Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions
Sign Up to like & getrecommendations! Published in 2018 at "Food Biophysics"
DOI: 10.1007/s11483-018-9520-0
Abstract: This study was performed to examine the effect of emulsifiers used to coat emulsion droplets containing β-carotene on the behavior of lipid digestion and bioaccessibility. Different emulsifiers (whey protein isolate, soy protein isolate, sodium caseinate,… read more here.
Keywords: carotene; digestion; digestion bioaccessibility; lipid digestion ... See more keywords
Pectin-peptide complexes ameliorated physicochemical stabilities and in vitro digestion abilities of β-carotene loaded emulsions.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128209
Abstract: To improve the stabilities of low methoxy pectin (LMP) stabilized O/W emulsions for the delivery of bioactive substances, LMP was firstly modified with soy peptide (SP), corn peptide (CP) and whey protein peptide (WPP), respectively,… read more here.
Keywords: vitro digestion; peptide complexes; lmp peptide; stabilized emulsions ... See more keywords
Emulsifying properties of hemp proteins: Effect of isolation technique
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.12.002
Abstract: Abstract Hemp protein was isolated from hemp seed meal using two different isolation procedures: alkali extraction/isoelectric precipitation (HPI) and micellization (HMI). The ability of these proteins to form and stabilize 10% (w/w) sunflower oil-in-water emulsions… read more here.
Keywords: flocculation; stabilized emulsions; hpi; isolation ... See more keywords
Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106853
Abstract: Abstract Sodium caseinate (NaCas) is widely used as an emulsifier to stabilize emulsions via electrostatic and steric repulsion. However, the stability of NaCas-stabilized emulsions is affected by various compositional and environmental factors, e.g., pH, temperature,… read more here.
Keywords: stabilized emulsions; emulsion; sodium caseinate; stability ... See more keywords
Chemical Stability and in vitro release properties of β-carotene in emulsions stabilized by Ulva fasciata polysaccharide.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.03.186
Abstract: The aim of the present study was to examine how factors (pH, temperature, iron chelators, and free radical scavengers) influence on the chemical stabilities of β-carotene encapsulated by Ulva fasciata polysaccharide (UFP)-stabilized emulsions and the… read more here.
Keywords: ulva fasciata; emulsions stabilized; fasciata polysaccharide; carotene emulsions ... See more keywords
Influence of pH on property and lipolysis behavior of cinnamaldehyde conjugated chitosan-stabilized emulsions.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.06.073
Abstract: In the present study, we prepared cinnamaldehyde (CA) conjugated chitosan-stabilized emulsions (CSCAEs), and the influence of pH on their properties and lipolysis behavior was investigated. Compared to the emulsions stabilized by chitosan itself (CSEs), CSCAEs… read more here.
Keywords: chitosan stabilized; conjugated chitosan; lipolysis; cinnamaldehyde conjugated ... See more keywords
Role of interparticle interactions on microstructural and rheological properties of cellulose nanocrystal stabilized emulsions.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of colloid and interface science"
DOI: 10.1016/j.jcis.2018.08.044
Abstract: HYPOTHESIS Microstructural and rheological properties of particle-stabilized emulsions are highly influenced by the nanoparticle properties such as size and surface charge. Surface charge of colloidal particles not only influences the interfacial adsorption but also the… read more here.
Keywords: surface charge; microscopy; rheological properties; microstructural rheological ... See more keywords
Durable Nanocellulose-Stabilized Emulsions of Dithizone/Chloroform in Water for Hg2+ Detection: A Novel Approach for a Classical Problem
Sign Up to like & getrecommendations! Published in 2023 at "ACS Applied Materials & Interfaces"
DOI: 10.1021/acsami.2c22713
Abstract: The use of dithizone (DTZ) for colorimetric heavy-metal detection is approximately one century old. However, its pending stability issues and the need for simple indicators justify further research. Using cellulose nanofibers, we attained DTZ-containing emulsions… read more here.
Keywords: water; durable nanocellulose; stabilized emulsions; detection ... See more keywords
Nanosheet-Stabilized Emulsions: Near-Minimum Loading and Surface Energy Design of Conductive Networks
Sign Up to like & getrecommendations! Published in 2022 at "ACS Nano"
DOI: 10.1021/acsnano.1c06519
Abstract: Here, we develop a framework for assembly, understanding, and application of functional emulsions stabilized by few-layer pristine two-dimensional (2D) nanosheets. Liquid-exfoliated graphene and MoS2 are demonstrated to stabilize emulsions at ultralow nanosheet volume fractions, approaching… read more here.
Keywords: surface energy; surface; stabilized emulsions; design ... See more keywords
Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate‐stabilized emulsions
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.12906
Abstract: Two strategies of emulsion preparation, stabilization by sodium caseinate (CAS)/low methoxyl pectin (LMP) complexes formed in advance, and stabilization by the layer‐by‐layer (LBL) method, were compared. In aqueous solution, at a constant CAS concentration (5… read more here.
Keywords: methoxyl pectin; sodium caseinate; low methoxyl; stabilized emulsions ... See more keywords
Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213343
Abstract: In order to evaluate the freeze-thaw stability of mung bean protein isolate (MPI)-stabilized emulsions and its relationship with protein structure, proteins of eight mung bean varieties were compared. The results revealed that MPIs prepared from… read more here.
Keywords: freeze thaw; thaw stability; stabilized emulsions; mung bean ... See more keywords