期刊文献+
共找到1篇文章
< 1 >
每页显示 20 50 100
Nanocellulose from bamboo shoots as perfect Pickering stabilizer:Effect of the emulsification process on the interfacial and emulsifying properties
1
作者 Yujie Lei Xingzhong Zhang +7 位作者 Jing Li Yijie Chen Hongshan Liang Yan Li Bin Li Xiaogang Luo Ying Pei Shilin Liu 《Food Bioscience》 SCIE 2022年第2期822-832,共11页
In this work,the medium internal phase O/W Pickering emulsions stabilized with bamboo shoots nanocellulose(BSNC)was successfully fabricated.The nanocellulose extracted from bamboo shoots with an average width of 56.37... In this work,the medium internal phase O/W Pickering emulsions stabilized with bamboo shoots nanocellulose(BSNC)was successfully fabricated.The nanocellulose extracted from bamboo shoots with an average width of 56.37 nm and height of 7.44 nm showed great potential as an emulsifier in the Pickering emulsions.The effects of BSNC content,oil-water ratio and emulsification process on the structure,stability and rheology of the resultant Pickering emulsions was explored.The obtained emulsion with the BSNC content of 0.5 wt%at the oil to water volume ratio of 5:5 had a lower particle size of around 25μm.With the increasing BSNC content,the emulsions presented increased droplet size,and even demulsification occurred.Interestingly,the physicochemical properties of the emulsions could be significantly improved through twice shearing,which effectively reduced droplet size.The surface coverage was above 100%for the Pickering emulsions stabilized with the BSNC content of 0.5%-1.1%.With the increasing BSNC content,the apparent viscosity was increased first and then decreased,and all emulsions showed elastic behaviors.This work would provide theoretical guidance for preparing medium or high internal phase Pickering emulsions stabilized with nanocellulose. 展开更多
关键词 Pickering emulsion Bamboo shoots nanocellulose emulsification process STABILITY
原文传递
上一页 1 下一页 到第
使用帮助 返回顶部