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Characterization of structure and stability of emulsions stabilized with cellulose macro/nano particles

文献类型： 外文期刊

作者： Niu, Fuge 1 ; Han, Beijing 1 ; Fan, Jiamei 1 ; Kou, Mengxuan 1 ; Zhang, Bin 1 ; Feng, Zhi-Juan 2 ; Pan, Weichun 1 ; Zhou, 1 ;

作者机构： 1.Zhejiang Gongshang Univ, Food Safety Key Lab Zhejiang Prov, Sch Food Sci & Biotechnol, Hangzhou 310018, Zhejiang, Peoples R China

2.Zhejiang Acad Agr, Inst Vegetables, Hangzhou 310021, Zhejiang, Peoples R China

3.Hunan Key Lab Proc Food Special Medicai Purpose, Changsha 410004, Hunan, Peoples R China

关键词： Cellulose; Macro/nano particle; Oil-in-water emulsion; Stability; Environmental stress

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN： 0144-8617

年卷期： 2018 年 199 卷

页码：

收录情况： SCI

摘要： The characterization of emulsions covered with cellulose particles prepared under varying hydrolysis durations investigated. The results showed that with the increasing hydrolysis durations, the particle size distribution profiles of emulsion stabilized cellulose particles shifted to a lower particle size. This was primarily because at longer hydrolysis durations, a larger number of particles per interfacial area were expected to be adsorbed at the interface of oil droplets. At hydrolysis durations of 6 and 10 h, the mean particle diameter of emulsion had an increase of 20-30 nm after 7 days and showed good stability with storage time, which can be attributed to a relatively thick interface layer. Emulsions stabilized by cellulose particles prepared at hydrolysis durations of 6 and 10 h showed good stability against changes in pH and NaCl concentration. These results can be useful for designing food and beverage Pickering emulsions with the improved bioavailability of functional nutrients.

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