Prospects of sulfur nanoparticles application in the technology of food emulsion systems

Abstract

The research focused on optimizing the synthesis of sulfur nanoparticles and exploring their potential use as a substitute for a protein emulsifier in a low-fat, mayonnaise-like model emulsion system. The study evaluated the stability, physicochemical properties and overall impact of these nanoparticles on the emulsion properties during 30 days storage.

Author (co-authors)
First name Last name Institutional affiliation E-mail Phone number ORCID ID Academic status, position Institution address Author contribution(s) Institutional affiliation
Anastasiia
Sachko
an.sachko@chnu.edu.ua
https://orcid.org/0000-0002-3364-4297
Head of the Department of Chemistry and Food Expertise
2, Kotsiubynskoho Str
Investigation
Methodology
Writing – Original Draft Preparation
Yuriy Fedkovych Chernivtsi National University
Erika
Boichuk
boichuk.erika@chnu.edu.ua
student
2, Kotsiubynskoho Str
Investigation
Yuriy Fedkovych Chernivtsi National University
Viktoriia
Pylypko
v.pylypko@chnu.edu.ua
https://orcid.org/0000-0001-5621-6706
PhD, 3. Scientific research center “Technology of functional materials”
2, Kotsiubynskoho Str
Investigation
Writing – Original Draft Preparation
Yuriy Fedkovych Chernivtsi National University
Yurii
Khalavka
y.khalavka@chnu.edu.ua
https://orcid.org/0000-0002-6832-447X
Dr.Chem.Sci, Dr.rer.nat., vice-rector for research
2, Kotsiubynskoho Str
Writing – Review & Editing
Yuriy Fedkovych Chernivtsi National University