Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications

By M. Rayner, D. Marku, M. Eriksson, Malin Sjöö, P. Dejmek, M. Wahlgren. 2014

378 citations recorded by the source corpus.

Subfields: Food Science, Forestry, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/91890ac143f456a9582aa76416aae8a56767e90a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Ashok R. Patel
2. Yaofeng Hu
3. Jun-ru Qi
4. P. Meeren
5. S. Yin
6. Xiaoquan Yang
7. Jian Guo
8. I. Hernando

In Materials Chemistry

1. Yaofeng Hu
2. Jun-ru Qi
3. P. Meeren
4. S. Yin
5. Xiaoquan Yang
6. Jian Guo
7. I. Hernando
8. Wahyu Wijaya

Citations in the corpus

• An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications (2017, background): “Song et al. (2015) systematically looked into several major factors, including starch particle concentration, oil fraction, pH, NaCl concentration, and so on, that influenced stability of Pickering emulsions stabilized by OSA modified starch and optimized the parameters for soybean O/W Pickering emu”
• Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles (2016, background): “The focus is gradually shifting from inorganic particle (e.g., SiO2) to biological particles to fabricate emulsions with varied end-uses, particularly in food, pharmaceutical and cosmetic formulations (Lam et al., 2014; Rayner et al., 2014).”
• Food-grade particles for emulsion stabilization (2016, background): “In some cases, it has been demonstrated that the vesicular structures can also be formed by fused particles and such encapsulated structures could be used to affect the digestion rates of lipidic components (Rayner et al., 2014).”
• Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation (2021, background): “The current challenges and emerging research trends address using renewable, sustainable, clean-label, and environmentally friendly biopolymer particles that are not only effective as Pickering stabilisers but are also acceptable as food-grade materials (Rayner et al., 2014).”