Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics

Cellulose nanocrystals (CNC) are rod-shaped, nanoscale colloidal particles. Their strong hydrophilicity and the single functional group structure seriously have limited potential utilization in stabilizing Pickering emulsions. This study aimed to improve the emulsification ability of CNC to prepare...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 46; no. 15; pp. 68 - 75
Main Authors Lin LIU, Dan WANG, Qian ZHANG, Yuxian LONG, Jie TANG, Xingzhong ZHANG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2025
Subjects
cellulose nanocrystals
emulsification characteristics
gelatin
pickering emulsion
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