Results 211 to 220 of about 89,475 (301)
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Food Research International, 2023
For native quinoa protein with a loose disordered structure and low structural integrity, once the protein is absorbed to the oil-water interface, the stress of interfacial tension and hydrophobic interaction can easily trigger the conformation change ...
Zhongyu Zuo +5 more
semanticscholar +1 more source
For native quinoa protein with a loose disordered structure and low structural integrity, once the protein is absorbed to the oil-water interface, the stress of interfacial tension and hydrophobic interaction can easily trigger the conformation change ...
Zhongyu Zuo +5 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2023
In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at different temperatures (80 °C, 100 °C, 120 °C, and 140 °C) and durations (1 h and 2 h) via wet-heating.
Fei Lu +6 more
semanticscholar +1 more source
In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at different temperatures (80 °C, 100 °C, 120 °C, and 140 °C) and durations (1 h and 2 h) via wet-heating.
Fei Lu +6 more
semanticscholar +1 more source
, 2021
The complexes of soluble starch and whey protein isolate (WPI) were prepared and used to stabilize high internal phase emulsion (HIPE). Ultraviolet absorption and fluorescence analyses confirmed that the starch/WPI complexes were formed.
Baozhong Guo +7 more
semanticscholar +1 more source
The complexes of soluble starch and whey protein isolate (WPI) were prepared and used to stabilize high internal phase emulsion (HIPE). Ultraviolet absorption and fluorescence analyses confirmed that the starch/WPI complexes were formed.
Baozhong Guo +7 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2023
BACKGROUND Oleogels have been extensively explored as fat substitutes with no trans fatty acids and low saturated fatty acids in recent years due to increased health problems found to be related to the intake of trans and saturated fatty acids ...
Songbai Zheng +8 more
semanticscholar +1 more source
BACKGROUND Oleogels have been extensively explored as fat substitutes with no trans fatty acids and low saturated fatty acids in recent years due to increased health problems found to be related to the intake of trans and saturated fatty acids ...
Songbai Zheng +8 more
semanticscholar +1 more source
2023
Innovations in emulsion science, particularly the development and deployment of novel emulsion types, have gained considerable attention in the food industry recently. This chapter focuses on one of these advanced emulsion technologies: high internal phase emulsions (HIPEs).
Kaiyue Wang +7 more
openaire +1 more source
Innovations in emulsion science, particularly the development and deployment of novel emulsion types, have gained considerable attention in the food industry recently. This chapter focuses on one of these advanced emulsion technologies: high internal phase emulsions (HIPEs).
Kaiyue Wang +7 more
openaire +1 more source
Food Chemistry, 2023
At present, the effect of structural modification of microgel particles on high internal phase emulsions (HIPEs) is less studied. In this study, the structural modification effect of NaCl on whey protein isolate microgels (WPIMPs) was comprehensively ...
Xiaoshan Wan +8 more
semanticscholar +1 more source
At present, the effect of structural modification of microgel particles on high internal phase emulsions (HIPEs) is less studied. In this study, the structural modification effect of NaCl on whey protein isolate microgels (WPIMPs) was comprehensively ...
Xiaoshan Wan +8 more
semanticscholar +1 more source
Food Research International, 2023
High internal phase emulsion (HIPE) was produced and stabilized using a novel antioxidant emulsifier formed by the complexation between sodium caseinate (SC) and quercetin (Q).
Matheus A. S. Santos +3 more
semanticscholar +1 more source
High internal phase emulsion (HIPE) was produced and stabilized using a novel antioxidant emulsifier formed by the complexation between sodium caseinate (SC) and quercetin (Q).
Matheus A. S. Santos +3 more
semanticscholar +1 more source
Food Hydrocolloids, 2022
The present work aimed to explore nanofibrils prepared from whey protein isolate (WPNFs) by hydrothermal to stabilize high internal phase Pickering emulsion (HIPPEs).
Yue Yang +7 more
semanticscholar +1 more source
The present work aimed to explore nanofibrils prepared from whey protein isolate (WPNFs) by hydrothermal to stabilize high internal phase Pickering emulsion (HIPPEs).
Yue Yang +7 more
semanticscholar +1 more source
High-internal-ionic liquid-phase emulsions
Chem. Commun., 2012High-internal-ionic liquid-phase emulsions were formed for the first time. The novel emulsions are very stable and do not involve any volatile organic solvent. They have great potential of applications in different fields, such as material synthesis, extraction, encapsulation, and chemical reactions.
Jianshen, Li +4 more
openaire +2 more sources
, 2021
A simple approach was developed to formulate polysaccharide-based high internal phase emulsions (HIPEs) using complexes of sugar beet pectin (SBP), tannic acid (TA), and chitosan (CS) to stabilize the system.
Jinyu Miao +8 more
semanticscholar +1 more source
A simple approach was developed to formulate polysaccharide-based high internal phase emulsions (HIPEs) using complexes of sugar beet pectin (SBP), tannic acid (TA), and chitosan (CS) to stabilize the system.
Jinyu Miao +8 more
semanticscholar +1 more source