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Combined emulsifying capacity of polysaccharide particles of different size and shape

Matos González, Maria LU ; Marefati, Ali LU ; Bordes, Romain; Gutiérrez, Gemma and Rayner, Marilyn LU (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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Please use this url to cite or link to this publication:
author
organization
publishing date
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
  • scopus:85017437499
  • wos:000402343000016
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
2018-01-07 12:02:10
@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},
  keyword      = {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},
  volume       = {169},
  year         = {2017},
}