A5044497842- Proteins in Food Systems
- Pickering emulsions and particle stabilization
- Surfactants and Colloidal Systems
- Radioactive element chemistry and processing
- Extraction and Separation Processes
- Chemical Synthesis and Characterization
- Probiotics and Fermented Foods
- Cancer Research and Treatments
- Biopolymer Synthesis and Applications
China University of Petroleum, East China
2024
State Key Laboratory of Heavy Oil
2024
Shanghai Institute of Technology
2021-2022
Ministry of Education of the People's Republic of China
2021
Bicontinuous interfacially jammed emulsion gels, also known as Bijels, are a new type of soft condensed matter. Over the last decade, Bijels have attracted considerable attention because their unique morphology, property, and broad application prospects. In present review, we summarize preparation methods main control strategies focusing on research progress templates for porous materials in recent years. The potential future directions applications envisaged.
The aim of this study was to encapsulate glabridin (GB) into nanoparticles, prepared by an ionic-gelation method blended with chitosan (CS) and poly-γ-glutamic acid (γ-PGA) address the issue poor stability low water solubility glabridin.The physicochemical properties nanoparticles were investigated transmission electron microscope (TEM), dynamic light scattering (DLS) fourier-transform infrared (FT-IR) spectroscopy.FT-IR results indicated that spontaneous interaction between CS, γ-PGA GB can...
Abstract In this study, the influence of polyols, emulsifiers and oils on formation stability polyol-in-oil (P/O) emulsions was investigated. The interfacial tension in P/O systems is much lower than that water-oil systems, so polyols showed a greater affinity, which not conducive to emulsion system. High compatibility emulsifier inner outer phases key stable emulsions. Using polyethylene glycol 400 (PEG) as polyol phase, mineral oil or squalane phase cetyl PEG/PPG-10/1 dimethicone (EM 90)...