Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals

[Image: see text] We report on high-internal-phase, oil-in-water Pickering emulsions that are stable against coalescence during storage. Viscous, edible oil (sunflower) was emulsified by combining naturally derived cellulose nanocrystals (CNCs) and a food-grade, biobased cationic surfactant obtained...

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Detaylı Bibliyografya
Yayımlandı:Biomacromolecules
Asıl Yazarlar: Bai, Long, Xiang, Wenchao, Huan, Siqi, Rojas, Orlando J.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Chemical Society 2018
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6150653/
https://ncbi.nlm.nih.gov/pubmed/29608856
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.biomac.8b00233
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