Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles

In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have gained considerable attention due to their excellent stability and for being environmentally friendly compared to the emulsions stabilized by synthetic surfactants. In this context, edible Pickering stabiliz...

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Hlavní autoři:	César Burgos-Díaz, Karla A. Garrido-Miranda, Daniel A. Palacio, Manuel Chacón-Fuentes, Mauricio Opazo-Navarrete, Mariela Bustamante
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-03-01
Edice:	Colloids and Interfaces
Témata:	Pickering emulsions agri-food byproducts Pickering particles emulsifying capacity
On-line přístup:	https://www.mdpi.com/2504-5377/7/2/27
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