Correlation between interfacial layer properties and physical stability of food emulsions: Current trends, challenges, strategies, and further perspectives
Z Cai, Y Wei, A Shi, J Zhong, P Rao, Q Wang… - Advances in Colloid and …, 2023 - Elsevier
Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …
Improving method, properties and application of polysaccharide as emulsifier
Q Tang, G Huang - Food chemistry, 2022 - Elsevier
At present, there are still some problems for the emulsification of polysaccharides such as
lack of green, efficient and industrialized methods, lack of systematic and in-depth structure …
lack of green, efficient and industrialized methods, lack of systematic and in-depth structure …
Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
DJ McClements, CE Gumus - Advances in Colloid and interface Science, 2016 - Elsevier
There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …
Extraction, purification and characterization of pectin from alternative sources with potential technological applications
Pectins are defined as a group of widely distributed plant cell wall polysaccharides that
contain galacturonic acid linked at both the 1 and 4 positions. The wide use of pectin as an …
contain galacturonic acid linked at both the 1 and 4 positions. The wide use of pectin as an …
Advances in the pectin production process using novel extraction techniques: A review
The heteropolysaccharide known as pectin has found a myriad of functional and nutritive
uses within the food and, increasingly, in other related industries. Extraction is a critical unit …
uses within the food and, increasingly, in other related industries. Extraction is a critical unit …
Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions
Consumer concern about human and environmental health is encouraging food
manufacturers to use more natural and sustainable food ingredients. In particular, there is …
manufacturers to use more natural and sustainable food ingredients. In particular, there is …
Progress in natural emulsifiers for utilization in food emulsions
B Ozturk, DJ McClements - Current Opinion in Food Science, 2016 - Elsevier
Highlights•The food industry requires natural emulsifiers for more consumer friendly
labels.•Proteins, polysaccharides, phospholipids, and saponins can be used as natural …
labels.•Proteins, polysaccharides, phospholipids, and saponins can be used as natural …
Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
B Muhoza, S Xia, J Cai, X Zhang, E Duhoranimana… - Food …, 2019 - Elsevier
This study developed the multinuclear microcapsules by the complex coacervation between
gelatin (G) and high methyl pectin (HMP), low methyl pectin (LMP) as a delivery system for …
gelatin (G) and high methyl pectin (HMP), low methyl pectin (LMP) as a delivery system for …
Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques
Pectin from grape pomace (Vitis vinifera var. Fetească Neagră and Vitis vinifera var. Rară
Neagră) was extracted by using different extraction techniques (conventional, microwave …
Neagră) was extracted by using different extraction techniques (conventional, microwave …
Pectins from alternative sources and uses beyond sweets and jellies: An overview
LH Reichembach, CL de Oliveira Petkowicz - Food Hydrocolloids, 2021 - Elsevier
After cellulose, pectin is the most abundant plant polysaccharide. For decades pectins have
been industrially produced from two types of raw material (citrus peel and apple pomace, by …
been industrially produced from two types of raw material (citrus peel and apple pomace, by …