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Updated: Sep 15, 2025

Facile Preparation of Internally Self-assembled Lipid Particles Stabilized by Carbon Nanotubes
Published on: February 19, 2016
Novel high internal phase Pickering emulsions stabilized by metal-phenolic networks-modified multicomponent complex
Lechuan Wang1, Chunmei Cheng2, Sha Luo2
1Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Guoru Biotechnology Ltd., Harbin 150036, China; Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou 570228, China.
Abstract:
In this study, TA-Fe3+ was used to improve the emulsifying properties of CP-PE for stabilizing HIPPEs. The results showed that TA-Fe3+ was able to form a network coating on the surface of CP-PE, increasing its particle size and net surface charge, changing its spatial conformation, and improving its interface properties. TA-Fe3+ contributed to the formation of a more viscoelastic interfacial layer and promoted further interfacial cross-linking at the oil-water interface, improving the interfacial stability of HIPPEs. TA-Fe3+-CP-PE was interconnected at the interface to form a finer network architecture and well-developed interfacial layer, inhibiting coalescence between oil droplets. TA:Fe3+ ratios became a key factor affecting its modification performance by influencing the formation of TA-Fe3+. Importantly, 2TA-1Fe3+-CP-PE-stabilized HIPPEs exhibited favorable stability and desirable viscoelasticity due to superior interfacial adsorption behavior and proper wettability. Our work shed some light on the application of MPNs modifications to the emulsifying properties of multicomponent complex particles.
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