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Updated: Aug 4, 2026
Facile Preparation of Internally Self-assembled Lipid Particles Stabilized by Carbon Nanotubes
Published on: February 19, 2016
Optimal integration of lignin nanoparticles and whey protein distinctively stabilizes high internal phase pickering
Guilan Zhao1, Qian Zhang1, Yongtai Wang2
1Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation & Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Biomass & Bioenergy Research Center, School of Life & Health Sciences, Hubei University of Technology, Wuhan 430068, China.
Abstract:
High internal phase Pickering emulsions (HIPPEs) are increasingly explored for sustainable food industries, but they rely on advanced solid particles stabilizers. In this study, we constructed an optimal lignin nanoparticles-whey protein (LNPs-WP) complex system to stabilize Pickering emulsions by forming a viscoelastic membrane at the oil-water interface through electrostatic attraction. The HIPPEs stabilized by LNPs-WP at high ratios (6:8-8:8) exhibited smaller oil droplets (d4,3 < 20 μm), higher viscosity, stronger elastic moduli and better thixotropic recovery. Notably, the optimal LNPs-WP (8:8) nanocomplexes maintained the emulsions with exceptional storage stability for 90 days, high thermal resistance up to 90 °C and strong ionic resistance with 1000 mM NaCl. Furthermore, the HIPPEs with the optimal LNPs-WP enabled 78% curcumin retention after 96 h UV-irradiation. Therefore, this study has demonstrated a powerful and green strategy for evolving desirable Pickering emulsions stabilization by optimal integration of natural bioparticles, providing a broad application in functional foods, pharmaceuticals, cosmetics and beyond.
