Influence of soy protein’s structural modifications on their microencapsulation properties: a-tocopherol microparticles preparation [PDF]
, 2012 Enzymatic and chemical modifications of soy protein isolate (SPI) were studied in order to improve SPI properties for their use as wall material for a-tocopherol microencapsulation by spray-drying.
Alric, Isabelle +3 more
core +2 more sources
Research Progress on Embedding Flaxseed Oil in Emulsion System
Shipin gongye ke-ji, 2022 Flaxseed oil is rich in polyunsaturated fatty acids and has a variety of physiological functions, at the same time, flaxseed oil has poor oxidation stability, low water solubility and low bioavailability, which seriously limits its application in food ...
Hongtao SUN +6 more
doaj +1 more source
Effect of Insoluble Okara Fiber on the Properties of Okara Protein Emulsion
Shipin gongye ke-ji, 2023 This article explored the effect of insoluble okara fiber (IOF) on the properties of okara protein (SOP) emulsion. The effects of different concentrations of IOF (0.25 wt%, 0.50 wt%, 0.75 wt% and 1.00 wt%) on the microstructure, interfacial activity ...
Zhongjiang WANG +7 more
doaj +1 more source
Emulsions stabilized by phospholipids
Journal of Colloid and Interface SciencePhospholipids are amphiphilic molecules able to adsorb at oil/water interfaces and thus used to stabilize parenteral emulsions. Yet, their low preferred curvature, which sensitively depends on molecular structures and interactions, favors the formation of lamellar phases and sets constraints on the system formulation.
Jenny Marie Andersson +2 more
openaire +2 more sources
Oxidative stability of Pickering emulsions
Food Chemistry: X, 2022 In recent years, Pickering emulsions have been the focus of growing interest because of their possible role as alternatives to conventional emulsions. Some reviews have investigated the physical stability of Pickering emulsions, but the oxidative stability of these emulsions remains largely unexplored.
Malihe Keramat +2 more
openaire +3 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. +4 more
core +1 more source
Directed evolution of enzymes at the crossroads of tradition and innovation
FEBS Open Bio, EarlyView.An iterative cycle of data‐driven enzyme optimization comprising four stages: genetic diversification of a template enzyme, expression of protein variants, high‐throughput evaluation, and machine‐learning‐guided redesign of the next variant library.
Maria Tomkova +2 more
wiley +1 more source
Effects of Perilla Oil Content on the Characteristics of Whey Protein/ Sanshoamides Emulsion
Shipin gongye ke-jiTo enhance the stability and application of sanshoamides by preparing perilla oil emulsions using whey protein (WP) as an emulsifier to enhance their stability.
Yuemeng PAN +7 more
doaj +1 more source
Study on Emulsification of Micronized Carrot Residue
Shipin gongye ke-ji, 2023 In order to explore the emulsifying effect of micronization technology on carrot residue and fully develop the utilization value of carrot pomace. In this study, carrot residue was used as the experimental material to obtain different level carrot ...
Lei DONG +4 more
doaj +1 more source
Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification [PDF]
, 2016 Spontaneous emulsification may be used for encapsulating bioactive compounds in food and pharmaceutical industry. It has several advantages over high energy and other low energy methods including, protecting sensitive compounds against severe conditions ...
Jafari, S.-M. +3 more
core +1 more source