Recent advances in improving stability of food emulsion by plant polysaccharides
P Shao, J Feng, P Sun, N Xiang, B Lu, D Qiu - Food Research International, 2020 - Elsevier
Emulsion is considered to be an excellent system for delivering nutraceuticals, but instability
limits the application of the emulsion. Adding stabilizers is an effective method to improve …
limits the application of the emulsion. Adding stabilizers is an effective method to improve …
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
D Lin, AL Kelly, S Miao - Trends in Food Science & Technology, 2020 - Elsevier
Background In recent years, there has been increasing interest in emulsion gels, due to their
better stability during storage and potential for prolonged intestinal drug release compared …
better stability during storage and potential for prolonged intestinal drug release compared …
Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)
CH Tang - Food Hydrocolloids, 2019 - Elsevier
Soy proteins as an important food ingredient have been widely applied in food formulations,
due to their good nutritional value, high functionalities, and health-benefiting effects …
due to their good nutritional value, high functionalities, and health-benefiting effects …
Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products
F Jimenez-Colmenero, L Salcedo-Sandoval… - Trends in Food Science …, 2015 - Elsevier
Highlights•Structuring of edible oils can be used to develop animal fat alternatives.•Novel
structuring materials help to improve fat content of meat products.•Oleogels open up a …
structuring materials help to improve fat content of meat products.•Oleogels open up a …
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids
C Wang, C Sun, W Lu, K Gul, A Mata… - … Reviews in Food …, 2020 - Wiley Online Library
Polyunsaturated fatty acids (PUFAs) play an important role in promoting brain development,
decreasing the incidence of cardiovascular diseases, and reducing inflammation. However …
decreasing the incidence of cardiovascular diseases, and reducing inflammation. However …
Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene
F Liu, CH Tang - Food Hydrocolloids, 2016 - Elsevier
Abstract Formulation of food-grade Pickering emulsions has attracted growing attention in
the food and drug fields, due to their promising potential as novel delivery systems for …
the food and drug fields, due to their promising potential as novel delivery systems for …
Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels
L Du, S Li, Q Jiang, Y Tan, Y Liu, Z Meng - Food Hydrocolloids, 2021 - Elsevier
The oil-water (OW) interface interaction of 1 wt% tea saponin (TS) and different
monoglyceride (MAG) concentrations (0%–5%) was studied and further explored its …
monoglyceride (MAG) concentrations (0%–5%) was studied and further explored its …
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
CS Paglarini, VAS Vidal, S Martini… - Critical Reviews in …, 2022 - Taylor & Francis
Recent consumers' concerns about diet and its health benefits has triggered a reduction in
consumption of foods rich in sugar, fat, salt, and chemical additives. As a result, an …
consumption of foods rich in sugar, fat, salt, and chemical additives. As a result, an …
Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin
Q Xu, B Qi, L Han, D Wang, S Zhang, L Jiang, F Xie… - Lwt, 2021 - Elsevier
The gel properties of underutilized plant proteins, such as pea protein isolate (PPI), can be
improved by adding inulin (a prebiotic). Herein, the effects of the inulin concentration (10–70 …
improved by adding inulin (a prebiotic). Herein, the effects of the inulin concentration (10–70 …
Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel …
D Lin, AL Kelly, V Maidannyk, S Miao - Food Hydrocolloids, 2020 - Elsevier
The aim of this study was to investigate the influence of concentrations of sodium alginate
(0.5%–1.5% in the water phase of an emulsion), soy protein isolate (SPI, 0.5%–2.0% in the …
(0.5%–1.5% in the water phase of an emulsion), soy protein isolate (SPI, 0.5%–2.0% in the …