Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics

Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics

Cellulose nanocrystals (CNC) are rod-shaped, nanoscale colloidal particles. Their strong hydrophilicity and the single functional group structure seriously have limited potential utilization in stabilizing Pickering emulsions. This study aimed to improve the emulsification ability of CNC to prepare...

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Bibliographic Details
Main Authors: Lin LIU, Dan WANG, Qian ZHANG, Yuxian LONG, Jie TANG, Xingzhong ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-08-01
Series:Shipin gongye ke-ji
Subjects:
cellulose nanocrystals
gelatin
pickering emulsion
emulsification characteristics
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060395
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