[HTML][HTML] Fabrication and characterization of high internal phase Pickering emulsions based on pH-mediated soy protein-epigallocatechin-3-gallate hydrophobic and …
J Wen, H Jin, L Wang, Y Zhang, L Jiang, X Sui - LWT, 2023 - Elsevier
This study describes the feasibility of O/W High internal phase Pickering emulsions (HIPPEs)
with an oil volume fraction of 0.82 stabilized by using SECNs at pH 3.0, 6.0 and 9.0. Soy …
with an oil volume fraction of 0.82 stabilized by using SECNs at pH 3.0, 6.0 and 9.0. Soy …
High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and …
Z Jiang, H Luo, Y Huangfu, Y Gao, M Zhang, Y Bao… - Food Chemistry, 2024 - Elsevier
In this work, the effects of whey protein-carboxymethyl cellulose (WP-CMC) conjugates on
the environmental stability, in vitro digestion stability, storage stability and bioaccessibility of …
the environmental stability, in vitro digestion stability, storage stability and bioaccessibility of …
Effect of emulsifier HLB on aerated emulsions: Stability, interfacial behavior, and aeration properties
G Yan, S Wang, Y Li, L He, Y Li, L Zhang - Journal of Food Engineering, 2023 - Elsevier
This study investigated the effect of the interfacial behavior of emulsifiers with different
hydrophilic-lipophilic balance (HLB 3.8–15) values on the quality of reconstituted dairy …
hydrophilic-lipophilic balance (HLB 3.8–15) values on the quality of reconstituted dairy …
[HTML][HTML] Effect of composition of emulsifier blends on aerated emulsions: Stability, thermodynamic, interfacial behavior and aeration properties
G Yan, Y Li, H Wang, L He, Y Li, Y Li, L Zhang, J Yan - LWT, 2023 - Elsevier
In this study, we investigated the effect of emulsifier blends with different structures and
lipophilic-hydrophilic balance (HLB) on the interfacial composition and crystallization …
lipophilic-hydrophilic balance (HLB) on the interfacial composition and crystallization …
[HTML][HTML] Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability
Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-
promoting properties. Pistachio oil has also gained interest for its bioactive compounds …
promoting properties. Pistachio oil has also gained interest for its bioactive compounds …
[HTML][HTML] Flavonoid-and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions
Lemon pomace, the by-product derived from the industrial processing of citrus fruits for juice
production, is a matrix rich in flavonoids and limonoids, bioactive compounds with …
production, is a matrix rich in flavonoids and limonoids, bioactive compounds with …
[PDF][PDF] Food Bioscience
Lemon pomace, the by-product derived from the industrial processing of citrus fruits for juice
production, is a matrix rich in flavonoids and limonoids, bioactive compounds with …
production, is a matrix rich in flavonoids and limonoids, bioactive compounds with …