[HTML][HTML] Emerging applications of microfluidization in the food industry
In recent times, microfluidization has emerged as a novel processing technology. With
meticulously designed interaction chamber and high-performing pump, unique pressure …
meticulously designed interaction chamber and high-performing pump, unique pressure …
Fabrication and characterization of self-assembled whey protein isolate/short linear glucan core–shell nanoparticles for sustained release of curcumin
X Li, T Xu, C Wu, G Fan, T Li, Y Wang, D Zhou - Food Chemistry, 2023 - Elsevier
The aim of this research was to prepare a bistratal nanocomplex with a high loading
capacity (LC) and harsh environment stability for controlled release of curcumin (Cur) in …
capacity (LC) and harsh environment stability for controlled release of curcumin (Cur) in …
Encapsulation and release of citral using nanostructured lipid carriers: A study on the impact of different preparation methods
S Feng, J Sheng, J Yu, Y Lin, P Shao - Food Bioscience, 2023 - Elsevier
The current study compared the effects of three different preparation methods (dispersion,
ultrasonication and microfluidization) on the encapsulation of citral in nanostructured lipid …
ultrasonication and microfluidization) on the encapsulation of citral in nanostructured lipid …
High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
This work investigates the stability of high internal phase emulsions (HIPEs) made from
75%(w/w) soybean oil and 25% lentil protein isolate dispersion (LPI concentration of 2 …
75%(w/w) soybean oil and 25% lentil protein isolate dispersion (LPI concentration of 2 …
Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions
AMMT Galvão, JC Freitas, GGB Karatay… - International journal of …, 2023 - Elsevier
This study aims to assess the impact of heat treatment on the emulsifying properties of lentil
protein isolate (LPI) dispersion to produce high internal phase emulsions (HIPEs). The heat …
protein isolate (LPI) dispersion to produce high internal phase emulsions (HIPEs). The heat …
Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for …
Y Chen, Y Sun, Y Meng, S Liu, Y Ding, X Zhou, Y Ding - Food Chemistry, 2023 - Elsevier
Generally, whey protein concentrate (WPC) undergoes high-temperature denaturation and
aggregation, which reduces its emulsifying properties and is not conducive to as an …
aggregation, which reduces its emulsifying properties and is not conducive to as an …
Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high …
AMMT Galvão, ML Rasera… - Food Research …, 2024 - Elsevier
This study evaluated the effect of ultrasound treatment combined or not with heat treatment
applied to lentil protein isolate (LPI) aiming to enhance its ability to stabilize high internal …
applied to lentil protein isolate (LPI) aiming to enhance its ability to stabilize high internal …
Does the protein structure of β-lactoglobulin impact its complex coacervation with type A gelatin and the ability of the complexes to entrap lutein?
MDA Rodriguez, DC Vidotto, AAO Xavier… - Food …, 2023 - Elsevier
The heteroprotein complex coavervation (HPCC) is triggered by the interaction between
oppositely charged proteins resulting in two liquid phases in equilibrium: the coacervate …
oppositely charged proteins resulting in two liquid phases in equilibrium: the coacervate …
Does protein deamidation enhance rice protein concentrate's ability to produce and stabilize high internal phase emulsions?
Rice is one of the most consumed grains in the world. Rice protein has great nutritional
value as a hypoallergenic protein and due to its high lysine content, a limiting amino acid in …
value as a hypoallergenic protein and due to its high lysine content, a limiting amino acid in …
Simultaneous binding of folic acid and lutein to β-lactoglobulin and α-lactalbumin: A spectroscopic and molecular docking study
DC Vidotto, GM Tavares - Food Bioscience, 2022 - Elsevier
Whey proteins are versatile molecules with great nutritional value and multiple
functionalities. One of these functionalities is the ability to bind and protect bioactive …
functionalities. One of these functionalities is the ability to bind and protect bioactive …