Demulsification of Pickering emulsions: advances in understanding mechanisms to applications-Reference-Cited by-同舟云学术

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Demulsification of Pickering emulsions: advances in understanding mechanisms to applications

Published:2024 Issue: Volume: Page:
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Hernandez-Rodriguez Gloria¹²,Tenorio-Garcia Elizabeth¹,Ettelaie Rammile¹^ORCID,Lishchuk Sergey V.¹³^ORCID,Harbottle David²,Murray Brent S.¹^ORCID,Sarkar Anwesha¹^ORCID

Affiliation:

1. Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK

2. School of Chemical and Process Engineering, University of Leeds, UK

3. Thermodynamics and Process Engineering, Technische Universität Berlin, 10587 Berlin, Germany

Abstract

Demulsification approaches in particle-stabilised oil-in-water emulsions where coalescence occurs by changing the wettability of the Pickering particles via employing additives/processing conditions or dissolving the particles/reducing their size.

Funder

Engineering and Physical Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/SM/D4SM00600C

Reference97 articles.

1. CXCVI.—Emulsions

2. Sustainable food-grade Pickering emulsions stabilized by plant-based particles

3. Pickering emulsions for food and drinks

4. Microgels at fluid-fluid interfaces for food and drinks

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