With the increasing demand for wearable electronics (such as smartwatch equipment,
wearable health monitoring systems, and human–robot interface units), flexible energy …

Background Food packaging is a globally relevant and widely used technique for food
preservation. Natural, biodegradable, and bioavailable polymers are gaining popularity in …

Abstract Background In recent years, Pickering emulsions have attracted wide attentions
due to their enhanced stability and numerous possible applications compared to …

Bacterial cellulose (BC), with non-toxicity, high purity, and biocompatibility, has been
considered as a versatile candidate for various biomedical applications. Recently, the …

A few protein-and polysaccharide-based particles can function as effective stabilisers in
multi-phase food systems. Combining both polymer-based particles and tailoring the …

Nanocelluloses (ie, bacterial nanocellulose, cellulose nanocrystals, and cellulose
nanofibrils) are cellulose‐based materials with at least one dimension in the nanoscale …

Oil-in-water Pickering emulsions were successfully prepared via high-energy
microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence …

Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …

Background Particle-stabilized emulsions, referred as Pickering emulsions (PEs), have been
widely explored due to their potential practical interest in last few years. As a sustainable …

Bacterial cellulose (BC) is a promising biomaterial due to its specific and excellent
properties such as high cellulose purity, mechanical strength, high crystallinity and …