Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties [PDF]
Food Chemistry: XIn this study, the effects on the structures and emulsion gels of carrageenan (CA) and gum arabic (GA) with soybean protein isolate (SPI) were investigated. The results showed that CA and GA exposed hydrophobic groups to SPI, and formed complexes through
Tian Gao +4 more
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Effects of pH and NaCl on the Spatial Structure and Conformation of Myofibrillar Proteins and the Emulsion Gel System—Insights from Computational Molecular Dynamics on Myosin of Golden Pompano [PDF]
Gels, 2023 In this study, the effects of pH and NaCl concentrations on the structure of golden pompano myosin and emulsion gel were analyzed using SEM in combination with molecular dynamics simulations (MDS).
Changfeng Xue +4 more
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Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel [PDF]
Food Chemistry: XRosmarinic acid was esterified with ethanol, butanol, and hexanol to produce ethyl rosmarinate, butyl rosmarinate, and hexyl rosmarinate, respectively. The antioxidant capacities of the rosmarinic acid esters were evaluated in linseed oil, organogel, and
Malihe Keramat, Mohammad-Taghi Golmakani
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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels [PDF]
Trends in Food Science & Technology, 2020 Abstract Background In recent years, there has been increasing interest in emulsion gels, due to their better stability during storage and potential for prolonged intestinal drug release compared to emulsions. There are three kinds of emulsion gels, classified according to their morphological properties: bulk emulsion gels, emulsion gel particles ...
Lin, Duanquan +2 more
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Applied Food Research, 2022 Gelatin-based pre-emulsified chewable gels have presented advantages over traditional tablets, bulk oils, hard and soft capsules for oral delivery. Ethical, ecological, and religious considerations have increased the demand for plant-based gelling agents
Tuna Baydin +3 more
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Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel
Shipin gongye ke-ji, 2023 An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared ...
Zhisheng PEI +3 more
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Shipin gongye ke-ji, 2023 In this study, rabbit myofibrillar protein (RMP) was extracted, and Pickering emulsion and the emulsion gel were prepared with soybean oil as the oil phase.
Shan XUE, Juan LUO
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Mechanism and Influential Factors of the Stability of Hydrophobic Starch Pickering Emulsion Gels [PDF]
Shipin Kexue, 2023 This study aimed to investigate the effects of different factors (temperature, pH and ionic strength) on the stability of Pickering emulsion gel stabilized by starch-lipid complexes (SFAC) and uncover the underlying mechanism.
GUO Lu, HUANG Liang, ZHANG Bin, FU Xiong, HUANG Qiang
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Journal of Dairy Science, 2022 : Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute ...
Hongjuan Li +6 more
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Turbulence-induced formation of emulsion gels
Ultrasonics Sonochemistry, 2021 Emulsion gels have a wide range of applications. We report on a facile and versatile method to produce stable emulsion gels with tunable rheological properties. Gel formation is triggered by subjecting a mixture containing aqueous colloidal particle (CP) suspensions and water-immiscible liquids to intense turbulence, generated by low frequency (20 kHz)
Li, W, Martin, GJO, Ashokkumar, M
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