Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends
No Thumbnail Available
Access rights
openAccess
Journal Title
Journal ISSN
Volume Title
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
This publication is imported from Aalto University research portal.
View publication in the Research portal
View/Open full text file from the Research portal
Other link related to publication
View publication in the Research portal
View/Open full text file from the Research portal
Other link related to publication
Date
2020-01-15
Department
Major/Subject
Mcode
Degree programme
Language
en
Pages
9
603-611
603-611
Series
Journal of Agricultural and Food Chemistry, Volume 68, issue 2
Abstract
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.Description
Keywords
heteroaggregation, nanocellulose, nanochitin, nanoparticles, Pickering emulsions
Other note
Citation
Zhou, H, Lv, S, Liu, J, Tan, Y, Muriel Mundo, J L, Bai, L, Rojas, O J & McClements, D J 2020, ' Modulation of Physicochemical Characteristics of Pickering Emulsions : Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends ', Journal of Agricultural and Food Chemistry, vol. 68, no. 2, pp. 603-611 . https://doi.org/10.1021/acs.jafc.9b06846
