Results 21 to 30 of about 43,616 (243)

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

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

Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin

Frontiers in Nutrition, 2022
The emulsion gels have attracted extensive interests due to their unique physical characters, remarkable stability, and control release properties of flavor and functional components compared to emulsions in liquid.
Jiaqi Su, Linlin Wang, Wenxia Dong, Jiao Wei, Xi Liu, Jinxin Yan, Fazheng Ren, Fang Yuan, Pengjie Wang   +8 more
doaj   +1 more source

Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants

Gels, 2022
Emulsions of peanut and soy proteins, including their major components (arachin, conarachin, glycinin and β−conglycinin), were prepared by ultrasonication (300 W, 20 min) at a constant protein concentration (4%, w/v) and oil fraction (30%, v/v).
Shaobing Zhang, Yushan Jiang, Shuyan Zhang, Lin Chen   +3 more
doaj   +1 more source

Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates [PDF]

, 2015
Physical trapping of a hydrophobic liquid oil in a matrix of water-soluble biopolymers was achieved using a facile two-step process by first formulating a surfactant-free oil-in-water emulsion stabilized by biopolymers (a protein and a polysaccharide ...
Adelmann H., Aiache J. M., Amar-Yuli I., Ans Lesaffer, Ashok R. Patel, Bastiat G., Bastiat G., Benny Lewille, Bot A., Cho Y.-H., Cho Y.-H., Derkach S. R., Doublier J. L., Foudazi R., Fukasawa J.-I., Gallardo V., García-Zapateiro L. A., Goodwin J. W., Grigoriev D. O., Grysko M., Gu Y. S., Gu Y. S., Hanazawa T., Hanazawa T., Hasenhuettl G. L., Hughes N. E., Jost R., Kjøniksen A.-L., Klinkesorn U., Koen Dewettinck, Li Z., Lii C. y., Mandal S. K., Marangoni A., Marangoni A., McClements D. J., Mezzenga R., Mezzenga R., Mitchell J. R., Moschakis T., Nick Cludts, Núñez N., Núñez N., Patel A. R., Patel A. R., Pons R., Pravin S. Rajarethinem, Princen H. M., Rodríguez Patino J. M., Rogers M. A., Romoscanu A. I., Sanchez R., Svobodova H., Sánchez R., Sánchez R., Sánchez R., Vílchez A., Vílchez S., Wilde P., Winnok H. De Vos   +59 more
core   +3 more sources

Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

Ultrasonics Sonochemistry, 2021
In this study, soybean protein isolate (SPI) and pectin emulsion gels were prepared by thermal induction, and the effects of high intensity ultrasound (HIU) at various powers (0, 150, 300, 450 and 600 W) on the structure, gel properties and stability of ...
Xin Zhang, Xing Chen, Yuhang Gong, Ziyue Li, Yanfei Guo, Dianyu Yu, Mingzhe Pan   +6 more
doaj   +1 more source

Research Progress in Properties and Applications of Soybean Protein-Stabilized Emulsion Gels [PDF]

Shipin Kexue
Emulsion gels, a complex colloid system in which the emulsion and the gel coexist with a unique three-dimensional network structure, are widely used in the pharmaceutical, cosmetic and food industries.
ZHU Xiuqing, AN Yuexin, HE Yang, HUANG Yuyang, ZHU Ying
doaj   +1 more source

The parallel lives of polysaccharides in food and pharmaceutical formulations [PDF]

, 2015
The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional ...
Kontogiorgos, Vassilis, Morris, G.A., Smith, Alan M.   +2 more
core   +1 more source

Effect of Amylose Content on Stability of Maize Starch-Tea Polyphenol Emulsion Gels [PDF]

Shipin Kexue
Maize starch with different amylose contents and tea polyphenols (TP) were co-heated to prepare maize starch-TP hydrogels, and the hydrogels were used to stabilize food-grade emulsion gels.
WANG Ran
doaj   +1 more source