Physicochemical properties and antibacterial property of pickering emulsion stabilized by smart Janus nanospheres

Zhu, Xiaoping; Li, Keran; Li, Jing; Peng, Lifei

doi:10.1016/j.foodchem.2024.139413

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139413

|View full text |Cite

Physicochemical properties and antibacterial property of pickering emulsion stabilized by smart Janus nanospheres

Xiaoping Zhu,

Keran Li,

Jing Li

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 77 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach

Chen,

Jiang,

Zhang

2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

A Camellia oil-based Oleogel, as a plant-based alternative to fats, was obtained by freeze-drying and shearing of Chlorella pyrenoidosa protein microgel particles (CPP MPs) and guar gum costabilized Pickering emulsions. CPP MPs (pH = 5.0 to 9.0) were prepared by a top-down method, possessing particle sizes ranging from 977.00 to 569.10 nm. The high desorption energy made CPP MPs stable adsorption. Pickering emulsions were prepared by two-step emulsification. Changes in pH (5.0−9.0) and oil phase fraction (φ, 50−75%) regulated the droplet size and rheological properties, enhancing the structural stability. Fourier transform infrared (FTIR) indicated hydrogen bonds occurred in oleogels and the effects of pH on the secondary structure of CPP MPs. MPs with higher pH provided oleogels with higher modulus, thermal stability, textural properties, oil-binding capacity, and oxidative stability but lower thixotropic recovery. These findings further promote the diversification of plant-based oleogels as fat simulants for food applications.

show abstract

Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach

Chen,

Jiang,

Zhang

2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Physicochemical properties and antibacterial property of pickering emulsion stabilized by smart Janus nanospheres

Cited by 1 publication

References 77 publications

Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach

Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach

Contact Info

Product

Resources

About