Complexed biopolymer of whey protein and carboxymethyl cellulose to enhance the chemical stability of lemon oil-in-water emulsions
W Kaade, C Méndez-Sánchez, C Güell… - ACS Food Science & …, 2022 - ACS Publications
Lemon oil (LO) has been used as a flavoring food additive and its encapsulation in
emulsions has facilitated its incorporation in food and pharmaceutical products. d-Limonene …
emulsions has facilitated its incorporation in food and pharmaceutical products. d-Limonene …
Premix membrane emulsification to produce oil-in-water emulsions stabilized with various interfacial structures of whey protein and carboxymethyl cellulose
R Berendsen, C Güell, O Henry, M Ferrando - Food Hydrocolloids, 2014 - Elsevier
Abstract Premix Membrane Emulsification (ME) with Shirasu Porous Glass membranes of 10
μm pore size enabled to produce oil-in-water (O/W) emulsions with different interfacial …
μm pore size enabled to produce oil-in-water (O/W) emulsions with different interfacial …
Impact of electrostatic interactions on lecithin-stabilized model O/W emulsions
C Chung, A Sher, P Rousset, DJ McClements - Food Biophysics, 2018 - Springer
Natural emulsifiers, particularly those extracted from plants, are highly wanted by food
industry to meet consumers demand for clean label food and beverage products. The …
industry to meet consumers demand for clean label food and beverage products. The …
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
A Acevedo-Fani, HD Silva, R Soliva-Fortuny… - Food …, 2017 - Elsevier
Interfacial deposition of biopolymer layers on oil droplets may be a suitable strategy for
increasing the emulsion stability and protection of functional ingredients. Resveratrol is a …
increasing the emulsion stability and protection of functional ingredients. Resveratrol is a …
Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate
H Zhang, Q Fan, D Li, X Chen, L Liang - Colloids and surfaces B …, 2019 - Elsevier
In protein-stabilized oil-in-water emulsions, a co-emulsifier may also be an antioxidant,
increasing the oxidative stability of the oil and adding nutritional value to the formulation. We …
increasing the oxidative stability of the oil and adding nutritional value to the formulation. We …
High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and …
Z Jiang, H Luo, Y Huangfu, Y Gao, M Zhang, Y Bao… - Food Chemistry, 2024 - Elsevier
In this work, the effects of whey protein-carboxymethyl cellulose (WP-CMC) conjugates on
the environmental stability, in vitro digestion stability, storage stability and bioaccessibility of …
the environmental stability, in vitro digestion stability, storage stability and bioaccessibility of …
Physical and Oxidative Stability of Cod Liver Oil-in-Water Emulsions Stabilized with Whey Protein/K-Carrageenan Complexes
A Ballard, H Khouryieh, K Williams - ACS Food Science & …, 2023 - ACS Publications
The stability of cod liver oil-in-water emulsions containing whey protein isolate (WPI) and
kappa-carrageenan (κ-car) complexes was investigated as a function of pH (3–7). The …
kappa-carrageenan (κ-car) complexes was investigated as a function of pH (3–7). The …
Development of a palm olein oil-in-water (o/w) emulsion stabilized by a whey protein isolate nanofibrils-alginate complex
An oil-in-water (o/w) emulsion is a system where the oil droplets are dispersed within a
watery phase. The most important function of emulsions is their ability to incorporate …
watery phase. The most important function of emulsions is their ability to incorporate …
50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers
Abstract Properties of 50/50 oil/water emulsion stabilized by pea protein isolate microgel
particles (PPIMP)/xanthan gum (XG) and co-emulsifiers were evaluated. Three surfactants …
particles (PPIMP)/xanthan gum (XG) and co-emulsifiers were evaluated. Three surfactants …
Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions
M Li, R Yu, R Fu, Y He, P Zhao, Z Jiang, J Hou - Food chemistry, 2021 - Elsevier
Conjugated linoleic acid contains unsaturated fatty acids with multiple bioactivities, but it has
poor oxidative and physical stabilities. Its emulsion was fabricated with glycosylated whey …
poor oxidative and physical stabilities. Its emulsion was fabricated with glycosylated whey …
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