Results 31 to 40 of about 594,151 (275)
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
doaj +1 more source
A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein. [PDF]
Gels, 2023 As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and ...
Teng C, Campanella OH.
europepmc +2 more sources
Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties. [PDF]
Gels, 2023 Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet
Jeong H, Huh CK, Ha HK, Kim J, Oh I.
europepmc +2 more sources
Journal of Dairy Science, 2023 : In this study, transglutaminase (TG), glucono-δ-lactone (GDL), and citric acid (CA) were used to induce the formation of whey protein isolate (WPI)-milk fat emulsion gels to embed lutein, and the emulsion gels induced in different ways were used for ...
Hongjuan Li +8 more
doaj +1 more source
Current Research in Food Science, 2023 In this study, the effect of emulsifier type, i.e. whey protein versus Tween 80, on the digestion behaviour of emulsion gels containing capsaicinoids (CAPs) was examined.
Nan Luo +3 more
doaj +1 more source
Biocatalytic Self-Assembly of Tripeptide Gels and Emulsions [PDF]
Langmuir, 2017 We report on the biocatalytic activation of a self-assembling (unprotected) tripeptide to stabilize oil-in-water emulsions on-demand. This is achieved by the conversion of a phosphorylated precursor into a hydrogelator using alkaline phosphatase (AP) as the trigger. The rate of conversion, controlled by the amount of enzyme used, is shown to play a key
Moreira, Ines P. +4 more
openaire +4 more sources
Foods, 2022 In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of ...
Tianzhen Xiong +9 more
doaj +1 more source
Gels in soap stabilized emulsions
Journal of Pharmacy and Pharmacology, 1976 AbstractIn some soap stabilized liquid paraffin emulsions a correlation has been found between emulsion type and the contact angle of the soap gel (the stabilizing agent) at the o/w interface. Two unrelated series of emulsions have been prepared, one series being stabilized by magnesium oleate gels and the other series by ammonium oleate gels. The soap
J M, Pickett, K A, Ellway
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Saltiness perception in gel-based food systems (gels and emulsion-filled gels)
Critical Reviews in Food Science and Nutrition, 2023 Reducing salt in food without compromising its quality is a huge challenge. Some review articles have been recently published on saltiness perception in some colloidal systems such as emulsions. However, no published reviews are available on saltiness perceptions of gel-based matrices, even though salt release and perception in these systems have been ...
Essam Hebishy +4 more
openaire +3 more sources
Ultrasonics Sonochemistry, 2022 This study determined the influence of diacylglycerol (DAG) pre-emulsion on the gel properties and microstructure of golden thread surimi gels. DAG emulsion stabilized using sodium caseinate was pre-emulsified through ultrasound.
Yongxia Xu +6 more
doaj +1 more source