Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends
Tutkimustuotos: Lehtiartikkeli › › vertaisarvioitu
- University of Massachusetts
- Zhejiang Gongshang University
Mixed Pickering emulsions were prepared by blending anionic nanocellulose-stabilized lipid droplets with cationic nanochitin-stabilized lipid droplets. Changes in the surface potential, particle size, shear viscosity, and morphology of the mixed emulsions were characterized when the droplet mixing ratio was varied. Emulsion properties could be tailored by altering the pH and mixing ratio. Surface potential measurements suggested that the nanochitin-coated lipid droplets adsorbed to the surfaces of the nanocellulose-coated lipid droplets, thereby dominating the overall electrical characteristics of the mixed emulsions. As a result, the mixed emulsions had better stability to coalescence than the single emulsions containing only nanocellulose-coated lipid droplets. Our results suggest that the physicochemical properties, shelf life, and functional performance of Pickering emulsions may be modulated by blending different kinds of particle-stabilized lipid droplets together.
|Julkaisu||Journal of Agricultural and Food Chemistry|
|Tila||Julkaistu - 15 tammikuuta 2020|
|OKM-julkaisutyyppi||A1 Julkaistu artikkeli, soviteltu|