Pickering emulsifiers based on hydrophobically modified small granular starches Part II - Effects of modification on emulsifying capacity.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2018.08.049
Abstract: Small granular starches from rice, quinoa, and amaranth were modified with octenyl succinic anhydride (OSA) at 5 defined intervals (0-3.0%) and investigated with respect to emulsifying capacity and stability. Starch granule surfaces were characterized by… read more here.
Keywords: granular starches; emulsifying capacity; capacity; pickering emulsifiers ... See more keywords
Pickering emulsion stabilized with fibrous nanocelluloses: Insight into fiber flexibility-emulsifying capacity relations.
Sign Up to like & getrecommendations! Published in 2021 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2020.117483
Abstract: Three types of nanocelluloses, including bacterial cellulose (BC), cellulose nanofiber (CNF) and cellulose nanocrystal (CNC), were used to prepare oil-in-water Pickering emulsions with the objective to disclose the effect of fiber flexibility on emulsification. In… read more here.
Keywords: emulsifying capacity; pickering emulsion; flexibility; emulsion stabilized ... See more keywords
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.08.037
Abstract: The casein micelle is a highly aggregated colloid consisting of phosphoproteins and minerals, in particular calcium and phosphate. Its properties are affected by physico-chemical changes which provide possibilities for the development of new casein aggregates… read more here.
Keywords: emulsifying capacity; capacity; cas; casein micelle ... See more keywords