Results 271 to 280 of about 354,683 (294)

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

, 2020
This article focused on the formation, physicochemical properties, and functionality of whey protein isolate (WPI) emulsion gels induced by crosslinking with transglutaminase and/or Ca2+ ions.
Xiuping Liang, Cuicui Ma, Xiaojia Yan, Huan Zeng, D. Mcclements, Xuebo Liu, Fuguo Liu   +6 more
semanticscholar   +1 more source

Attractive Pickering Emulsion Gels

Advances in Materials, 2021
Properties of emulsions highly depend on the interdroplet interactions and, thus, engineering interdroplet interactions at molecular scale are essential to achieve desired emulsion systems.
Baiheng Wu, Chenjing Yang, Qi Xin, Linlin Kong, M. Eggersdorfer, J. Ruan, Peng Zhao, Jianzhen Shan, Kai Liu, Dong Chen, D. Weitz, Xiang-Jie Gao   +11 more
semanticscholar   +1 more source

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

, 2020
Soy proteins are a good source of essential amino acids, whereas anthocyanins are known to possess significant beneficial biological activity, such as anti-inflammatory, and antioxidative properties. In combination, these two groups of compounds could be
Ju Mengnan, Zhu Gang, Guo Huang, Shen Xinchun, Yan Zhang, Lianzhou Jiang, Sui Xiaonan   +6 more
semanticscholar   +1 more source

Recent advances in improving stability of food emulsion by plant polysaccharides.

Food Research International, 2020
Emulsion is considered to be an excellent system for delivering nutraceuticals, but instability limits the application of the emulsion. Adding stabilizers is an effective method to improve the stability of the emulsion.
P. Shao, Jieru Feng, P. Sun, Ning Xiang, Baiyi Lu, Dan Qiu   +5 more
semanticscholar   +1 more source

Zwitterionic Nanohydrogel Grafted PVDF Membranes with Comprehensive Antifouling Property and Superior Cycle Stability for Oil‐in‐Water Emulsion Separation

Advanced Functional Materials, 2018
Fouling caused by oil and other pollutants is one of the most serious challenges for membranes used for oil/water separation. Aiming at improving the comprehensive antifouling property of membranes and thus achieving long‐term cyclic stability, it is ...
Yuzhang Zhu, Jinliang Wang, Feng Zhang, Shoujian Gao, Aqiang Wang, W. Fang, Jian Jin   +6 more
semanticscholar   +1 more source

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

, 2021
Whey protein isolate (WPI) and soy protein isolate (SPI) were used as emulsifiers and structure-modifying agents to produce alginate-based emulsion gel beads.
Duanquan Lin, A. Kelly, V. Maidannyk, S. Miao   +3 more
semanticscholar   +1 more source

Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles.

Carbohydrate Polymers, 2020
This work aimed to investigate the feasibility of fabricating food-grade Pickering emulsions stabilized by soy protein isolate-chitosan (SPI-CS) nanoparticles.
Han Yang, Zhiwei Su, Xianghong Meng, Xinyan Zhang, J. Kennedy, Bingjie Liu   +5 more
semanticscholar   +1 more source

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network.

Food Chemistry, 2020
Octenylsuccinate quinoa starch (OSQS) granule that stabilized Pickering emulsion gel with different gel networks by modulating the oil volume fraction (Φ) was developed as a carrier for lutein.
Songnan Li, Bin Zhang, Chao Li, Xiong Fu, Qiang Huang   +4 more
semanticscholar   +1 more source

Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation

, 2021
Carboxymethyl cellulose (CMC) is an economical and easily available cellulose derivative that ionizes in water and is used in several charge-related interfacial applications.
Xiangwei Zhu, Jianjun Chen, Yuxi Hu, Nijia Zhang, Y. Fu, Xiaoqiang Chen   +5 more
semanticscholar   +1 more source

Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films.

International Journal of Biological Macromolecules, 2020
Clove essential oil (CLO) Pickering emulsions were prepared with zein colloid particles as stabilizer, and the effects of CLO Pickering emulsion incorporation on the structure, mechanical, barrier and antimicrobial properties of chitosan-based edible ...
Yaoyao Xu, Yifu Chu, Xiao Feng, Chengcheng Gao, Di Wu, W. Cheng, Linghan Meng, Yan Zhang, Xiaozhi Tang   +8 more
semanticscholar   +1 more source