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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10404 - Polymer science

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

International Journal of Biological Macromolecules

ISSN

0141-8130

e-ISSN

—

Svazek periodika

165

Číslo periodika v rámci svazku

neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

2387-2394

Kód UT WoS článku

000600773500072

EID výsledku v databázi Scopus

2-s2.0-85094206968