Results 21 to 30 of about 178,263 (158)
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 +6 more
doaj +1 more source
Formulation and application of alginate-based and soy protein isolate-stabilized emulsion gels [PDF]
, 2021 Alginate gels filled with emulsion droplets (i.e., alginate-based emulsion gels) have received increased interest in recent years, and soy protein isolate (SPI), used as a emulsifier, has been widely investigated in the food industry. However, the effect
Lin, Duanquan
core
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 +1 more source
Effect of Amylose Content on Stability of Maize Starch-Tea Polyphenol Emulsion Gels [PDF]
Shipin KexueMaize 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
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 +1 more source
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
Rheology of protein-stabilised emulsion gels envisioned as composite networks. 1 - Comparison of pure droplet gels and protein gels [PDF]
, 2020 HypothesisProtein-stabilised emulsion gels can be studied in the theoretical frame-work of colloidal gels, because both protein assemblies and droplets may be considered as soft colloids.
Clegg, Paul; id_orcid +4 more
core +1 more source
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
High internal phase emulsion gels (HIPE-gels) prepared using food-grade components [PDF]
, 2014 We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. The low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-
Dewettinck, Koen +3 more
core +1 more source
Food Chemistry Advances, 2023 The present work aimed to evaluate emulsion gels from plant sources and their application in frankfurter-type sausages by determining the nutritional, physical-chemical, and microbiological properties of the formulations.
Priscilla Ferreira Corrêa +3 more
doaj +1 more source