Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions
Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different sur...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Peng, Guangni [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2022transfer abstract |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: Constructing heterogeneous conductive network with core-shell AgFe - Jiang, Tao ELSEVIER, 2022, Amsterdam |
|---|---|
| Übergeordnetes Werk: |
volume:131 ; year:2022 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodhyd.2022.107808 |
|---|
| Katalog-ID: |
ELV058189629 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | ELV058189629 | ||
| 003 | DE-627 | ||
| 005 | 20230626050452.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 220808s2022 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodhyd.2022.107808 |2 doi | |
| 028 | 5 | 2 | |a /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001807.pica |
| 035 | |a (DE-627)ELV058189629 | ||
| 035 | |a (ELSEVIER)S0268-005X(22)00328-9 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 670 |a 530 |a 660 |q VZ |
| 084 | |a 33.68 |2 bkl | ||
| 084 | |a 35.18 |2 bkl | ||
| 084 | |a 52.78 |2 bkl | ||
| 100 | 1 | |a Peng, Guangni |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions |
| 264 | 1 | |c 2022transfer abstract | |
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. | ||
| 520 | |a Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. | ||
| 650 | 7 | |a Pickering emulsions |2 Elsevier | |
| 650 | 7 | |a Cellulose nanocrystals |2 Elsevier | |
| 650 | 7 | |a Emulsion viscoelasticity |2 Elsevier | |
| 650 | 7 | |a Chitin nanocrystals |2 Elsevier | |
| 700 | 1 | |a Wu, Defeng |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Jiang, Tao ELSEVIER |t Constructing heterogeneous conductive network with core-shell AgFe |d 2022 |g Amsterdam |w (DE-627)ELV008810036 |
| 773 | 1 | 8 | |g volume:131 |g year:2022 |g pages:0 |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.foodhyd.2022.107808 |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a GBV_ELV | ||
| 912 | |a SYSFLAG_U | ||
| 912 | |a SSG-OLC-PHA | ||
| 936 | b | k | |a 33.68 |j Oberflächen |j Dünne Schichten |j Grenzflächen |x Physik |q VZ |
| 936 | b | k | |a 35.18 |j Kolloidchemie |j Grenzflächenchemie |q VZ |
| 936 | b | k | |a 52.78 |j Oberflächentechnik |j Wärmebehandlung |q VZ |
| 951 | |a AR | ||
| 952 | |d 131 |j 2022 |h 0 | ||
| author_variant |
g p gp |
|---|---|
| matchkey_str |
pengguangniwudefeng:2022----:nihitdfeetoeociinncytladellsnncytltwrst |
| hierarchy_sort_str |
2022transfer abstract |
| bklnumber |
33.68 35.18 52.78 |
| publishDate |
2022 |
| allfields |
10.1016/j.foodhyd.2022.107808 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001807.pica (DE-627)ELV058189629 (ELSEVIER)S0268-005X(22)00328-9 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Peng, Guangni verfasserin aut Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. Pickering emulsions Elsevier Cellulose nanocrystals Elsevier Emulsion viscoelasticity Elsevier Chitin nanocrystals Elsevier Wu, Defeng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:131 year:2022 pages:0 https://doi.org/10.1016/j.foodhyd.2022.107808 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 131 2022 0 |
| spelling |
10.1016/j.foodhyd.2022.107808 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001807.pica (DE-627)ELV058189629 (ELSEVIER)S0268-005X(22)00328-9 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Peng, Guangni verfasserin aut Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. Pickering emulsions Elsevier Cellulose nanocrystals Elsevier Emulsion viscoelasticity Elsevier Chitin nanocrystals Elsevier Wu, Defeng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:131 year:2022 pages:0 https://doi.org/10.1016/j.foodhyd.2022.107808 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 131 2022 0 |
| allfields_unstemmed |
10.1016/j.foodhyd.2022.107808 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001807.pica (DE-627)ELV058189629 (ELSEVIER)S0268-005X(22)00328-9 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Peng, Guangni verfasserin aut Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. Pickering emulsions Elsevier Cellulose nanocrystals Elsevier Emulsion viscoelasticity Elsevier Chitin nanocrystals Elsevier Wu, Defeng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:131 year:2022 pages:0 https://doi.org/10.1016/j.foodhyd.2022.107808 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 131 2022 0 |
| allfieldsGer |
10.1016/j.foodhyd.2022.107808 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001807.pica (DE-627)ELV058189629 (ELSEVIER)S0268-005X(22)00328-9 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Peng, Guangni verfasserin aut Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. Pickering emulsions Elsevier Cellulose nanocrystals Elsevier Emulsion viscoelasticity Elsevier Chitin nanocrystals Elsevier Wu, Defeng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:131 year:2022 pages:0 https://doi.org/10.1016/j.foodhyd.2022.107808 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 131 2022 0 |
| allfieldsSound |
10.1016/j.foodhyd.2022.107808 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001807.pica (DE-627)ELV058189629 (ELSEVIER)S0268-005X(22)00328-9 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Peng, Guangni verfasserin aut Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. Pickering emulsions Elsevier Cellulose nanocrystals Elsevier Emulsion viscoelasticity Elsevier Chitin nanocrystals Elsevier Wu, Defeng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:131 year:2022 pages:0 https://doi.org/10.1016/j.foodhyd.2022.107808 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 131 2022 0 |
| language |
English |
| source |
Enthalten in Constructing heterogeneous conductive network with core-shell AgFe Amsterdam volume:131 year:2022 pages:0 |
| sourceStr |
Enthalten in Constructing heterogeneous conductive network with core-shell AgFe Amsterdam volume:131 year:2022 pages:0 |
| format_phy_str_mv |
Article |
| bklname |
Oberflächen Dünne Schichten Grenzflächen Kolloidchemie Grenzflächenchemie Oberflächentechnik Wärmebehandlung |
| institution |
findex.gbv.de |
| topic_facet |
Pickering emulsions Cellulose nanocrystals Emulsion viscoelasticity Chitin nanocrystals |
| dewey-raw |
670 |
| isfreeaccess_bool |
false |
| container_title |
Constructing heterogeneous conductive network with core-shell AgFe |
| authorswithroles_txt_mv |
Peng, Guangni @@aut@@ Wu, Defeng @@oth@@ |
| publishDateDaySort_date |
2022-01-01T00:00:00Z |
| hierarchy_top_id |
ELV008810036 |
| dewey-sort |
3670 |
| id |
ELV058189629 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV058189629</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230626050452.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">220808s2022 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodhyd.2022.107808</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">/cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001807.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV058189629</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0268-005X(22)00328-9</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">670</subfield><subfield code="a">530</subfield><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">33.68</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.18</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">52.78</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Peng, Guangni</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022transfer abstract</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Pickering emulsions</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cellulose nanocrystals</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Emulsion viscoelasticity</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chitin nanocrystals</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wu, Defeng</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Jiang, Tao ELSEVIER</subfield><subfield code="t">Constructing heterogeneous conductive network with core-shell AgFe</subfield><subfield code="d">2022</subfield><subfield code="g">Amsterdam</subfield><subfield code="w">(DE-627)ELV008810036</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:131</subfield><subfield code="g">year:2022</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodhyd.2022.107808</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">33.68</subfield><subfield code="j">Oberflächen</subfield><subfield code="j">Dünne Schichten</subfield><subfield code="j">Grenzflächen</subfield><subfield code="x">Physik</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.18</subfield><subfield code="j">Kolloidchemie</subfield><subfield code="j">Grenzflächenchemie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">52.78</subfield><subfield code="j">Oberflächentechnik</subfield><subfield code="j">Wärmebehandlung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">131</subfield><subfield code="j">2022</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| author |
Peng, Guangni |
| spellingShingle |
Peng, Guangni ddc 670 bkl 33.68 bkl 35.18 bkl 52.78 Elsevier Pickering emulsions Elsevier Cellulose nanocrystals Elsevier Emulsion viscoelasticity Elsevier Chitin nanocrystals Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions |
| authorStr |
Peng, Guangni |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)ELV008810036 |
| format |
electronic Article |
| dewey-ones |
670 - Manufacturing 530 - Physics 660 - Chemical engineering |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
elsevier |
| remote_str |
true |
| illustrated |
Not Illustrated |
| topic_title |
670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions Pickering emulsions Elsevier Cellulose nanocrystals Elsevier Emulsion viscoelasticity Elsevier Chitin nanocrystals Elsevier |
| topic |
ddc 670 bkl 33.68 bkl 35.18 bkl 52.78 Elsevier Pickering emulsions Elsevier Cellulose nanocrystals Elsevier Emulsion viscoelasticity Elsevier Chitin nanocrystals |
| topic_unstemmed |
ddc 670 bkl 33.68 bkl 35.18 bkl 52.78 Elsevier Pickering emulsions Elsevier Cellulose nanocrystals Elsevier Emulsion viscoelasticity Elsevier Chitin nanocrystals |
| topic_browse |
ddc 670 bkl 33.68 bkl 35.18 bkl 52.78 Elsevier Pickering emulsions Elsevier Cellulose nanocrystals Elsevier Emulsion viscoelasticity Elsevier Chitin nanocrystals |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| author2_variant |
d w dw |
| hierarchy_parent_title |
Constructing heterogeneous conductive network with core-shell AgFe |
| hierarchy_parent_id |
ELV008810036 |
| dewey-tens |
670 - Manufacturing 530 - Physics 660 - Chemical engineering |
| hierarchy_top_title |
Constructing heterogeneous conductive network with core-shell AgFe |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)ELV008810036 |
| title |
Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions |
| ctrlnum |
(DE-627)ELV058189629 (ELSEVIER)S0268-005X(22)00328-9 |
| title_full |
Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions |
| author_sort |
Peng, Guangni |
| journal |
Constructing heterogeneous conductive network with core-shell AgFe |
| journalStr |
Constructing heterogeneous conductive network with core-shell AgFe |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology 500 - Science |
| recordtype |
marc |
| publishDateSort |
2022 |
| contenttype_str_mv |
zzz |
| container_start_page |
0 |
| author_browse |
Peng, Guangni |
| container_volume |
131 |
| class |
670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl |
| format_se |
Elektronische Aufsätze |
| author-letter |
Peng, Guangni |
| doi_str_mv |
10.1016/j.foodhyd.2022.107808 |
| dewey-full |
670 530 660 |
| title_sort |
insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing pickering emulsions |
| title_auth |
Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions |
| abstract |
Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. |
| abstractGer |
Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. |
| abstract_unstemmed |
Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals. |
| collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA |
| title_short |
Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions |
| url |
https://doi.org/10.1016/j.foodhyd.2022.107808 |
| remote_bool |
true |
| author2 |
Wu, Defeng |
| author2Str |
Wu, Defeng |
| ppnlink |
ELV008810036 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth |
| doi_str |
10.1016/j.foodhyd.2022.107808 |
| up_date |
2024-07-06T18:18:09.020Z |
| _version_ |
1803854690670084096 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV058189629</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230626050452.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">220808s2022 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodhyd.2022.107808</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">/cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001807.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV058189629</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0268-005X(22)00328-9</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">670</subfield><subfield code="a">530</subfield><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">33.68</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.18</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">52.78</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Peng, Guangni</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022transfer abstract</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Rod-like polysaccharide particles such as chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been widely used for the preparation of Pickering emulsion. Both are believed playing good role of particle emulsifiers. However, these two kinds of nanocrystals have completely different surface properties: electronegative CNC is more hydrophilic and has higher surface charge level as compared to electropositive ChNC. To reveal their difference as emulsifiers in Pickering emulsions is therefore of interest. In this work, ChNCs and CNCs with the same structural parameters (aspect ratio = 28) were used to prepare olive oil-in-water emulsions for a comparative study. The two kinds of nanocrystals show the same mechanical state in emulsions, behaving like rigid rods, instead flexible fibers because they have 104 level of effective stiffness. Therefore, their roles of emulsifying oil/water system are dominated by their surface properties: ChNCs reveal higher emulsifying capacity relative to CNCs due to better ChNC-oil affinity, and can even emulsify the oil/water (7/3 w/w) system with high oil fractions. However, ChNC-stabilized emulsions are not that stable to centrifugation as compared to CNC-stabilized emulsions at low oil fractions due to the formation of the cluster structure resulted from less coating of droplets. Thus, the former reveals higher strain sensitivity and stronger thixotropy than the latter in shear flow. The correlation between viscoelasticity and morphology/phase behavior of the two kinds of Pickering systems was assessed, then. This work provides valuable information on formulating preparation of Pickering emulsions by using different types of rod-like polysaccharide nanocrystals.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Pickering emulsions</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cellulose nanocrystals</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Emulsion viscoelasticity</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chitin nanocrystals</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wu, Defeng</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Jiang, Tao ELSEVIER</subfield><subfield code="t">Constructing heterogeneous conductive network with core-shell AgFe</subfield><subfield code="d">2022</subfield><subfield code="g">Amsterdam</subfield><subfield code="w">(DE-627)ELV008810036</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:131</subfield><subfield code="g">year:2022</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodhyd.2022.107808</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">33.68</subfield><subfield code="j">Oberflächen</subfield><subfield code="j">Dünne Schichten</subfield><subfield code="j">Grenzflächen</subfield><subfield code="x">Physik</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.18</subfield><subfield code="j">Kolloidchemie</subfield><subfield code="j">Grenzflächenchemie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">52.78</subfield><subfield code="j">Oberflächentechnik</subfield><subfield code="j">Wärmebehandlung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">131</subfield><subfield code="j">2022</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| score |
7.3988447 |