Chitin nanocrystals as Pickering stabilizer for O/W emulsions: Effect of the oil chemical structure on the emulsion properties
Source abstract
Abstract
Chitin nanocrystals (ChNCs) produced by hydrochloric acid hydrolysis of chitin were used as stabilizing agent for oil-in-water (O/W) emulsification of soybean oil (SO), acrylated soybean oil (ASO), and epoxidized soybean oil (ESO). The emulsion stability, droplet size, and rheology of the emulsion were found to be significantly affected by the oil chemical structure. Strong interaction between ChNCs and the oil droplets enhanced the stabilizing efficiency of ChNCs through a Pickering effect, resulting in emulsions with low droplet size and long-term stability. The use of ChNCs as stabilizer for O/W emulsions in replacement of synthetic surfactants opens new avenues to produce emulsions for a wide variety of applications, including cosmetic products, coating, inks and adhesives.
Source: europepmc · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Pickering emulsions and particle stabilization · Proteins in Food Systems · Advanced Cellulose Research Studies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
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