☆ 4.7 Review

Evolution and critical roles of particle properties in Pickering emulsion: A review

JOURNAL OF MOLECULAR LIQUIDS (2023)

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Article Chemistry, Applied

Pickering water in oil emulsions prepared from biocompatible gliadin/ethyl cellulose complex particles

Fu-Zhen Zhou et al.

Summary: Water-in-oil (W/O) emulsions stabilized by biocompatible and biodegradable gliadin/ethyl cellulose complex particles (GECPs) were developed and characterized. The stability of the emulsions could be adjusted by varying the gliadin-to-ethyl cellulose ratio of the GECPs. Confocal laser scanning microscopy and theoretical calculations confirmed the formation of multiple interfacial layers by the GECPs, providing physical barriers against coalescence and contributing to the long-term stability of the emulsions.

FOOD HYDROCOLLOIDS (2023)

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Article Chemistry, Applied

Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion

Caiyun Cheng et al.

Summary: By studying the interfacial behavior of cyclodextrins and the physico-chemical properties of emulsions, it was found that Pickering emulsions stabilized by alpha-CD and 8-CD had better stability and rheological properties, while emulsions stabilized by HP-CD derivatives were prone to delamination and sedimentation.

FOOD HYDROCOLLOIDS (2023)

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Article Chemistry, Applied

The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex

Xiujie Zhao et al.

Summary: This study investigated the structural and interfacial characteristics of the egg white protein-insoluble soybean fiber (EWP-ISF) complex and its effects on the formation of emulsion droplet-aggregated gels. The results showed that EWP was adsorbed onto the surface of ISF matrix via electrostatic and hydrogen-bonding interactions, forming a visible interfacial film. The EWP-ISF ratio and oil volume fraction influenced the droplet size, gel-like structure formation, and water state conversion.

FOOD HYDROCOLLOIDS (2023)

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Article Biochemistry & Molecular Biology

Impact of interactions between peanut protein isolate and cellulose nanocrystals on the properties of Pickering emulsions: Rheological properties and physical stabilities

Qin Ma et al.

Summary: In this study, oil-in-water (O/W) Pickering emulsions with different oil-water ratios were prepared using peanut protein isolate modified by cellulose nanocrystals (PPI/CL-CNCs). The distribution and microstructures of PPI/CL-CNCs at the oil-water interfaces were observed by CLSM and cryo-SEM. The results showed that stable complexes formed thick and dense interface layers, resulting in good physical stabilities of the Pickering emulsions.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

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Article Chemistry, Physical

Oil-in-oil Pickering emulsions stabilized by shigaite-like layered double hydroxide particles

Lilian Fernanda Martins do Amaral et al.

Summary: In this study, simple oil-in-oil emulsions were prepared using layered nanoparticles as stabilizers between silicone and castor oil. Layered double hydroxides with a shigaite-like structure were prepared by co-precipitation, followed by surface grafting with octadecyltrimethoxysilane in an apolar medium. The functionalized materials maintained their structure and morphology and showed good performance in controlling the hydrophobicity of the surface for application in oil-in-oil emulsions, improving their compatibility for dispersion in non-polar liquids.

APPLIED CLAY SCIENCE (2023)

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Article Chemistry, Physical

Fabrication of dual-functional cellulose nanocrystals/fluorinated polyacrylate containing coumarin derivatives by RAFT-assisted Pickering emulsion polymerization for self-healing application

Hong Li et al.

Summary: Inspired by natural self-healing phenomenon, we synthesized dual-functional cellulose nanocrystals/fluorinated polyacrylate containing coumarin derivatives via RAFT-assisted Pickering emulsion polymerization. Characterization using FT-IR, SEC, 1H NMR, and UV-vis confirmed the amphiphilic and photo-responsive copolymer PDMAEMA-b-PGMA-b-P(HFBA-co-VBMC). The modified cellulose nanocrystals were effectively anchored on the outside of latex particles, resulting in increased droplet size and decreased stability with increasing pH value in the Pickering emulsion. Moreover, the fabric coating exhibited excellent water resistance and repeatability of self-healing ability due to the combination of micro-or nanoscale hierarchical structure and low surface energy.

APPLIED SURFACE SCIENCE (2023)

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Review Chemistry, Applied

Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations

Weihao Meng et al.

Summary: This review summarizes the types, preparation, and functional properties of chitosan-based Pickering emulsion stabilizers, as well as the bioavailability, regulations, and future applications. Chitosan-based Pickering emulsions improved the bioavailability of compounds and find applications in various fields. However, further research and development are needed to meet consumer demand, manufacturing requirements, and regulations. Potential development trends include optimization of stabilizers, bioavailability studies, 3D-4D printing, fat substitutes, and double emulsions.

CARBOHYDRATE POLYMERS (2023)

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Article Chemistry, Applied

Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies

Wenjing Li et al.

Summary: This study constructed zein-proanthocyanidins-pectin ternary composites (ZPAAPs) as stabilizer to establish Pickering emulsions with potential delivery capacity. The emulsion appeared pink and remained stable during long-term storage in the range of 0.1 to 0.7 oil phase. CLSM showed that the oil droplets were coated with a covering layer formed by ZPAAPs, effectively preventing droplet congregation. The rheological results indicated that ZPAAPEs had an elastic gel-like structure. Additionally, ZPAAPEs still contained 54.4% curcumin after storage for 15 days, and the bioavailability of curcumin was increased to 39.7% +/- 0.3. These studies may contribute to the controllable fabrication of Pickering emulsions for nutrient delivery in the food and pharmaceutical fields.

FOOD CHEMISTRY (2023)

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Article Chemistry, Applied

Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin

Jia Song et al.

Summary: In this study, gliadin/starch nanocomposites (G/SNPs) with different gliadin/starch ratios were prepared and used to stabilize Pickering emulsion gels (PEGs). The interaction between gliadin and gelatinized starch was confirmed by fluorescence and Fourier transform infrared (FTIR) spectra. The stable PEGs stabilized by G/SNPs showed promising potential as carriers for the delivery of hydrophobic bioactive compounds.

FOOD HYDROCOLLOIDS (2023)

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Review Biochemistry & Molecular Biology

Cellulose nanocrystalline from biomass wastes: An overview of extraction, functionalization and applications in drug delivery

Ao Liu et al.

Summary: Cellulose nanocrystals (CNC) are extensively used in various fields due to their renewability, excellent biocompatibility, large specific surface area, and high tensile strength. CNC can be extracted from biomass wastes through acid hydrolysis, enzymatic hydrolysis, oxidation hydrolysis, and other mechanical methods. Developing CNC-based carrier materials from biomass wastes is an effective strategy to promote their high value-added application.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

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Article Chemistry, Physical

Factors that affect Pickering emulsions stabilized by mesoporous hollow silica microspheres

Yuanxia Zhang et al.

Summary: This study investigated the stabilization mechanism of Pickering emulsion using mesoporous hollow silica microspheres (MHSMs) as stabilizers. The results showed that smaller particle size and shell thickness of MHSMs can improve the stability of Pickering emulsion, and MHSMs with intermediate hydrophobicity and suitable oil/water ratio are favorable for stability. Increasing the concentration of MHSMs within a certain range can enhance the stability of Pickering emulsion, with the optimal concentration being 1.25 mg/mL. This research opens up possibilities for the fabrication of functional materials through Pickering emulsions.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2023)

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Article Engineering, Chemical

Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing

Zinuo An et al.

Summary: A gel-like Pickering emulsion (PE) stabilized by tea protein (TP) and xanthan gum (XG) complexes was developed as ink for 3D printing. The TP/XG complex had a zeta potential below -30 mV and caused changes in TP's secondary structure and microstructure. The gel-like PE was formed at pH 7, with 70% oil fraction and 3% TP/XG concentration. The addition of XG improved the water holding capacity, gel strength, viscosity, and mechanical strength of the PE gel. 3D printing tests showed that the PE gel with XG concentrations over 1.5% exhibited smooth extrusion and excellent self-supporting capability.

JOURNAL OF FOOD ENGINEERING (2023)

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Article Food Science & Technology

Preparation of water-in-oil Pickering emulsion stabilized by Camellia oleifera seed cake protein and its application as EGCG delivery system

Chuanjian Cui et al.

Summary: The use of plant proteins as stabilizers for Pickering emulsions is being studied in the food industry, and a high hydrophobic protein extract was obtained from the byproduct generated during the extraction of oil from Camellia oleifera. The effects of different oil-to-water ratios and protein concentrations on the stability and rheological properties of the emulsion were investigated.

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

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Article Food Science & Technology

Improving the freeze-thaw stability of pork sausage with oleogel-in-water Pickering emulsion used for pork backfat substitution

Zhisheng Zhang et al.

Summary: The study investigated the impact of substituting pork backfat in pork sausages with traditional oil-in-water Pickering emulsion (OPE-1) or novel oleogel-in-water Pickering emulsion (OPE-2) stabilized by nanocellulose crystals on freeze-thaw stability. The results showed that using OPE-1 reduced the emulsion stability, while using OPE-2 improved it compared to the control. Textural parameters of sausages with OPE-2 showed no significant differences from the control after freeze-thaw treatment. Microstructural analysis revealed similar structures for all sausages except for the one with OPE-1 substitution. OPE-2 had a positive effect on the freeze-thaw stability of pork sausages.

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

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Article Food Science & Technology

Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages

Chunqiang Li et al.

Summary: The effect of replacing 25%-100% pork backfat with Pickering emulsion stabilized by modified pea protein-chitosan composite particles on the quality of sausages was studied. The incorporation of Pickering emulsion enhanced the textural properties and micromorphology, as well as suppressed cooking loss and fat oxidation. The results suggest that Pickering emulsion is a potential fat substitute for meat products.

MEAT SCIENCE (2023)

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Article Engineering, Chemical

Preparation and Emulsifying Properties of Carbon-Based Pickering Emulsifier

Huihui Lv et al.

Summary: Water is increasingly being used as a solvent, replacing organic solvents, to meet the demand for green chemical synthesis. However, the low water solubility of organic matter hinders the development of organic-water biphasic systems. Adding a surfactant to the two-phase system forms a Pickering emulsion, which offers better adhesion resistance, biocompatibility, and environmental friendliness compared to regular emulsions stabilized with surfactants. This study demonstrated the stability of a Pickering emulsion created by adsorbing GO-NNDB on the toluene-water interface, providing a foundation for future applications in interfacial catalysis.

PROCESSES (2023)

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Article Food Science & Technology

Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion

Shenglan Lu et al.

Summary: The study fabricated and characterized a natural quercetin self-stabilizing Pickering emulsion. The antisolvent treatment was found to improve the emulsification performance of quercetin particles. The emulsion showed good storage stability and the particle size varied with particle concentration and oil phase ratio. This study highlights the potential application of natural quercetin in the development of functional emulsion foods.

FOODS (2023)

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Article Chemistry, Applied

Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes

Lechuan Wang et al.

Summary: In this study, it was investigated whether coacervates have the potential to be used as effective Pickering stabilizers. The results showed that enhanced interactions between ovalbumin and pectin significantly affected the properties of the coacervates and the stability of the emulsions. The coacervate-stabilized emulsions exhibited smaller oil droplet sizes, tighter droplet packing, and improved bioaccessibility of curcumin.

FOOD CHEMISTRY (2023)

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Article Chemistry, Physical

Pickering emulsions stabilized with differently charged particles

Mathis Benyaya et al.

Summary: To address health and ecological concerns, the cosmetic and pharmaceutical industries are seeking to design surfactant-free emulsions. Pickering emulsions, stabilized by colloidal particles, show promise in this regard. This article explores the use of three different types of particles (neutral, anionic, and cationic), either alone or in binary mixtures, as stabilizers for Pickering emulsions. The study focuses on the influence of particle charge on emulsion properties and the synergies between different types of particles.

SOFT MATTER (2023)

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Review Engineering, Chemical

A review of multiple Pickering emulsions: Solid stabilization, preparation, particle effect, and application

Hui Zhao et al.

Summary: Pickering emulsions stabilized by solid particles exhibit superior stability and environmental friendliness compared to surfactant-stabilized emulsions. The physical-chemical properties of emulsion system can be precisely tuned through particle properties and preparation process, with particle wettability playing a crucial role in emulsion formation and stabilization. Successful preparation of multiple Pickering emulsions relies on the emulsification process and novel technologies.

CHEMICAL ENGINEERING SCIENCE (2022)

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Article Chemistry, Applied

Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions

Xingzhong Zhang et al.

Summary: This study aimed to engineer and modulate oil-in-water composite interfaces by controlling the interaction between cellulose and protein to delay lipid digestion. Insoluble bacterial cellulose nanofibrils/soy protein isolate (BCNFs/SPI) complexes were fabricated and used to stabilize Pickering emulsions, resulting in improved stability and reduced release of free fatty acids.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

High internal phase emulsions stabilized solely by carboxymethyl chitosan

Yilin Jie et al.

Summary: The ability of carboxymethyl chitosan (CMCS) to stabilize high internal phase emulsions (HIPEs) was investigated. CMCS formed a multi-layered network structure to stabilize the emulsions and improve their stability.

FOOD HYDROCOLLOIDS (2022)

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Article Biochemistry & Molecular Biology

Chitosan/zein films incorporated with essential oil nanoparticles and nanoemulsions: Similarities and differences

Zhe Li et al.

Summary: The purpose of this study was to compare the properties of chitosan/zein edible films reinforced with Mosla chinensis essential oils nanoemulsions and nanoparticles. The results showed that films formulated with nanoemulsions exhibited excellent mechanical properties, moisture barrier capacity, and significant antioxidant and antibacterial activity. Moreover, nanoemulsion-based films improved the release of bioactive compounds.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Review Engineering, Chemical

Pickering emulsions stabilized by colloidal surfactants: Role of solid particles

Zhu Sun et al.

Summary: Pickering emulsions, stabilized by solid particles, have advantages like resistance to coalescence, long-term stability, and good biocompatibility. Understanding particle properties and strategies for preparing amphiphilic Janus particles are crucial, as is the expanding application of Pickering emulsions in various industries.

PARTICUOLOGY (2022)

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Article Food Science & Technology

Ethanol-tolerant pickering emulsion stabilized by gliadin nanoparticles

Wei Xu et al.

Summary: In this study, ethanol-tolerant Pickering emulsion was prepared using gliadin nanoparticles based on pH adjustment coupled heat treatment. The concentration of gliadin nanoparticles had an effect on the emulsion size, microstructure, and rheology. Increasing the particle concentration resulted in smaller emulsion size and increased gelation.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Cellulose nanocrystal (CNC)-stabilized Pickering emulsion for improved curcumin storage stability

Yuan Zhe Aw et al.

Summary: This study fabricated an oil-in-water Pickering emulsion (PE) ultrasonically with different cellulose nanocrystal (CNC) concentrations and found that CNC-PE could effectively stabilize and improve the encapsulation efficiency of curcumin. The curcumin-loaded CNC-PE exhibited good stability under dark conditions and showed increased degradation rates under visible light, UV light, and elevated temperature.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin

Xin Xu et al.

Summary: This study aimed to design a Pickering emulsion stabilized by whey protein isolate nanofibers prepared with subcritical water to encapsulate and prevent curcumin degradation. Results showed that the subcritical water prepared whey protein isolate nanofibers-stabilized Pickering emulsion had better encapsulation efficiency and antioxidant activities compared to hydrothermally prepared whey protein isolate nanofibers-stabilized Pickering emulsion. This research provides a foundation for the subsequent production of functional foods.

FOODS (2022)

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Article Chemistry, Multidisciplinary

Evaluation of Hydrophilic and Hydrophobic Silica Particles on the Release Kinetics of Essential Oil Pickering Emulsions

Zhe Li et al.

Summary: This study deeply characterized the structures of hydrophilic and hydrophobic silica particles, and investigated their impact on the characteristics and release behavior of Mosla chinensis essential oil emulsions. It was found that hydrophilic A200 was more efficient in delivering essential oils, and silica particles could achieve controlled release of bioactives. Contact angle and specific surface area were identified as key properties affecting the release of essential oils.

ACS OMEGA (2022)

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Article Biochemistry & Molecular Biology

Impact of weakly charged insoluble karaya gum on zein nanoparticle and mechanism for stabilizing Pickering emulsions

Baoguang Wu et al.

Summary: This study investigated the effect of weakly charged insoluble karaya gum (KG) on zein colloidal nanoparticles (ZKGPs) in stabilizing Pickering emulsions. The results showed that KG could cover the surface of zein particles through hydrogen bonds and weak electrostatic interactions, resulting in changes in zeta potential and particle size of ZKGPs. The closest neutral wettability was achieved at a zein/KG mass ratio of 1:1. Samples with high oil volume fraction and high particle concentration exhibited better stability. ZKGPs were distributed in the continuous phase, enhancing the emulsion network structure. The findings suggest that weakly charged ZKGPs can reduce the emulsification energy barrier and improve the coverage and steric hindrance of particles at the oil/water interface.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Review Biochemistry & Molecular Biology

Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils

Yana Cahyana et al.

Summary: Pickering emulsions, stabilized by solid particles, have been widely studied for their applications in various fields. Recent progress has shown that Pickering emulsions can effectively stabilize essential oils, enhancing their antioxidant and antimicrobial activities.

MOLECULES (2022)

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Article Food Science & Technology

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Tianzhen Xiong et al.

Summary: In this study, Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kappa carrageenan (kC) were prepared using the self-gel method. The addition of kC and XG/Ly NPs significantly increased the viscoelasticity and hardness of the Pickering emulsion gels. Furthermore, the addition of XG/Ly NPs accelerated the gel formation and improved the thermal stability of the emulsion gels. Cryo-SEM images revealed a porous network structure in the Pickering emulsion gels with well-wrapped oil droplets.

FOODS (2022)

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Review Food Science & Technology

Bacterial Cellulose Nanofibril-Based Pickering Emulsions: Recent Trends and Applications in the Food Industry

Xingzhong Zhang et al.

Summary: This review provides a comprehensive overview of the recent advances in Pickering emulsion stabilized by bacterial cellulose nanofibrils (BCNFs) particles. BCNFs have excellent emulsifying performance and functionality, making them suitable for various potential food applications such as nutrient encapsulation and delivery, edible coatings and films, and fat substitutes. However, the development and food-related applications of BCNF-based Pickering emulsions still face safety issues and future challenges.

FOODS (2022)

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Article Food Science & Technology

Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion

Hao Huang et al.

Summary: This work presents a novel strategy to integrate colorant and stabilizing effects using BSA-crocin I (BC) nanoparticles in a gel-like structure emulsion. BC nanoparticles showed good stability and strong absorptive capacity at the oil/water interface. The BC-1.5 stabilized emulsion exhibited the highest stability and the most compact gel network structure, with excellent anti-oxidative and color-protective abilities, which could be used for improving meat products.

FOOD AND BIOPROCESS TECHNOLOGY (2022)

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Article Chemistry, Applied

The lipid digestion behavior of oil-in-water Pickering emulsions stabilized by whey protein microgels of various rigidities

Shanan Chen et al.

Summary: Pickering emulsion stabilized by whey protein microgels with different rigidities exhibit varied interfacial properties and digestion rates. The soft microgels show better deformability, faster interfacial adsorption rates, higher interfacial coverage and superior ability in reducing interfacial tension. The soft WPMs stabilized Pickering emulsion displays optimal colloidal stability and delayed lipid digestion rate.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Pickering emulsion stabilized by gliadin/soybean polysaccharide composite colloidal nanoparticle: Physicochemical properties and its application on washing of fresh-cut cabbage

Chen Shen et al.

Summary: This study prepared composite colloidal nanoparticles to stabilize a Pickering emulsion loaded with Eucalyptus citriodora essential oil (ECEO) for washing fresh-cut cabbage. The Pickering emulsion not only inhibited bacterial growth on the cabbage surface but also maintained its quality and sensory attributes.

FOOD RESEARCH INTERNATIONAL (2022)

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Review Chemistry, Multidisciplinary

Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing

Chao Wu et al.

Summary: This paper reviews the stabilization mechanism of high internal phase Pickering emulsion (HIPPE) and its potential applications in food 3D printing, as well as introduces the biomacromolecules that can be used to stabilize food-grade HIPPE.

NANOMATERIALS (2022)

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Article Chemistry, Physical

Study of Pickering emulsions stabilized by Janus magnetic nanosheets

Fengfan Zhang et al.

Summary: This paper investigates the application of Janus magnetic nanosheets (JMN) in Pickering emulsions. The results show that JMN has high interfacial activity, which can stabilize the emulsion and exhibit good stability against temperature and salinity. This study provides new materials for high-stability magnetic Pickering emulsions.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2022)

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Review Chemistry, Multidisciplinary

Application of Pickering emulsion in oil drilling and production

Lipei Fu et al.

Summary: This article introduces the formation, stabilization mechanism, and influencing factors of Pickering emulsions, and summarizes the current status and prospects of their application in the oil and gas field. It points out the importance and research value of Pickering emulsions when applied in deep strata and complicated reservoirs.

NANOTECHNOLOGY REVIEWS (2022)

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Article Chemistry, Applied

Cellulose-stabilized oil-in-water emulsions: Structural features, microrheology, and stability

Carolina Costa et al.

Summary: Cellulose-based oil-in-water emulsions were studied to investigate the impact of cellulose concentration and mixing rate on droplet size, microrheological properties, and stability. Cellulose effectively adsorbed at the oil-water interface, forming a protective shell structure that prevented droplet coalescence, while the non-adsorbed cellulose in the aqueous medium enhanced viscosity and overall stability. Higher cellulose concentration and mixing rate resulted in smaller emulsion droplets and increased stability, showcasing a promising methodology for novel emulsion-based formulations through a combination of DWS and cryo-SEM.

CARBOHYDRATE POLYMERS (2021)

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Article Chemistry, Applied

High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing

Ying Wan et al.

Summary: This study utilized high internal phase Pickering emulsions stabilized by protein-polysaccharide complexes as inks for food-grade three-dimensional printing (3DP), showing outstanding biphasic wettability and interfacial tension reduction. By tuning the properties of the complexes, the HIPPEs exhibited controllable injectability and printability during 3DP, with RCs stabilized HIPPEs showing favorable printing resolution, hardness, adhesiveness, and chewiness.

CARBOHYDRATE POLYMERS (2021)

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Article Food Science & Technology

Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules

M. Matos et al.

Summary: Resveratrol, a photosensitive bioactive molecule, has low solubility in water or triglyceride oils, but can be solubilized in essential oils for use in emulsions. This study found that stable Pickering emulsions could be prepared using OSA-modified rice starch granules, even with partial coverage. Emulsions containing 30% v/v mixture of orange oil in Miglyol as the dispersed phase were suitable as a resveratrol carrier system, achieving encapsulation efficiency values close to 90%.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Materials Science, Multidisciplinary

Effect of polyglycerol polyricinoleate concentrations on the adsorption behavior of hydroxyapatite nanoparticles at the oil-water interface of emulsion

Zhuo Zhu et al.

Summary: This study investigated the adsorption behavior of HAp nanoparticles at the oil-water interface by varying the PGPR concentration. Results showed that with increasing PGPR concentration, HAp nanoparticles gradually escaped from the oil-water interface, with PGPR becoming the main emulsion stabilizer.

MATERIALS CHEMISTRY AND PHYSICS (2021)

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Article Chemistry, Applied

Effect of surface charge density of bacterial cellulose nanofibrils on the rheology property of O/W Pickering emulsions

Yilan Wu et al.

Summary: This study investigated the effect of surface charge density of bacterial cellulose nanofibrils on the rheological characteristics of O/W Pickering emulsions. It was found that higher charge density resulted in increased viscosity and elasticity of the emulsions. pH and ionic strength also influenced the rheological properties, with lower pH leading to higher viscosity and higher pH resulting in lower viscosity.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Physicochemical characteristics, applications and research trends of edible Pickering emulsions

Tianhang Xia et al.

Summary: This paper elaborates on the factors affecting the stability of Pickering emulsions, summarizes their physicochemical properties, and highlights the applications of food-grade particle-stabilized Pickering emulsions. Various food-grade particles can be modified to enhance their performance as Pickering emulsifiers for applications such as fat substitutes, nutraceutical delivery, and cleaning agents. The research trends in this field include Pickering double emulsions, multilayer Pickering emulsions, and responsive Pickering emulsions, indicating a significant revolution in the food industry.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Physical

pH-switchable pickering emulsions stabilized by polyelectrolyte-biosurfactant complex coacervate colloids

Sandrine Laquerbe et al.

Summary: The study hypothesized that PESC coacervates are efficient Pickering stabilizers; experiments demonstrated that SL-CHL and SL-PLL PESCs stabilize o/w emulsions only within a specific pH range, showing the Pickering effect; these findings suggest the potential use of biobased components in various fields.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2021)

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Article Nanoscience & Nanotechnology

Pickering Emulsions via Interfacial Nanoparticle Complexation of Oppositely Charged Nanopolysaccharides

Siqi Huan et al.

Summary: By studying variables related to the adsorption of renewable nanoparticles and stabilization of multiphase systems, we prepared CNF/NCh aqueous suspensions using oppositely charged nanopolysaccharides and created sunflower oil-in-water Pickering emulsions with adjustable droplet diameters. The adsorption of CNF/NCh complexes at the oil/water interface led to highly stable emulsions with long-term stability against creaming and oiling-off, showcasing potential for foodstuff, pharmaceutical, and cosmetic formulations.

ACS APPLIED MATERIALS & INTERFACES (2021)

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Review Ecology

Research progress and hotspot analysis for reactive nitrogen flows in macroscopic systems based on a CiteSpace analysis

Xiaolin Zhang et al.

Summary: The study found that there has been a significant increase in publications related to reactive nitrogen flows in macroscopic systems since 1990. Research hotspots include urban metabolism, denitrification, atmospheric deposition, and nitrogen budget. The impact of urbanization on reactive nitrogen flows and studies aimed at efficient and low-pollution management of reactive nitrogen are predicted to become future research hotspots.

ECOLOGICAL MODELLING (2021)

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Article Chemistry, Applied

Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

Jiang Yi et al.

Summary: Novel protein-polysaccharide colloidal particles have been successfully developed for stabilizing and delivering beta-carotene-loaded HIPPEs, showing improved pH and storage stability as well as enhanced retention of beta-carotene at pH 6.0. Additionally, these colloidal particles contributed to increased lipolysis and bioaccessibility of beta-carotene within HIPPEs, demonstrating potential for controlled release and improved chemical stability.

FOOD HYDROCOLLOIDS (2021)

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Article Engineering, Chemical

Silica-Supported Styrene-Co-Divinylbenzene Pickering Emulsion Polymerization: Tuning Surface Charge and Hydrophobicity by pH and Co-Aid Adsorption

Benoit Fouconnier et al.

Summary: Polymerizations of styrene were performed in Pickering emulsions using DVB and VBS, resulting in polydisperse spheroid copolymer nanoparticles and microspheres with core-shell structures; adjusting the pH and DVB content in the emulsions could control the final morphology of the products; this work presents a new strategy for preparing hybrid percolated scaffolds with bi-continuous porosity using Pickering emulsion polymerization.

PROCESSES (2021)

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Article Chemistry, Applied

Pickering emulsions stabilized by spherical cellulose nanocrystals

Hui Dong et al.

Summary: Spherical cellulose nanocrystals (S-CNCs) prepared by mixed acid hydrolysis under ultrasonic treatment are shown to be promising stabilizers for Pickering emulsions, exhibiting high stability and low viscosity.

CARBOHYDRATE POLYMERS (2021)

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Article Biochemistry & Molecular Biology

Synthesis of bio-inspired cellulose nanocrystals-soy protein isolate nanoconjugate for stabilization of oil-in-water Pickering emulsions

See Kiat Wong et al.

Summary: The development of hybrid polysaccharide-protein complexes as Pickering emulsion stabilizers through a green surface modification strategy was investigated. The modified nanoconjugates showed improved physicochemical properties compared to unmodified ones, leading to greater physical stability of the oil-in-water emulsions.

CARBOHYDRATE RESEARCH (2021)

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Article Food Science & Technology

Water-in-oil Pickering emulsions stabilized solely by a naturally occurring steroidal sapogenin: Diosgenin

Zheng Wan et al.

Summary: This study reports the first stable water-in-oil emulsions stabilized solely by a naturally occurring steroidal sapogenin. Concentrated emulsions with high internal water ratios can be obtained with low diosgenin concentrations, which significantly influence the microstructure and rheological properties. The emulsions exhibit excellent freeze/thaw stability and thermal stability, with the structural properties attributed to the combined action of diosgenin crystal shells and needle-crystals. This novel food grade emulsion demonstrates great potential for applications in food and biomedical-related fields.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Chemistry, Multidisciplinary

Phase Inversion of Ellipsoid-Stabilized Emulsions

Hemant Kumar et al.

Summary: The addition of oleic acid can modify the surface of hematite ellipsoids and induce the phase inversion of Pickering emulsions, resulting in the formation of nonspherical emulsion drops. The change in wettability of hematite particles due to the adsorption of oleic acid is established as the mechanism responsible for the phase inversion of Pickering emulsions.

LANGMUIR (2021)

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Article Chemistry, Multidisciplinary

Salt-Responsive Pickering Emulsions Stabilized by Functionalized Cellulose Nanofibrils

James C. Courtenay et al.

Summary: Oil-in-water emulsions stabilized by functionalized cellulose nanofibrils with different surface charges (OCNF and CCNF) were studied using various techniques to analyze droplet size and shell structure. OCNF-stabilized emulsions were salt responsive and affected droplet aggregation, while CCNF-stabilized emulsions showed minimal salt-dependent behavior.

LANGMUIR (2021)

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Article Chemistry, Multidisciplinary

Stabilizing Triglyceride in Methanol Emulsions via a Magnetic Pickering Interfacial Catalyst for Efficient Transesterification under Static Conditions

Hao Zhang et al.

Summary: By constructing magnetically recyclable Pickering interfacial catalysts (PICs) with different densities to stabilize soybean oil/methanol emulsion, static transesterification with high biodiesel yield of 95.6% at 60 degrees C was successfully achieved through optimizing the density and addition amount of PIC. The best performing PIC could be reused for at least 7 cycles, offering a green strategy for biodiesel production.

ACS OMEGA (2021)

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Article Biochemistry & Molecular Biology

Cinnamon essential oil Pickering emulsion stabilized by zein-pectin composite nanoparticles: Characterization, antimicrobial effect and advantages in storage application

Yang Jiang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Review Engineering, Multidisciplinary

Current Trends in Pickering Emulsions: Particle Morphology and Applications

Danae Gonzalez Ortiz et al.

ENGINEERING (2020)

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Review Chemistry, Physical

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

Anwesha Sarkar et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2020)

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Article Biochemistry & Molecular Biology

Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure

Yang Jiang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Review Food Science & Technology

Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions

Seid Mahdi Jafari et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Chemistry, Multidisciplinary

Illuminating the Impact of Submicron Particle Size and Surface Chemistry on Interfacial Position and Pickering Emulsion Type

Emma C. Giakoumatos et al.

NANO LETTERS (2020)

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Article Chemistry, Physical

Unraveling Particle Size and Roughness Effects on the Interfacial Catalytic Properties of Pickering Emulsions

Yao Li et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)

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Review Food Science & Technology

Nanocellulose for Stabilization of Pickering Emulsions and Delivery of Nutraceuticals and Its Interfacial Adsorption Mechanism

Shima Saffarionpour

FOOD AND BIOPROCESS TECHNOLOGY (2020)

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Article Biochemistry & Molecular Biology

Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein

J. Santos et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Materials Science, Multidisciplinary

Confocal Laser Scanning Microscopy to Study the Effect of Manufacturing Process on the Critical Quality Attributes of Multivesicular Liposomes

Mehulkumar Patel et al.

MICROSCOPY AND MICROANALYSIS (2020)

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Review Biochemistry & Molecular Biology

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Lijuan Chen et al.

MOLECULES (2020)

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Review Food Science & Technology

Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

Hongjie Dai et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Chemistry, Multidisciplinary

Particle Surface Roughness as a Design Tool for Colloidal Systems

Minghan Hu et al.

LANGMUIR (2020)

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Article Food Science & Technology

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

Xiaojia Yan et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Biophysics

Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration

Xin Feng et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2020)

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Article Biochemistry & Molecular Biology

Using Flammulina velutipes derived chitin-glucan nanofibrils to stabilize palm oil emulsion:A novel food grade Pickering emulsifier

Jing Xiao et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Nanoscience & Nanotechnology

Oil-in-Water Pickering Emulsions Stabilized by Halloysite Clay Nanotubes Toward Efficient Filterability

Dmitrij Stehl et al.

ACS APPLIED NANO MATERIALS (2020)

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Article Chemistry, Applied

Novel stable pickering emulsion based solid foams efficiently stabilized by microcrystalline cellulose/chitosan complex particles

Hafiz Muhammad Ahsan et al.

FOOD HYDROCOLLOIDS (2020)

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Article Chemistry, Applied

Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles

Han Yang et al.

CARBOHYDRATE POLYMERS (2020)

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Article Green & Sustainable Science & Technology

Corncob cellulose nanosphere as an eco-friendly detergent

Bin Liu et al.

NATURE SUSTAINABILITY (2020)

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Article Chemistry, Applied

Investigation of ovotransferrin conformation and its complexation with sugar beet pectin

Zihao Wei et al.

FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Applied

Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles

Qiaomei Zhu et al.

FOOD HYDROCOLLOIDS (2019)

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Article Food Science & Technology

Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum

Yao Xiong et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

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Review Chemistry, Multidisciplinary

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Claire Albert et al.

JOURNAL OF CONTROLLED RELEASE (2019)

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Article Biophysics

Pickering emulsion stabilized by amphiphilic pH-sensitive starch nanoparticles as therapeutic containers

Parisa Sufi-Maragheh et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2019)

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Article Chemistry, Applied

Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles

Xiao-Nan Huang et al.

FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Applied

Food-grade Pickering emulsions stabilized by ovotransferrin fibrils

Zihao Wei et al.

FOOD HYDROCOLLOIDS (2019)

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Article Materials Science, Multidisciplinary

Analytical Cryo Electron Microscopy for Characterization of Pickering Emulsions

Teresa Roncal-Herrero et al.

MICROSCOPY AND MICROANALYSIS (2019)

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Article Materials Science, Multidisciplinary

Freezing and sublimation effects on cryo-SEM imaging and microanalysis

Jing Liang et al.

MICROSCOPY AND MICROANALYSIS (2019)

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Article Chemistry, Physical

On the Pickering emulsions stabilized by calcium carbonate particles with various morphologies

Funing Huang et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)

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Article Food Science & Technology

Zein/Pectin Nanoparticle-Stabilized Sesame Oil Pickering Emulsions: Sustainable Bioactive Carriers and Healthy Alternatives to Sesame Paste

Yang Jiang et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

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Article Chemistry, Physical

Novel fabrication of stable Pickering emulsion and latex by hollow silica nanoparticles

Yan Bao et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2019)

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Article Agricultural Engineering

Tuning the stability and microstructure of fine Pickering emulsions stabilized by cellulose nanocrystals

Qiu-Hong Chen et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

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Article Chemistry, Multidisciplinary

Surface-Active Hollow Titanosilicate Particles as a Pickering Interfacial Catalyst for Liquid-Phase Alkene Epoxidation Reactions

Guojun Lv et al.

LANGMUIR (2018)

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Article Chemistry, Multidisciplinary

Thermally Tunable Pickering Emulsions Stabilized by Carbon-Dot-Incorporated Core-Shell Nanospheres with Fluorescence On-Off Behavior

Jianqiang Chen et al.

LANGMUIR (2018)

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Article Nanoscience & Nanotechnology

Polysorbasome: A Colloidal Vesicle Contoured by Polymeric Bioresorbable Amphiphiles as an Immunogenic Depot for Vaccine Delivery

Chiung-Yi Huang et al.

ACS APPLIED MATERIALS & INTERFACES (2018)

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Article Chemistry, Applied

Cellulose nanocrystals (CNCs) with different crystalline allomorph for oil in water Pickering emulsions

Xia Li et al.

CARBOHYDRATE POLYMERS (2018)

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Article Chemistry, Physical

Stable pickering emulsions using multi-walled carbon nanotubes of varying wettability

Nicholas Briggs et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)

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Article Chemistry, Applied

High internal phase emulsions stabilized by starch nanocrystals

Tao Yang et al.

FOOD HYDROCOLLOIDS (2018)

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Article Chemistry, Applied

Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers

Lei Dai et al.

FOOD HYDROCOLLOIDS (2018)

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Article Food Science & Technology

Pickering emulsions stabilized by media-milled starch particles

Xuanxuan Lu et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Food Science & Technology

Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions

Xichuan Zhai et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Chemistry, Physical

Manipulation of Pickering emulsion rheology using hydrophilically modified silica nanoparticles in brine

Christopher Griffith et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2018)

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Review Chemistry, Multidisciplinary

Tailoring the Wettability of Colloidal Particles for Pickering Emulsions via Surface Modification and Roughness

Meina Xiao et al.

FRONTIERS IN CHEMISTRY (2018)

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Article Pharmacology & Pharmacy

Pickering nano-emulsion as a nanocarrier for pH-triggered drug release

Papa Mady Sy et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2018)

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Article Chemistry, Multidisciplinary

Water-In-Oil Pickering Emulsions Stabilized by Water-Insoluble Polyphenol Crystals

Morfo Zembyla et al.

LANGMUIR (2018)

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Article Polymer Science

An Oligoimide Particle as a Pickering Emulsion Stabilizer

Yu-Jin Cho et al.

POLYMERS (2018)

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Article Chemistry, Multidisciplinary

Pickering Emulsions Electrostatically Stabilized by Cellulose Nanocrystals

Swambabu Varanasi et al.

FRONTIERS IN CHEMISTRY (2018)

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Article Pharmacology & Pharmacy

Development of an Oral Compound Pickering Emulsion Composed of Nanocrystals of Poorly Soluble Ingredient and Volatile Oils from Traditional Chinese Medicine

Jifen Zhang et al.

PHARMACEUTICS (2018)

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Article Mechanics

Confocal laser scanning microscopy: The technique for quantitative fractographic analysis

E. Merson et al.

ENGINEERING FRACTURE MECHANICS (2017)

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Article Chemistry, Applied

Interfacial properties of green leaf cellulosic particles

A. Tamayo Tenorio et al.

FOOD HYDROCOLLOIDS (2017)

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Article Agriculture, Multidisciplinary

Gelatin-Based Nanocomplex-Stabilized Pickering Emulsions: Regulating Droplet Size and Wettability through Assembly with Glucomannan

Weiping Jin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

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Article Chemistry, Multidisciplinary

Janus Particles Templated by Janus Emulsions and Application as a Pickering Emulsifier

Duo Wei et al.

LANGMUIR (2017)

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Article Chemistry, Multidisciplinary

Controlling the Rheology of Montmorillonite Stabilized Oil -in-Water Emulsions

William J. Ganley et al.

LANGMUIR (2017)

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Article Chemistry, Multidisciplinary

Interfacial Rheology of Sterically Stabilized Colloids at Liquid Interfaces and Its Effect on the Stability of Pickering Emulsions

Rob Van Hooghten et al.

LANGMUIR (2017)

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Article Food Science & Technology

Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

Zhiming Gao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

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Article Multidisciplinary Sciences

Universal emulsion stabilization from the arrested adsorption of rough particles at liquid-liquid interfaces

Michele Zanini et al.

NATURE COMMUNICATIONS (2017)

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Review Pharmacology & Pharmacy

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

Yunqi Yang et al.

FRONTIERS IN PHARMACOLOGY (2017)

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Article Biochemistry & Molecular Biology

Structural Description of the Interface of Pickering Emulsions Stabilized by Cellulose Nanocrystals

Fanch Cherhal et al.

BIOMACROMOLECULES (2016)

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Article Engineering, Chemical

Influence of Nanoparticles and Drop Size Distributions on the Rheology of w/o Pickering Emulsions

Lena Hohl et al.

CHEMIE INGENIEUR TECHNIK (2016)

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Article Chemistry, Physical

Effect of different crystalline structures on W/O and O/W/O wax emulsion stability

Patrycja Szumala et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2016)

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Article Polymer Science

Evaluation of the impact of freezing preparation techniques on the characterisation of alginate hydrogels by cryo-SEM

Robyn Aston et al.

EUROPEAN POLYMER JOURNAL (2016)

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Article Polymer Science

Visualization of carbon nanotubes dispersion in composite by using confocal laser scanning microscopy

Marketa Ilcikova et al.

EUROPEAN POLYMER JOURNAL (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

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

Jie Xiao et al.

FOOD HYDROCOLLOIDS (2016)

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Article Chemistry, Applied

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

Ya-Qiong Hu et al.

FOOD HYDROCOLLOIDS (2016)

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Article Chemistry, Physical

Hydroformylation of 1-octene in Pickering emulsion constructed by amphiphilic mesoporous silica nanoparticles

Yaopeng Zhao et al.

JOURNAL OF CATALYSIS (2016)

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Article Chemistry, Multidisciplinary

Size-dependent properties of silica nanoparticles for Pickering stabilization of emulsions and foams

Ijung Kim et al.

JOURNAL OF NANOPARTICLE RESEARCH (2016)

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Review Chemistry, Multidisciplinary

Recent Studies of Pickering Emulsions: Particles Make the Difference

Jie Wu et al.

SMALL (2016)

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Article Chemistry, Physical

Pickering emulsions stabilized by charged nanoparticles

Laure Ridel et al.

SOFT MATTER (2016)

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Review Food Science & Technology

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Jie Xiao et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

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Article Chemistry, Multidisciplinary

Dispersion stability, magnetivity and wettability of cellulose nanocrystal (CNC)-dispersed superparamagnetic Fe3O4 nanoparticles: impact of CNC concentration

Liang Ee Low et al.

RSC ADVANCES (2016)

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Article Chemistry, Multidisciplinary

Novel and Environmentally Friendly Oil Spill Dispersant Based on the Synergy of Biopolymer Xanthan Gum and Silica Nanoparticles

Guilu Pi et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2016)

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Article Chemistry, Physical

Hard and soft colloids at fluid interfaces: Adsorption, interactions, assembly & rheology

Omkar S. Deshmukh et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)

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Article Engineering, Chemical

Effect of the properties of oil, particles, and water on the production of Pickering emulsions

Emir Tsabet et al.

CHEMICAL ENGINEERING RESEARCH & DESIGN (2015)

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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, Physical

Making and breaking bridges in a Pickering emulsion

David J. French et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2015)

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Article Chemistry, Multidisciplinary

Fundamental Study of Emulsions Stabilized by Soft and Rigid Particles

Zifu Li et al.

LANGMUIR (2015)

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Article Chemistry, Physical

Adsorption of soft particles at fluid interfaces

Robert W. Style et al.

SOFT MATTER (2015)

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Article Chemistry, Multidisciplinary

Framboidal ABC triblock copolymer vesicles: a new class of efficient Pickering emulsifier

C. J. Mable et al.

CHEMICAL SCIENCE (2015)

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Article Chemistry, Multidisciplinary

Particle Shape Anisotropy in Pickering Emulsions: Cubes and Peanuts

Julius W. J. de Folter et al.

LANGMUIR (2014)

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Article Chemistry, Physical

Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

Mathieu Destribats et al.

SOFT MATTER (2014)

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Article Biochemistry & Molecular Biology

Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

Isabelle Capron et al.

BIOMACROMOLECULES (2013)

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Review Chemistry, Physical

Emulsions stabilized with solid nanoparticles: Pickering emulsions

Yves Chevalier et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2013)

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Article Chemistry, Applied

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

Han-Ni Liang et al.

FOOD HYDROCOLLOIDS (2013)

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Article Food Science & Technology

Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion

Rohan V. Tikekar et al.

FOOD RESEARCH INTERNATIONAL (2013)

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Article Biochemistry & Molecular Biology

Modulation of Cellulose Nanocrystals Amphiphilic Properties to Stabilize Oil/Water Interface

Irina Kalashnikova et al.

BIOMACROMOLECULES (2012)

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Article Chemistry, Physical

Emulsions stabilized with organic solid particles

Faiza Laredj-Bourezg et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2012)

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Review Chemistry, Physical

Advances in fabrication of emulsions with enhanced functionality using structural design principles

David Julian McClements

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2012)

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Article Chemistry, Physical

Oil-in-water Pickering emulsion destabilisation at low particle concentrations

Jessica Avendano Juarez et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2012)

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Article Chemistry, Physical

Image Charge Effects on the Formation of Pickering Emulsions

Hongzhi Wang et al.

JOURNAL OF PHYSICAL CHEMISTRY LETTERS (2012)

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Article Chemistry, Multidisciplinary

Characteristics of Pickering Emulsion Gels Formed by Droplet Bridging

Matthew N. Lee et al.

LANGMUIR (2012)

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Article Chemistry, Multidisciplinary

Influence of Nanoscale Particle Roughness on the Stability of Pickering Emulsions

Adriana San-Miguel et al.

LANGMUIR (2012)

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Review Chemistry, Physical

Capillary interactions between anisotropic particles

Lorenzo Botto et al.

SOFT MATTER (2012)

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Article Chemistry, Physical

Influence of the particle type on the rheological behavior of Pickering emulsions

J. Chen et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2011)

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Article Chemistry, Applied

Modified starch granules as particle-stabilizers of oil-in-water emulsions

Anida Yusoff et al.

FOOD HYDROCOLLOIDS (2011)

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Article Pharmacology & Pharmacy

Cryogenic transmission electron microscopy (cryo-TEM) for studying the morphology of colloidal drug delivery systems

Judith Kuntsche et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2011)

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Article Agriculture, Multidisciplinary

Particle-Stabilizing Effects of Flavonoids at the Oil-Water Interface

Zijun Luo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

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Review Pharmacology & Pharmacy

Pickering emulsions for dermal delivery

S. Simovic et al.

JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY (2011)

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Article Chemistry, Multidisciplinary

Deformation and Breakup of Micro- and Nanoparticle Stabilized Droplets in Microfluidic Extensional Flows

Molly K. Mulligan et al.

LANGMUIR (2011)

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Article Chemistry, Multidisciplinary

New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals

Irina Kalashnikova et al.

LANGMUIR (2011)

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Article Chemistry, Physical

Soft microgels as Pickering emulsion stabilisers: role of particle deformability

Mathieu Destribats et al.

SOFT MATTER (2011)

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Review Chemistry, Multidisciplinary

Imaging of Self-Assembled Structures: Interpretation of TEM and Cryo-TEM Images

Heiner Friedrich et al.

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2010)

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Review Chemistry, Physical

Food emulsions and foams: Stabilization by particles

Eric Dickinson

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)

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Article Chemistry, Multidisciplinary

High-Porosity Macroporous Polymers Sythesized from Titania-Particle-Stabilized Medium and High Internal Phase Emulsions

Vivian O. Ikem et al.

LANGMUIR (2010)

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Article Chemistry, Physical

Capillary forces between soft, elastic spheres

Hans-Juergen Butt et al.

SOFT MATTER (2010)

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Article Chemistry, Multidisciplinary

Self-Assembly and Rheology of Ellipsoidal Particles at Interfaces

Basavaraj Madivala et al.

LANGMUIR (2009)

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Article Chemistry, Physical

Exploiting particle shape in solid stabilized emulsions

Basavaraj Madivala et al.

SOFT MATTER (2009)

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Article Chemistry, Multidisciplinary

Capillary forces: Influence of roughness and heterogeneity

Hans-Juergen Butt

LANGMUIR (2008)

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Article Chemistry, Physical

Synthesis of bilayer oleic acid-coated Fe3O4 nanoparticles and their application in pH-responsive Pickering emulsions

Qiang Lan et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2007)

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Article Chemistry, Physical

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