메뉴 건너뛰기




Volumn 34, Issue 34, 2018, Pages 10001-10011

Water-In-Oil Pickering Emulsions Stabilized by Water-Insoluble Polyphenol Crystals

Author keywords

[No Author keywords available]

Indexed keywords

ASPECT RATIO; BIOCOMPATIBILITY; CONTACT ANGLE; DROPS; EMULSIONS; FLAVONOIDS; LIGHT SCATTERING; SCANNING ELECTRON MICROSCOPY; STABILIZATION; PHENOLS;

EID: 85052320701     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/acs.langmuir.8b01438     Document Type: Article
Times cited : (120)

References (40)
  • 1
    • 84914665340 scopus 로고    scopus 로고
    • Pickering stabilization of foams and emulsions with particles of biological origin
    • Lam, S.; Velikov, K. P.; Velev, O. D. Pickering stabilization of foams and emulsions with particles of biological origin. Curr. Opin. Colloid Interface Sci. 2014, 19, 490-500, 10.1016/j.cocis.2014.07.003
    • (2014) Curr. Opin. Colloid Interface Sci. , vol.19 , pp. 490-500
    • Lam, S.1    Velikov, K.P.2    Velev, O.D.3
  • 2
    • 84989810308 scopus 로고    scopus 로고
    • Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
    • Xiao, J.; Li, Y.; Huang, Q. Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends. Trends Food Sci. Technol. 2016, 55, 48-60, 10.1016/j.tifs.2016.05.010
    • (2016) Trends Food Sci. Technol. , vol.55 , pp. 48-60
    • Xiao, J.1    Li, Y.2    Huang, Q.3
  • 4
    • 84858001781 scopus 로고    scopus 로고
    • Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
    • Dickinson, E. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends Food Sci. Technol. 2012, 24, 4-12, 10.1016/j.tifs.2011.09.006
    • (2012) Trends Food Sci. Technol. , vol.24 , pp. 4-12
    • Dickinson, E.1
  • 5
    • 84964603301 scopus 로고    scopus 로고
    • In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: Influence of thermal treatment
    • Sarkar, A.; Murray, B.; Holmes, M.; Ettelaie, R.; Abdalla, A.; Yang, X. In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment. Soft Matter 2016, 12, 3558-3569, 10.1039/c5sm02998h
    • (2016) Soft Matter , vol.12 , pp. 3558-3569
    • Sarkar, A.1    Murray, B.2    Holmes, M.3    Ettelaie, R.4    Abdalla, A.5    Yang, X.6
  • 7
    • 0036267602 scopus 로고    scopus 로고
    • Particles as surfactants-similarities and differences
    • Binks, B. P. Particles as surfactants-similarities and differences. Curr. Opin. Colloid Interface Sci. 2002, 7, 21-41, 10.1016/s1359-0294(02)00008-0
    • (2002) Curr. Opin. Colloid Interface Sci. , vol.7 , pp. 21-41
    • Binks, B.P.1
  • 8
    • 0034321129 scopus 로고    scopus 로고
    • Influence of Particle Wettability on the Type and Stability of Surfactant-Free Emulsions
    • Binks, B. P.; Lumsdon, S. O. Influence of Particle Wettability on the Type and Stability of Surfactant-Free Emulsions. Langmuir 2000, 16, 8622-8631, 10.1021/la000189s
    • (2000) Langmuir , vol.16 , pp. 8622-8631
    • Binks, B.P.1    Lumsdon, S.O.2
  • 10
    • 0037469872 scopus 로고    scopus 로고
    • Emulsions stabilised solely by colloidal particles
    • Aveyard, R.; Binks, B. P.; Clint, J. H. Emulsions stabilised solely by colloidal particles. Adv. Colloid Interface Sci. 2003, 100-102, 503-546, 10.1016/s0001-8686(02)00069-6
    • (2003) Adv. Colloid Interface Sci. , vol.100-102 , pp. 503-546
    • Aveyard, R.1    Binks, B.P.2    Clint, J.H.3
  • 12
    • 85062126343 scopus 로고    scopus 로고
    • Effect of aqueous phase composition on the stability of a silica-stabilized water-in-oil emulsion
    • Kim, J.-H.; Kim, S.-I.; Kyong, K.-Y.; Lee, E.-J.; Cho, W.-G.; Yoon, M.-S. Effect of aqueous phase composition on the stability of a silica-stabilized water-in-oil emulsion. J. Soc. Cosm. Sci. Korea 2004, 30, 353-359
    • (2004) J. Soc. Cosm. Sci. Korea , vol.30 , pp. 353-359
    • Kim, J.-H.1    Kim, S.-I.2    Kyong, K.-Y.3    Lee, E.-J.4    Cho, W.-G.5    Yoon, M.-S.6
  • 13
    • 0033562179 scopus 로고    scopus 로고
    • Effect of aqueous phase composition on the properties of a silica-stabilized W/O emulsion
    • Midmore, B. R. Effect of aqueous phase composition on the properties of a silica-stabilized W/O emulsion. J. Colloid Interface Sci. 1999, 213, 352-359, 10.1006/jcis.1999.6108
    • (1999) J. Colloid Interface Sci. , vol.213 , pp. 352-359
    • Midmore, B.R.1
  • 14
    • 84865211594 scopus 로고    scopus 로고
    • Quiescent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary
    • Skelhon, T. S.; Grossiord, N.; Morgan, A. R.; Bon, S. A. F. Quiescent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary. J. Mater. Chem. 2012, 22, 19289-19295, 10.1039/c2jm34233b
    • (2012) J. Mater. Chem. , vol.22 , pp. 19289-19295
    • Skelhon, T.S.1    Grossiord, N.2    Morgan, A.R.3    Bon, S.A.F.4
  • 15
    • 84865975700 scopus 로고    scopus 로고
    • Cellulose as a novel amphiphilic coating for oil-in-water and water-in-oil dispersions
    • Rein, D. M.; Khalfin, R.; Cohen, Y. Cellulose as a novel amphiphilic coating for oil-in-water and water-in-oil dispersions. J. Colloid Interface Sci. 2012, 386, 456-463, 10.1016/j.jcis.2012.07.053
    • (2012) J. Colloid Interface Sci. , vol.386 , pp. 456-463
    • Rein, D.M.1    Khalfin, R.2    Cohen, Y.3
  • 16
    • 0035943192 scopus 로고    scopus 로고
    • Pickering emulsions stabilized by monodisperse latex particles: Effects of particle size
    • Binks, B. P.; Lumsdon, S. O. Pickering emulsions stabilized by monodisperse latex particles: effects of particle size. Langmuir 2001, 17, 4540-4547, 10.1021/la0103822
    • (2001) Langmuir , vol.17 , pp. 4540-4547
    • Binks, B.P.1    Lumsdon, S.O.2
  • 17
    • 56549091752 scopus 로고    scopus 로고
    • Microgels as stimuli-responsive stabilizers for emulsions
    • Brugger, B.; Rosen, B. A.; Richtering, W. Microgels as stimuli-responsive stabilizers for emulsions. Langmuir 2008, 24, 12202-12208, 10.1021/la8015854
    • (2008) Langmuir , vol.24 , pp. 12202-12208
    • Brugger, B.1    Rosen, B.A.2    Richtering, W.3
  • 18
    • 84890940480 scopus 로고    scopus 로고
    • Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
    • Bordenave, N.; Hamaker, B. R.; Ferruzzi, M. G. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food Funct. 2014, 5, 18-34, 10.1039/c3fo60263j
    • (2014) Food Funct. , vol.5 , pp. 18-34
    • Bordenave, N.1    Hamaker, B.R.2    Ferruzzi, M.G.3
  • 19
    • 79952066487 scopus 로고    scopus 로고
    • Chemistry and biochemistry of dietary polyphenols
    • Tsao, R. Chemistry and biochemistry of dietary polyphenols. Nutrients 2010, 2, 1231-1246, 10.3390/nu2121231
    • (2010) Nutrients , vol.2 , pp. 1231-1246
    • Tsao, R.1
  • 20
  • 21
    • 85034650270 scopus 로고    scopus 로고
    • Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
    • Araiza-Calahorra, A.; Akhtar, M.; Sarkar, A. Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility. Trends Food Sci. Technol. 2018, 71, 155-169, 10.1016/j.tifs.2017.11.009
    • (2018) Trends Food Sci. Technol. , vol.71 , pp. 155-169
    • Araiza-Calahorra, A.1    Akhtar, M.2    Sarkar, A.3
  • 22
    • 33947429094 scopus 로고    scopus 로고
    • NMR study of the solution structure of curcumin
    • Payton, F.; Sandusky, P.; Alworth, W. L. NMR study of the solution structure of curcumin. J. Nat. Prod. 2007, 70, 143-146, 10.1021/np060263s
    • (2007) J. Nat. Prod. , vol.70 , pp. 143-146
    • Payton, F.1    Sandusky, P.2    Alworth, W.L.3
  • 23
    • 0029610477 scopus 로고
    • Review of the biology of quercetin and related bioflavonoids
    • Formica, J. V.; Regelson, W. Review of the biology of quercetin and related bioflavonoids. Food Chem. Toxicol. 1995, 33, 1061-1080, 10.1016/0278-6915(95)00077-1
    • (1995) Food Chem. Toxicol. , vol.33 , pp. 1061-1080
    • Formica, J.V.1    Regelson, W.2
  • 25
    • 0032002398 scopus 로고    scopus 로고
    • Antioxidant properties of myricetin and quercetin in oil and emulsions
    • Roedig-Penman, A.; Gordon, M. H. Antioxidant properties of myricetin and quercetin in oil and emulsions. J. Am. Oil Chem. Soc. 1998, 75, 169-180, 10.1007/s11746-998-0029-4
    • (1998) J. Am. Oil Chem. Soc. , vol.75 , pp. 169-180
    • Roedig-Penman, A.1    Gordon, M.H.2
  • 26
    • 85005586747 scopus 로고
    • An improved high-pressure homogenizer for making fine emulsions on a small scale
    • Burgaud, I.; Dickinson, E.; Nelson, P. V. An improved high-pressure homogenizer for making fine emulsions on a small scale. Int. J. Food Sci. Technol. 1990, 25, 39-46, 10.1111/j.1365-2621.1990.tb01057.x
    • (1990) Int. J. Food Sci. Technol. , vol.25 , pp. 39-46
    • Burgaud, I.1    Dickinson, E.2    Nelson, P.V.3
  • 28
    • 0036867705 scopus 로고    scopus 로고
    • Interfacial rheology of food emulsifiers and proteins
    • Murray, B. S. Interfacial rheology of food emulsifiers and proteins. Curr. Opin. Colloid Interface Sci. 2002, 7, 426-431, 10.1016/s1359-0294(02)00077-8
    • (2002) Curr. Opin. Colloid Interface Sci. , vol.7 , pp. 426-431
    • Murray, B.S.1
  • 29
    • 85021754430 scopus 로고    scopus 로고
    • Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces
    • Sarkar, A.; Zhang, S.; Murray, B.; Russell, J. A.; Boxal, S. Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces. Colloids Surf., B 2017, 158, 137-146, 10.1016/j.colsurfb.2017.06.037
    • (2017) Colloids Surf., B , vol.158 , pp. 137-146
    • Sarkar, A.1    Zhang, S.2    Murray, B.3    Russell, J.A.4    Boxal, S.5
  • 30
    • 84961864618 scopus 로고    scopus 로고
    • A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions
    • Duffus, L. J.; Norton, J. E.; Smith, P.; Norton, I. T.; Spyropoulos, F. A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions. J. Colloid Interface Sci. 2016, 473, 9-21, 10.1016/j.jcis.2016.03.060
    • (2016) J. Colloid Interface Sci. , vol.473 , pp. 9-21
    • Duffus, L.J.1    Norton, J.E.2    Smith, P.3    Norton, I.T.4    Spyropoulos, F.5
  • 31
    • 0037026270 scopus 로고    scopus 로고
    • Studies of curcumin and curcuminoids. XXVII. Cyclodextrin complexation: Solubility, chemical and photochemical stability
    • Tønnesen, H. H.; Másson, M.; Loftsson, T. Studies of curcumin and curcuminoids. XXVII. Cyclodextrin complexation: solubility, chemical and photochemical stability. Int. J. Pharm. 2002, 244, 127-135, 10.1016/s0378-5173(02)00323-x
    • (2002) Int. J. Pharm. , vol.244 , pp. 127-135
    • Tønnesen, H.H.1    Másson, M.2    Loftsson, T.3
  • 32
    • 33744918267 scopus 로고    scopus 로고
    • Molecular orbital basis for yellow curry spice curcumin's prevention of Alzheimer's disease
    • Balasubramanian, K. Molecular orbital basis for yellow curry spice curcumin's prevention of Alzheimer's disease. J. Agric. Food Chem. 2006, 54, 3512-3520, 10.1021/jf0603533
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 3512-3520
    • Balasubramanian, K.1
  • 33
    • 0022637164 scopus 로고
    • The crystal and molecular structure of quercetin: A biologically active and naturally occurring flavonoid
    • Rossi, M.; Rickles, L. F.; Halpin, W. A. The crystal and molecular structure of quercetin: A biologically active and naturally occurring flavonoid. Bioorg. Chem. 1986, 14, 55-69, 10.1016/0045-2068(86)90018-0
    • (1986) Bioorg. Chem. , vol.14 , pp. 55-69
    • Rossi, M.1    Rickles, L.F.2    Halpin, W.A.3
  • 34
    • 84905816090 scopus 로고    scopus 로고
    • Effect of pH-values on the contact angle and interfacial tension
    • Al-Rossies, A. A. S.; Al-Anazi, B. D.; Paiaman, A. M. Effect of pH-values on the contact angle and interfacial tension. Nafta 2010, 61, 181-186
    • (2010) Nafta , vol.61 , pp. 181-186
    • Al-Rossies, A.A.S.1    Al-Anazi, B.D.2    Paiaman, A.M.3
  • 35
    • 15844409782 scopus 로고    scopus 로고
    • Pickering emulsions with controllable stability
    • Melle, S.; Lask, M.; Fuller, G. G. Pickering emulsions with controllable stability. Langmuir 2005, 21, 2158-2162, 10.1021/la047691n
    • (2005) Langmuir , vol.21 , pp. 2158-2162
    • Melle, S.1    Lask, M.2    Fuller, G.G.3
  • 36
    • 84856119234 scopus 로고    scopus 로고
    • Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers
    • Luo, Z.; Murray, B. S.; Ross, A.-L.; Povey, M. J. W.; Morgan, M. R. A.; Day, A. J. Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers. Colloids Surf., B 2012, 92, 84-90, 10.1016/j.colsurfb.2011.11.027
    • (2012) Colloids Surf., B , vol.92 , pp. 84-90
    • Luo, Z.1    Murray, B.S.2    Ross, A.-L.3    Povey, M.J.W.4    Morgan, M.R.A.5    Day, A.J.6
  • 37
    • 84861098479 scopus 로고    scopus 로고
    • Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure
    • Atarés, L.; Marshall, L. J.; Akhtar, M.; Murray, B. S. Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure. Food Chem. 2012, 134, 1418-1424, 10.1016/j.foodchem.2012.02.221
    • (2012) Food Chem. , vol.134 , pp. 1418-1424
    • Atarés, L.1    Marshall, L.J.2    Akhtar, M.3    Murray, B.S.4
  • 38
    • 75849137203 scopus 로고    scopus 로고
    • Food emulsions and foams: Stabilization by particles
    • Dickinson, E. Food emulsions and foams: Stabilization by particles. Curr. Opin. Colloid Interface Sci. 2010, 15, 40-49, 10.1016/j.cocis.2009.11.001
    • (2010) Curr. Opin. Colloid Interface Sci. , vol.15 , pp. 40-49
    • Dickinson, E.1
  • 39
    • 84884418339 scopus 로고    scopus 로고
    • Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin and β-casein
    • Burke, J.; Cox, A.; Petkov, J.; Murray, B. S. Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin and β-casein. Food Hydrocolloids 2014, 34, 119-127, 10.1016/j.foodhyd.2012.11.026
    • (2014) Food Hydrocolloids , vol.34 , pp. 119-127
    • Burke, J.1    Cox, A.2    Petkov, J.3    Murray, B.S.4
  • 40
    • 0001084450 scopus 로고    scopus 로고
    • Interfacial rheology and the dynamic properties of adsorbed films of food proteins and surfactants
    • Murray, B. S.; Dickinson, E. Interfacial rheology and the dynamic properties of adsorbed films of food proteins and surfactants. Food Sci. Technol. Int. 1996, 2, 131-145, 10.3136/fsti9596t9798.2.131
    • (1996) Food Sci. Technol. Int. , vol.2 , pp. 131-145
    • Murray, B.S.1    Dickinson, E.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.