Pickering emulsions for food applications

Informazioni relative al progetto

PICKFOOD

ID dell’accordo di sovvenzione: 956248

DOI

10.3030/956248

Progetto chiuso

Data della firma CE 1 Giugno 2021

Data di avvio 1 Settembre 2021

Data di completamento 31 Agosto 2025

Finanziato da

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Costo totale

€ 4 190 418,19

Contributo UE

€ 4 190 418,19

Coordinato da

NORGES TEKNISK-NATURVITENSKAPELIGE UNIVERSITET NTNU
Norway

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

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.

Pubblicazioni

Peer reviewed articles (23)

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

Autori: Eleonora Olsmats, Adrian R. Rennie
Pubblicato in: npj Science of Food, Numero 9, 2025, ISSN 2396-8370
Editore: 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

Autori: 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
Pubblicato in: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Editore: 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

Autori: Rini P. Ravindranathan, Eleonora Olsmats, Bruno Telli Ceccato, Matti Knaapila, Adrian R. Rennie, Jon Otto Fossum, Kenneth D. Knudsen
Pubblicato in: Soft Matter, Numero 21, 2025, Pagina/e 6536-6549, ISSN 1744-683X
Editore: Royal Society of Chemistry
DOI: 10.1039/d5sm00381d

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

Autori: Sangchul Roh, Seonju Yeo, Rachel S Bang, Koohee Han, Krassimir P Velikov, Orlin D Velev
Pubblicato in: Journal of Physics: Condensed Matter, Numero 36, 2024, Pagina/e 425101, ISSN 0953-8984
Editore: Institute of Physics Publishing
DOI: 10.1088/1361-648x/ad6110

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

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

Free-standing open space microfluidic devices by dry resist lamination

Autori: Rui Liu, Esteban Pedrueza-Villalmanzo, Farah Fatima, Aldo Jesorka
Pubblicato in: Microfluidics and Nanofluidics, Numero 29, 2025, ISSN 1613-4982
Editore: Springer Verlag
DOI: 10.1007/s10404-025-02818-3

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

Autori: Eleonora Olsmats and Adrian Rennie
Pubblicato in: Langmuir, Numero 26, 2024, Pagina/e 13386–13396, ISSN 0743-7463
Editore: American Chemical Society
DOI: 10.1021/acs.langmuir.4c00540

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

Autori: Eleonora Olsmats; Adrian R. Rennie
Pubblicato in: Advances in Colloid and Interface Science, Numero 103123, 2024, ISSN 0001-8686
Editore: Elsevier BV
DOI: 10.1016/j.cis.2024.103123

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

Autori: Rui Liu, Esteban Pedrueza-Villalmanzo, Aldo Jesorka
Pubblicato in: Scientific Reports, Numero 15, 2025, ISSN 2045-2322
Editore: Nature Publishing Group
DOI: 10.1038/s41598-025-19744-7

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

Autori: Xuefeng Shen, Chang Chen, Berend van der Meer, Thomas E. Kodger, Uddalok Sen, Siddharth Deshpande, Jasper van der Gucht
Pubblicato in: Advanced Science, Numero 12, 2025, ISSN 2198-3844
Editore: Wiley
DOI: 10.1002/advs.202409903

Intrinsic fluorescence in Moringa Oleifera seed extract

Autori: Namrah Azmi, Sachin Rathod, Bruno Telli Ceccato, Rasmus Kranold Mikkelsen, Jon Otto Fossum
Pubblicato in: Talanta Open, Numero 12, 2025, Pagina/e 100500, ISSN 2666-8319
Editore: Elsevier BV
DOI: 10.1016/j.talo.2025.100500

Encapsulation of Ibuprofen by Pickering-Stabilized Antibubbles

Autori: Charalampos Tsekeridis, Paloma Manuelle Marques da Silva, Guilherme B. Strapasson, Albert T. Poortinga, Heloisa Nunes Bordallo
Pubblicato in: ACS Omega, 2025, ISSN 2470-1343
Editore: 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

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

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

Autori: Hanna Demchenko; Cecilie Fynbo; Mathias K. Huss-Hansen; Jakob Kjelstrup-Hansen; Matti Knaapila
Pubblicato in: Thin Solid Films, Numero 140170, 2024, ISSN 0040-6090
Editore: 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

Autori: Rini P. Ravindranathan, Jon Otto Fossum, Matti Knaapila, Kenneth D. Knudsen
Pubblicato in: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Editore: 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

Autori: Karin Schroën, Xuefeng Shen, Fathinah Islami Hasyyati, Siddharth Deshpande, Jasper van der Gucht
Pubblicato in: Advances in Colloid and Interface Science, Numero 334, 2024, Pagina/e 103321, ISSN 0001-8686
Editore: Elsevier BV
DOI: 10.1016/j.cis.2024.103321

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

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

Measuring Bending Rigidity and Compression Resistance in Pickering Layers

Autori: Negar Azizi, Sachin Rathod, Jaakko V. I. Timonen, Jon Otto Fossum, Paul Gunnar Dommersnes
Pubblicato in: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Editore: 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

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

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

Autori: Ieuan Roberts-Harry, Braulio A. Macias-Rodriguez, Krassimir P. Velikov
Pubblicato in: Food Hydrocolloids, Numero 172, 2025, Pagina/e 111958, ISSN 0268-005X
Editore: 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

Autori: Eleonora Olsmats, Adrian R. Rennie, Daniel Bonn
Pubblicato in: Soft Matter, Numero 21, 2025, Pagina/e 3757-3767, ISSN 1744-683X
Editore: Royal Society of Chemistry
DOI: 10.1039/d5sm00082c

Emulsions stabilized by pea protein – Hydration and protein distribution

Autori: Eleonora Olsmats, Rini Padinjakkara Ravindranathan, Kenneth D. Knudsen, Joachim Kohlbrecher, Daniel Bonn, Adrian R. Rennie
Pubblicato in: Food Hydrocolloids, Numero 162, 2025, Pagina/e 110989, ISSN 0268-005X
Editore: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.110989

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

Autori: Namrah Azmi, Andrew Akanno, Charlotte Jacobsen, Jon Otto Fossum
Pubblicato in: Food Hydrocolloids for Health, Numero 8, 2025, Pagina/e 100231, ISSN 2667-0259
Editore: Elsevier BV
DOI: 10.1016/j.fhfh.2025.100231