نتایج جستجو برای: pickering emulsion
تعداد نتایج: 12341 فیلتر نتایج به سال:
In this paper, we demonstrate the functionality and functionalisation of waste particles as an emulsifier for oil-in-water (o/w) and water-in-oil (w/o) emulsions. Ground coffee waste was chosen as a candidate waste material due to its naturally high content of lignin, a chemical component imparting emulsifying ability. The waste coffee particles readily stabilised o/w emulsions and following hy...
Formation of oleogels based on emulsions stabilized with cellulose nanocrystals and sodium caseinate
In the preparation of oleogels based on Pickering-emulsions, choice route is critical to withstand drying under ambient conditions, as it conditions composition interfacial layer at oil-water interface. Hexadecane and olive oil were prepared using an emulsion-template approach from oil-in-water emulsions formulated with cellulose nanocrystals (CNC) sodium caseinate (CAS) added in different orde...
An Al-based Metal-Organic Framework (MOF) obtained from Li-ion battery wastes as an upcycled material has been shaped a hierarchically porous solid monolith. This original method is based on the stabilization of Pickering High Internal Phase Emulsion (HIPE) by MOF particles that conducts to formation monolith after polymerization aqueous continuous phase and elimination organic internal emulsio...
Pickering inverse emulsions of hydroxyl oligoethylene glycol methacrylate were stabilized in isopropyl myristate, a biofriendly oil, using surface-modified cellulose nanocrystals (CNCs) as stabilizing particles. The further polymerized by free or controlled radical polymerization (ATRP), taking advantage the bromoisobutyrate functions grafted on CNC surface. Suspension emulsion led to full bead...
Due to increased environmental and health concerns, there has been an demand for sustainable natural emulsifiers/stabilizers create a stable O/W emulsion. their unique properties, cellulose nanocrystals (CNC) have considerably investigated as stabilizer producing However, the utilization of CNC stabilized emulsion is only limited viscous or semi-solid foods. Hence this study investigates modifi...
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