Nanocelluloses in recent years have garnered a lot of attention for their use as stabilizers of liquid-liquid and gas-liquid interfaces. Both cellulose nanocrystals (CNCs) and cellulose nanofibers (CNFs) have been used extensively in multiple studies to prepare emulsions and foams. However, there is limited literature available that systematically discusses the mechanisms that affect the ability of nanocelluloses (modified and unmodified) to stabilize different types of interfaces. This review briefly discusses key factors that affect the stability of Pickering emulsions and foams and provides a detailed and systematic analysis of the current state knowledge on factors affecting the stabilization of liquid-liquid and gas-liquid interfaces by nanocelluloses. The review also discusses the effect of nanocellulose surface modifications on mechanisms driving the Pickering stabilization of these interfaces.
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http://dx.doi.org/10.1016/j.cis.2021.102530 | DOI Listing |
Food Chem X
January 2025
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
This study reports a comparative evaluation of the physicochemical and functional properties of fava bean albumin, globulin and glutelin proteins. The fava bean globulins had significantly ( < 0.05) higher protein content (88.
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December 2024
College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Interfacial properties significantly influence emulsifying and foaming stability. We here explore the interfacial behavior of egg yolk granules (EYGs) combined with various Span emulsifiers (Span 20, 40, 60, 80) to assess their solution properties, interface dynamics, and effects on emulsifying and foaming stability. The results unveiled that as the Span concentration increased, particle size decreased from 7028 to 1200 nm, absolute zeta potential increased from 4.
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December 2024
College of Agriculture and Bioengineering, Heze University, Heze 274000, China.
This study optimized the process of extracting protein from black garlic using an alkaline dissolution and acid precipitation method through response surface methodology. The optimal extraction conditions were determined as a solid-to-liquid ratio of 1:50, an extraction time of 100 min, an extraction temperature of 30 °C, and an alkaline extraction pH of 9.0.
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December 2024
Institute of Physical Chemistry, Bulgarian Academy of Sciences, "Acad. G. Bonchev" Str. Bl. 11, 1113 Sofia, Bulgaria.
Colloids, such as emulsions, foams, sols and gels, play integral roles in living organisms, the natural environment, resource extraction, pharmaceuticals, cleaning products, processing industries and almost all aspects of our everyday lives [...
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December 2024
University of Artois, University of Lille, University of Littoral Côte d'Opale, University of Picardie Jules Verne, University of Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, 62300 Lens, France.
Whipping cream (WC) is an oil-in-water (O/W) emulsion used in food industry that can be transformed into aerated foam. The cream market has expanded significantly, driven by consumer demands for healthier and higher-quality products, leading to significant scientific research and innovation. This review focuses on formulation challenges related to ingredients such as fats, emulsifiers, and stabilizers, and how these components interact to form a stable emulsion and foam structure.
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