Results 51 to 60 of about 178,263 (158)
Mango Butter Emulsion Gels as Cocoa Butter Equivalents: Physical, Thermal, and Mechanical Analyses
, 2016 The search for cocoa butter equivalents in food and pharmaceutical industries has been gaining importance. In the present study, mango butter was explored as cocoa butter equivalent.
Vijeta Sharma (1714057) +3 more
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Mixtures of proteins and protein-stabilised droplets: rheology of emulsions and emulsion gels [PDF]
, 2019 The soft materials formed from emulsions stabilised by proteins, like yogurt, are referred to as emulsion gels. This designation is however not precise enough to reflect the variety of composition of these materials.
Roullet, Marion Sarah
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Shipin gongye ke-jiIn this study, fish gelatin was used as the raw material to investigate the effects of glycation with glucose and β-cyclodextrin on the gelling properties of fish gelatin emulsion gels. The emulsion gels were prepared using a one-step cooling method. The
Huanhuan XIAO +4 more
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The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour
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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Current Research in Food SciencePea protein-high methoxyl pectin (PP-HMP) emulsion gels were used to replace 20 % cocoa butter substitute for plant-based cream. This study investigated the effects of oil type and volume fraction on the properties of pre-whipping cream emulsions and the
Yu Chen +5 more
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Foods, 2022 High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel ...
Shichen Zhu +5 more
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Current Research in Food SciencePartially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein ...
Yu Cheng, Aiqian Ye, Harjinder Singh
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Rheological and structural characterization of carrageenan emulsion gels
, 2020 Carrageenan emulsion gels containing sunflower oil were prepared using three different commercial carrageenan grades (κ-C, ι-C and λ-C). The effect of the carrageenan and salt content, as well as the oil:water ratio, on the emulsion gel strength was ...
Fontes-Candia, Cynthia +13 more
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Surfactant-enhanced Free Radical Polymerization of Styrene in Emulsion Gels
, 2008 The presence of a surfactant (such as hexadecyltrimethylammonium bromide, CTAB) enhanced the rate of polymerization of styrene in emulsion gels with and without silica.
Xu, Gu, Blum, Frank D.
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Viscoelasticity of Depletion-Induced Gels in Emulsion-Polymer Systems
, 1999 Using rheometry and light scattering, we have studied the viscoelasticity of gels formed by the kinetically arrested phase separation in an emulsion-polymer mixture; to prevent the gels from collapsing under their own weight, we have used an isopycnic ...
Stavans, Joel +7 more
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