Results 31 to 40 of about 43,616 (243)

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

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, Yanan Lv, Honglei Zhao, Xueli He, Xuepeng Li, Shumin Yi, Jianrong Li   +6 more
doaj   +1 more source

Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties

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, Carla Fabiana da Silva, João Paulo Ferreira, Jenyffer Medeiros Campos Guerra   +3 more
doaj   +1 more source

Improving the in vitro bioaccessibility of β-carotene using pectin added nanoemulsions [PDF]

, 2020
The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems.
Ballesté Muñoz, Sara, Martín Belloso, Olga, Odriozola Serrano, Isabel, Oms Oliu, Gemma, Teixé Roig, Júlia   +4 more
core   +1 more source

Supported liquid membranes: stabilization by gelation [PDF]

, 1992
A new method has been developed to increase the stability of supported liquid membranes. By applying a homogeneous gel network in the pores of the support both the mechanical stability (against liquid displacement) and the long term permeability increase
Bargeman, D., Bargeman, D., Neplenbroek, A.M., Neplenbroek, A.M., Smolders, C.A., Smolders, C.A.   +5 more
core   +8 more sources

Rheological properties of Bambara groundnut and speckled sugar bean protein emulsion gels: Effect of high-pressure homogenisation

Applied Food Research
Emulsion gels could replace saturated and trans fats. The study investigated the impact of high-pressure homogenization (HPH) on the structural and rheological properties of Bambara and speckled sugar bean protein emulsion gels.
Opeyemi O. Alabi, Mpilonhle N. Mthembu, Eric O. Amonsou   +2 more
doaj   +1 more source

Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels

Molecules, 2020
The effects of oil droplet size and the formation of an interfacial protein film (IPF) on silver carp myofibrillar protein (MP)−oil composite gels were studied.
Xia Xu, Hong Chen, Qi Zhang, Fei Lyu, Yuting Ding, Xuxia Zhou   +5 more
doaj   +1 more source

Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties

Gels, 2023
Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet
Hyunjin Jeong, Chang-Ki Huh, Ho-Kyung Ha, Jungsil Kim, Imkyung Oh   +4 more
doaj   +1 more source

DNA-coated Functional Oil Droplets

, 2017
Many industrial soft materials often include oil-in-water (O/W) emulsions at the core of their formulations. By using tuneable interface stabilizing agents, such emulsions can self-assemble into complex structures.
Bruns, Nico, Caciagli, Alessio, Eiser, Erika, Frith, William J., Knowles, Tuomas P. J., Levin, Aviad, Mugemana, Clément, O'Neill, Thomas, Zupkauskas, Mykolas   +8 more
core   +2 more sources

Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]

, 2014
We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P., Destribats, Mathieu, Gehin-Delval, Cécile, Rouvet, Martine, Schmitt, Christophe   +4 more
core   +1 more source

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   +1 more source