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Preparation and Characterization of Chitosan-Stabilized Oil-in-Water Pickering Emulsions for Controlled Delivery Applications
thesisposted on 13.09.2017, 23:11 by WILLIAM WACHIRA MWANGI
Recently, solid particles have been increasingly studied as an emulsifier to prepare emulsions with exceptional stability, unique functionality or complex structure for myriad applications. The aim of this study was to prepare and characterize O/W emulsions stabilized by food-grade particles (i.e. chitosan) and demonstrate their use for controlled delivery of a model lipophilic compound. Chitosan-stabilized Pickering emulsions exhibited outstanding physicochemical stability and pH-responsiveness, which could be useful for the controlled release of compounds for food or pharmaceutical applications.