Search results for: PICKERING EMULSION

• Bacterial cellulose vs. bacterial cellulose nanocrystals as stabilizer agents for O/W pickering emulsions

  Publication

  • A. Sommer
  • H. Staroszczyk

  - FOOD HYDROCOLLOIDS - Year 2023

  The growing interest in Pickering emulsions in functional food systems resulted in the need to find suitable stabilizers for them. The work considers the use of bacterial cellulose for this purpose, and its aim was to compare the properties of disintegrated bacterial cellulose, before and after freeze-drying, and its nanocrystals obtained using H2SO4 under variable of time and concentration conditions. The structure of nanocrystals...

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• Effect of different crystalline structures on W/O and O/W/O wax emulsion stability

  Publication

  • P. Szumała
  • N. Luty

  - COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS - Year 2016

  tThe possibility of emulsion stabilization using mineral and vegetable wax particles only (without sur-factant) was investigated. Mineral waxes, paraffin wax and ceresin, and a vegetable wax, carnauba wax,were used. The content of the wax particles and the water to oil proportion were found crucial for thestability of all emulsions. Some emulsions were also produced with a liquid wax (i.e. jojoba oil). Themultiple light scattering...

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