This study explores the influence of carboxymethylcelullose (CMC) and methylcelullose
(MC), added by simultaneous (sim) and sequential (seq) emulsification methods, on the …

Improving the qualities of vegetable oil replaced animal fat meat products is particularly
fascinating for the development of healthy meat products. This work was designed to …

The effect of cellulose ethers in oil-in-water emulsions on stability during storage and on
texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was …

The effect of oil concentration (from 5 to 47%) and type of cellulose ether on the rheological
properties (flow and linear viscoelasticity), microstructure and oil digestion in o/w cellulose …

During the last decade, the consumption of animal saturated fat has been associated with an
increased risk of chronic disease. Experience shows that changing the dietary habits of the …

Cellulose ethers are usually used as secondary emulsifiers. Different types of commercial
hydroxypropylmethylcellulose (HPMC) have been used here as the main emulsifier of oil-in …

The effect of cellulose ether chemical substitution on the reduction of fat digestion in an o/w
emulsion was investigated. Emulsions containing 47% sunflower oil and water were …

The objectives of this study were to determine efficacy of a membrane filtration in soy hull
pectin purification and evaluate combined effects of soy hull pectin and pre-emulsified …

In this research, the suitability of methyl cellulose (MC) and hydroxypropyl methylcellulose
(HPMC) as unique oleogelators (without additional thickeners) to obtain sunflower-based …

Soy-based emulsifiers are currently extensively studied and applied in the food industry.
They are employed for food emulsion stabilization due to their ability to absorb at the oil …