[HTML][HTML] Emerging applications of microfluidization in the food industry

S Kavinila, S Nimbkar, JA Moses… - Journal of Agriculture …, 2023 - Elsevier
In recent times, microfluidization has emerged as a novel processing technology. With
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 …

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 …

High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

AMMT Galvão, EM Vélez-Erazo, GGB Karatay… - Colloids and Surfaces A …, 2022 - Elsevier
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 …

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 …

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 …

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 …

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 …

Does protein deamidation enhance rice protein concentrate's ability to produce and stabilize high internal phase emulsions?

DC Vidotto, AMMT Galvão, GM Tavares… - Food Research …, 2024 - Elsevier
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 …

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 …