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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.

Authors

Bo Jiao

Aimin Shi

Qiang Wang

Abstract

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
Print ISSN 1433-7851
Electronic ISSN 1521-3773
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 57
Issue 30
Pages 9274-9278
Institution 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
DOI https://doi.org/10.1002/anie.201801350
Keywords General Chemistry; Catalysis; Colloids; Edible materials; Gels; Pickering emulsions; Porous materials
Publisher URL https://onlinelibrary.wiley.com/doi/abs/10.1002/anie.201801350

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