Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F20%3A43901598" target="_blank" >RIV/60076658:12520/20:43901598 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.ijbiomac.2020.10.100" target="_blank" >https://doi.org/10.1016/j.ijbiomac.2020.10.100</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ijbiomac.2020.10.100" target="_blank" >10.1016/j.ijbiomac.2020.10.100</a>

Result language

angličtina

Original language name

Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum

Original language description

Effects of xanthan gum (XG) addition and oil contents on the structural and rheological properties of Pickering emulsion stabilized by xanthan gum/Lysozyme nanoparticles (XG/Ly NPs) were analyzed by microstructure, creaming index, and rheological analysis. The results showed that XG addition reduced the droplet size of the emulsion, and a denser three-dimensional network structure was formed between droplets in the continuous phase. Thus, the migration of droplets slowed down, and the stability of Pickering emulsion increased. Rheological studies indicated that the network structure of Pickering emulsion depends on XG addition and oil content. The critical strain (gamma(co)) displayed three regimes. For low oil content (20%), gamma(co) decreased with the increase of XG concentration. For Pickering emulsion with medium oil content (40%, v/v), gamma(co) increased with increasing addition of XG. When high oil content (60-80%) was provided, gamma(co) was almost independent of XG addition. The results showed that the microstructure, stability and rheological properties of Pickering emulsion stabilized by XG/Ly NPs could be regulated by XG addition and oil content. This attempt provided theoretical support for regulating Pickering emulsion properties by polysaccharides addition, and established Pickering emulsions with various demands. (C) 2020 Elsevier B.V. All rights reserved.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10404 - Polymer science

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

International Journal of Biological Macromolecules

ISSN

0141-8130

e-ISSN

—

Volume of the periodical

165

Issue of the periodical within the volume

neuveden

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

8

Pages from-to

2387-2394

UT code for WoS article

000600773500072

EID of the result in the Scopus database

2-s2.0-85094206968