Effects of ultrasonic conditions on the interfacial property and emulsifying property of cellulose nanoparticles from ginkgo seed shells [PDF]
Ultrasonics Sonochemistry, 2021 Cellulose microparticles from ginkgo seed shells were treated by ultrasonic treatments within the selected output powders (150–600 W) and durations (10–60 min) to produce cellulose nanoparticles.
Yang Ni, Jinwei Li, Liuping Fan
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Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values [PDF]
FoodsMyofibrillar protein–diacylglycerol emulsions containing catechin (MP-DAG-C) possess outstanding emulsifying property and oxidative stability. However, the effect of pH on MP-DAG-C emulsions should be revealed to provide possibilities for their ...
Yuexin Li +6 more
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Ultrasound enhanced the conjugation of epigallocatechin gallate on whey protein isolate and its influence on the emulsifying property and allergenicity [PDF]
Frontiers in NutritionBackgroundThe conjugation of polyphenols to proteins provides a method for modifying the structure and properties of proteins.MethodsThis study investigated the roles of ultrasound in the conjugation of epigallocatechin gallate (EGCG) with whey protein ...
Lilan Chen +6 more
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Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein
Shipin gongye ke-jiThe alkali-extracted tea residue protein (ATRP) is a novel protein resource with the potential to become a food-grade emulsifier. This study assessed ATRP's emulsion type and hydrophilic-lipophilic balance value, analyzed the effects of various ...
Shengyu ZHANG +4 more
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FoodsThis research supplied a “cleaner-production” way to produce “clean-label” quinoa starch-based Pickering emulsifier with excellent emulsifying properties.
Ying Chen +7 more
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Emulsifier of Arthrobacter RAG-1: isolation and emulsifying properties [PDF]
Applied and Environmental Microbiology, 1979 The oil-degrading Arthrobacter sp. RAG-1 produced an extracellular nondialyzable emulsifying agent when grown on hexadecane, ethanol, or acetate medium. The emulsifier was prepared by two procedures: (i) heptane extraction of the cell-free culture medium and (ii) precipitation with ammonium sulfate.
E, Rosenberg +3 more
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Chia protein hydrolysates: characterisation and emulsifying properties [PDF]
International Journal of Food Science & Technology, 2021 Summary The evaluation of functional properties of different chia protein hydrolysates (CPH) and their application in O/W emulsions were studied. Enzymatic treatments with pepsin, pancreatin or the sequential action of pepsin–pancreatin were applied to hydrolyse a chia protein concentrate (CPC).
Ine M. Salazar‐Vega +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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Molecules, 2022 Polysaccharide–protein conjugates can improve the functional properties and expand the application field. The emulsifying, thermal properties of WSG-PPI conjugates and WSG-SPI conjugates were improved, compared to WSG, PPI and SPI.
Manli Zhang, Hongzhi Liu, Qiang Wang
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Preparation and Emulsifying Properties of Carbon-Based Pickering Emulsifier
Processes, 2023 Water is increasingly being used as a solvent in place of organic solvent in order to meet the demand for green chemical synthesis. Nevertheless, many of the reaction substrates are organic matter, which have low water solubility, resulting in a low reaction interface and limiting the development of organic-water biphasic systems.
Huihui Lv +5 more
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