Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion

A Qayum, A Rashid, Q Liang, Y Wu… - … reviews in food …, 2023 - Wiley Online Library
Emulsion systems are extensively utilized in the food industry, including dairy products, such
as ice cream and salad dressing, as well as meat products, beverages, sauces, and …

Hydrodynamic cavitation and its application in food and beverage industry: A review

N Asaithambi, P Singha, M Dwivedi… - Journal of Food …, 2019 - Wiley Online Library
Hydrodynamic cavitation (HC) is a process in which high energy is released in a flowing
liquid upon bubble implosion due to decrease and subsequent increase in local pressure …

Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel

B Yan, SM Davachi, R Ravanfar, Y Dadmohammadi… - Food …, 2021 - Elsevier
Vitamin gummies have gained popularity in recent years due to ease of swallowing,
appealing appearance, and tasty flavors. Water-soluble vitamins such as vitamin C are …

Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based …

S Gholivand, TB Tan, MM Yusoff, HW Choy, SJ Teow… - Food …, 2024 - Elsevier
This study aimed to enhance the physical stability of hemp seed oil (HSO) nanoemulsions
stabilized by hemp seed protein isolate (HPI)-polysaccharides (carrageenan, alginate, gum …

Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization

Y Cha, X Shi, F Wu, H Zou, C Chang, Y Guo… - Journal of Food …, 2019 - Elsevier
Emulsifiers are usually incorporated in emulsion preparation to make kinetically stable
emulsions. HPH is often used to prepare food emulsions, producing stable emulsion with …

Microfluidization trends in the development of nanodelivery systems and applications in chronic disease treatments

P Ganesan, G Karthivashan, SY Park… - International journal of …, 2018 - Taylor & Francis
Plant bioactive compounds are known for their extensive health benefits and therefore have
been used for generations in traditional and modern medicine to improve the health of …

Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types

Y Wang, R Lin, Z Song, S Zhang, X Zhao, J Jiang… - Food …, 2022 - Elsevier
The physical properties and freeze-thaw behavior of mayonnaise-like emulsions prepared
from 60%(v/v) olive oil (OLO), peanut oil (PNO), palm oil (PO), and coconut oil (CNO) at pH …

Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties

X Liu, X Zhang, L Ding, H Jin, N Chen, X Huang… - Food Research …, 2023 - Elsevier
The use of safe physical means to achieve egg yolk as natural carrier for active ingredients
plays an important role in increasing the added value of egg yolk. In this paper, we prepared …

Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein

C Wang, J Wang, D Zhu, S Hu, Z Kang… - Journal of food science and …, 2020 - Springer
The effects of dynamic ultra-high pressure homogenization (UHPH) on the structure and
functional properties of whey protein were investigated in this study. Whey protein solution of …

Bio-based nanoemulsion formulations applicable in agriculture, medicine, and food industry

J Jampílek, K Kráľová, EVR Campos… - Nanobiotechnology in …, 2019 - Springer
Nanotechnology providing “a new dimension” accompanied with new properties conferred
to many current materials is widely used for production of a new generation of …