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Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

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Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

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dc.contributor.author Ribeiro, E. F. es_ES
dc.contributor.author Morell-Esteve, Pere es_ES
dc.contributor.author Nicoletti, V. R. es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2022-07-07T18:03:53Z
dc.date.available 2022-07-07T18:03:53Z
dc.date.issued 2021-11 es_ES
dc.identifier.issn 0268-005X es_ES
dc.identifier.uri http://hdl.handle.net/10251/183947
dc.description.abstract [EN] A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in particlestabilised emulsions with great stability. High internal phase emulsions (HIPEs) have also been produced using such particles giving rise to a more stable, highly viscous structure. Thus, the purpose here is to review the advantages and disadvantages of using protein, polysaccharide and protein-polysaccharide complexes and conjugates for stabilising emulsions, highlighting the composites of amphiphilic protein-polysaccharide particles that can function as outstanding copolymer stabilising agents. The current challenges and emerging research trends are exploring renewable, sustainable, clean-label, and eco-friendly biopolymer particles that are effective as Pickering stabilisers. es_ES
dc.description.sponsorship The authors would like to thank the project RTI-2018-099738-B-C22 from the 'Ministerio de Ciencia, Innovacion y Universidades', the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brazil (CAPES) Finance Code 001, and Sao Paulo Research Foundation (FAPESP - Grant number 2016/227278) . They would also like to thank Phillip John Bentley for assistance correcting the manuscript's English. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation info:eu-repo/grantAgreement/FAPESP//2016%2F22727-8/ es_ES
dc.relation info:eu-repo/grantAgreement/CAPES//001/ es_ES
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Biopolymers es_ES
dc.subject Food-grade Pickering stabilisers es_ES
dc.subject Protein-polysaccharide complexes es_ES
dc.subject Emulsion stability es_ES
dc.subject Pickering HIPEs es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2021.106839 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C22/ES/ESTRUCTURACION DE ACEITES MEDIANTE LA UTILIZACION DE HIDROCOLOIDES COMO ESTRATEGIA PARA SUSTITUIR GRASAS SATURADAS DE ALTA PLASTICIDAD. INVESTIGACION REOLOGICA Y ESTRUCTURAL/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Ribeiro, EF.; Morell-Esteve, P.; Nicoletti, VR.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2021). Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation. Food Hydrocolloids. 119:1-13. https://doi.org/10.1016/j.foodhyd.2021.106839 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodhyd.2021.106839 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 13 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 119 es_ES
dc.relation.pasarela S\436553 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder Fundação de Amparo à Pesquisa do Estado de São Paulo es_ES
dc.contributor.funder Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior, Brasil es_ES


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