Combined physical and oxidative stability of food Pickering emulsions

Abstract

Contents Chapter 1 General introduction Chapter 2 Pickering emulsions Chapter 3 Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties Chapter 4 Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study Chapter 5 Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles? Chapter 6 Chemical stability of α-tocopherol in colloidal lipid particles with various morphologies Chapter 7 Pickering particles as interfacial reservoirs of antioxidants Chapter 8 Emulsions naturally armored against oxidation and coalescence using biobased particles Chapter 9 General discussion