{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T18:19:02Z","timestamp":1793038742591,"version":"4.5.0"},"reference-count":70,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100008921","name":"Saskatchewan Ministry of Agriculture","doi-asserted-by":"crossref","id":[{"id":"10.13039\/100008921","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Sustainable Canadian Agricultural Partnership, a federal-provincial-territorial initiative"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Tunicate (marine invertebrates)-derived cellulose nanocrystals (T-CNC) possess unique structural and physicochemical properties compared to other wood-based CNCs. This study aimed to characterize and utilize T-CNC as a stabilizer in Pickering emulsion (PE), highlighting a sustainable alternative to conventional surfactant-based emulsifiers. Characterization of T-CNC revealed a rod-shaped morphology with dimensions of 1694 \u00b1 925 nm in length and 13 \u00b1 3 nm in width, resulting in an aspect ratio of 122 \u00b1 45, and high crystallinity (87.6%). Its zeta potential ranged from \u22124.4 to \u221245.5 mV across pH 2\u201310 and contact angles &lt;50\u00b0 indicate strong water wettability. T-CNC at 0.2%, 0.3%, and 0.4% (w\/w) at pH 3 and 5 was used to prepare 20 wt% oil-in-water PE using a high-shear homogenizer followed by ultrasonication. Ultrasonication significantly improved the emulsion stability compared to only high-shear homogenization, decreasing droplet size by 31.4\u201350.8% and 55.7\u201389.3% for pH 3 and pH 5, respectively. PEs developed at pH 3 demonstrated smaller droplet sizes, better stability with minimal coalescence after 7 days, and enhanced gel-like rheological behaviour compared to PEs at pH 5, which displayed flocculation and coalescence. The gel strength of the pH 3 PEs increased with T-CNC concentration, as evidenced by progressively denser droplet packing, consistent with stronger interfacial anchoring (higher detachment energy) and reduced coalescence. This study underscores T-CNC\u2019s superior efficiency in stabilizing PEs at low concentrations, offering a green, high-performance solution for food, cosmetic, and pharmaceutical applications.<\/jats:p>","DOI":"10.3390\/foods15030509","type":"journal-article","created":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T15:38:12Z","timestamp":1770046692000},"page":"509","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Rheology and Stability of Tunicate Cellulose Nanocrystal-Based Pickering Emulsions: Role of pH, Concentration, and Emulsification Method"],"prefix":"10.3390","volume":"15","author":[{"given":"Sumana","family":"Majumder","sequence":"first","affiliation":[{"name":"Department of Chemical and Biological Engineering, College of Engineering, University of Saskatchewan, Saskatoon, SK S7N 5E5, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Matthew J.","family":"Dunlop","sequence":"additional","affiliation":[{"name":"Department of Chemistry, University of Prince Edward Island, Charlottetown, PE C1A 4P3, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bishnu","family":"Acharya","sequence":"additional","affiliation":[{"name":"Department of Chemical and Biological Engineering, College of Engineering, University of Saskatchewan, Saskatoon, SK S7N 5E5, Canada"},{"name":"Department of Food and Bioproduct Sciences, College of Agriculture & Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8538-600X","authenticated-orcid":false,"given":"Supratim","family":"Ghosh","sequence":"additional","affiliation":[{"name":"Department of Food and Bioproduct Sciences, College of Agriculture & Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"452","DOI":"10.1021\/la4032514","article-title":"Phase Behavior of Medium and High Internal Phase Water-in-Oil Emulsions Stabilized Solely by Hydrophobized Bacterial Cellulose Nanofibrils","volume":"30","author":"Lee","year":"2014","journal-title":"Langmuir"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Yang, Y., Fang, Z., Chen, X., Zhang, W., Xie, Y., Chen, Y., Liu, Z., and Yuan, W. 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