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Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends
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    Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends
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    • Hualu Zhou
      Hualu Zhou
      Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
      More by Hualu Zhou
    • Shanshan Lv
      Shanshan Lv
      Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
      More by Shanshan Lv
    • Jinning Liu
      Jinning Liu
      Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
      More by Jinning Liu
    • Yunbing Tan
      Yunbing Tan
      Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
      More by Yunbing Tan
    • Jorge L. Muriel Mundo
      Jorge L. Muriel Mundo
      Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
    • Long Bai
      Long Bai
      Bio-Based Colloids and Materials, Department of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, FIN-00076, Espoo, Finland
      More by Long Bai
    • Orlando J. Rojas
      Orlando J. Rojas
      Bio-Based Colloids and Materials, Department of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, FIN-00076, Espoo, Finland
    • David Julian McClements*
      David Julian McClements
      Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
      Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou Zhejiang 310018, China
      * E-mail: [email protected] Tel/Fax: (413) 545-2275/545-1262.
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2020, 68, 2, 603–611
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    https://doi.org/10.1021/acs.jafc.9b06846
    Published December 20, 2019
    Copyright © 2019 American Chemical Society

    Abstract

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    Mixed Pickering emulsions were prepared by blending anionic nanocellulose-stabilized lipid droplets with cationic nanochitin-stabilized lipid droplets. Changes in the surface potential, particle size, shear viscosity, and morphology of the mixed emulsions were characterized when the droplet mixing ratio was varied. Emulsion properties could be tailored by altering the pH and mixing ratio. Surface potential measurements suggested that the nanochitin-coated lipid droplets adsorbed to the surfaces of the nanocellulose-coated lipid droplets, thereby dominating the overall electrical characteristics of the mixed emulsions. As a result, the mixed emulsions had better stability to coalescence than the single emulsions containing only nanocellulose-coated lipid droplets. Our results suggest that the physicochemical properties, shelf life, and functional performance of Pickering emulsions may be modulated by blending different kinds of particle-stabilized lipid droplets together.

    Copyright © 2019 American Chemical Society

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2020, 68, 2, 603–611
    Click to copy citationCitation copied!
    https://doi.org/10.1021/acs.jafc.9b06846
    Published December 20, 2019
    Copyright © 2019 American Chemical Society

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