Cargando…

Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength

Tea water-insoluble protein nanoparticles (TWIPNs) can be applied to stabilize Pickering emulsions. However, the effect of ionic strength (0–400 mmol/L) on the characteristics of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) including volume-averaged particle size (d(4,3)), zeta potential, mic...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ren, Zhongyang, Chen, Zhongzheng, Zhang, Yuanyuan, Lin, Xiaorong, Weng, Wuyin, Li, Bin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9087344/ https://www.ncbi.nlm.nih.gov/pubmed/35558751 http://dx.doi.org/10.3389/fnut.2022.892845

Ejemplares similares

Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles
por: Ren, Zhongyang, et al.
Publicado: (2023)

Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier
por: Liang, Li, et al.
Publicado: (2022)

Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications
por: Li, Wei, et al.
Publicado: (2022)

Pickering emulsions stabilized by β-CD microcrystals: Construction and interfacial assembly mechanism
por: Kou, Xingran, et al.
Publicado: (2023)

Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs)
por: Cao, Yupo, et al.
Publicado: (2021)

Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber
por: Bao, Yue, et al.
Publicado: (2021)

Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine
por: Song, Teng, et al.
Publicado: (2022)

Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes
por: Ge, Ruihong, et al.
Publicado: (2022)

High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective
por: Xu, Wei, et al.
Publicado: (2022)

Effects of M/G Ratios of Sodium Alginate on Physicochemical Stability and Calcium Release Behavior of Pickering Emulsion Stabilized by Calcium Carbonate
por: Yang, Xiaotong, et al.
Publicado: (2022)

Oxidative stability of Pickering emulsions
por: Keramat, Malihe, et al.
Publicado: (2022)

Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles
por: Bi, Chong-hao, et al.
Publicado: (2021)

Ethyl cellulose nanodispersions as stabilizers for oil in water Pickering emulsions
por: Wu, Xia, et al.
Publicado: (2017)

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine
por: Zou, Chun, et al.
Publicado: (2023)

Nanocellulose-stabilized Pickering emulsions and their applications
por: Fujisawa, Shuji, et al.
Publicado: (2017)

Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures
por: Li, Jieyu, et al.
Publicado: (2022)

Double-Fortified Salt Is Efficacious in Improving Indicators of Iron Deficiency in Female Indian Tea Pickers(1)(2)(3)
por: Haas, Jere D., et al.
Publicado: (2014)

Anticarcinogenic potentials of tea catechins
por: Li, Xiao-Xiang, et al.
Publicado: (2022)

Tissue-Dependent Variation Profiles of Tea Quality-Related Metabolites in New Shoots of Tea Accessions
por: Yamashita, Hiroto, et al.
Publicado: (2021)

In vitro Digestion and Swelling Kinetics of Thymoquinone-Loaded Pickering Emulsions Incorporated in Alginate-Chitosan Hydrogel Beads
por: Wong, See Kiat, et al.
Publicado: (2021)

Extraction of Squalene From Tea Leaves (Camellia sinensis) and Its Variations With Leaf Maturity and Tea Cultivar
por: Sheng, Yue Yue, et al.
Publicado: (2022)

An Oligoimide Particle as a Pickering Emulsion Stabilizer
por: Cho, Yu-Jin, et al.
Publicado: (2018)

Pickering Emulsions Electrostatically Stabilized by Cellulose Nanocrystals
por: Varanasi, Swambabu, et al.
Publicado: (2018)

Pickering Interfacial Catalysis—Knoevenagel Condensation in Magnesium Oxide-Stabilized Pickering Emulsion
por: Sadgar, Amid L., et al.
Publicado: (2020)

Modulation effects of microorganisms on tea in fermentation
por: Hu, Ting, et al.
Publicado: (2022)

The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study
por: Xu, Ya, et al.
Publicado: (2021)

The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics
por: Xiao, Hongshi, et al.
Publicado: (2023)

Droplet Fusion in Oil-in-Water Pickering Emulsions
por: Whitby, Catherine P., et al.
Publicado: (2018)

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin
por: Shen, Rui, et al.
Publicado: (2021)

Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils
por: Velásquez-Cock, Jorge, et al.
Publicado: (2021)

Tea intake and cardiovascular disease: an umbrella review
por: Keller, Abby, et al.
Publicado: (2021)

Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production
por: Patel, Pradeep Kumar, et al.
Publicado: (2022)

Stabilization of Pickering Emulsions by Hairy Nanoparticles Bearing Polyanions
por: Zhang, Ying, et al.
Publicado: (2019)

Pickering emulsions stabilized by coloured organic pigment particles
por: Binks, Bernard P., et al.
Publicado: (2017)

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications
por: Chen, Lijuan, et al.
Publicado: (2020)

Molecular Dynamics Simulation of Nanocellulose-Stabilized Pickering Emulsions
por: Lee, Ka Kit, et al.
Publicado: (2021)

Phase Diagram of Pickering Emulsions Stabilized by Cellulose Nanocrystals
por: Perrin, Louise, et al.
Publicado: (2023)

Promising application of probiotic microorganisms as Pickering emulsions stabilizers
por: Nejadmansouri, Maryam, et al.
Publicado: (2023)

Stability of a Cosmetic Multiple Emulsion Loaded with Green Tea Extract
por: Mahmood, Tariq, et al.
Publicado: (2013)

Effect of Black Tea and Black Tea Pomace Polyphenols on α-Glucosidase and α-Amylase Inhibition, Relevant to Type 2 Diabetes Prevention
por: Striegel, Lisa, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_s9dl29oem9utn7cpgj4rdbvoss