Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles
Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their “surfactant-free” nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in differ...
Saved in:
| Published in | Materials Vol. 16; no. 8; p. 3164 |
|---|---|
| Main Authors | , , , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Switzerland
MDPI AG
17.04.2023
MDPI |
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their “surfactant-free” nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in different ratios to obtain AZ/SA composite particles (ZS), which were used to stabilize Pickering emulsion. The degree of deamidation (DD) and degree of hydrolysis (DH) of AZ were 12.74% and 6.58% respectively, indicating the deamidation occurred mainly in glutamine on the side chain of the protein. After the treatment with alkali, AZ particle size decreased significantly. Moreover, the particle size of ZS with different ratios was all less than 80 nm. when the AZ/SA ratio was 2:1(Z2S1) and 3:1(Z3S1), the three-phase contact angle (θo/w) were close to 90°, which was favorable for stabilizing the Pickering emulsion. Furthermore, at a high oil phase fraction (75%), Z3S1-stabilized Pickering emulsions showed the best long-term storage stability within 60 days. Confocal laser scanning microscope (CLSM) observations showed that the water-oil interface was wrapped by a dense layer of Z3S1 particles with non-agglomeration between independent oil droplets. At constant particle concentration, the apparent viscosity of the Pickering emulsions stabilized by Z3S1 gradually decreased with increasing oil phase fraction, and the oil-droplet size and the Turbiscan stability index (TSI) also gradually decreased, exhibiting solid-like behavior. This study provides new ideas for the fabrication of food-grade Pickering emulsions and will extend the future applications of zein-based Pickering emulsions as bioactive ingredient delivery systems. |
|---|---|
| AbstractList | Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their "surfactant-free" nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in different ratios to obtain AZ/SA composite particles (ZS), which were used to stabilize Pickering emulsion. The degree of deamidation (DD) and degree of hydrolysis (DH) of AZ were 12.74% and 6.58% respectively, indicating the deamidation occurred mainly in glutamine on the side chain of the protein. After the treatment with alkali, AZ particle size decreased significantly. Moreover, the particle size of ZS with different ratios was all less than 80 nm. when the AZ/SA ratio was 2:1(Z2S1) and 3:1(Z3S1), the three-phase contact angle (θo/w) were close to 90°, which was favorable for stabilizing the Pickering emulsion. Furthermore, at a high oil phase fraction (75%), Z3S1-stabilized Pickering emulsions showed the best long-term storage stability within 60 days. Confocal laser scanning microscope (CLSM) observations showed that the water-oil interface was wrapped by a dense layer of Z3S1 particles with non-agglomeration between independent oil droplets. At constant particle concentration, the apparent viscosity of the Pickering emulsions stabilized by Z3S1 gradually decreased with increasing oil phase fraction, and the oil-droplet size and the Turbiscan stability index (TSI) also gradually decreased, exhibiting solid-like behavior. This study provides new ideas for the fabrication of food-grade Pickering emulsions and will extend the future applications of zein-based Pickering emulsions as bioactive ingredient delivery systems.Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their "surfactant-free" nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in different ratios to obtain AZ/SA composite particles (ZS), which were used to stabilize Pickering emulsion. The degree of deamidation (DD) and degree of hydrolysis (DH) of AZ were 12.74% and 6.58% respectively, indicating the deamidation occurred mainly in glutamine on the side chain of the protein. After the treatment with alkali, AZ particle size decreased significantly. Moreover, the particle size of ZS with different ratios was all less than 80 nm. when the AZ/SA ratio was 2:1(Z2S1) and 3:1(Z3S1), the three-phase contact angle (θo/w) were close to 90°, which was favorable for stabilizing the Pickering emulsion. Furthermore, at a high oil phase fraction (75%), Z3S1-stabilized Pickering emulsions showed the best long-term storage stability within 60 days. Confocal laser scanning microscope (CLSM) observations showed that the water-oil interface was wrapped by a dense layer of Z3S1 particles with non-agglomeration between independent oil droplets. At constant particle concentration, the apparent viscosity of the Pickering emulsions stabilized by Z3S1 gradually decreased with increasing oil phase fraction, and the oil-droplet size and the Turbiscan stability index (TSI) also gradually decreased, exhibiting solid-like behavior. This study provides new ideas for the fabrication of food-grade Pickering emulsions and will extend the future applications of zein-based Pickering emulsions as bioactive ingredient delivery systems. Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their "surfactant-free" nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in different ratios to obtain AZ/SA composite particles (ZS), which were used to stabilize Pickering emulsion. The degree of deamidation (DD) and degree of hydrolysis (DH) of AZ were 12.74% and 6.58% respectively, indicating the deamidation occurred mainly in glutamine on the side chain of the protein. After the treatment with alkali, AZ particle size decreased significantly. Moreover, the particle size of ZS with different ratios was all less than 80 nm. when the AZ/SA ratio was 2:1(Z2S1) and 3:1(Z3S1), the three-phase contact angle ( ) were close to 90°, which was favorable for stabilizing the Pickering emulsion. Furthermore, at a high oil phase fraction (75%), Z3S1-stabilized Pickering emulsions showed the best long-term storage stability within 60 days. Confocal laser scanning microscope (CLSM) observations showed that the water-oil interface was wrapped by a dense layer of Z3S1 particles with non-agglomeration between independent oil droplets. At constant particle concentration, the apparent viscosity of the Pickering emulsions stabilized by Z3S1 gradually decreased with increasing oil phase fraction, and the oil-droplet size and the Turbiscan stability index (TSI) also gradually decreased, exhibiting solid-like behavior. This study provides new ideas for the fabrication of food-grade Pickering emulsions and will extend the future applications of zein-based Pickering emulsions as bioactive ingredient delivery systems. Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their “surfactant-free” nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in different ratios to obtain AZ/SA composite particles (ZS), which were used to stabilize Pickering emulsion. The degree of deamidation (DD) and degree of hydrolysis (DH) of AZ were 12.74% and 6.58% respectively, indicating the deamidation occurred mainly in glutamine on the side chain of the protein. After the treatment with alkali, AZ particle size decreased significantly. Moreover, the particle size of ZS with different ratios was all less than 80 nm. when the AZ/SA ratio was 2:1(Z2S1) and 3:1(Z3S1), the three-phase contact angle (θo/w) were close to 90°, which was favorable for stabilizing the Pickering emulsion. Furthermore, at a high oil phase fraction (75%), Z3S1-stabilized Pickering emulsions showed the best long-term storage stability within 60 days. Confocal laser scanning microscope (CLSM) observations showed that the water-oil interface was wrapped by a dense layer of Z3S1 particles with non-agglomeration between independent oil droplets. At constant particle concentration, the apparent viscosity of the Pickering emulsions stabilized by Z3S1 gradually decreased with increasing oil phase fraction, and the oil-droplet size and the Turbiscan stability index (TSI) also gradually decreased, exhibiting solid-like behavior. This study provides new ideas for the fabrication of food-grade Pickering emulsions and will extend the future applications of zein-based Pickering emulsions as bioactive ingredient delivery systems. Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their “surfactant-free” nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in different ratios to obtain AZ/SA composite particles (ZS), which were used to stabilize Pickering emulsion. The degree of deamidation (DD) and degree of hydrolysis (DH) of AZ were 12.74% and 6.58% respectively, indicating the deamidation occurred mainly in glutamine on the side chain of the protein. After the treatment with alkali, AZ particle size decreased significantly. Moreover, the particle size of ZS with different ratios was all less than 80 nm. when the AZ/SA ratio was 2:1(Z2S1) and 3:1(Z3S1), the three-phase contact angle ( θ o/w ) were close to 90°, which was favorable for stabilizing the Pickering emulsion. Furthermore, at a high oil phase fraction (75%), Z3S1-stabilized Pickering emulsions showed the best long-term storage stability within 60 days. Confocal laser scanning microscope (CLSM) observations showed that the water-oil interface was wrapped by a dense layer of Z3S1 particles with non-agglomeration between independent oil droplets. At constant particle concentration, the apparent viscosity of the Pickering emulsions stabilized by Z3S1 gradually decreased with increasing oil phase fraction, and the oil-droplet size and the Turbiscan stability index (TSI) also gradually decreased, exhibiting solid-like behavior. This study provides new ideas for the fabrication of food-grade Pickering emulsions and will extend the future applications of zein-based Pickering emulsions as bioactive ingredient delivery systems. |
| Author | Yang, Yichen Liu, Menglong Li, Cao Deng, Pengpeng Wu, Kao Liu, Yi Peng, Bo Jiang, Fatang Kuang, Ying Xiao, Qinjian Wang, Xiaosa |
| AuthorAffiliation | 2 Department of Architecture and Built Environment, Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK 1 Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China 3 College of Health Science and Engineering, Hubei University, Wuhan 430062, China |
| AuthorAffiliation_xml | – name: 1 Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China – name: 3 College of Health Science and Engineering, Hubei University, Wuhan 430062, China – name: 2 Department of Architecture and Built Environment, Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK |
| Author_xml | – sequence: 1 givenname: Ying surname: Kuang fullname: Kuang, Ying – sequence: 2 givenname: Qinjian surname: Xiao fullname: Xiao, Qinjian – sequence: 3 givenname: Yichen surname: Yang fullname: Yang, Yichen – sequence: 4 givenname: Menglong surname: Liu fullname: Liu, Menglong – sequence: 5 givenname: Xiaosa surname: Wang fullname: Wang, Xiaosa – sequence: 6 givenname: Pengpeng surname: Deng fullname: Deng, Pengpeng – sequence: 7 givenname: Kao surname: Wu fullname: Wu, Kao – sequence: 8 givenname: Yi surname: Liu fullname: Liu, Yi – sequence: 9 givenname: Bo surname: Peng fullname: Peng, Bo – sequence: 10 givenname: Fatang orcidid: 0000-0002-7842-5522 surname: Jiang fullname: Jiang, Fatang – sequence: 11 givenname: Cao orcidid: 0000-0002-3500-340X surname: Li fullname: Li, Cao |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/37110002$$D View this record in MEDLINE/PubMed |
| BookMark | eNptks1OGzEQx62KqnyUSx-gstRLQNrij13be6qiCCgSUpFCL1wsx-sNBq-d2l4keAIeG6ehlKL6Ys9_fjOa8cwu2PLBGwA-YfSV0hYdDQozJChm9Tuwg9uWVbit661X722wn9INKodSLEj7AWxTjnGxyQ54PPN3JmW7VNkGD5Xv4OxaRaWzifZhI4YeXlh9WwS_hMfD6NJanWe1sM4-mA4u7uHU3Spnq8toVC7KlbEeTqZXB0fz0NlxKP6l9cUFJ_PpAZyFYRWSLeaFitlqZ9JH8L5XLpn953sP_Dw5vpx9r85_nJ7NpueVrhHPFUcdwpwa0nMmao15zYzSvVgw0nRGEMI4r5UQpuGK9i3FHDPVN13PMEFt09M98G2TdzUuBtNp43NUTq6iHVS8l0FZ-a_H22u5DHcSI1wzSknJMHnOEMOvsXyeHGzSxjnlTRiTJALxllAhREG_vEFvwhh96W9NsYYLRlihPr8u6aWWP1MqwOEG0DGkFE3_gmAk11sg_25BgdEbWNv8e5ClHev-F_IEh7CzqA |
| CitedBy_id | crossref_primary_10_1016_j_lwt_2024_116282 crossref_primary_10_1007_s10570_024_06251_7 crossref_primary_10_1155_2024_8603356 crossref_primary_10_1016_j_ijbiomac_2025_140711 crossref_primary_10_1016_j_ijbiomac_2023_128836 crossref_primary_10_1016_j_cis_2024_103246 crossref_primary_10_1016_j_ijbiomac_2024_135346 crossref_primary_10_1016_j_indcrop_2024_118305 crossref_primary_10_1016_j_ijbiomac_2023_127992 |
| Cites_doi | 10.1016/j.foodhyd.2022.108133 10.1016/j.carbpol.2017.04.094 10.1016/j.jfoodeng.2020.110275 10.1016/j.tifs.2019.01.012 10.1016/j.foodhyd.2022.108101 10.1016/j.foodhyd.2018.10.032 10.1016/j.foodhyd.2016.09.005 10.1016/j.foodres.2021.110863 10.1016/j.tifs.2020.07.005 10.1016/j.foodhyd.2019.105474 10.1016/j.jcs.2011.02.003 10.1021/jf102307f 10.1016/j.carbpol.2018.02.001 10.1016/j.plipres.2020.101081 10.1016/j.foodchem.2020.127893 10.1016/j.fshw.2022.07.069 10.1016/j.foodcont.2021.108063 10.1016/j.jfoodeng.2020.110318 10.3390/foods11030356 10.1016/j.foodhyd.2020.106473 10.1016/j.lwt.2018.10.041 10.1016/j.foodhyd.2020.106117 10.1111/1541-4337.12759 10.1016/j.jcs.2020.103097 10.1016/j.foodchem.2021.131927 10.1002/jsfa.11742 10.1016/j.foodhyd.2018.05.049 10.1021/acs.jafc.8b03714 10.1016/j.foodhyd.2019.105593 10.1016/j.ultsonch.2014.12.013 10.1080/10826068.2014.940967 10.3390/polym14153064 10.1080/01932691.2019.1610424 10.1016/j.foodhyd.2020.105715 10.1016/0308-8146(87)90169-5 10.1016/j.foodhyd.2016.09.039 10.1016/j.foodhyd.2021.107251 10.1016/j.carbpol.2017.10.080 10.1016/j.foodhyd.2016.08.028 10.1016/j.foodchem.2021.130954 10.1021/acs.jafc.0c06263 10.1111/jfpe.12078 10.1016/j.jcis.2021.09.056 10.1021/jf061002r 10.1016/j.cofs.2021.11.007 10.1016/j.foodhyd.2020.105945 10.1016/j.foodchem.2018.09.122 10.1016/j.ijbiomac.2020.04.185 10.3390/ph15111413 10.1016/j.foodchem.2010.06.019 10.1016/j.tifs.2020.10.016 10.1016/j.foodhyd.2022.108105 |
| ContentType | Journal Article |
| Copyright | 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. 2023 by the authors. 2023 |
| Copyright_xml | – notice: 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. – notice: 2023 by the authors. 2023 |
| DBID | AAYXX CITATION NPM 7SR 8FD 8FE 8FG ABJCF ABUWG AFKRA AZQEC BENPR BGLVJ CCPQU D1I DWQXO HCIFZ JG9 KB. PDBOC PHGZM PHGZT PIMPY PKEHL PQEST PQGLB PQQKQ PQUKI PRINS 7X8 5PM |
| DOI | 10.3390/ma16083164 |
| DatabaseName | CrossRef PubMed Engineered Materials Abstracts Technology Research Database ProQuest SciTech Collection ProQuest Technology Collection Materials Science & Engineering Collection ProQuest Central (Alumni) ProQuest Central UK/Ireland ProQuest Central Essentials ProQuest Central Technology Collection ProQuest One ProQuest Materials Science Collection ProQuest Central Korea SciTech Premium Collection Materials Research Database Materials Science Database Materials Science Collection ProQuest Central Premium ProQuest One Academic (New) Publicly Available Content Database ProQuest One Academic Middle East (New) ProQuest One Academic Eastern Edition (DO NOT USE) ProQuest One Applied & Life Sciences ProQuest One Academic ProQuest One Academic UKI Edition ProQuest Central China MEDLINE - Academic PubMed Central (Full Participant titles) |
| DatabaseTitle | CrossRef PubMed Publicly Available Content Database Materials Research Database Technology Collection Technology Research Database ProQuest One Academic Middle East (New) ProQuest Central Essentials Materials Science Collection ProQuest Central (Alumni Edition) SciTech Premium Collection ProQuest One Community College ProQuest Central China ProQuest Central ProQuest One Applied & Life Sciences Engineered Materials Abstracts ProQuest Central Korea Materials Science Database ProQuest Central (New) ProQuest Materials Science Collection ProQuest One Academic Eastern Edition ProQuest Technology Collection ProQuest SciTech Collection ProQuest One Academic UKI Edition Materials Science & Engineering Collection ProQuest One Academic ProQuest One Academic (New) MEDLINE - Academic |
| DatabaseTitleList | MEDLINE - Academic PubMed CrossRef Publicly Available Content Database |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: 8FG name: ProQuest Technology Collection url: https://search.proquest.com/technologycollection1 sourceTypes: Aggregation Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Engineering |
| EISSN | 1996-1944 |
| ExternalDocumentID | PMC10146332 37110002 10_3390_ma16083164 |
| Genre | Journal Article |
| GeographicLocations | United Kingdom--UK United States--US |
| GeographicLocations_xml | – name: United Kingdom--UK – name: United States--US |
| GrantInformation_xml | – fundername: National Natural Science Foundation of China grantid: 51973053 and 31401498 – fundername: Hubei Key Laboratory of Industry Microbiology Collaborative Grant grantid: 202209KF04 – fundername: Natural Science Foundation of Hubei Province grantid: 2022CFB461 – fundername: HBUT National "111" Center for Cellular Regulation and Molecular Pharmaceutics 2022 Collaborative Grant grantid: XBTK-2022006 – fundername: HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics 2022 Collaborative Grant grantid: XBTK-2022006 – fundername: National Natural Science Foundation of China grantid: 51973053; 31401498 |
| GroupedDBID | 29M 2WC 2XV 53G 5GY 5VS 8FE 8FG AADQD AAFWJ AAHBH AAYXX ABDBF ABJCF ACUHS ADBBV ADMLS AENEX AFKRA AFZYC ALMA_UNASSIGNED_HOLDINGS AOIJS BCNDV BENPR BGLVJ CCPQU CITATION CZ9 D1I E3Z EBS ESX FRP GX1 HCIFZ HH5 HYE I-F IAO ITC KB. KC. KQ8 MK~ MODMG M~E OK1 OVT P2P PDBOC PGMZT PHGZM PHGZT PIMPY PQGLB PROAC RPM TR2 TUS NPM 7SR 8FD ABUWG AZQEC DWQXO JG9 PKEHL PQEST PQQKQ PQUKI PRINS 7X8 5PM |
| ID | FETCH-LOGICAL-c407t-70d0173e2f7684c1746eacf8b625de8226774a88e57a3f931716af5df612095f3 |
| IEDL.DBID | BENPR |
| ISSN | 1996-1944 |
| IngestDate | Thu Aug 21 18:37:53 EDT 2025 Fri Jul 11 15:38:05 EDT 2025 Fri Jul 25 09:26:26 EDT 2025 Sat Jun 14 01:30:57 EDT 2025 Wed Aug 06 19:22:23 EDT 2025 Thu Apr 24 23:12:08 EDT 2025 |
| IsDoiOpenAccess | true |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 8 |
| Keywords | deamidation sodium alginate zein Pickering emulsion |
| Language | English |
| License | Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c407t-70d0173e2f7684c1746eacf8b625de8226774a88e57a3f931716af5df612095f3 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23 |
| ORCID | 0000-0002-7842-5522 0000-0002-3500-340X |
| OpenAccessLink | https://www.proquest.com/docview/2806578626?pq-origsite=%requestingapplication% |
| PMID | 37110002 |
| PQID | 2806578626 |
| PQPubID | 2032366 |
| ParticipantIDs | pubmedcentral_primary_oai_pubmedcentral_nih_gov_10146332 proquest_miscellaneous_2807923888 proquest_journals_2806578626 pubmed_primary_37110002 crossref_primary_10_3390_ma16083164 crossref_citationtrail_10_3390_ma16083164 |
| PublicationCentury | 2000 |
| PublicationDate | 20230417 |
| PublicationDateYYYYMMDD | 2023-04-17 |
| PublicationDate_xml | – month: 4 year: 2023 text: 20230417 day: 17 |
| PublicationDecade | 2020 |
| PublicationPlace | Switzerland |
| PublicationPlace_xml | – name: Switzerland – name: Basel |
| PublicationTitle | Materials |
| PublicationTitleAlternate | Materials (Basel) |
| PublicationYear | 2023 |
| Publisher | MDPI AG MDPI |
| Publisher_xml | – name: MDPI AG – name: MDPI |
| References | Zhang (ref_33) 2011; 124 Abdullah (ref_7) 2020; 106 Luan (ref_19) 2017; 171 Yang (ref_46) 2020; 107 Meng (ref_13) 2021; 340 Tisserand (ref_47) 2019; 41 Yin (ref_28) 2017; 63 Cabra (ref_37) 2007; 55 Li (ref_50) 2018; 181 ref_52 Dong (ref_35) 2020; 96 Zhao (ref_23) 2023; 135 Zhu (ref_42) 2022; 151 Ni (ref_40) 2018; 188 Li (ref_27) 2022; 43 Donsi (ref_14) 2017; 63 Liu (ref_6) 2022; 102 Kanerva (ref_17) 2011; 53 Yan (ref_11) 2020; 103 Zhang (ref_44) 2022; 369 Tao (ref_5) 2022; 607 Li (ref_31) 2023; 12 Yan (ref_26) 2021; 113 Zhou (ref_45) 2018; 66 Wang (ref_12) 2023; 134 Liu (ref_49) 2021; 69 Li (ref_16) 2020; 103 Chen (ref_18) 2018; 84 ref_32 Wang (ref_24) 2021; 291 Meirelles (ref_43) 2020; 158 Xu (ref_22) 2017; 63 Zhu (ref_2) 2019; 85 (ref_1) 2022; 15 Yang (ref_8) 2023; 134 Shi (ref_4) 2020; 109 Choi (ref_48) 2014; 37 Wang (ref_20) 2022; 124 Dai (ref_10) 2019; 275 Fu (ref_9) 2019; 89 Williams (ref_30) 1987; 26 Lei (ref_38) 2019; 102 Chen (ref_25) 2021; 126 Khalil (ref_15) 2015; 45 Xu (ref_21) 2020; 101 Chang (ref_39) 2022; 376 Fang (ref_51) 2020; 103 Zhao (ref_36) 2010; 58 Chen (ref_34) 2021; 20 Li (ref_41) 2021; 292 Jin (ref_29) 2015; 24 McClements (ref_3) 2021; 81 40508668 - Materials (Basel). 2025 May 27;18(11):2511. doi: 10.3390/ma18112511. |
| References_xml | – volume: 135 start-page: 108133 year: 2023 ident: ref_23 article-title: Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2022.108133 – volume: 171 start-page: 9 year: 2017 ident: ref_19 article-title: pH-Sensitive drug delivery system based on hydrophobic modified konjac glucomannan publication-title: Carbohyd. Polym. doi: 10.1016/j.carbpol.2017.04.094 – volume: 292 start-page: 110275 year: 2021 ident: ref_41 article-title: Preparation and characterization of pickering emulsion stabilized by hordein-chitosan complex particles publication-title: J. Food Eng. doi: 10.1016/j.jfoodeng.2020.110275 – volume: 85 start-page: 129 year: 2019 ident: ref_2 article-title: Starch based Pickering emulsions: Fabrication, properties, and applications publication-title: Trends Food Sci. Technol. doi: 10.1016/j.tifs.2019.01.012 – volume: 134 start-page: 108101 year: 2023 ident: ref_12 article-title: Construction of porous materials from Pickering high internal-phase emulsions stabilized by zein-Hohenbuehelia serotina polysaccharides nanoparticles and their adsortion performances publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2022.108101 – volume: 89 start-page: 80 year: 2019 ident: ref_9 article-title: Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2018.10.032 – volume: 63 start-page: 301 year: 2017 ident: ref_22 article-title: Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2016.09.005 – volume: 151 start-page: 110863 year: 2022 ident: ref_42 article-title: Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes publication-title: Food Res. Int. doi: 10.1016/j.foodres.2021.110863 – volume: 103 start-page: 293 year: 2020 ident: ref_11 article-title: Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods publication-title: Trends Food Sci. Technol. doi: 10.1016/j.tifs.2020.07.005 – volume: 101 start-page: 105474 year: 2020 ident: ref_21 article-title: Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2019.105474 – volume: 53 start-page: 335 year: 2011 ident: ref_17 article-title: Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays publication-title: J. Cereal Sci. doi: 10.1016/j.jcs.2011.02.003 – volume: 58 start-page: 11448 year: 2010 ident: ref_36 article-title: Effects of deamidation on structure and functional properties of barley hordein publication-title: J. Agric. Food Chem. doi: 10.1021/jf102307f – volume: 188 start-page: 260 year: 2018 ident: ref_40 article-title: Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems publication-title: Carbohyd. Polym. doi: 10.1016/j.carbpol.2018.02.001 – volume: 81 start-page: 101081 year: 2021 ident: ref_3 article-title: Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity publication-title: Prog. Lipid Res. doi: 10.1016/j.plipres.2020.101081 – volume: 340 start-page: 127893 year: 2021 ident: ref_13 article-title: Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties publication-title: Food Chem. doi: 10.1016/j.foodchem.2020.127893 – volume: 12 start-page: 669 year: 2023 ident: ref_31 article-title: The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties publication-title: Food Sci. Hum. Wellness doi: 10.1016/j.fshw.2022.07.069 – volume: 126 start-page: 108063 year: 2021 ident: ref_25 article-title: Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging publication-title: Food Control doi: 10.1016/j.foodcont.2021.108063 – volume: 291 start-page: 110318 year: 2021 ident: ref_24 article-title: Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles publication-title: J. Food Eng. doi: 10.1016/j.jfoodeng.2020.110318 – ident: ref_52 doi: 10.3390/foods11030356 – volume: 113 start-page: 106473 year: 2021 ident: ref_26 article-title: Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2020.106473 – volume: 102 start-page: 37 year: 2019 ident: ref_38 article-title: The specificity of an aminopeptidase affects its performance in hydrolyzing peanut protein isolate and zein publication-title: LWT doi: 10.1016/j.lwt.2018.10.041 – volume: 109 start-page: 106117 year: 2020 ident: ref_4 article-title: Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2020.106117 – volume: 20 start-page: 3788 year: 2021 ident: ref_34 article-title: Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications publication-title: Compr. Rev. Food Sci. Food doi: 10.1111/1541-4337.12759 – volume: 96 start-page: 103097 year: 2020 ident: ref_35 article-title: Enhanced molecular flexibility of α-zein in different polar solvents publication-title: J. Cereal Sci. doi: 10.1016/j.jcs.2020.103097 – volume: 376 start-page: 131927 year: 2022 ident: ref_39 article-title: Glycosylated zein as a novel nanodelivery vehicle for lutein publication-title: Food Chem. doi: 10.1016/j.foodchem.2021.131927 – volume: 102 start-page: 3952 year: 2022 ident: ref_6 article-title: Zein/pullulan complex colloidal particle-stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: Protection effect and in vitro digestion publication-title: J. Sci. Food Agric. doi: 10.1002/jsfa.11742 – volume: 84 start-page: 330 year: 2018 ident: ref_18 article-title: Effect of zein-based microencapsules on the release and oxidation of loaded limonene publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2018.05.049 – volume: 66 start-page: 11113 year: 2018 ident: ref_45 article-title: Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture publication-title: J. Agric. Food Chem. doi: 10.1021/acs.jafc.8b03714 – volume: 103 start-page: 105593 year: 2020 ident: ref_51 article-title: Effect of molecular weight and pH on the self-assembly microstructural and emulsification of amphiphilic sodium alginate colloid particles publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2019.105593 – volume: 24 start-page: 55 year: 2015 ident: ref_29 article-title: Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal publication-title: Ultrason. Sonochem. doi: 10.1016/j.ultsonch.2014.12.013 – volume: 45 start-page: 551 year: 2015 ident: ref_15 article-title: Enhancement of Mechanical Properties, Microstructure, and Antimicrobial Activities of Zein Films Cross-Linked Using Succinic Anhydride, Eugenol, and Citric Acid publication-title: Prep. Biochem. Biotech. doi: 10.1080/10826068.2014.940967 – ident: ref_32 doi: 10.3390/polym14153064 – volume: 41 start-page: 648 year: 2019 ident: ref_47 article-title: Predicting the long-term stability of depletion-flocculated emulsions by static multiple light scattering (SMLS) publication-title: J. Dispers. Sci. Technol. doi: 10.1080/01932691.2019.1610424 – volume: 103 start-page: 105715 year: 2020 ident: ref_16 article-title: Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2020.105715 – volume: 26 start-page: 81 year: 1987 ident: ref_30 article-title: Enzymic hydrolysis of food proteins publication-title: Food Chem. doi: 10.1016/0308-8146(87)90169-5 – volume: 63 start-page: 508 year: 2017 ident: ref_14 article-title: Zein-based colloidal particles for encapsulation and delivery of epigallocatechin gallate publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2016.09.039 – volume: 124 start-page: 107251 year: 2022 ident: ref_20 article-title: The interaction mechanisms, and structural changes of the interaction between zein and ferulic acid under different pH conditions publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2021.107251 – volume: 181 start-page: 224 year: 2018 ident: ref_50 article-title: Stability mechanism of O/W Pickering emulsions stabilized with regenerated cellulose publication-title: Carbohyd. Polym. doi: 10.1016/j.carbpol.2017.10.080 – volume: 63 start-page: 120 year: 2017 ident: ref_28 article-title: Peptide-polysaccharide conjugates with adjustable hydrophilicity/hydrophobicity as green and pH sensitive emulsifiers publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2016.08.028 – volume: 369 start-page: 130954 year: 2022 ident: ref_44 article-title: Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH publication-title: Food Chem. doi: 10.1016/j.foodchem.2021.130954 – volume: 69 start-page: 2485 year: 2021 ident: ref_49 article-title: α-Lactalbumin self-assembled nanoparticles with various morphologies, stiffnesses, and sizes as pickering stabilizers for oil-in-water emulsions and delivery of curcumin publication-title: J. Agric. Food Chem. doi: 10.1021/acs.jafc.0c06263 – volume: 37 start-page: 229 year: 2014 ident: ref_48 article-title: A new method for determining the emulsion stability index by backscattering light detection publication-title: J. Food Process Eng. doi: 10.1111/jfpe.12078 – volume: 607 start-page: 1491 year: 2022 ident: ref_5 article-title: All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization publication-title: J. Colloid Interface Sci. doi: 10.1016/j.jcis.2021.09.056 – volume: 55 start-page: 439 year: 2007 ident: ref_37 article-title: Effect of Alkaline Deamidation on the Structure, Surface Hydrophobicity, and Emulsifying Properties of the Z19 α-Zein publication-title: J. Agric. Food Chem. doi: 10.1021/jf061002r – volume: 43 start-page: 114 year: 2022 ident: ref_27 article-title: Recent advances in fabrication of edible polymer oleogels for food applications publication-title: Curr. Opin. Food Sci. doi: 10.1016/j.cofs.2021.11.007 – volume: 107 start-page: 105945 year: 2020 ident: ref_46 article-title: Structure and tribology of κ-carrageenan gels filled with natural oil bodies publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2020.105945 – volume: 275 start-page: 246 year: 2019 ident: ref_10 article-title: Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers publication-title: Food Chem. doi: 10.1016/j.foodchem.2018.09.122 – volume: 158 start-page: 75 year: 2020 ident: ref_43 article-title: Cellulose nanocrystals from ultrasound process stabilizing O/W Pickering emulsion publication-title: Int. J. Biol. Macromol. doi: 10.1016/j.ijbiomac.2020.04.185 – volume: 15 start-page: 1413 year: 2022 ident: ref_1 article-title: A Review of Pickering Emulsions: Perspectives and Applications publication-title: Pharmaceuticals doi: 10.3390/ph15111413 – volume: 124 start-page: 210 year: 2011 ident: ref_33 article-title: Effect of acid and base treatments on structural, rheological, and antioxidant properties of a-zein publication-title: Food Chem. doi: 10.1016/j.foodchem.2010.06.019 – volume: 106 start-page: 91 year: 2020 ident: ref_7 article-title: A review of recent progress on high internal-phase Pickering emulsions in food science publication-title: Trends Food Sci. Technol. doi: 10.1016/j.tifs.2020.10.016 – volume: 134 start-page: 108105 year: 2023 ident: ref_8 article-title: Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin publication-title: Food Hydrocoll. doi: 10.1016/j.foodhyd.2022.108105 – reference: 40508668 - Materials (Basel). 2025 May 27;18(11):2511. doi: 10.3390/ma18112511. |
| SSID | ssj0000331829 |
| Score | 2.44485 |
| Snippet | Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their “surfactant-free” nature. In... Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their "surfactant-free" nature. In... |
| SourceID | pubmedcentral proquest pubmed crossref |
| SourceType | Open Access Repository Aggregation Database Index Database Enrichment Source |
| StartPage | 3164 |
| SubjectTerms | Adsorption Amino acids Bioassays Contact angle Droplets Emulsions Ethanol Food Glutamine Investigations Nanoparticles Particle size Particulate composites Peptides Proteins Sodium alginate Storage stability Zein |
| Title | Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles |
| URI | https://www.ncbi.nlm.nih.gov/pubmed/37110002 https://www.proquest.com/docview/2806578626 https://www.proquest.com/docview/2807923888 https://pubmed.ncbi.nlm.nih.gov/PMC10146332 |
| Volume | 16 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1JT-swEB6xXB4HxPYgbPITHOjBahMnTnpCBbWgJ4EqFqniErm2IyrahKU9wC_gZzPTpKEFxDHxWIk89vgbz_gbgEPtEuubjLjV0ue-Voorzw-4NIHUnjUqCuly8sWlPL_1_3eCTnHg9lKkVU5s4thQm0zTGXl1HAEMCX8fPz5xqhpF0dWihMY8LKIJjtD5WjxpXravylOWmsA569VzXlKB_n11oFxJ1bWkP7sTfYOXX7Mkp7ad1gosF3iRNXIFr8KcTddgaYpFcB3ep7gyspSp1LDTkoY5v2XJsoS1e5RBgT1YczDq0yEZQ6RJubFv1rDuK2v0HxCU8xuCkfjmzvZSdtS4q1SvM9MbDbCdajgMLTu6blQYGRJK-LKsPUmu24DbVvPm9JwXBRa4Rj9uyMOawQUprJdQOE6jcyLRDidRF50iYxE6SASHKopsECqR1AVR66gkMImkG7dBIv7CQpqldgtYHWGUUrqLPbSPQ0xulCA2u1ri6kArByqTwY51wT5ORTD6MXohpJj4UzEOHJSyjznnxo9SuxOdxcW6e4k_Z4kD_8pmXDEUBlGpzUZjGSJNRNffgc1cxeVnREgUejXPgWhG-aUAsXHPtqS9-zErNxU9lkJ427__1w78oYr1FJByw11YGD6P7B7immF3H-aj1tl-MYXx6azjfgDYJvvw |
| linkProvider | ProQuest |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1fb9MwED-N8QA8IP4TGGAESOuD1dROHPcBoWqsdOyPJq2Tpr0E13ZERZsM1gqNT8Cn4TNylzRZC4i3vcZ2Evnu7N_5zr8DeG07xPqmNPdWRTyyxnAjopgrFysrvDM6ocvJ-wdqcBx9PIlP1uBXfReG0irrNbFcqF1h6Yy8XUYAE8Lf786-cqoaRdHVuoRGpRa7_uI7umznb3feo3zfCNHfHm4N-KKqALfovMx4EjrUQulFRjEoi4hc4eKT6RF6As7jfqkQERmtfZwYmXUl8cmYLHaZomumcSbxvdfgeiRllyxK9z80ZzqhRAsR3YoFFdvD9tR0FNXyUtHqvvcXmP0zJ3Npk-vfgdsLdMp6lTrdhTWf34NbS5yF9-HnEjNHkTOTO7bVkD5XdzpZkbHDMeVr4Ai2PZ1P6EiOIa6lTNwf3rHRBetNvqALwIcEWvHJqR_nbLN32mofFW48n2I7VYyYebZ51GsxWrYovcyzwzqV7wEcX8nEP4T1vMj9Y2BdBG3G2BGOsBFOMTltkrjzwqxjY2sCaNWTndoF1zmV3Jik6POQYNJLwQTwqul7VjF8_LPXRi2zdGHl5-mlTgbwsmlG-6Sgi8l9MS_7EEWj1jqAR5WIm8_IhAj7QhGAXhF-04G4v1db8vHnkgOcSiwrKcWT___XC7gxGO7vpXs7B7tP4aZAhEahsE6yAeuzb3P_DBHVbPS8VGMGn67abn4DhPM0Hg |
| linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1fb9MwED-NTkLsAfGfwAAjQFofrKZ24rgPCJWt1cagqtgmTXvJXMfRKtpksFZofAI-E5-Ou-bPWkC87TW2k8h3Z__Od_4dwGvbJtY3pbmzKuCBNYYbEYRcJaGywiVGR3Q5-dNA7R4FH47D4zX4Vd2FobTKak1cLNRJbumMvLWIAEaEv1tpmRYx3Om_O__KqYIURVqrchqFiuy7y-_ovl283dtBWb8Rot873N7lZYUBbtGRmfHIT1AjpRMpxaMsonOFC1GqR-gVJA73ToXoyGjtwsjItCOJW8akYZIqunIaphLfewPWI3yZ34D1973B8HN9wuNLtBfRKThRpez4ralpK6rspYLVXfAvaPtnhubSlte_A7dLrMq6hXLdhTWX3YONJQbD-_Bziacjz5jJErZdU0AXNzxZnrLhmLI3cATrTecTOqBjiHIpL_eHS9joknUnX9Ah4IcEYfHJiRtnbKt70mwd5Ml4PsV2qh8xc2zroNtktIhRspljwyqx7wEcXcvUP4RGlmfuMbAOQjhj7AhH2ACnmFw4SUx6ftq2oTUeNKvJjm3JfE4FOCYxekAkmPhKMB68qvueF3wf_-y1WcksLm3-Ir7SUA9e1s1orRSCMZnL54s-RNiotfbgUSHi-jMyIvo-X3igV4RfdyAm8NWWbHy2YASngstKSvHk___1Am6izcQf9wb7T-GWQLhGcbF2tAmN2be5e4bwajZ6Xuoxg9PrNp3f4_s5sA |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Investigation+and+Characterization+of+Pickering+Emulsion+Stabilized+by+Alkali-Treated+Zein+%28AZ%29%2FSodium+Alginate+%28SA%29+Composite+Particles&rft.jtitle=Materials&rft.au=Kuang%2C+Ying&rft.au=Xiao%2C+Qinjian&rft.au=Yang%2C+Yichen&rft.au=Liu%2C+Menglong&rft.date=2023-04-17&rft.issn=1996-1944&rft.eissn=1996-1944&rft.volume=16&rft.issue=8&rft_id=info:doi/10.3390%2Fma16083164&rft_id=info%3Apmid%2F37110002&rft.externalDocID=37110002 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1996-1944&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1996-1944&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1996-1944&client=summon |