Results 61 to 70 of about 178,263 (158)
Oil droplet release from emulsion-filled gels in relation to sensory perception
, 2007 Oil droplet release upon shearing was studied in emulsion-filled gels containing oil droplets either bound or unbound to the gel matrix. At 20 °C no release was observed for gels containing droplets bound to the matrix, whereas the release measured for ...
Aken, G.A., van +3 more
core +1 more source
GelsThis study aims to improve the gel properties of Nemipterus virgatus myofibrillar protein (MP) emulsion gels by Curdlan (Cur) and investigate the effect of the emulsion gels on the quality of emulsified surimi gels.
Zhiqin Wu +4 more
doaj +1 more source
, 2016 The aim of the study is to investigate the effect of fracture properties and composition of emulsion-filled gels on dynamic texture perception. Twelve emulsion-filled gels varying in fracture stress (High/Low) and strain (High/Low) were prepared from ...
Strijbosch, V.M.G. +4 more
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Effect of Covalent Conjugation with Polyphenols by Free Radical Method on Gel Properties of Soybean Protein-Stabilized Emulsion [PDF]
Shipin KexueIn this study, a covalent conjugate between ferulic acid (FA) and soybean protein isolate (SPI) was prepared by free radical method and was used to prepare gluconolactone (GDL)-induced emulsion gels. The effects of covalent binding to FA on SPI structure,
MENG Ganlu, CHU Yunan, WU Yi, WANG Jubing, JIN Hua, XU Jing
doaj +1 more source
Formation of Gel Emulsions by Filtration-Consolidation of O/W Emulsions.
JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 2003 A method has been developed for preparing the gel emulsions highly concentrated by filtration-consolidation of oil-in-water emulsions. The cake is highly consolidated without the cake cracking or the coalescence of droplets by applying the pressure further after filtration of the whole emulsion was completed.
Iritani, Eiji +3 more
openaire +1 more source
Food Chemistry: XIn this study, the effects on the structures and emulsion gels of carrageenan (CA) and gum arabic (GA) with soybean protein isolate (SPI) were investigated. The results showed that CA and GA exposed hydrophobic groups to SPI, and formed complexes through
Tian Gao +4 more
doaj +1 more source
Optimization of Oil-in-Water Emulsion Stability: Experimental Design, Multiple Light Scattering, and Acoustic Attenuation Spectroscopy [PDF]
, 2010 To find an optimal formulation of oil-in-water (O/W) emulsions (o = 0.05), the effect of emulsifier nature and concentration, agitation speed, emulsifying time, storage temperature and their mutual interactions on the properties and behavior of these ...
Oumeddour, Rabah +5 more
core +1 more source
GelsFood-grade emulsion gels are increasingly being used to create food products with innovative properties and functional attributes. However, the rapid expansion of research in this area has outpaced the establishment of standardized methodologies, leading
Sisheng Li +3 more
doaj +1 more source
, 2021 Formulations based on agar and κ-carrageenan were investigated for the production of emulsion gels applicable as tissue mimicking phantoms. The effects of the polysaccharide matrix, the oil content and the presence of surfactants on the micro ...
Fontes-Candia, Cynthia +28 more
core +1 more source
Gel transition of depletion flocculated emulsions
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2003 Abstract The gel transition of depletion flocculated oil-in-water emulsions is analyzed as a function of the strength of the droplet–droplet interaction. The critical volume fraction for gelation has been found to decrease exponentially with the magnitude of the interaction energy at contact, in agreement with recent proposals for aggregating ...
Berli, Claudio Luis Alberto +2 more
openaire +2 more sources