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Pickering Emulsion — EMULSIFICATION Technique | Foodgeist

What science says

compound effect

“The specific volume of OE bread was significantly higher than that of butter bread, increasing by 21.96%.”

ovalbumin–ferulic acid–κ-carrageenan Pickering emulsion (OE) → increases → specific volume of bread

Utilization of ovalbumin-ferulic acid-carrageenan Pickering emulsion in baked bread for...DOI →2023DOI

technique parameter

“These nanoparticles (with a z-average diameter of 103 nm at c = 0.1%, w/v) tended to aggregate at higher c values, and their internal structure was mainly maintained by hydrophobic interactions and disulfide bondings.”

soy protein isolate nanoparticles → form → Pickering emulsions

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentra...DOI →2014DOI

technique parameter

“The present work was aimed to evaluate the potential of the gel‐like Pickering emulsions (50%, v/v, oil) stabilised by zein/tannic acid (TA) complex colloidal particles (ZTPE) as a new encapsulation system of lipophilic ingredients.”

gel-like Pickering emulsions (ZTPE) → stabilized by → zein/tannic acid (TA) complex colloidal particles

Zein/tannic acid complex nanoparticles‐stabilised emulsion as a novel delivery system f...DOI →2017DOI

compound effect

“Free fatty acid (FFA) fraction released decreased by 55% from 87.9% (bulk oil) to 39.5% (Pickering emulsion), implying engineering interfacial architecture potentially benefited to fight obesity.”

free fatty acid (FFA) fraction released → decrease → from 87.9% (bulk oil) to 39.5% (Pickering emulsion)

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Parti...DOI →2018DOI

technique parameter

“Emulsions with added PEG maintained a more integrated structure after in vitro oral-gastric digestion, and showed greater lipolysis with more free fatty acids (14.7 ± 0.5% for with PEG vs. 12.7 ± 0.1% for without PEG) released during in vitro intestinal digestion.”

liposome-stabilized oil-in-water Pickering emulsion → shows → greater lipolysis with more free fatty acids released during in vitro intestinal digestion

Structural stability of liposome-stabilized oil-in-water pickering emulsions and their ...DOI →2019DOI

Pickering Emulsion

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