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Nanopolysaccharides in Emulsion Stabilization

  • Juntao TangEmail author
  • Ning Lin
  • Zhen Zhang
  • Chunyue Pan
  • Guipeng Yu
Chapter
Part of the Springer Series in Biomaterials Science and Engineering book series (SSBSE, volume 15)

Abstract

Due to increasing pressure to adopt sustainable approaches to product design and manufacture, the requirement to develop sustainable products has become one of the most important challenges to industry. Currently, there is a growing trend in developing products that maintain the concept of being natural and “green”. This has motivated the utilization of bio-based products to replace petrochemicals for the formulation of Pickering emulsions for food, cosmetic and other industries. Polysaccharide nanoparticles are an excellent choice for this application, as they are derived from nature and consistent with the demands for sustainable development. This chapter’s content includes the definition of emulsions and Pickering emulsions, the instability mechanism of emulsions and the potential applications based on nanopolysaccharides stabilized emulsions and their derived functional materials.

Keywords

Nanopolysaccharides Pickering emulsions Nanocomposites Emulsion stability 

Notes

Acknowledgements

J. Tang wishes to acknowledge the funding from Hunan Provincial Natural Science Foundation of China (2019JJ60073).

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Juntao Tang
    • 1
    Email author
  • Ning Lin
    • 2
  • Zhen Zhang
    • 3
  • Chunyue Pan
    • 1
  • Guipeng Yu
    • 1
  1. 1.College of Chemistry and Chemical EngineeringCentral South UniversityChangshaPeople’s Republic of China
  2. 2.School of Chemistry, Chemical Engineering and Life SciencesWuhan University of TechnologyWuhanPeople’s Republic of China
  3. 3.SCNU-TUE Joint Lab of Device Integrated Responsive Materials (DIRM), National Center for International Research on Green OptoelectronicsSouth China Normal UniversityGuangzhouPeople’s Republic of China

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