ArticleCurrent research in food science2025
Formation mechanism and characterization of hesperidin-stabilized Pickering emulsion gels.
Article in Current research in food science, 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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Who cites it
1 citing paper in PubMed.
- Fabrication and Characterization of High Internal Phase Pickering Emulsion Gels Stabilized by Hesperidin and Lysozyme.Foods (Basel, Switzerland) · 2026Article
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5 authors.
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Abstract
This study systematically compared the Pickering emulsifying capacity of four citrus flavonoids (hesperetin, Hpt; hesperidin, Hpd; neohesperidin, Neohpd; neohesperidin dihydrochalcone, Neohpddic) using combined experimental and molecular dynamics (MD) approaches. A stable Hpd-based O/W Pickering emulsion gel was successfully developed. The Hpd rod-shaped particles exhibited the smallest particle size and demonstrated the highest emulsifying activity, primarily arising from its distinct rutinose glycoside group. But molecular dynamics simulation revealed that Hpd could significantly reduce interfacial tension and rapidly migrate to the oil-water interface, forming molecular aggregates via hydrogen bonding, which was consistent with laser confocal scanning microscopy observation. Stable emulsion gels formed when Hpd concentration (
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