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Preparation and Characterization of Chitosan-Stabilized Oil-in-Water Pickering Emulsions for Controlled Delivery Applications

thesis
posted on 13.09.2017 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.

History

Campus location

Malaysia

Principal supervisor

Chan Eng Seng

Additional supervisor 1

Tey Beng Ti

Year of Award

2017

Department, School or Centre

Chemical Engineering

Course

Doctor of Philosophy

Degree Type

DOCTORATE

Faculty

Faculty of Engineering

Exports