Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment [PDF]
Ultrasonics Sonochemistry, 2023 The effect of ultrasonic treatment on emulsifying properties of wheat germ protein (WGP) was studied in this paper. WGP was subjected to low frequency (20 kHz), high intensity ultrasonic treatment at different power (200, 400, 600, 800 W) for 10 min, or ...
Xiaotian Li +9 more
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Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing. [PDF]
Ultrason Sonochem, 2023 Optimizing ultrasound (ULD)-assisted flavonoid modification is an important component of enhancing its application potential. In this work, diverse flavonoids, such as quercetin (Que), apigenin (Api), and morin (Mor), were used to modify protein in myofibrillar protein (MP)/cellulose nanocrystal (CN) complexes using ULD-assisted method.
Chen J, Zeng X, Chai J, Zhou G, Xu X.
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Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein [PDF]
Frontiers in Nutrition, 2023 The purpose of this research was to explore the different hydrodynamic cavitation (HC) times (0, 5, 10, 15, 20 min; power 550 W, pressure 0.14 MPa) on the emulsifying properties of tilapia myofibrillar protein (TMP).
Yucheng Hou +10 more
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Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate [PDF]
FoodsThis study investigated the physicochemical and emulsifying properties of chickpea protein isolate (CPI)-citrus pectin (CP) conjugates formed via the Maillard reaction across varying reaction durations.
Shanshan Zhang, Yibo Liu, Wenhui Wu
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Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein [PDF]
Ultrasonics Sonochemistry, 2023 Genipin is a natural crosslinker that improves the functional properties of proteins by modifying its structures. This study aimed to investigate the effects of sonication on the emulsifying properties of different genipin concentration-induced ...
Ye Tao +5 more
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Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties. [PDF]
FoodsThis research supplied a “cleaner-production” way to produce “clean-label” quinoa starch-based Pickering emulsifier with excellent emulsifying properties. The effects of dry ball-milling time and speed on the multi-scale structures and emulsifying properties of quinoa starch were studied. With increasing ball-milling time and speed, particle size first
Chen Y +7 more
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Physicochemical and Emulsifying Properties of Melia azedarach Gum. [PDF]
Scientifica (Cairo)Naturally occurring hydrophilic colloids are versatile excipients in drug delivery systems. They are often used as coating materials, disintegrating agents, binders, emulsion stabilizers, and other applications. This study sought to investigate the physicochemical and emulsifying properties of gum extracted from Melia azedarach (MA).
Asamoa Mensa KA +8 more
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Colloids and Interfaces, 2022 Solubility and emulsifying properties are important functional properties associated with proteins. However, many plant proteins have lower techno-functional properties, which limit their functional performance in many formulations.
Mauricio Opazo-Navarrete +3 more
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Optimization of Ultrasonic-assisted Thermo-alkaline Extraction for Quinoa Protein
Shipin gongye ke-ji, 2022 Taking quinoa as the raw material, NaOH solution was used as solvent, ultrasonic-assisted thermo-alkaline technology was used to extract soluble protein from quinoa.
Xiaorui YUAN +9 more
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Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review
Foods, 2021 Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface.
Lingli Deng
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