Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms

文献类型： 外文期刊

第一作者： Wu, Jiawu

作者： Wu, Jiawu;Gao, Yang;Shen, Huifang;Yan, Song;Zhao, Rui;Wang, Fei;Shen, Xinting;Li, Zhebin;Yao, Xinmiao;Wang, Yao;Wu, Jiawu;Gao, Yang;Shen, Huifang;Yan, Song;Zhao, Rui;Wang, Fei;Shen, Xinting;Li, Zhebin;Yao, Xinmiao;Wang, Yao;Wu, Jiawu;Gao, Yang;Shen, Huifang;Yan, Song;Zhao, Rui;Wang, Fei;Shen, Xinting;Li, Zhebin;Yao, Xinmiao;Wang, Yao

作者机构：

关键词： Wheat bran; Cellulose nanofiber; Pickering emulsion

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2024 年 24 卷

页码：

收录情况： SCI

摘要： In this paper, cellulose nanofibers (CNF) were prepared from wheat bran (WB) and the structure of CNF was determined. Fourier transform infrared spectra and X-ray diffractograms showed the groups such as hydroxyl and carboxyl groups and cellulose type 1 structure possessed by CNF, respectively. Scanning electron microscopy exhibited that CNF was filamentous and intertwined. In addition, Pickering emulsions were prepared using CNF and the physicochemical properties of the emulsions were characterized. The results showed that CNF was able to increase the zeta potential and viscosity of the emulsions, thus improving the stability of the emulsions. Moreover, CNF formed a physical barrier by adsorbing at the oil-water interface and near the oil droplets and CNF dispersed in the aqueous phase formed a network structure to restrict the movement of oil droplets, thus improving the stability of the emulsions. These findings may provide some new insights for the potential applications of WB.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序