Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

By E. Dickinson. 2012

567 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/f8a4b5c7f08e4f06072262f842c936eb72f02034

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In Food Science

In Materials Chemistry

Citations in the corpus

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles (2016, background): “However, it is still a key technological challenge to manufacture Pickering emulsions using edible colloid particles (Dickinson, 2010, 2012a; Rousseau, 2013).”
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength (2020, background): “…community in recent 66 years due to their distinctive stability against coalescence and Ostwald ripening as well as their 67 ability to alter lipid digestion kinetics of emulsions post consumption (Aveyard, et al., 2003; 68 Binks, 2002; Dickinson, 2012; Dickinson, 2013; Sarkar, et al., 2019).”
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review (2020, methodology): “Effective Pickering stabilization can only be achieved when the average size of adsorbed particles is at least an order of magnitude smaller than the emulsion droplet size (Dickinson, 2012).”
Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends (2016, background): “Underlying principle 423 has been accumulated based on available experiences and insights: Due to the tendency of 424 creaming and flocculation, three-dimensional network of closely packed emulsion droplets 425 formed after emulsification (Dickinson, 2012a).”
Proteins from land plants – Potential resources for human nutrition and food security (2013, background): “…lack of structural unfolding of these proteins upon adsorption to interfaces may also present a potential opportunity for them to form protein particulates at interfaces, and thus provide better emulsion stability similar to those emulsions stabilised by nano- or microparticles (Dickinson, 2012).”