Journal ArticleDOI
Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind
TLDR
In this article, the influence of concentration of microfibrillated cellulose (MFC) extracted from mangosteen ( Garcinia mangostana L.) rind on the properties and stability of 10% w/w soybean oil-in-water (o/w) Pickering emulsions (pH ≤ 7.0) was examined.About:
This article is published in Food Hydrocolloids.The article was published on 2015-01-01. It has received 153 citations till now. The article focuses on the topics: Garcinia mangostana & Creaming.read more
Citations
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Journal ArticleDOI
Biopolymer-based particles as stabilizing agents for emulsions and foams
TL;DR: A recent review as discussed by the authors describes recent advances in the stabilization of emulsions and foams by edible particles of nanoscale and micro-scale dimensions, including common food proteins such as whey protein, soy protein and gelatin.
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Vegetable nanocellulose in food science: A review
TL;DR: The use of nanocellulose as a food additive in 1983 was one of the first applications of this plant-derived biopolymer as mentioned in this paper, however, at that time, the product was not commercialized owing to the high energetic cost of the isolation methods used.
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Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications.
TL;DR: The interest and the potential of Pickering emulsions for pharmaceutical applications are exposed and discussed, taking all the administration routes into consideration and focusing on organic particles.
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Nanocellulose-stabilized Pickering emulsions and their applications
TL;DR: In this review, the preparation and properties of nanocellulose-stabilized Pickering emulsions are summarized and future perspectives on their applications, such as drug delivery, food, and composite materials are provided.
Journal ArticleDOI
Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
Thunnalin Winuprasith,Piyachai Khomein,Wiphada Mitbumrung,Manop Suphantharika,Anadi Nitithamyong,David Julian McClements +5 more
TL;DR: This article used nanofibrillated cellulose (NFC) to stabilize oil-in-water emulsions, and showed that NFC has a minor effect on lipid digestion and bioaccessibility when used at relatively low levels.
References
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Book
Food Emulsions: Principles, Practice, and Techniques
TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
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Emulsions stabilised solely by colloidal particles
TL;DR: In this paper, the free energy of formation of emulsion drops covered with close-packed monolayers of monodisperse spherical particles was investigated and the possibility of preparing novel solid materials by evaporating solid-stabilised emulsions is also proposed.
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Enzymatic hydrolysis combined with mechanical shearing and high-pressure homogenization for nanoscale cellulose fibrils and strong gels.
Marjo Pääkkö,Mikael Ankerfors,Harri Kosonen,Antti Nykänen,Susanna Ahola,Monika Österberg,Janne Ruokolainen,Janne Laine,Per Tomas Larsson,Olli Ikkala,Tom Lindström +10 more
TL;DR: Mild enzymatic hydrolysis has been introduced and combined with mechanical shearing and a high-pressure homogenization, leading to a controlled fibrillation down to nanoscale and a network of long and highly entangled cellulose I elements.
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Hydrocolloids at interfaces and the influence on the properties of dispersed systems
TL;DR: A review of literature evidence suggests that much of the reported emulsifying capability of polysaccharides is explicable in terms of complexation or contamination with a small fraction of surface-active protein this article.