Results 21 to 30 of about 43,562 (291)

Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry

Foods, 2023
Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%.
Minghao Zhang, Xiang Li, Li Zhou, Weilin Chen, Eric Marchioni   +4 more
doaj   +1 more source

The Potential Application of Pickering Multiple Emulsions in Food

Foods, 2022
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are
Iveta Klojdová, Constantinos Stathopoulos   +1 more
doaj   +1 more source

Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry

Foods, 2023
In this study, a Gracilaria lemaneiformis slurry (GLS) was prepared using low-energy mechanical shearing. The resulting GLS, which was rich in polysaccharides, was utilized as an effective stabilizer for oil-in-water emulsions.
Jinjin Li, Xiaoming Guo, Zhengqi Liu, Zhihua Yang, Chunqing Ai, Shuang Song, Beiwei Zhu   +6 more
doaj   +1 more source

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Foods, 2021
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages.
Chen Tan, David Julian McClements
doaj   +1 more source

Resveratrol-loaded α-lactalbumin-chitosan nanoparticle-encapsulated high internal phase Pickering emulsion for curcumin protection and its in vitro digestion profile

Food Chemistry: X, 2022
The use of antioxidant-loaded protein-polysaccharide nanoparticle in stabilizing and delivering curcumin with high internal phase Pickering emulsions is comparatively scarce.
Yuting Fan, Dixue Luo, Jiang Yi
doaj   +1 more source

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt [PDF]

PeerJ, 2023
The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids.
Mirosław M. Kasprzak, Marek Sady, Joanna Kruk, Simona Bartkova, Immanuel Sanka, Ott Scheler, Ewelina Jamróz, Wiktor Berski, Sylwia Onacik-Gür, Rafał Szram, Charles Odilichukwu R. Okpala, Joanna Tkaczewska, Marzena Zając, Jacek Domagała, Stanisław Ptasznik   +14 more
doaj   +2 more sources

Plant protein-based high internal phase Pickering emulsions: Functional properties and potential food applications

Journal of Agriculture and Food Research, 2023
Plant proteins are of interest to the food science, biopharmaceutical, and environmental engineering fields due to their excellent surface properties, biocompatibility, biodegradability, biosafety, and sustainability.
Chenyang Ji, Yangchao Luo
doaj   +1 more source

Phase behavior and rheological analysis of reverse liquid crystals and W/I2, W/H2 gel emulsions using an amphiphilic block copolymer. [PDF]

, 2015
This article reports the phase behavior determi- nation of a system forming reverse liquid crystals and the formation of novel disperse systems in the two-phase region.
Aramaki, Kenji, Gutiérrez González, José María, 1953-, May Masnou, Anna   +2 more
core   +2 more sources

Stabilization of Lipase in Polymerized High Internal Phase Emulsions [PDF]

Journal of Agricultural and Food Chemistry, 2018
Candida antarctica lipase B is stabilized in a porous, high internal phase emulsion (HIPE) of polydicyclopentadiene to enable biocatalytic waste stream upcycling. The immobilized lipase is subjected to thorough washing conditions and tested for stability in extreme environments and reusability.
Stephanie M. Andler, Julie M. Goddard
openaire   +2 more sources

Interfacial Regulation Mechanisms and Stability of Animal and Plant Protein-Based Emulsions: A Review [PDF]

Shipin Kexue
Emulsions are widely used in the food field, but they are thermodynamically unstable and require emulsifiers for stabilization. As common emulsifiers, animal and plant proteins exhibit different advantages in stabilizing emulsion interfaces due to ...
WANG Lang, LIU Simiao, LIU Linlin, HUANG Yuyang, ZHU Xiuqing, ZHU Ying
doaj   +1 more source