Results 281 to 290 of about 354,683 (294)
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International Journal of Biological Macromolecules, 2021
In order to understand the effects of emulsion particle sizes on the properties of novel konjac glucomannan (KGM)-based emulsion films, four types of Pickering emulsions with different oil phase (10%, 30%, 50% and 70%, v/v) were prepared by the same ...
Zhe Liu +3 more
semanticscholar +1 more source
In order to understand the effects of emulsion particle sizes on the properties of novel konjac glucomannan (KGM)-based emulsion films, four types of Pickering emulsions with different oil phase (10%, 30%, 50% and 70%, v/v) were prepared by the same ...
Zhe Liu +3 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2020
In recent years, the use of food grade natural biodegradable particles as Pickering emulsion stabilizer has attracted wide attentions. In this study, chitosan/gum Arabia (CS/GA) nanoparticles were prepared and their potential use in stabilizing Pickering
Jing Han +4 more
semanticscholar +1 more source
In recent years, the use of food grade natural biodegradable particles as Pickering emulsion stabilizer has attracted wide attentions. In this study, chitosan/gum Arabia (CS/GA) nanoparticles were prepared and their potential use in stabilizing Pickering
Jing Han +4 more
semanticscholar +1 more source
, 2021
The current research provided a simple method to construct Pickering emulsion gels based on chitosan hydrochloride-carboxymethyl starch (CHC-CMS) nanogels stabilized Pickering emulsions and curdlan, which can offer a new strategy for the design of low ...
Xiao-min Li +3 more
semanticscholar +1 more source
The current research provided a simple method to construct Pickering emulsion gels based on chitosan hydrochloride-carboxymethyl starch (CHC-CMS) nanogels stabilized Pickering emulsions and curdlan, which can offer a new strategy for the design of low ...
Xiao-min Li +3 more
semanticscholar +1 more source
, 2020
The effects of pH (2.0–11.0) on the interaction of soy protein isolate (SPI) and whey protein isolate (WPI) at the oil-water interface and the stability of SPI-WPI emulsions were studied by analyzing their interfacial tension, dilatational and steady ...
Xiaoying Zhang +8 more
semanticscholar +1 more source
The effects of pH (2.0–11.0) on the interaction of soy protein isolate (SPI) and whey protein isolate (WPI) at the oil-water interface and the stability of SPI-WPI emulsions were studied by analyzing their interfacial tension, dilatational and steady ...
Xiaoying Zhang +8 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2020
This study aimed to determine the potential of sodium starch octenylsuccinate (SSOS)-based Pickering emulsions incorporated with cinnamon essential oil (CEO) as a vehicle for delivering active biodegradable films to improve their antimicrobial and ...
Xinxin Li +5 more
semanticscholar +1 more source
This study aimed to determine the potential of sodium starch octenylsuccinate (SSOS)-based Pickering emulsions incorporated with cinnamon essential oil (CEO) as a vehicle for delivering active biodegradable films to improve their antimicrobial and ...
Xinxin Li +5 more
semanticscholar +1 more source
Colloids and Surfaces B: Biointerfaces, 2020
In this study, the food-grade gelatin nanoparticles (GNPs) prepared by genipin cross-linking were applied to stabilize Pickering emulsion. The properties of Pickering emulsion stabilized by different GNPs concentrations (0.3-2.0 wt%) were investigated ...
Xin Feng +9 more
semanticscholar +1 more source
In this study, the food-grade gelatin nanoparticles (GNPs) prepared by genipin cross-linking were applied to stabilize Pickering emulsion. The properties of Pickering emulsion stabilized by different GNPs concentrations (0.3-2.0 wt%) were investigated ...
Xin Feng +9 more
semanticscholar +1 more source
Food Research International, 2020
In this study, whey protein isolate (WPI) gel particles were fabricated via high hydrostatic pressure (HHP) treatment and homogenization and the potential of using the particles as food-grade stabilizers to form Pickering emulsions and emulsion gels were
Peifeng Lv +5 more
semanticscholar +1 more source
In this study, whey protein isolate (WPI) gel particles were fabricated via high hydrostatic pressure (HHP) treatment and homogenization and the potential of using the particles as food-grade stabilizers to form Pickering emulsions and emulsion gels were
Peifeng Lv +5 more
semanticscholar +1 more source
, 2020
In this study, a double-cross-linked emulsion gel was formed using a Pickering emulsion as a template and two food-grade biopolymers, zein and sodium alginate (SA), as gelling agents.
Jun Yan +5 more
semanticscholar +1 more source
In this study, a double-cross-linked emulsion gel was formed using a Pickering emulsion as a template and two food-grade biopolymers, zein and sodium alginate (SA), as gelling agents.
Jun Yan +5 more
semanticscholar +1 more source
, 2020
This work attempted to develop novel high-barrier konjac glucomannan (KGM) emulsion films by high internal phase Pickering emulsions (HIPEs) incorporation approach. HIPEs prepared in this work were stabilized by bacterial cellulose nanofibers/soy protein
Liu Zhe +3 more
semanticscholar +1 more source
This work attempted to develop novel high-barrier konjac glucomannan (KGM) emulsion films by high internal phase Pickering emulsions (HIPEs) incorporation approach. HIPEs prepared in this work were stabilized by bacterial cellulose nanofibers/soy protein
Liu Zhe +3 more
semanticscholar +1 more source
Functional emulsion gels as pork back fat replacers in Bologna sausage
Food Structure, 2019Emulsion gels (EG) prepared with soybean oil, functional ingredients, stabilizers, and/or gelling agents (chia flour and/or soy protein isolate, inulin, carrageenan, sodium caseinate, and sodium tripolyphosphate) were analyzed and used to replace 50 and ...
Camila de Souza Paglarini +7 more
semanticscholar +1 more source