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emulsions, etc ; antioxidants; bioactive compounds; hydrocolloids; hydrophobicity; pH; surface tension; viscosity; Show all 8 Subjects
Abstract:
... The objective of this research was to fabricate a new generation of bio-functional Persian gum-based films via the co-delivery of crocin and cinnamaldehyde. Different loading strategies using single W/O and O/W emulsions and W₁/O/W₂ double emulsions were used to find how the distribution of bioactives in the film suspension can modify their physicochemical and biological properties compared to tho ...
emulsions, etc ; distillation; energy; heat transfer; hexadecane; sodium dodecyl sulfate; temperature; water vapor; Show all 8 Subjects
Abstract:
... Membrane distillation (MD) is attractive for water recovery from surfactant-stabilized oil-in-water emulsion due to its unique characteristics. To address the membrane fouling and wetting issues, a novel hydrophilic-omniphobic-hydrophilic sandwich-like membrane (PFZP) was firstly developed. Top PDA skin layer induced the hydration shell facing feed, which endowed membrane with high energy barriers ...
emulsions, etc ; dextran; gel strength; gelatin; gelation; hardness; hydrocolloids; hydrogels; microstructure; pH; separation; texture; Show all 12 Subjects
Abstract:
... Hydrogels are important in foods. Although the hydrogel microstructure has been commonly reported, the effect of the microstructure before and after gelation on gel properties was rarely investigated. This work aims to explore the effects of micro- and macro-phase separation of type-A gelatin-dextran (GEA/DE) aqueous solutions on the rheological, texture, and hydration properties of GEA/DE hydroge ...
emulsions, etc ; alginates; digestion; droplets; flocculation; hydrocolloids; lipids; molecular weight; pH; rheology; stomach; viscosity; Show all 12 Subjects
Abstract:
... In this study, four important marine polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) were selected and tailored to a similar molecular weight using heterologously overexpressed enzymes. These “standardized” polysaccharides were firstly used to elucidate the effect of anionic polysaccharides on the formation, stability, rheology, and digestion of the multilayer emulsion ...
emulsions, etc ; chitosan; electrostatic interactions; extrusion; hydrocolloids; hydrogen; pH; storage modulus; surface tension; wettability; Show all 10 Subjects
Abstract:
... β-cyclodextrin (β-CD) modified by chitosan (CS) via electrostatic interactions and hydrogen bonds was used to fabricate high internal phase emulsions (HIPEs) for food 3D printing. The most promising ink for 3D printing was screened among HIPEs stabilized by polysaccharide complexes at CS concentrations of 0.08–0.40 wt% and pH values of 3–7. The β-CD/CD complexes formed by 1.20 wt% β-CD and 0.32 wt ...
emulsions, etc ; biopolymers; food chemistry; food industry; hydrocolloids; hydrophilicity; ice; molecular weight; polysaccharides; sugars; Show all 10 Subjects
Abstract:
... Hydrocolloids are a group of polysaccharides that act as thickeners, gelling agents, emulsion stabilizers, inhibitors of the growth and expansion of ice crystals in frozen materials, and inhibitors of the growth of sugar crystals in different industries. Hydrocolloids are used both to improve the rheological and textural properties of food products and also as fat substitutes. Also hydrocolloids a ...
emulsions, etc ; cellulose nanofibers; digestion; dough; free fatty acids; gels; homogenization; longans; stabilizers; texture; viscosity; Show all 11 Subjects
Abstract:
... Food-grade Pickering emulsion have attracted extensively attention in food engineering applications. In this work, high pressure homogenization (HPH) was applied to modified the longan shell cellulose nanofiber (LSCNF). The obtained LSCNF was used as a naturally-derived particle stabilizer for O/W Pickering emulsions and the gel-based Pickering emulsions can be applied to baked foods to control th ...
emulsions, etc ; carboxymethylcellulose; carnauba wax; contact angle; industry; pH; polystyrenes; silica; viscosity; wastes; wettability; yogurt; Show all 12 Subjects
Abstract:
... The yogurt adherence always caused enormous waste of food sources due to sticking onto the package inner walls. So, carnauba wax, silica, and carboxymethylcellulose (CMC) were mixed together as an emulsion to be sprayed, and fabricated an edible special wettability coating on the polystyrene substrate for reducing the yogurt residual rate. The contact angle, slide angle and yogurt residual rate on ...
... Janus membranes have attracted much attention for switchable oil/water separation because they have opposite wetting behavior on each side. However, it remains a challenge to fabricate Janus membranes with asymmetric wettability from biomass by simple methods. Herein, we prepared a flexible Janus wood (JW) membrane by cutting the natural wood along the longitudinal direction, followed by a facile ...
emulsions, etc ; foams; gel strength; hydrocolloids; lipid content; methylcellulose; microstructure; oils; oleogels; rheology; saturated fats; texture; Show all 12 Subjects
Abstract:
... Growing public concern about the adverse health effects of overconsumption of saturated fat has contributed to the rising research interest in the field of using healthy oils to construct edible structured oils (oloegels) as fat-based alternatives. In this study two indirect methodologies (the emulsion template approach and the foam template approach) were investigated to prepare oleogels with hyd ...
... Pickering emulsion gels (PKEGs) are being explored as solid fat substitutes and delivery systems due to their semi-solid textures and high stabilities. However, these PKEGs have relatively high-fat content, which is undesirable for nutritional and cost reasons. Therefore, in this study, low-fat PKEGs (10 % oil content) were successfully fabricated using zein/phytic acid (ZPA) complex nanoparticles ...
emulsions, etc ; amylose; anhydrides; contact angle; droplet size; hydrocolloids; microstructure; oil-water interface; oleogels; viscoelasticity; water; Show all 11 Subjects
Abstract:
... Oleogels were produced starting from Pickering emulsions, stabilized by octenyl succinic anhydride (OSA) modified high amylose (HS-OSA), waxy (WS-OSA), and granular cold-water swelling starch (GCWS-OSA). GCWS-OSA had the highest degree of OSA substitution (DS) and contact angle with the oil-water interface, and the smallest emulsion droplet size (0.0149, 80.4°, 12.58 μm), followed by WS-OSA (0.009 ...
... An efficient and attractive platform for synthesizing phosphatidylserine is indispensable for driving large-scale industrial applications. Given the interfacial effect of phospholipase D (PLD), an adequate oil-water interface surface is essential for the catalytic efficiency of PLD. Herein, a simple ball-milling method with ionic liquid was successfully applied to produce cellulose nanofibrils and ...
emulsions, etc ; emulsifiers; germination; hardness; hemp; hydrocolloids; oils; pH; protein degradation; protein isolates; protein solubility; seed storage; Show all 12 Subjects
Abstract:
... The effects of germination on the functional properties of hemp seed protein isolates was evaluated in this study. Significant seed storage protein degradation was observed after three days of germination, while protein surface charge was altered after one day of germination. Protein solubility increased in neutral to slightly acidic pH, with 5-day germination increasing hemp seed protein solubili ...
... Nanoparticle-based bigel is a miscellaneous emulsion system consisting of two immiscible gels, combining Pickering and bigel mechanism, which resulted in enhanced technological and functional outputs. The edible Spirulina platensis protein nanoparticle (SPNP)-based bigel with double network structure was prepared by homogenizing a hydrogel and an oleogel made from xanthan gum (XG) and sunflower wa ...
emulsions, etc ; biopolymers; corn starch; electron microscopy; friction; gelatinization; hydrocolloids; hydrodynamics; lubrication; microgels; rheology; starch; viscosity; whey protein; Show all 14 Subjects
Abstract:
... This study aimed to investigate the microstructural, tribological and rheological properties of water-in-water (W/W) emulsion droplets with or without stabilization by proteinaceous microgel particles. The W/W emulsions were prepared from mixtures of gelatinized corn starch (GS) and κ-carrageenan (κC) in the two-phase regime and when particle-stabilized whey protein microgel particles (WPM) were u ...
... Lactic acid bacteria as food ingredients, show the potential of being exploited as structural building blocks in the formulation of colloidal foods such as emulsion and foam. The present work provides approaches to using lactic acid bacteria combined with two components, hydroxypropyl methylcellulose (HPMC) and casein sodium (CS) salt, to fully replace the saturated fat content in whipping cream a ...
... Double emulsions have very promising application prospects in the pharmaceutical, cosmetic, and food industries. Nevertheless, its usage in the food industry is restricted mainly due to its immense stability problems. Here, W₁/O/W₂ double emulsion was prepared by two-step emulsification method using ultrasonic emulsification technology. The physicochemical stability, rheological properties, therma ...
emulsions, etc ; Haematococcus pluvialis; astaxanthin; crosslinking; energy; food industry; hydrocolloids; molecular weight; oils; particle size; polysaccharides; raw materials; storage quality; Show all 13 Subjects
Abstract:
... As an excellent source of natural astaxanthin, Haematococcus pluvialis (H. pluvialis) is rich in nutritional elements in the residues after extraction of astaxanthin. At present, the residues of H. pluvialis are only used as feed in the breeding industry, but its application in food industry is still a challenge. In this study, fiber polysaccharide-protein complex also known as aqueous protein ext ...
emulsions, etc ; antioxidants; cinnamon; droplet size; droplets; essential oils; food chemistry; gelatin; lignocellulose; micropores; permeability; sunflower oil; tensile strength; water vapor; Show all 14 Subjects
Abstract:
... The Pickering emulsions containing cinnamon essential oil (CEO) stabilized by lignocellulose nanocrystals-tannic acid (LCNC-TA) complexes were used to improve properties of gelatin film. The influences of various volume proportion mixed oil (sunflower oil/CEO 1:0, 5:1, 2:1 and 1:1) were investigated. Introducing CEO reduced the droplet size approximately from 57 to 30 μm, facilitating droplet dist ...