Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.04.004
Abstract: Abstract Emulsions stabilized by surface active particles are becoming an attractive alternative to conventional surfactant-stabilized emulsions. Biobased, environmentally friendly, and edible particles are particularly interesting for applications in foods, agriculture, and consumer products. Previously, water… read more here.
Keywords: continuous emulsions; zein particles; oil continuous; water ... See more keywords
Effect of ultrasound on the preparation of resveratrol-loaded zein particles
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.10.002
Abstract: Abstract In this study, the effects of ultrasound treatment with different frequencies and working modes on the encapsulation of resveratrol using zein were investigated. Triple-frequency simultaneous ultrasound (TFU) with 20/28/40 kHz led to the highest encapsulation… read more here.
Keywords: resveratrol; resveratrol loaded; loaded zein; zein particles ... See more keywords
Improving Physicochemical Stability of Quercetin-Loaded Hollow Zein Particles with Chitosan/Pectin Complex Coating
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DOI: 10.3390/antiox10091476
Abstract: Hollow nanoparticles are preferred over solid ones for their high loading capabilities, sustained release and low density. Hollow zein particles are susceptible to aggregation with a slight variation in the ionic strength, pH and temperature… read more here.
Keywords: zein particles; hollow zein; chitosan pectin; quercetin ... See more keywords