Characterization of chitosan-ferulic acid conjugates and their application in the design of β-carotene bilayer emulsions with propylene glycol alginate
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.11.031
Abstract: Abstract The current study investigated the formation of chitosan-ferulic acid (FA) conjugates (CFC), and the application of CFC and propylene glycol alginate (PGA) in designing β-carotene bilayer emulsions. CFC was synthesized based on the carbodiimide-mediated… read more here.
Keywords: bilayer emulsions; carotene; acid conjugates; chitosan ferulic ... See more keywords
Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.03.013
Abstract: Abstract In this work, the uniform core-shell nanofibers were fabricated by electrospinning of bilayer emulsions, which were formed by the addition of gum arabic with opposite charges into the gelatin-stabilized emulsions. The increased weight ratios… read more here.
Keywords: microscopy; bilayer; bilayer emulsions; gum arabic ... See more keywords
Depositing alginate on the surface of bilayer emulsions
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105385
Abstract: Abstract Depositing alginate on the surface of bilayer emulsions (with protein as the primary and polysaccharide as the secondary layer) is believed to improve its functionality, including: stability, storage-ability, retention, and release profile of encapsulated… read more here.
Keywords: bilayer emulsions; depositing alginate; surface bilayer; alginate surface ... See more keywords
Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.11.044
Abstract: Abstract Chia oil constitutes a vegetal source of ω-3 polyunsaturated fatty acids (PUFAs) and natural antioxidants, although it is susceptible to the oxidation process. Emulsion-based delivery systems could be adequate for its protection and incorporation… read more here.
Keywords: bilayer emulsions; delivery; fatty acids; sunflower lecithins ... See more keywords
Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate, Part 1: Fabrication and Characterization.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b03240
Abstract: In this study, both zein colloidal particles (ZCPs) and propylene glycol alginate (PGA) were simultaneously applied to prepare novel bilayer emulsions using the method of layer-by-layer (LBL) electrostatic deposition. The effects of different concentrations of… read more here.
Keywords: bilayer emulsions; microscopy; zein colloidal; colloidal particles ... See more keywords