Murray, BS orcid.org/0000-0002-6493-1547 (2019) Pickering emulsions for food and drinks. Current Opinion in Food Science, 27. pp. 57-63. ISSN 2214-7993
Abstract
The scientific literature from 2016 onwards on aspects of Pickering emulsions relevant to food and drink has been reviewed. Ongoing unsolved issues surrounding the general Pickering stabilization mechanism are discussed, such as contact angles of microscopic, irregularly size particles; adsorption and desorption barriers; and competition and complex formation with other surface-active species. The main types of emulsion that have been studied are surveyed: oil-in-water (O/W), water-in-oil (W/O), water-in-water (W/W) and multiple emulsions. There is still a lack of food-grade particle types suitable for W/O and therefore multiple emulsions. Finally, work on different types of Pickering emulsifiers is discussed, the principal types being organic crystals, prolamins, cellulose, starch and microgel particles. The latter are highlighted as particularly versatile in terms of their properties and the food components from which they can be formed.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2019 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Current Opinion in Food Science. Uploaded in accordance with the publisher's self-archiving policy. |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 09 Jul 2019 10:28 |
Last Modified: | 30 May 2020 00:38 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.cofs.2019.05.004 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:148316 |