The Effect of Alginate and κ-Carrageenan on the Stability of Pickering Emulsions Stabilized by Shellac-Based Nanoparticles

The Effect of Alginate and κ-Carrageenan on the Stability of Pickering Emulsions Stabilized by Shellac-Based Nanoparticles

We developed highly stable shellac-based emulsions that incorporated alginate (Al) and κ-carrageenan (Kcar), two anionic polysaccharides capable of undergoing in situ crosslinking for various applications. The stability, droplet size distribution, and microstructure of these emulsions were assessed....

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Bibliographic Details
Main Authors: Keren Delmar, Reaam Kablan, Gabriela Amiram, Carmit Shani Levi, Uri Lesmes, Havazelet Bianco-Peled
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Polysaccharides
Subjects:
Pickering emulsion
nanoparticles
shellac
rheology
alginate
κ-carrageenan
Online Access:https://www.mdpi.com/2673-4176/6/2/35
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