Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein

Journal of Colloid and Interface Science

Volumn 548, Issue , 2019, Pages 88-99

  Zembyla, Morfo ^a   Murray, Brent S ^a   Radford, Stewart J ^b   Sarkar, Anwesha ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Biocompatible particles; Curcumin; Interfacial complexation; Interfacial shear viscosity; Pickering stabilizers; Quercetin; Water in oil emulsions; Whey protein

Indexed keywords

ALKALINITY; BIOCOMPATIBILITY; COMPLEXATION; DROPS; EMULSIONS; FLAVONOIDS; HYDROGEN BONDS; IONIC STRENGTH; PHENOLS; PROTEINS; SHEAR VISCOSITY; STABILIZATION; VISCOSITY MEASUREMENT;

CURCUMIN; INTERFACIAL SHEAR VISCOSITY; QUERCETIN; WATER IN OIL EMULSIONS; WHEY PROTEINS;

OSTWALD RIPENING;

CURCUMIN; POLYPHENOL DERIVATIVE; QUERCETIN; RHODAMINE B; SOYBEAN OIL; STABILIZING AGENT; WATER OIL CREAM; WHEY PROTEIN; BIOMATERIAL; POLYPHENOL; WATER;

ADSORPTION; ALKALINITY; ARTICLE; BIOCOMPATIBILITY; COLLOID; COMPLEX FORMATION; CONFOCAL LASER SCANNING MICROSCOPY; CONTACT ANGLE; CONTROLLED STUDY; CRYSTAL; HYDROGEN BOND; HYDROPHILICITY; HYDROPHOBICITY; IONIC STRENGTH; PARTICLE SIZE; PH; PHASE SEPARATION; PRIORITY JOURNAL; SEDIMENTATION; SHEAR RATE; STATIC ELECTRICITY; VISCOMETRY; ZETA POTENTIAL; CHEMISTRY; EMULSION; OSMOLARITY; SURFACE PROPERTY; TEMPERATURE; VISCOSITY;

BIOCOMPATIBLE MATERIALS; CURCUMIN; EMULSIONS; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PARTICLE SIZE; POLYPHENOLS; QUERCETIN; STATIC ELECTRICITY; SURFACE PROPERTIES; TEMPERATURE; VISCOSITY; WATER; WHEY PROTEINS;

EID: 85064259860     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2019.04.010     Document Type: Article

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