Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based …
IH Badar, Z Wang, Q Chen, Q Liu, J Ma, H Liu, B Kong - Food Chemistry, 2024 - Elsevier
Abstract Flaxseed-derived diglyceride (DAG)-based Pickering emulsions were fabricated
using soy protein isolate (SPI) nanoparticles as stabilizer. The SPI nanoparticles were …
using soy protein isolate (SPI) nanoparticles as stabilizer. The SPI nanoparticles were …
Microgels from egg white as novel stabilizers of Pickering emulsion
B Liu, J Wang, S Qin, X Han, X Chen, B Tian… - Journal of Food …, 2024 - Elsevier
Common preparation of microgels is complex. In this study, we aimed to find a convenient
method to prepare microgels without high energy input. We prepared egg white microgel …
method to prepare microgels without high energy input. We prepared egg white microgel …
Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification
H Lu, R Zhao, L Zhang, W Liu, Q Liu, S Liu… - International Journal of …, 2024 - Elsevier
To develop natural complex materials as starch-dominated emulsifiers, pregelatinization
was conducted on potato flour. The effects of gelatinization degrees (GDs, 0%–50%) on the …
was conducted on potato flour. The effects of gelatinization degrees (GDs, 0%–50%) on the …
[HTML][HTML] Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein …
X Diao, Y Wang, R Jia, X Chen, G Liu, D Liu… - Ultrasonics …, 2024 - Elsevier
This study examined the impacts of ultrasonic power (0, 150, 300, 450, 600, and 750 W) and
ultrasonic durations (3, 6, 9, 12, and 15 min) on the physicochemical properties and …
ultrasonic durations (3, 6, 9, 12, and 15 min) on the physicochemical properties and …
Stabilizing effect of silver carp myofibrillar protein modified by high intensity ultrasound on high internal phase emulsions: Protein denaturation, interfacial adsorption …
Z Hong, Y Kong, R Guo, Q Huang - International Journal of Biological …, 2024 - Elsevier
This study evaluated the impact of high intensity ultrasound (HIU) on myofibrillar proteins
(MP) from silver carp, and investigated the stabilizing effect of HIU-treated MP (UMP) on high …
(MP) from silver carp, and investigated the stabilizing effect of HIU-treated MP (UMP) on high …
[HTML][HTML] High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery
Q Liu, T Chen, L Chen, R Zhao, X Ye, X Wang, D Wu… - Foods, 2024 - mdpi.com
Spirulina protein (SP) is recognized as a nutritious edible microbial protein and holds
potential as a natural emulsifier. Due to the inherent challenges SP faces in stabilizing high …
potential as a natural emulsifier. Due to the inherent challenges SP faces in stabilizing high …
Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion
L Han, C Tang, Y Ma, X Liu, Y Jiang… - Journal of the …, 2024 - Wiley Online Library
Abstract BACKGROUND Silkworm (Bombyx moil L.) Pupa protein (SPP) is a high‐quality
insect protein and is considered a sustainable alternative source for traditional animal food …
insect protein and is considered a sustainable alternative source for traditional animal food …