Combined emulsifying capacity of polysaccharide particles of different size and shape
(2017) In Carbohydrate Polymers 169. p.127-138- Abstract
The aim of this study is to understand mixed systems of two types of particles with different size and shape, quinoa starch granules (NQ) and cellulose nanocrystals (CNC), to stabilize oil-in-water (O/W) emulsions. This study considers the extent of Pickering stabilization with respect to which particle type dominates at droplet interfaces and how stability is affected by the addition of one particle type to already formed emulsions, or combining both, simultaneously. Results demonstrate that the order of addition has an influence allowing to predominantly have NQ particles at the interface when both types are added simultaneously. However when CNC is added first, both types are responsible for emulsion stabilization leading to a system... (More)
The aim of this study is to understand mixed systems of two types of particles with different size and shape, quinoa starch granules (NQ) and cellulose nanocrystals (CNC), to stabilize oil-in-water (O/W) emulsions. This study considers the extent of Pickering stabilization with respect to which particle type dominates at droplet interfaces and how stability is affected by the addition of one particle type to already formed emulsions, or combining both, simultaneously. Results demonstrate that the order of addition has an influence allowing to predominantly have NQ particles at the interface when both types are added simultaneously. However when CNC is added first, both types are responsible for emulsion stabilization leading to a system with an intermediate droplet size yet with a higher stability compared to single particle formulations. A dual stabilization mechanism is observed, large particles prevent coalescence and small particles regulate the curvature of the interface and govern the droplet size.
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- author
- Matos González, Maria LU ; Marefati, Ali LU ; Bordes, Romain ; Gutiérrez, Gemma and Rayner, Marilyn LU
- organization
- publishing date
- 2017-08-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Cellulose nanocrystal (CNC), Native quinoa starch (NQ), Pickering emulsions, Shape, Size, Stability
- in
- Carbohydrate Polymers
- volume
- 169
- pages
- 12 pages
- publisher
- Elsevier
- external identifiers
-
- pmid:28504128
- wos:000402343000016
- scopus:85017437499
- ISSN
- 0144-8617
- DOI
- 10.1016/j.carbpol.2017.04.006
- language
- English
- LU publication?
- yes
- id
- 219528c1-04eb-42d2-948c-fe843cb70528
- date added to LUP
- 2017-05-08 10:12:57
- date last changed
- 2024-03-31 07:07:14
@article{219528c1-04eb-42d2-948c-fe843cb70528,
abstract = {{<p>The aim of this study is to understand mixed systems of two types of particles with different size and shape, quinoa starch granules (NQ) and cellulose nanocrystals (CNC), to stabilize oil-in-water (O/W) emulsions. This study considers the extent of Pickering stabilization with respect to which particle type dominates at droplet interfaces and how stability is affected by the addition of one particle type to already formed emulsions, or combining both, simultaneously. Results demonstrate that the order of addition has an influence allowing to predominantly have NQ particles at the interface when both types are added simultaneously. However when CNC is added first, both types are responsible for emulsion stabilization leading to a system with an intermediate droplet size yet with a higher stability compared to single particle formulations. A dual stabilization mechanism is observed, large particles prevent coalescence and small particles regulate the curvature of the interface and govern the droplet size.</p>}},
author = {{Matos González, Maria and Marefati, Ali and Bordes, Romain and Gutiérrez, Gemma and Rayner, Marilyn}},
issn = {{0144-8617}},
keywords = {{Cellulose nanocrystal (CNC); Native quinoa starch (NQ); Pickering emulsions; Shape; Size; Stability}},
language = {{eng}},
month = {{08}},
pages = {{127--138}},
publisher = {{Elsevier}},
series = {{Carbohydrate Polymers}},
title = {{Combined emulsifying capacity of polysaccharide particles of different size and shape}},
url = {{http://dx.doi.org/10.1016/j.carbpol.2017.04.006}},
doi = {{10.1016/j.carbpol.2017.04.006}},
volume = {{169}},
year = {{2017}},
}