A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions

Journal of Colloid and Interface Science

Volumn 473, Issue , 2016, Pages 9-21

  Duffus, Laudina J ^a   Norton, Jennifer E ^a   Smith, Paul ^b   Norton, Ian T ^a   Spyropoulos, Fotios ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b Cargill R D Centre Europe   (Belgium)

Author keywords

Cellulose; Flavonoids; Pickering emulsions; Pickering particles; Wettability

Indexed keywords

CELLULOSE; DROPS; EMULSIONS; FLAVONOIDS; OILS AND FATS; PARTICLE SIZE; WETTING;

COMPARATIVE ANALYSIS; EMULSIFICATION PROCESS; EQUIVALENT CONDITION; EXPERIMENTAL CONDITIONS; PARTICLE CHARACTERISTICS; PARTICLE CONCENTRATIONS; PICKERING EMULSIONS; WATER IN OIL EMULSIONS;

EMULSIFICATION;

AURANTIIN; FLAVONOID; POLYSACCHARIDE; RUTOSIDE; WATER OIL CREAM; EMULSION; FOOD ADDITIVE; OIL; SURFACTANT; WATER;

ADSORPTION; ARTICLE; CHEMICAL STRUCTURE; COMPARATIVE STUDY; CONTROLLED STUDY; DISPERSION; EMULSION; FOOD; FOOD GRADE PARTICLE; FOOD PROCESSING; HYDROPHOBICITY; LAMINAR FLOW; PARTICLE SIZE; PICKERING EMULSION; PRIORITY JOURNAL; TURBULENT FLOW; ULTRASOUND; VISCOSITY; WETTABILITY; CHEMISTRY; PH;

EMULSIONS; FLAVONOIDS; FOOD ADDITIVES; HYDROGEN-ION CONCENTRATION; OILS; PARTICLE SIZE; POLYSACCHARIDES; SURFACE-ACTIVE AGENTS; WATER; WETTABILITY;

EID: 84961864618     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2016.03.060     Document Type: Article

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