Pickering emulsions for food applications

Información del proyecto

PICKFOOD

Identificador del acuerdo de subvención: 956248

DOI

10.3030/956248

Proyecto cerrado

Fecha de la firma de la CE 1 Junio 2021

Fecha de inicio 1 Septiembre 2021

Fecha de finalización 31 Agosto 2025

Financiado con arreglo a

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Coste total

€ 4 190 418,19

Aportación de la UE

€ 4 190 418,19

Coordinado por

NORGES TEKNISK-NATURVITENSKAPELIGE UNIVERSITET NTNU
Norway

CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.

Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .

Resultado final

Other (1)

Website, social media setup

WP7+coordinator will setup. Everyone contributes. N.B. Open access at academic research repositories. The research output will be made freely available by depositing all publications in open access repositories including the project website and beneficiaries’ websites.

Publicaciones

Peer reviewed articles (23)

From dairy to plant products: Understanding their structural fingerprints with X-rays

Autores: Eleonora Olsmats, Adrian R. Rennie
Publicado en: npj Science of Food, Edición 9, 2025, ISSN 2396-8370
Editor: Springer Science and Business Media LLC
DOI: 10.1038/s41538-025-00493-w

Lipid Oxidation of Fish Oil‐in‐Water Pickering Emulsions Stabilized With Protein‐Based Janus Particles

Autores: Thang Tran, Charalampos Tsekeridis, Fathinah Islami Hasyyati, Betül Yesiltas, Ana C. Mendes, Ioannis S. Chronakis, Claire Berton‐Carabin, Heloisa Nunes Bordallo, Karin Schroën, Charlotte Jacobsen
Publicado en: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Editor: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70065

Pickering emulsions stabilized with β-lactoglobulin nanoparticles studied by small angle X-ray scattering: stability, aging and temperature effects

Autores: Rini P. Ravindranathan, Eleonora Olsmats, Bruno Telli Ceccato, Matti Knaapila, Adrian R. Rennie, Jon Otto Fossum, Kenneth D. Knudsen
Publicado en: Soft Matter, Edición 21, 2025, Página(s) 6536-6549, ISSN 1744-683X
Editor: Royal Society of Chemistry
DOI: 10.1039/d5sm00381d

Transparency-changing elastomers by controlling of the refractive index of liquid inclusions

Autores: Sangchul Roh, Seonju Yeo, Rachel S Bang, Koohee Han, Krassimir P Velikov, Orlin D Velev
Publicado en: Journal of Physics: Condensed Matter, Edición 36, 2024, Página(s) 425101, ISSN 0953-8984
Editor: Institute of Physics Publishing
DOI: 10.1088/1361-648x/ad6110

Core–Shell Droplet Generation in an On‐Chip Temperature Gradient

Autores: Rui Liu, Carolina Gomez Guarguati, Eddie Pelan, Bettina Wolf, Aldo Jesorka
Publicado en: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Editor: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70066

Free-standing open space microfluidic devices by dry resist lamination

Autores: Rui Liu, Esteban Pedrueza-Villalmanzo, Farah Fatima, Aldo Jesorka
Publicado en: Microfluidics and Nanofluidics, Edición 29, 2025, ISSN 1613-4982
Editor: Springer Verlag
DOI: 10.1007/s10404-025-02818-3

Understanding Stabilization of Oil-in-Water Emulsions with Pea Protein─Studies of Structure and Properties

Autores: Eleonora Olsmats and Adrian Rennie
Publicado en: Langmuir, Edición 26, 2024, Página(s) 13386–13396, ISSN 0743-7463
Editor: American Chemical Society
DOI: 10.1021/acs.langmuir.4c00540

Pea protein [Pisum sativum] as stabilizer for oil/water emulsions

Autores: Eleonora Olsmats; Adrian R. Rennie
Publicado en: Advances in Colloid and Interface Science, Edición 103123, 2024, ISSN 0001-8686
Editor: Elsevier BV
DOI: 10.1016/j.cis.2024.103123

Dry resist lamination for wafer-scale fabrication of microfluidic superfusion devices

Autores: Rui Liu, Esteban Pedrueza-Villalmanzo, Aldo Jesorka
Publicado en: Scientific Reports, Edición 15, 2025, ISSN 2045-2322
Editor: Nature Publishing Group
DOI: 10.1038/s41598-025-19744-7

Understanding the Stability of Poorly Covered Pickering Emulsions Using on‐Chip Microfluidics

Autores: Xuefeng Shen, Chang Chen, Berend van der Meer, Thomas E. Kodger, Uddalok Sen, Siddharth Deshpande, Jasper van der Gucht
Publicado en: Advanced Science, Edición 12, 2025, ISSN 2198-3844
Editor: Wiley
DOI: 10.1002/advs.202409903

Intrinsic fluorescence in Moringa Oleifera seed extract

Autores: Namrah Azmi, Sachin Rathod, Bruno Telli Ceccato, Rasmus Kranold Mikkelsen, Jon Otto Fossum
Publicado en: Talanta Open, Edición 12, 2025, Página(s) 100500, ISSN 2666-8319
Editor: Elsevier BV
DOI: 10.1016/j.talo.2025.100500

Encapsulation of Ibuprofen by Pickering-Stabilized Antibubbles

Autores: Charalampos Tsekeridis, Paloma Manuelle Marques da Silva, Guilherme B. Strapasson, Albert T. Poortinga, Heloisa Nunes Bordallo
Publicado en: ACS Omega, 2025, ISSN 2470-1343
Editor: American Chemical Society
DOI: 10.1021/acsomega.4c10244

Comparative Analysis and Characterization of Various Extraction Techniques of Food‐Grade Particles From <i>Moringa oleifera</i> Lam. Seeds

Autores: Namrah Azmi, Andrew Akanno, Hanna Demchenko, Njelama Sanga, Jon Otto Fossum
Publicado en: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Editor: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70071

Naphthyl end-capped bithiophene film on plant-based polyamide-4,10

Autores: Hanna Demchenko; Cecilie Fynbo; Mathias K. Huss-Hansen; Jakob Kjelstrup-Hansen; Matti Knaapila
Publicado en: Thin Solid Films, Edición 140170, 2024, ISSN 0040-6090
Editor: Elsevier Sequoia
DOI: 10.1016/j.tsf.2023.140170

β‐Lactoglobulin Stabilized Emulsions: A Small Angle X‐Ray Scattering Study on Stability, Ageing, and Thermal Effects

Autores: Rini P. Ravindranathan, Jon Otto Fossum, Matti Knaapila, Kenneth D. Knudsen
Publicado en: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Editor: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70056

From theoretical aspects to practical food Pickering emulsions: Formation, stabilization, and complexities linked to the use of colloidal food particles

Autores: Karin Schroën, Xuefeng Shen, Fathinah Islami Hasyyati, Siddharth Deshpande, Jasper van der Gucht
Publicado en: Advances in Colloid and Interface Science, Edición 334, 2024, Página(s) 103321, ISSN 0001-8686
Editor: Elsevier BV
DOI: 10.1016/j.cis.2024.103321

Characterization of Bubbles and Antibubbles Interfaces Stabilized Using Pickering Particles With Different Wetting Properties

Autores: Charalampos Tsekeridis, Agathe Belime, Albert T. Poortinga, Heloisa N. Bordallo
Publicado en: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Editor: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70048

Measuring Bending Rigidity and Compression Resistance in Pickering Layers

Autores: Negar Azizi, Sachin Rathod, Jaakko V. I. Timonen, Jon Otto Fossum, Paul Gunnar Dommersnes
Publicado en: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Editor: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70042

Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate

Autores: Rui Liu, Camilla P. Frederiksen, Trine R. Rasmussen, Serafim Bakalis, Poul Erik Jensen, Svemir Rudić, Heloisa N. Bordallo, Ourania Gouseti
Publicado en: Food Biophysics, Edición 20, 2025, ISSN 1557-1858
Editor: Springer Verlag
DOI: 10.1007/s11483-025-09954-x

Use of cellulose microfibrils and potato protein to form double network gels

Autores: Ieuan Roberts-Harry, Braulio A. Macias-Rodriguez, Krassimir P. Velikov
Publicado en: Food Hydrocolloids, Edición 172, 2025, Página(s) 111958, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2025.111958

What makes oil-in-water emulsions with pea protein stable? The role of excess protein in network formation and yield stress development

Autores: Eleonora Olsmats, Adrian R. Rennie, Daniel Bonn
Publicado en: Soft Matter, Edición 21, 2025, Página(s) 3757-3767, ISSN 1744-683X
Editor: Royal Society of Chemistry
DOI: 10.1039/d5sm00082c

Emulsions stabilized by pea protein – Hydration and protein distribution

Autores: Eleonora Olsmats, Rini Padinjakkara Ravindranathan, Kenneth D. Knudsen, Joachim Kohlbrecher, Daniel Bonn, Adrian R. Rennie
Publicado en: Food Hydrocolloids, Edición 162, 2025, Página(s) 110989, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.110989

Moringa Oleifera as a multifunctional bioresource: Nutritional, medicinal and its pickering emulsifying potential

Autores: Namrah Azmi, Andrew Akanno, Charlotte Jacobsen, Jon Otto Fossum
Publicado en: Food Hydrocolloids for Health, Edición 8, 2025, Página(s) 100231, ISSN 2667-0259
Editor: Elsevier BV
DOI: 10.1016/j.fhfh.2025.100231