Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review [PDF]
Foods, 2023 In today’s food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds.
Yuan Xu +7 more
doaj +2 more sources
Influence of the oil phase type and volume fraction on the properties of plant-based creams based on pea protein-pectin emulsion gels [PDF]
Current Research in Food SciencePea protein-high methoxyl pectin (PP-HMP) emulsion gels were used to replace 20 % cocoa butter substitute for plant-based cream. This study investigated the effects of oil type and volume fraction on the properties of pre-whipping cream emulsions and the
Yu Chen +5 more
doaj +2 more sources
Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D Printing [PDF]
GelsThis study aimed to prepare ultrasonically modified peanut protein–guar gum composite emulsion gels for 3D printing. The composition of the composite emulsion gels was determined in single-factor and orthogonal experiments.
Hong-Yan Yan, Shao-Bing Zhang
doaj +2 more sources
Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase [PDF]
Ultrasonics Sonochemistry, 2023 In this study, emulsion gels were prepared by sonicated grass pea protein isolates (GPPI) at different ultrasonic amplitudes (25, 50 and 75 %) and times (5, 10 and 20 min). Formation of emulsion gels was induced by transglutaminase. Enzymatic gelation of
Rassoul Mozafarpour, Arash Koocheki
doaj +2 more sources
Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component [PDF]
Foods, 2023 In this study, the effect of soybean oil concentration on the rheology, water-holding capacity, and thermal stability of acid-mediated soy protein isolate (SPI) emulsion gels was investigated.
Chonghao Bi +3 more
doaj +2 more sources
Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective [PDF]
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 +2 more sources
Improvement of Gel Properties of Nemipterus virgatus Myofibrillar Protein Emulsion Gels by Curdlan: Development and Application to Emulsified Surimi [PDF]
GelsThis study aims to improve the gel properties of Nemipterus virgatus myofibrillar protein (MP) emulsion gels by Curdlan (Cur) and investigate the effect of the emulsion gels on the quality of emulsified surimi gels.
Zhiqin Wu +4 more
doaj +2 more sources
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications [PDF]
Gels, 2023 Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and
Canice Chun-Yin Yiu +5 more
doaj +2 more sources
Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products [PDF]
Gels, 2023 The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability.
Abu Bakar Asyrul-Izhar +4 more
doaj +2 more sources
Impact of Ultrasound-Treated Emulsion Gels on the Structure of Purees for Oropharyngeal Dysphagia [PDF]
MoleculesThis study investigated the effects of inulin concentration and ultrasonic homogenization on the particle size distribution and microstructure of oil-in-water emulsion gels stabilized with psyllium husk. These gels were then incorporated into meal purees
Minfang Luo +4 more
doaj +2 more sources