Enhancing Pickering emulsion stabilization of insoluble rice bran natural complexes: Structure-dependent interfacial regulation by catechin monomers
Han Cui, Helin Li, Enyan Yu, Xiaojuan Wu, Lizhong Lin, Wei Wu · 2026
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Description
Han Cui and five co-authors improve a food emulsion helper made from rice bran, in a 2026 paper. Rice bran, the husk left from milling rice, is rich in protein and plant chemicals. Tiny solid grains of it can hold oil and water mixes steady, a trick called a Pickering emulsion. But the bran clumps are tight, water-shy, and weak at the oil boundary, so they go to waste.
The team soaked the bran clumps with three tea-like plant compounds, each with a unlike shape. The soaks loosened the clumps, made them greet both oil and water, and cut droplet size in the mixes. The mixes also stayed smooth longer and resisted spoilage fats. One compound, the one with an extra clingy arm, worked best of the three.
Catalog record
| CREATOR | Han Cui, Helin Li, Enyan Yu, Xiaojuan Wu, Lizhong Lin, Wei Wu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 63 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |