Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regulator

Application of Pistacia atlantica Pickering emulsion‐filled chitosan gel for targeted delivery of curcumin

“…The first stage occurs at 80°C, which is related to the hydrochloric acid nature of the functional group (Mirahmadi et al., 2023). The heating treatment causes the accumulation of PE and reduces emulsion stability (Xu et al., 2023). However, the antioxidant activity after heat treatment was noticeable.…”

“…The addition of CS hydrogel improved the thermal damage of the emulsion model due to higher viscoelasticity and a stronger gel network (Xu et al., 2023). The oil–water interface layer of the droplet became thicker, making it more stable against external stimuli.…”

“…The emulsion gel gets less affected by thermally induced flocculation when CS is added to the initial composition. On the other hand, the entanglement of CS with BGPE made a thicker film around the oil droplet interfacial and created high stability against droplet aggregation (Xu et al., 2023) and subsequently provided the conditions for the stability of the loaded curcumin. Furthermore, CS molar mass influenced the glass transition temperature ( T g ) of composite gel.…”

Structural modification of zein-based oil-in-glycerol emulsion gels for improved textural and digestion behaviors

“…At a higher frequency, the crosslinks could not disentangle during the short period of oscillation, and the network structures were temporarily enhanced. 29,30…”

“…At a higher frequency, the crosslinks could not disentangle during the short period of oscillation, and the network structures were temporarily enhanced. 29,30 Fig. 4C suggests that the gels exhibited a typical shear-thinning behavior, which could be ascribed to the deflocculating of oil droplets during shearing.…”