Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions

Food Research International

Volumn 103, Issue , 2018, Pages 12-20

  Zhai, Xichuan ^a   Lin, Dehui ^a   Liu, Dongjie ^b   Yang, Xingbin ^a  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Bacterial cellulose; Nanofibers; Physical stability; Pickering emulsions; Solid particles

Indexed keywords

CELLULOSE; DROPS; EMULSIFICATION; OILS AND FATS; STABILITY;

BACTERIAL CELLULOSE; BIOACTIVE SUBSTANCES; DROPLET SIZE DISTRIBUTIONS; LIPOPHILIC PROPERTIES; MORPHOLOGICAL STUDY; PHYSICAL STABILITY; PICKERING EMULSIONS; SOLID PARTICLES;

NANOFIBERS;

BACTERIA; CELLULOSE DERIVATIVES; EMULSIONS; ZETA POTENTIAL;

ARACHIS OIL; CELLULOSE; NANOFIBER; WATER;

BACTERIUM; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; NANOTECHNOLOGY; PARTICLE SIZE; PH; PROCEDURES; SURFACE TENSION; TEMPERATURE; TIME FACTOR;

BACTERIA; CELLULOSE; EMULSIONS; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; NANOFIBERS; NANOTECHNOLOGY; PARTICLE SIZE; PEANUT OIL; SURFACE TENSION; TEMPERATURE; TIME FACTORS; WATER;

EID: 85031497268     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.10.030     Document Type: Article

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