High-Internal-Phase Pickering emulsions stabilized solely by Peanut-Protein-Isolate microgel particles with multiple potential applications
Jiao, Bo; Shi, Aimin; Wang, Qiang; Binks, Bernard P.
Professor Bernard P Binks B.P.Binks@hull.ac.uk
Professor of Physical Chemistry
High‐internal‐phase Pickering emulsions have various applications in materials science. However, the biocompatibility and biodegradability of inorganic or synthetic stabilizers limit their applications. Herein, we describe high‐internal‐phase Pickering emulsions with 87 % edible oil or 88 % n‐hexane in water stabilized by peanut‐protein‐isolate microgel particles. These dispersed phase fractions are the highest in all known food‐grade Pickering emulsions. The protein‐based microgel particles are in different aggregate states depending on the pH value. The emulsions can be utilized for multiple potential applications simply by changing the internal‐phase composition. A substitute for partially hydrogenated vegetable oils is obtained when the internal phase is an edible oil. If the internal phase is n‐hexane, the emulsion can be used as a template to produce porous materials, which are advantageous for tissue engineering.
|Journal Article Type||Article|
|Publication Date||Jul 20, 2018|
|Journal||Angewandte Chemie International Edition|
|Peer Reviewed||Peer Reviewed|
|APA6 Citation||Jiao, B., Shi, A., Wang, Q., & Binks, B. P. (2018). High-Internal-Phase Pickering emulsions stabilized solely by Peanut-Protein-Isolate microgel particles with multiple potential applications. Angewandte Chemie, 57(30), 9274-9278. https://doi.org/10.1002/anie.201801350|
|Keywords||General Chemistry; Catalysis; Colloids; Edible materials; Gels; Pickering emulsions; Porous materials|
©2018 University of Hull
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