsions and PLGA microcapsules

Zengjiang Wei et al.

POLYMER (2012)

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Article Chemistry, Physical

Effects of solid particle content on properties of o/w Pickering emulsions

Justyna Frelichowska et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2010)

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Article Polymer Science

Physicochemical characterization of α-chitin, β-chitin, and γ-chitin separated from natural resources

MK Jang et al.

JOURNAL OF POLYMER SCIENCE PART A-POLYMER CHEMISTRY (2004)

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Article Engineering, Biomedical

Crosslinked collagen/chitosan matrix for artificial livers

XH Wang et al.

BIOMATERIALS (2003)

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Effect of type of fatty acid attached to chitosan on walnut oil-in-water Pickering emulsion properties

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