![]() ![]() Spray-dried casein-based micelles as a vehicle for solubilization and controlled delivery of flutamide: Formulation, characterization, and in vivo pharmacokinetics. Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions. Tailored silica macrocellular foams: Combining limited coalescence-based Pickering emulsion and sol-gel process. Advances in Colloid and Interface Science, 151(1), 1–23.ĭestribats, M., Faure, B., Birot, M., Babot, O., Schmitt, V., & Backov, R. Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein. Journal of Pharmacy and Pharmacology, 51(6), 643–649.ĭe Folter, J. Gelatin behaviour in dilute aqueous solution: Designing a nanoparticulate formulation. Preparation and emulsification properties of dialdehyde starch nanoparticles. Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals. Journal of Pharmacy and Pharmaceutical Sciences, 9(1), 124–132.Ĭapron, I., & Cathala, B. Optimization of a two-step desolvation method for preparing gelatin nanoparticles and cell uptake studies in 143B osteosarcoma cancer cells. Journal of Colloid and Interface Science, 275(2), 659–664.Īzarmi, S., Huang, Y., Chen, H., McQuarrie, S., Abrams, D., Roa, W., et al. ![]() Materials based on solid-stabilized emulsions. In sum, the developed Pickering emulsion is a good strategy to structure liquid oils.Īrditty, S., Schmitt, V., Giermanska-Kahn, J., & Leal-Calderon, F. Moreover, the dense interfacial layer of Pickering emulsion droplets could protect β-carotene from being diffused out of the internal phase, indicating the potential of Pickering emulsions as container for encapsulating nutrients. As a result, the emulsions could keep structure well after 6 months of storage. The enhanced stability of Pickering emulsions contributed to the good solidification capacity to liquid oils. It is interesting that Schiff’s base reactions happened between GNPs and DASNPs on the surface of Pickering emulsion droplets as well as the interface among droplets, which effectively improved the stability of Pickering emulsions. Herein, we presented Pickering emulsions cooperatively stabilized by gelatin nanoparticles (GNPs) and dialdehyde starch nanoparticles (DASNPs) to structure liquid vegetable oils into gel state. It is meaningful to develop effective ways to directly structure edible liquid oil into gel-like state with good stability. However, the produced partially hydrogenated oils usually contain trans-fatty acids, which are harmful to health. Solid edible fat obtained by hydrogenation of vegetable oils is widely used in food market. ![]()
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