Shorter Chitin Nanofibrils Enhance Pickering Emulsion Stability: Role of Length and Interfacial Network

The structure–property relationship of chitin nanofibrils (NCh) with tailored lengths (L-, M-, S-NCh) and their efficacy in stabilizing Pickering emulsions were systematically investigated. The nanofibrils, produced via high-pressure homogenization and ultrasonication (20 or 60 min), were characteri...

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Detalhes bibliográficos

Principais autores:	Qiyue Yang, Congying Chen, Xiaoyi Luo, Ruoxin Li, Zhenjun Zhu, Yehui Zhang, Xinglong Xiao, Wenjuan Jiao
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2025-12-01
Colecção:	Foods
Assuntos:	length-dependent structure-activity emulsion stability crab shells
Acesso em linha:	https://www.mdpi.com/2304-8158/15/1/76
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