ArticleFood hydrocolloids2025
Colloidal Nanoparticles of a β-Cyclodextrin/L-Tryptophan Inclusion Complex for Use as Pickering Emulsion Stabilizers.
Article in Food hydrocolloids, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Preparation and mechanism study ofFrontiers in immunology · 2026Article
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Authors and funding
7 authors.
Funding
Abstract
Inclusion complexes of β-cyclodextrin (β-CD) and tryptophan (Trp) were synthesized using an antisolvent approach, and fully characterized. Scanning electron microscope images proved the formation of the β-CD/Trp NPs and the powder X-ray diffraction pattern indicated the formation of a crystalline channel-like structure for the β-CD/Trp nanoparticles (NPs). The NPs of a β-CD/Trp inclusion complex were used as a natural stabilizer at the oil/water interface of a Pickering emulsion. Pickering emulsions with an oil to water ratio of 1:1 (v:v) were obtained under high-speed homogenization and different mass ratios of the β-CD to Trp (1:0, 1:0.1, 1:0.25, 1:0.5, 1:1), and at different pH levels (3, 5, 7, 9). At pH 9, when the β-CD:Trp mass ratio was 1:0.1, the β-CD/Trp NPs were hydrophilic, and the oil-in-water Pickering emulsions stabilized by those nanoparticles showed the highest storage stability: 180 days at room temperature. In contrast, when the emulsions were prepared at pH 5 with the weight ratios of either 1:0.1 or 1:1, β-CD:Trp, the nanoparticles were hydrophobic and could be used to stabilize water-in-oil Pickering emulsions.
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