Novel Pickering High Internal Phase Emulsion Stabilized by Food Waste-Hen Egg Chalaza [PDF]
Foods, 2021 A massive amount of chalaza with nearly 400 metric tons is produced annually as waste in the liquid-egg industry. The present study aimed to look for ways to utilize chalaza as a natural emulsifier for high internal phase emulsions (HIPEs) at the optimal
Lijuan Wang, Jingjing Wang, Anheng Wang
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Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers [PDF]
Gels, 2021 The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry
Adrián López-García +3 more
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Acid Hydrolysis of Quinoa Starch to Stabilize High Internal Phase Emulsion Gels [PDF]
GelsStarch nanocrystals (SNCs) to stabilize high internal phase emulsions (HIPEs) always suffer low production efficiency from acid hydrolysis. Due to its small granule size, Quinoa starch (QS) was selected to produce SNCs as a function of acid hydrolysis ...
Songnan Li +5 more
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Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs) [PDF]
Frontiers in Nutrition, 2021 To form a stable emulsion system, the water-soluble proteins (WSPs) of Sipunculus nudus were prepared as the sole effective stabilizer for the high internal phase emulsion (HIPEs), of which the influence of the WSPs concentration and environmental ...
Yupo Cao +12 more
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Characterization and stability of lycopene-loaded high internal phase emulsion stabilized by ovalbumin-chitosan complexes [PDF]
Food Chemistry: XLycopene, a carotenoid with numerous physiological benefits, particularly in its Z-isomer form, faces challenges in its application due to low chemical stability. To address this limitation, high internal phase emulsion was successfully synthesized using
Dan Wang +6 more
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Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymol [PDF]
Food Chemistry: XOil-in-water (O/W) high internal phase (HIP) emulsion was prepared to investigate its effects on the physicochemical properties and antimicrobial properties of soy protein isolate (SPI)-based films.
Yuan Zhao +5 more
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Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein [PDF]
Food Chemistry: XThe effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated.
Beibei Li +8 more
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Phase inversion of ionomer-stabilized emulsions to form high internal phase emulsions (HIPEs) [PDF]
Physical Chemistry Chemical Physics, 2015 The phase inversion of ionomer-stabilized emulsions to form high internal phase emulsions can be induced by salt concentration and pH changes.
Tao, Zhang +3 more
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Application of resveratrol on oxidative stability of protein-based Antarctic krill oil high internal phase emulsion [PDF]
Food Chemistry: XAntarctic krill oil (KO) is known for its poor oxidative stability, especially in emulsion systems. In this experiment, a complex of scallop water-soluble protein-resveratrol (SWPs-RES) was mixed with KO to create high internal phase emulsions (HIPEs ...
Yang Li +7 more
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Preparation and Stability Study of High Internal Phase Emulsion of Peanut Protein Isolate and Corn Silk Polysaccharide [PDF]
FoodsThis work sought to explore a new method for using corn silk polysaccharide (CSP) and peanut protein isolate (PPI) to stabilize high internal phase emulsions (HIPEs).
Shuo Wang +6 more
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