Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion-Reference-Cited by-同舟云学术

Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion

Published:2019 Issue:11 Volume:10 Page:7262-7274
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Weilin¹²³⁴⁵^ORCID,Liu Jianhua⁵⁶⁷⁸⁹^ORCID,Salt Louise J.⁵⁶⁷⁸,Ridout Mike J.⁵⁶⁷⁸,Han Jianzhong¹²³⁴,Wilde Peter J.⁵⁶⁷⁸

Affiliation:

1. School of Food Science and Biotechnology

2. Zhejiang Gongshang University

3. Hangzhou 310018

4. PR China

5. Quadram Institute Bioscience

6. Norwich Research Park

7. Norwich

8. UK

9. Department of Food Science and Engineering

Abstract

An interesting liposome-stabilized oil-in-water Pickering emulsion shows pH-controllable and surfactant-dependent deformability whilst displaying dual delivery routes under external environment and oral-gastrointestinal conditions.

Funder

China Scholarship Council

Natural Science Foundation of Zhejiang Province

Chinese Academy of Tropical Agricultural Sciences

Biotechnology and Biological Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00967A

Reference46 articles.

1. Stabilization of emulsions by heterocoagulation of clay minerals and layered double hydroxides

2. Exploiting the pliability and lateral mobility of Pickering emulsion for enhanced vaccination

3. Preparation of silica nanoparticle-armored polyaniline microspheres in a Pickering emulsion

4. Organic–Inorganic Hybrid Hollow Spheres Prepared from TiO2-Stabilized Pickering Emulsion Polymerization

5. Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles

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