期刊
CARBOHYDRATE POLYMERS
卷 199, 期 -, 页码 314-319出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2018.07.025
关键词
Cellulose; Macro/nano particle; Oil-in-water emulsion; Stability; Environmental stress
资金
- Public welfare projects of Zhejiang province [2016C32011]
- Natural Science Foundation of Zhejiang Province [LY17C200004]
- Natural Science Foundation of China [31171713, 31701650]
- Food Science and Engineering the Most Important Discipline of Zhejiang Province-the Fundation of Top Disciplines for Food Industry Engineering [2017SIAR220]
- Introduced Talent Scientific Research Funds of Zhejiang Gongshang University [1110XJ2315053, 1110XJ2115053]
- Scientific Research Fund from Zhejiang Gongshang University [1110KU115022]
- Chinese National High Technology Research and Development Program 863 [2013AA102207]
- Science and Technology Innovation Platform and Talent program of Hunan province [2017TP1021]
The characterization of emulsions covered with cellulose particles prepared under varying hydrolysis durations investigated. The results showed that with the increasing hydrolysis durations, the particle size distribution profiles of emulsion stabilized cellulose particles shifted to a lower particle size. This was primarily because at longer hydrolysis durations, a larger number of particles per interfacial area were expected to be adsorbed at the interface of oil droplets. At hydrolysis durations of 6 and 10 h, the mean particle diameter of emulsion had an increase of 20-30 nm after 7 days and showed good stability with storage time, which can be attributed to a relatively thick interface layer. Emulsions stabilized by cellulose particles prepared at hydrolysis durations of 6 and 10 h showed good stability against changes in pH and NaCl concentration. These results can be useful for designing food and beverage Pickering emulsions with the improved bioavailability of functional nutrients.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据