Journal ArticleDOI
Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
TLDR
In this paper, a review describes developments in the formation and properties of food-grade emulsion systems based on traditional edible dispersed particles (fat crystals), commercial nanoparticles (silica nanoparticles), and novel particles of biological origin (starch microparticles, chitin nanocrystals).Abstract:
Solid particles of nanoscale and microscale dimensions are becoming recognized for their potential application in the formulation of novel dispersed systems containing emulsified oil or water droplets. This review describes developments in the formation and properties of food-grade emulsion systems based on traditional edible dispersed particles (fat crystals), commercial nanoparticles (silica nanoparticles), and novel particles of biological origin (starch microparticles, chitin nanocrystals). The special features characterizing the properties of particle-stabilized droplets are highlighted in comparison with those of conventional protein-stabilized emulsions. Complexities arising from synergistic interactions of particles with other surface-active ingredients are discussed.read more
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
TL;DR: The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles.
Journal ArticleDOI
Nanocellulose as a natural source for groundbreaking applications in materials science: Today’s state
Dieter Klemm,Emily D. Cranston,Dagmar Fischer,Miguel Gama,Stephanie A. Kedzior,Dana Kralisch,Friederike Kramer,Tetsuo Kondo,Tom Lindström,Sandor Nietzsche,Katrin Petzold-Welcke,Falk Rauchfuß +11 more
TL;DR: Nanocelluloses are natural materials with at least one dimension in the nano-scale as discussed by the authors, which combine important cellulose properties with the features of nanomaterials and open new horizons for materials science and its applications.
Journal ArticleDOI
Proteins from land plants – Potential resources for human nutrition and food security
TL;DR: This review aims to provide an overview of the major sources of plant proteins, their physiochemical functionalities and nutritional properties, with emphasis on the research needed to support technology innovation for more plant protein to meet world nutritional requirements and as food sources to feed the growing world population.
Journal ArticleDOI
Pickering Emulsions for Food Applications: Background, Trends, and Challenges
TL;DR: The potential benefits and drawbacks of using Pickering emulsions for food applications, as an alternative to conventional emulsifier-based systems, are discussed.
Journal ArticleDOI
Recent Studies of Pickering Emulsions: Particles Make the Difference
Jie Wu,Guanghui Ma,Guanghui Ma +2 more
TL;DR: The effects of the characteristics of micro- and nanoparticles on the preparation and properties of Pickering emulsions are introduced and uniform-sized emulsion methods are listed, which are convenient for both mechanistic research and applications.
References
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Journal ArticleDOI
Particles as surfactants—similarities and differences
TL;DR: In this paper, the authors compare the behavior observed in systems containing either particles or surfactant molecules in the areas of adsorption to interfaces, partitioning between phases and solid-stabilised emulsions and foams.
BookDOI
Handbook of hydrocolloids.
TL;DR: The CRC Emulsifying Biopolymer (CRCRBP) as mentioned in this paper is an emulsifying biopolymer that can be used for coating and adhesives of soybeans.
Journal ArticleDOI
Hydrocolloids as emulsifiers and emulsion stabilizers
TL;DR: In this article, the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents are considered, and the criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening.
Journal ArticleDOI
Food emulsions and foams: Stabilization by particles
TL;DR: In this paper, recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described, providing insight into the molecular factors controlling particle wettability and adsorption, structural and mechanical properties of particle-laden liquid interfaces, and stabilization mechanisms of particlecoated droplets and bubbles.
Journal ArticleDOI
The role of particles in stabilising foams and emulsions
TL;DR: Much research in emulsions can be applied to foam systems, however evidence would suggest foam systems are under a number of additional constraints, and the stability 'window' for particles is smaller, in terms of size and contact angle ranges.