Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
| dc.contributor.author | Ribeiro, E. F. [UNESP] | |
| dc.contributor.author | Morell, P. | |
| dc.contributor.author | Nicoletti, V. R. [UNESP] | |
| dc.contributor.author | Quiles, A. | |
| dc.contributor.author | Hernando, I. | |
| dc.contributor.institution | Universitat Politècnica de València | |
| dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
| dc.date.accessioned | 2021-06-25T10:29:56Z | |
| dc.date.available | 2021-06-25T10:29:56Z | |
| dc.date.issued | 2021-10-01 | |
| dc.description.abstract | A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in particle-stabilised emulsions with great stability. High internal phase emulsions (HIPEs) have also been produced using such particles giving rise to a more stable, highly viscous structure. Thus, the purpose here is to review the advantages and disadvantages of using protein, polysaccharide and protein-polysaccharide complexes and conjugates for stabilising emulsions, highlighting the composites of amphiphilic protein-polysaccharide particles that can function as outstanding copolymer stabilising agents. The current challenges and emerging research trends are exploring renewable, sustainable, clean-label, and eco-friendly biopolymer particles that are effective as Pickering stabilisers. | en |
| dc.description.affiliation | Grupo de Microestructura y Química de Alimentos Departamento de Tecnología de Alimentos Universitat Politècnica de València, Camí de Vera, s/n | |
| dc.description.affiliation | São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences, Campus São José do Rio Preto, SP | |
| dc.description.affiliationUnesp | São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences, Campus São José do Rio Preto, SP | |
| dc.description.sponsorship | Ministerio de Ciencia, Innovación y Universidades | |
| dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) | |
| dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
| dc.description.sponsorshipId | CAPES: 001 | |
| dc.description.sponsorshipId | FAPESP: 2016/22727-8 | |
| dc.identifier | http://dx.doi.org/10.1016/j.foodhyd.2021.106839 | |
| dc.identifier.citation | Food Hydrocolloids, v. 119. | |
| dc.identifier.doi | 10.1016/j.foodhyd.2021.106839 | |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.scopus | 2-s2.0-85105357324 | |
| dc.identifier.uri | http://hdl.handle.net/11449/206306 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Food Hydrocolloids | |
| dc.source | Scopus | |
| dc.subject | Biopolymers | |
| dc.subject | Emulsion stability | |
| dc.subject | Food-grade Pickering stabilisers | |
| dc.subject | Pickering HIPEs | |
| dc.subject | Protein-polysaccharide complexes | |
| dc.title | Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation | en |
| dc.type | Resenha | pt |
| dspace.entity.type | Publication | |
| unesp.campus | Universidade Estadual Paulista (UNESP), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto | pt |