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

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 458, Issue 1, 2014, Pages 48-62

  Rayner, Marilyn ^a   Marku, Diana ^b   Eriksson, Madeleine ^a   Sjöö, Malin ^a,b   Dejmek, Petr ^a   Wahlgren, Marie ^a  

^a LUND UNIVERSITY   (Sweden)

^b Speximo AB   (Sweden)

Author keywords

Egg yolk granules; Encapsulation; Freeze thaw stability; Pickering emulsions; Quinoa starch granules; Stability

Indexed keywords

BIOMASS; CHEMICAL MODIFICATION; CONVERGENCE OF NUMERICAL METHODS; DROPS; EMULSIFICATION; ENCAPSULATION; FREEZING; GELATION; GRANULATION; HYDROPHOBICITY; IONIC STRENGTH; NANOTECHNOLOGY; OIL SHALE; OILS AND FATS; PHASE INTERFACES; STABILITY; STARCH; STRUCTURE (COMPOSITION);

BIOACTIVE INGREDIENTS; EGG YOLKS; FREEZE-THAW STABILITY; OCTENYL SUCCINIC ANHYDRIDE; PARTICLE STABILIZATION; PICKERING EMULSIONS; STARCH GRANULES; TOPICAL FORMULATIONS; TOPICAL APPLICATION;

PARTICLES (PARTICULATE MATTER); ENCAPSULATION;

COSMETIC; LATEX; NANOPARTICLE; SILICON DIOXIDE; STARCH; SUCCINIC ANHYDRIDE; WATER OIL CREAM;

ARTICLE; BIOMASS; CHEMICAL MODIFICATION; CHENOPODIUM QUINOA; CLAY; EGG YOLK; EMULSION; FREEZE THAWING; GELATINIZATION; HYDROPHOBICITY; IONIC STRENGTH; NANOENCAPSULATION; PICKERING EMULSION; PRIORITY JOURNAL; WETTABILITY; CENTRIFUGATION; CONTACT ANGLE; CONTROLLED STUDY; CROSS LINKING; CRYSTALLIZATION; ENCAPSULATION; FOOD PROCESSING; HEAT TREATMENT; PARTICLE SIZE; PRECIPITATION; SHELF LIFE; STORAGE;

EID: 84906306142     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2014.03.053     Document Type: Article

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