Results 11 to 20 of about 43,616 (243)
Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review [PDF]
Frontiers in Nutrition, 2022 Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a ...
Abdullah +3 more
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Turbulence-induced formation of emulsion gels [PDF]
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)
Wu Li +2 more
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The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour [PDF]
Foods, 2022 Pickering emulsion gels have potential application as solid fat substitutes and nutraceutical carriers in foods, but a safe and easily available food-derived particle emulsifier is the bottleneck that limits their practical application.
Linlin Song, Sheng Zhang, Benguo Liu
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Jammed Pickering Emulsion Gels [PDF]
Advanced ScienceEmulsion gels with specific rheological properties have widespread applications in foods, cosmetics, and biomedicines. However, the constructions of water‐in‐oil emulsion gels are still challenging, due to the limited interactions available in the ...
Jia Zhang +12 more
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A Comparative Study of Soy Protein Isolate-κ-Carrageenan Emulsion Gels and Bigels for the Encapsulation, Protection, and Delivery of Curcumin [PDF]
GelsProtein-based emulsion gels and bigels serve as ideal delivery systems owing to their distinctive structural properties, high encapsulation efficiency, and adjustable digestive behavior.
Emmanueline T Gray +4 more
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Preparation of Transglutaminase-Catalyzed Rice Bran Protein Emulsion Gels as a Curcumin Vehicle [PDF]
FoodsProtein-based emulsion gels have tunable viscoelasticity that can be applied to improve the stability of bioactive ingredients. As the by-product of rice processing, rice bran protein (RBP) has high nutritional value and good digestibility, exhibiting ...
Jie Liu +4 more
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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
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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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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 +4 more
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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
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