The Effect of Alginate and κ-Carrageenan on the Stability of Pickering Emulsions Stabilized by Shellac-Based Nanoparticles
We developed highly stable shellac-based emulsions that incorporated alginate (Al) and κ-carrageenan (Kcar), two anionic polysaccharides capable of undergoing in situ crosslinking for various applications. The stability, droplet size distribution, and microstructure of these emulsions were assessed....
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2025-04-01
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| Schriftenreihe: | Polysaccharides |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2673-4176/6/2/35 |
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