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

posted 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.


Campus location


Principal supervisor

Chan Eng Seng

Additional supervisor 1

Tey Beng Ti

Year of Award


Department, School or Centre

Chemical Engineering


Doctor of Philosophy

Degree Type



Faculty of Engineering