期刊
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
卷 57, 期 30, 页码 9274-9278出版社
WILEY-V C H VERLAG GMBH
DOI: 10.1002/anie.201801350
关键词
colloids; edible materials; gels; Pickering emulsions; porous materials
资金
- National Key Research and Development Plan [2016YFD0400205]
- Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences [CAAS-ASTIP-201X-IAPPST]
High-internal-phase Pickering emulsions have various applications in materials science. However, the biocompatibility and biodegradability of inorganic or synthetic stabilizers limit their applications. Herein, we describe high-internal-phase Pickering emulsions with 87% edible oil or 88% n-hexane in water stabilized by peanut-protein-isolate microgel particles. These dispersed phase fractions are the highest in all known food-grade Pickering emulsions. The protein-based microgel particles are in different aggregate states depending on the pHvalue. The emulsions can be utilized for multiple potential applications simply by changing the internal-phase composition. A substitute for partially hydrogenated vegetable oils is obtained when the internal phase is an edible oil. If the internal phase is n-hexane, the emulsion can be used as a template to produce porous materials, which are advantageous for tissue engineering.
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