The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals
Abstract
We studied oil in water Pickering emulsions stabilized by cellulose nanocrystals obtained by hydrochloric acid hydrolysis of bacterial cellulose. The resulting solid particles, called bacterial cellulose nanocrystals (BCNs), present an elongated shape and low surface charge density, forming a colloidal suspension in water. The BCNs produced proved to stabilize the hexadecane/water interface, promoting monodispersed oil in water droplets around 4 μm in diameter stable for several months. We characterized the emulsion and visualized the particles at the surface of the droplets by scanning electron microscopy (SEM) and calculated the droplet coverage by varying the BCN concentration in the aqueous phase. A 60% coverage limit has been defined, above which very stable, deformable droplets are obtained. The high stability of the more covered droplets was attributed to the particle irreversible adsorption associated with the formation of a 2D network. Due to the sustainability and low environmental impact of cellulose, the BCN based emulsions open opportunities for the development of environmentally friendly new materials.
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Cites
Cellulose nanocrystals: chemistry, self-assembly, and applications
Habibi, Y., Lucia, L. A., & Rojas, O. J. (2010) · Chemical Reviews · doi:10.1021/cr900339w · Cited by 5,980
Araki, J., Wada, M., Kuga, S., & Okano, T. (1998) · Colloids and Surfaces A: Physicochemical and Engineering Aspects · doi:10.1016/s0927-7757(98)00404-x · Cited by 769
Cited by
Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications
Azeredo, H. M. C., Barud, H., Farinas, C. S., Vasconcellos, V. M., & Claro, A. M. (2019) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2019.00007 · Cited by 495
Recent trends and applications of cellulose nanocrystals in food industry
Mu, R., Hong, X., Ni, Y., Li, Y., Pang, J., Wang, Q., Xiao, J., & Zheng, Y. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.09.013 · Cited by 322
Xu, M., Wan, Z., & Yang, X. (2021) · Molecules · doi:10.3390/molecules26196075 · Cited by 48
Metadata
- Authors
- Kalashnikova, I., Bizot, H., Cathala, B., & Capron, I.
- Venue
- Langmuir
- Publisher
- American Chemical Society (ACS)
- Published
- 2011-05-23
- Volume
- 27
- Issue
- 12
- Pages
- 7471-7479
- ISSN
- 0743-7463 (ISSN-L)
- 1520-5827
- OpenAlex
- W2333665666
- Cited by
- 789
- References
- 2
- FWCI
- 11.62
- Type
- journal article
- Language
- en
- Open access
- closed
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- Kalashnikova, I., Bizot, H., Cathala, B., & Capron, I. (2011). New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals. Langmuir. https://doi.org/10.1021/la200971f
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