@article{muiz_pickering_2023,
	title = {Pickering o/w emulsions stabilized by brewer's spent grain},
	volume = {249},
	issn = {1438-2377, 1438-2385},
	url = {https://link.springer.com/10.1007/s00217-023-04349-z},
	doi = {10.1007/s00217-023-04349-z},
	abstract = {Abstract
            The processing of foods yields many by-products and waste. By-products are rich in bioactive components such as antioxidants, antimicrobial substances, polysaccharides, proteins, and minerals. A novel use of by-products is as materials for the preparation of Pickering particles. Pickering particles are considered appropriate materials for the stabilization of emulsions. Conventionally, emulsions are stabilized by the addition of stabilizers or emulsifiers which decrease the surface tension between phases. Emulsifiers are not always suitable for some applications, especially in foods, pharmaceuticals, and cosmetics, due to some health and environmental problems. Instead of emulsifiers, emulsions can be stabilized by solid particles also known as Pickering particles. Pickering emulsions show higher stability, and biodegradability, and are generally safer than conventional emulsions. Particle morphology influences emulsion stability as well as the potential utilization of emulsions. In this review, we focused on the by-products from different food industries (cereal and dairy) that can be used as materials for preparing Pickering particles and the potential of those Pickering particles in stabilizing emulsions.},
	language = {en},
	number = {12},
	urldate = {2024-11-22},
	journal = {European Food Research and Technology},
	author = {Muiz, Abdul},
	month = dec,
	year = {2023},
	pages = {3069--3083},
}

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