Physical and emulsion stabilizing properties of maltodextrin fatty acid polymers produced by lipase-catalyzed reactions in ethanol.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2019.115309
Abstract: Maltodextrin (MD) fatty acid esters (MFAs) have amphiphilic properties and the enzymatic synthesis of these molecules has gained growing interest. Here, MFAs were synthesized in a food-grade ethanol system and the properties of the products… read more here.
Keywords: mfas; emulsion stabilizing; fatty acid; maltodextrin fatty ... See more keywords
Atmospheric pressure cold plasma improves viscosifying and emulsion stabilizing properties of xanthan gum
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.03.031
Abstract: Abstract In this work, we report the potential application of cold plasma technology for tailoring the functional properties of hydrocolloids. On treating xanthan gum in solid phase with atmospheric air cold plasma, we observed an… read more here.
Keywords: emulsion stabilizing; plasma; cold plasma; xanthan gum ... See more keywords
Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106735
Abstract: Abstract A pectin rich nitric acid extract produced from onion flesh (NA) showed promising emulsion stabilizing potential. At both pH 2.5 and pH 6.0, emulsions produced with the NA sample as sole emulsifying and emulsion… read more here.
Keywords: stabilizing potential; pectin rich; emulsion stabilizing; molar mass ... See more keywords