Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts
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DOI: 10.1021/acsomega.2c02149
Abstract: The yolk-free mayonnaise was formed by Pickering emulsions stabilized by free and encapsulated olive pomace extracts (OPEs) in rocket seed [rocket seed gum nanoparticle (RSGNP)] and chia seed gum nanoparticles at different nanoparticle concentrations. The… read more here.
Keywords: yolk free; mayonnaise; gum nanoparticles; nanoparticle ... See more keywords
Preparation of redox responsive modified xanthan gum nanoparticles and the drug controlled release
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DOI: 10.1080/00914037.2020.1767618
Abstract: Abstract A new kind of redox responsive nanoparticles was prepared through the modification and crosslinking reaction of xanthan gum. The nanoparticles had regular spherical shapes with diameters ranging from 110 to 180 nm. The nanoparticles showed… read more here.
Keywords: redox responsive; drug; xanthan gum; gum nanoparticles ... See more keywords
Encapsulation of Curcumin in Persian Gum Nanoparticles: An Assessment of Physicochemical, Sensory, and Nutritional Properties
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DOI: 10.3390/coatings11070841
Abstract: Curcumin is the hydrophobic yellow pigment in turmeric with considerable health-promoting effects. However, its low water solubility and stability limit its application. In the current study, curcumin within Persian gum (PG) nanoparticles at 0.5%, 1%,… read more here.
Keywords: persian gum; curcumin; encapsulation curcumin; kefir samples ... See more keywords