Results 1 to 10 of about 178,263 (158)

Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials

Gels, 2016
Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated.
Ivana M. Geremias-Andrade, Nayla P.B.G. Souki, Izabel C.F. Moraes, Samantha C. Pinho   +3 more
doaj   +4 more sources

Properties and Proanthocyanidin-Loading Capacity of Acid-Induced Micellar Casein-Sodium Alginate Emulsion Gels [PDF]

Shipin Kexue, 2023
In this work, oil-in-water (O/W) emulsion gels with 70% oil phase were prepared using micellar casein (MC) and sodium alginate (SA) as substrates with the addition of gluconate-δ-lactone (GDL) as acidifying agent.
QIAO Leilei, YANG Min, QIN Juanjuan, LIAO Haizhou, JI Wei, LI Qian
doaj   +1 more source

Physical and functional properties of plant-based pre-emulsified chewable gels for the oral delivery of nutraceuticals

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, Stine W. Arntsen, Magnus N. Hattrem, Kurt I. Draget   +3 more
doaj   +1 more source

Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism

Gels, 2022
Emulsion gels have received increasing attention due to their unique physicochemical properties. In this paper, gelatin and whey protein isolate (WPI) were used to construct emulsion-filled gels by heat-induced or enzyme-induced methods, and their ...
Siqi Li, Guipan Chen, Xinyue Shi, Cuicui Ma, Fuguo Liu   +4 more
doaj   +1 more source

Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese

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, Yumeng Zhang, Tingting Liu, Leilei Zhang, Mengfan Li, Hongbo Li, Dan Li, Xiaopeng Wang, Jinghua Yu   +8 more
doaj   +1 more source

Preparation and Property Analysis of Carboxymethyl Nanocellulose Stabilized Low Oil Phase Pickering Emulsion Gels

Shipin gongye ke-ji, 2023
Combined with the effect of pH on the ζ-potential and contact angle of carboxymethyl nanocellulose (CMCN), low oil phase (20%) Pickering emulsion gels were constructed with CMCN solution as the continuous phase and corn oil as the dispersant phase.
Song CUI, Yue ZHANG, Chaoran LIU, Yifan WANG, Lei DAI   +4 more
doaj   +1 more source

Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels

Food Chemistry: X, 2023
The comparative effects of water-in-oil (W/O) and oil-in-water (O/W) emulsions on the physicochemical characteristics of silver carp surimi gels were investigated.
Enhan Zhang, Yuan Zhao, Zhongyang Ren, Linfan Shi, Wuyin Weng   +4 more
doaj   +1 more source

Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase

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   +1 more source

Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review

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, Liping Sun, Yongliang Zhuang, Ying Gu, Guiguang Cheng, Xuejing Fan, Yangyue Ding, Haotian Liu   +7 more
doaj   +1 more source

pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties

Ultrasonics Sonochemistry, 2023
In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β ...
Ziteng Lian, Sai Yang, Xinhui Peng, Xiaohong Tong, Mengmeng Wang, Shicheng Dai, Tingting Zhu, Huan Wang, Lianzhou Jiang   +8 more
doaj   +1 more source