Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
IH Badar, Z Wang, H Liu, Q Chen, X Xia, Q Liu… - Trends in Food Science …, 2023 - Elsevier
Background Meat products have higher animal fat content to enhance sensory and
technological characteristics; however, more saturated fatty acids might lead to specific …
technological characteristics; however, more saturated fatty acids might lead to specific …
Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
W Liang, F Deng, Y Wang, W Yue, D Hu, J Rong… - Food …, 2024 - Elsevier
Pickering emulsions have higher physical and energy barriers than typical emulsions,
preventing emulsion droplets aggregation more effectively. The poor surface activity of β …
preventing emulsion droplets aggregation more effectively. The poor surface activity of β …
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
C Huang, C Blecker, X Wei, X Xie, S Li, L Chen… - Food …, 2024 - Elsevier
This study aimed to investigate the effects of different plant polysaccharides (inulin, κ-
carrageenan, and konjac glucomannan) as fat substitutes on the gel properties …
carrageenan, and konjac glucomannan) as fat substitutes on the gel properties …
Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type …
W Zhong, Q Wang, X Shen - Food Chemistry, 2024 - Elsevier
Rational selection of the complex state and polysaccharide type may enhance the
performance of electrostatic complex stabilized high internal phase emulsions (HIPEs) …
performance of electrostatic complex stabilized high internal phase emulsions (HIPEs) …
Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer
Pickering emulsions fabricated by tailoring protein-polysaccharide complexes have attracted
increasing attention. In this study, surimi particles (SPs) and konjac glucomannan (KGM) …
increasing attention. In this study, surimi particles (SPs) and konjac glucomannan (KGM) …
Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types
Y Tao, J Cai, P Wang, J Chen, L Zhou, W Zhang, X Xu - Food Hydrocolloids, 2024 - Elsevier
This work was designed to illustrate the differences in the dispersed phase that affect the
emulsion stability. The effect of oil types including soy oil, corn oil, rapeseed oil, sunflower …
emulsion stability. The effect of oil types including soy oil, corn oil, rapeseed oil, sunflower …
Development of antimicrobial and antioxidant film by incorporation of modified protein self-assembled nanoparticles into Pickering emulsion
Z Liu, W Ma, Y Hao, J Bian, Y Zhang, H Wang… - Food Packaging and …, 2024 - Elsevier
In this study, Pickering emulsion (PE) containing zein/Tannic acid (TA) nanoparticles
(ZTNPs) and oregano oil (OEO) was incorporated into konjac glucomannan (KGM) film for …
(ZTNPs) and oregano oil (OEO) was incorporated into konjac glucomannan (KGM) film for …
High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene
S Li, Y Zhu, X Hao, H Su, X Chen, Y Yao - Food Chemistry, 2024 - Elsevier
High internal phase Pickering emulsions (HIPPEs) stabilized by edible colloid particles have
gained great interest. In this study, ultrasound-treated pea protein isolate and mung bean …
gained great interest. In this study, ultrasound-treated pea protein isolate and mung bean …
Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
This study explored the feasibility of adding different ratios of konjac gum to xanthan gum
(KGM/XG) as a regulating component to improve the texture, rheological and 3D-printing …
(KGM/XG) as a regulating component to improve the texture, rheological and 3D-printing …
Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase …
Q Zhao, J Li, H Qin, R Li, KL Cheong, J Chen, X Liu… - Food Chemistry, 2024 - Elsevier
A compact antioxidant interfacial layer was fabricated by combining phosphorylation
treatment with protocatechuic acid (PA) copolymerization to enhance the physical and …
treatment with protocatechuic acid (PA) copolymerization to enhance the physical and …