Pickering emulsion interfacial tension nanocomplexes particle size surface wettability. We utilized the industrial waste lignin to prepare thermo-responsive lignin. Our results demonstrated that protein-polyphenol-polysaccharide nanocomplexes had the potential to be applied to form stable surfactant-free food emulsions for the delivery of nutraceuticals. In this work, we designed a novel multi-functional Pickering emulsion stabilized by lignin-based nanoparticles. The minimal concentration of nanocomplexes required to stabilize emulsions was 0.1 wt %. Remarkably, the Pickering emulsions using PP were only well stabilized for the volume fractions up to 0.75, whereas the UPP stabilized for 0.85, which reflecting that the smaller particle size and more regular surface morphology of UPP was conducive to the formation of higher internal phase emulsion. Pickering emulsions are emulsions that are stabilized by solid micro- and nanoparticles. Interfacial shear and dilatational rheological data revealed a fast and irreversible adsorption behavior, which differed from rearrangement of gelatin molecules at the oil-water interface. Results of fluorescence microscopy and cryo-scanning electron microscopy indicated that nanocomplexes were located at the oil-water interface. Their contact angles decreased from 84.1° to 59.3°, revealing their hydrophilic nature. The sizes of nanocomplexes ranged from 205.8 to 422.2 nm and increased with the addition of polysaccharide. Particle size and surface wettability play leading roles in the distribution of particles on the oil-water interface and the stability of emulsions. High internal phase Pickering emulsions stabilized by a cod proteinchitosan nanocomplex for astaxanthin delivery. Angewandte Chemie International Edition, 57. This work utilized nanocomplexes assembled from gelatin and tannic acid to stabilize Pickering emulsions. High-internal-phase pickering emulsions stabilized solely by peanut-protein-isolate microgel particles with multiple potential applications. The sizes and surface wettability of particles were further regulated by using a polysaccharide. PMID: 28132504 DOI: 10.1021/acs.jafc.6b04146 Abstract Particle size and surface wettability play leading roles in the distribution of particles on the oil-water interface and the stability of emulsions. This work utilized nanocomplexes assembled from gelatin and tannic acid to stabilize Pickering emulsions. Particle size and surface wettability play leading roles in the distribution of particles on the oil-water interface and the stability of emulsions.
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