In order to develop safe and sustainable food and pharmaceutical emulsions, bacterial cellulose (BC) nanofibrils were prepared to stabilize maize oil/water Pickering emulsions. The influence of BC content and pH value on the emulsion stability was explored. Droplet diameters decreased with BC contents in emulsions. At pH 12, the emulsions were most stable among all tested pH values. The transformation of emulsion structure from liquid to gel-like at 8-15°C with BC content higher than 1.55 g/L is predominantly depended on the viscoelastic entangled BC network. These results can have meaningful inspiration of designing edible food and pharmaceutical emulsions.
Preparation of high internal phase pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations