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- Yao, Xiaolin; Nie, Ke; Chen, Yu; Jiang, Fatang; Kuang, Ying; Yan, Heng; Fang, Yapeng; Yang, Hao; Nishinari, Katsuyoshi; Phillips, Glyn O.
- Food hydrocolloids 2018 v.74 pp. 78-86
- adsorption; atomic force microscopy; carboxylic ester hydrolases; droplets; emulsions; enzymatic hydrolysis; free fatty acids; gels; gum arabic; hydrocolloids; light scattering; lipolysis; nonionic surfactants
- ... Lipid digestion is the process of enzymatic hydrolysis at the interface, and the interfacial structure play an important role in the lipid digestion. Non-ionic surfactant Tween80 (T80) presented a significant impact on the lipid digestion of gum Arabic (GA) stabilized oil-in-water emulsion. The interfacial structure of GA-T80 emulsion droplets has been investigated by using gel permeation chromato ...
- Hiltunen, Salla; Xu, Chunlin; Willför, Stefan; Backfolk, Kaj
- Food hydrocolloids 2018 v.74 pp. 32-36
- air; carboxymethylcellulose; glycolic acid; heat treatment; hydrocolloids; molecular weight; pH; temperature; viscosity
- ... High purity (>99.5%) NaCMC solution was heated in ion-exchanged water and in an aqueous 10 mM NaHCO3 buffer solution and studied as a function of time and temperature. The effects of thermal treatment on viscosity, pH, molecular weight and cationic demand of the solutions were measured. It was found that the anionic groups of carboxymethylcellulose are relatively stable against thermally induced d ...