Results 71 to 80 of about 178,263 (158)

Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size

, 2009
The effect of the ratio between the modulus of the oil droplets and that of the gel matrix (varied by changing gelling agent concentration and oil droplet size) on the large deformation properties of gelatine, ¿-carrageenan and whey protein isolate (WPI)
Vliet, T., van, Aken, G.A., van, Sala, G., Velde, F., van de, Cohen Stuart, M.A.   +4 more
core   +1 more source

Preparation and rheological properties of whey protein emulsion fluid gels [PDF]

, 2015
A shear-gel approach was used to coat an O/W emulsion with a whey protein shell. Mechanical shear was applied to an aqueous solution of whey protein isolate (WPI) and oil then heated through the sol-gel transition.
Moakes, R. J. A., Sullo, A., Norton, I. T.   +2 more
core   +1 more source

Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

Food Production, Processing and Nutrition, 2020
This study investigated physical, chemical and lipid oxidative properties of emulsion gels (W/O) incorporating Jerusalem artichoke (JA) inulin. Primary purified inulin extract (PPIE, 1%) improved the homogeneity of emulsion gel (with no syneresis) and ...
Feijie Li, Aynur Gunenc, Farah Hosseinian   +2 more
doaj   +1 more source

Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels

Shipin gongye ke-ji
To develop plant-based protein 3D-printed food suitable for patients with swallowing difficulties, this study explored the use of a composite polysaccharide comprising flaxseed gum and konjac glucomannan at a mass ratio of 2:3.
Congjin BAI, Jingjing GUO, Yifan WANG, Zhenrong LI, Bo JIAO, Lei DAI   +5 more
doaj   +1 more source

Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels : Oral Coatings of Emulsion-Filled Gels

, 2015
Four emulsion-filled gelatin gels varying in fat content (5 and 15%) and type of emulsifier (whey protein isolate: fat droplets bound to matrix; Tween 20: fat droplets unbound to matrix) were studied.
Linden, Anoek, Van Der, Liu, Kun, De Velde, Fred, Van, Camacho, Sara, Stieger, Markus   +4 more
core   +1 more source

Rheological properties of soybean protein isolate gels containing emulsion droplets

, 2001
Rheological properties of soybean protein gels containing various volume fractions oil droplets have been studied at small and large deformations. Dynamic viscoelastic properties of soybean protein isolate gels were determined as a function of the volume
Kim, K.H., Vliet, T., van, Renkema, J.M.S., J.M.S Renkema, T van Vliet, K.-H Kim   +5 more
core   +1 more source

The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels

, 2019
The aim of this study was to assess the effect of oil type and solvent quality on the structure formation and rheological properties of zein-stabilized oil-in-glycerol emulsion gels. To change the interactions within the system, four types of oil (medium
Zou, Yuan, Yang, Xiaoquan, Thijssen, Pieter Paul, Scholten, Elke   +3 more
core   +1 more source

Rheological analysis of emulsion-filled gels based on high acyl gellan gum [PDF]

, 2013
Emulsion-filled gels are widely used in cosmetic, food, and pharmaceutical industry. As rheological properties of these systems are strongly dependent on the properties of the gelled polymer network, rheological characteristics of gels containing high ...
Lorenzo, Gabriel, Califano, Alicia Noemi, Zaritzky, Noemi Elisabet   +2 more
core   +1 more source

The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels

, 2009
In this work the lubrication behaviour of emulsions, gels, and emulsion-filled gels was studied in relation to their composition and structure. It was found that emulsions had much lower friction coefficients than their continuous phases.
Chojnicka, A., Sala, G., Velde, F., van de, Kruif, C.G., de   +3 more
core   +1 more source

Stability and Digestion Properties of Curcumin-loaded Emulsion Gels Fabricated by Oat β-Glucan and Proanthocyanidins

Shipin gongye ke-ji
In this paper, the curcumin-loaded O/W emulsion gels with an oil phase fraction of 80% were fabricated using oat β-glucan (BG) and proanthocyanidins (PA) complexes to improve the stability and bioaccessibility of curcumin.
Xiaotong LI, Ying CHEN, Mianhong CHEN, Fanke ZENG, Yaping DAI, Wei ZHOU, Ruyi LI   +6 more
doaj   +1 more source