Pomelo peel derived nanocellulose as Pickering stabilizers: Fabrication of Pickering emulsions and their potential as sustained-release delivery systems for lycopene
J Gao, Y Qiu, F Chen, L Zhang, W Wei, X An, Q Zhu - Food Chemistry, 2023 - Elsevier
Two kinds of nanocellulose (cellulose nanofibrils (CNFs) and cellulose nanocrystals (CNCs)
were synthesized from pomelo peels via a facile approach of TEMPO oxidation and sulfuric …
were synthesized from pomelo peels via a facile approach of TEMPO oxidation and sulfuric …
Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural …
In present study, whey protein isolate fibrils and sodium alginate complexes (WPIFs-SA)
were prepared and further used to stabilize Pickering emulsions for lycopene delivery. The …
were prepared and further used to stabilize Pickering emulsions for lycopene delivery. The …
Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation
MG Bordón, AJ Paredes, NM Camacho, MC Penci… - Powder Technology, 2021 - Elsevier
In this research, complex coacervation between soy protein isolate (SPI) and gum arabic
(GA) constituted a preliminary step for developing chia oil (CO)-in-water emulsions suitable …
(GA) constituted a preliminary step for developing chia oil (CO)-in-water emulsions suitable …
Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics
A Kurt, H Gençcelep - Journal of Food Engineering, 2018 - Elsevier
Mushrooms are considered to be a next-generation health food due to their rich protein
content with high biological value, fiber and bioactive compounds. Utilization of the protein …
content with high biological value, fiber and bioactive compounds. Utilization of the protein …
Effect of calcium ions on rheological properties and structure of Lycium barbarum L. polysaccharide and its gelation mechanism
H Wang, L Ke, Y Ding, P Rao, T Xu, H Han, J Zhou… - Food …, 2022 - Elsevier
The objectives of this study were to identify the chemical composition, monosaccharide
composition, and molecular weight (Mw) of the polysaccharide (LBP) extract from Lycium …
composition, and molecular weight (Mw) of the polysaccharide (LBP) extract from Lycium …
Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
The effect of high pressure homogenization (HPH) on microstructure and rheological
properties of hazelnut milks was investigated. Hazelnut milk samples were produced from …
properties of hazelnut milks was investigated. Hazelnut milk samples were produced from …
Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum …
Y Li, D He, C Zheng, A Zhou, D Yi, Y Wu - International Journal of …, 2023 - Elsevier
To improve the gelling property of konjac gum (KGM) and enhance the application value of
Abelmoschus manihot (L.) medic gum (AMG), a novel type of gel was prepared using KGM …
Abelmoschus manihot (L.) medic gum (AMG), a novel type of gel was prepared using KGM …
Influence of extreme alkaline pH induced unfolding and aggregation on PSE-like chicken protein edible film formation
X Zhao, T Xing, X Xu, G Zhou - Food chemistry, 2020 - Elsevier
The mechanisms of the unfolding and aggregation of PSE-like chicken meat protein at
extreme alkaline pHs (pH 11.0, 11.5 and 12.0) were studied and related to the physical …
extreme alkaline pHs (pH 11.0, 11.5 and 12.0) were studied and related to the physical …
Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions
S Thaiphanit, G Schleining, P Anprung - Food Hydrocolloids, 2016 - Elsevier
The effect of coconut protein hydrolysates (CPHs), obtained from limited proteolytic
hydrolysis of coconut protein concentrate (CPC), on the stability and the rheological …
hydrolysis of coconut protein concentrate (CPC), on the stability and the rheological …
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified
starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its …
starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its …