Cargando…

Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate

Oil-in-water emulsions contain the inner oil phase, the protein membrane at the interface and the aqueous phase. In this study, the spatial partition of resveratrol was investigated in sunflower oil, fish oil, medium-chain triglyceride (MCT) and peppermint oil emulsions stabilized by native whey pro...

Descripción completa

Detalles Bibliográficos
Autores principales:	Chen, Yang, Cheng, Hao, Liang, Li
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045782/ https://www.ncbi.nlm.nih.gov/pubmed/36978837 http://dx.doi.org/10.3390/antiox12030589

Ejemplares similares

Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion
por: Li, Jianchao, et al.
Publicado: (2022)

Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O(1)/W/O(2)) Stabilized with Whey Protein Hydrolysate
por: Padial-Domínguez, Marta, et al.
Publicado: (2023)

Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface
por: Gao, Zhihui, et al.
Publicado: (2023)

Resveratrol Stabilization and Loss by Sodium Caseinate, Whey and Soy Protein Isolates: Loading, Antioxidant Activity, Oxidability
por: Yin, Xin, et al.
Publicado: (2022)

Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier
por: Liu, Yunhang, et al.
Publicado: (2021)

Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior
por: Zhong, Yejun, et al.
Publicado: (2021)

Partitioning of Antioxidants in Edible Oil–Water Binary Systems and in Oil-in-Water Emulsions
por: Losada-Barreiro, Sonia, et al.
Publicado: (2023)

Caseinate-Stabilized Emulsions of Black Cumin and Tamanu Oils: Preparation, Characterization and Antibacterial Activity
por: Urbánková, Lucie, et al.
Publicado: (2019)

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions
por: Zhang, Man, et al.
Publicado: (2021)

Endocytosis of Corn Oil-Caseinate Emulsions In Vitro: Impacts of Droplet Sizes
por: Fan, Yuting, et al.
Publicado: (2017)

Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects
por: Feng, Jilu, et al.
Publicado: (2023)

Effects of Roasting Temperatures on Peanut Oil and Protein Yield Extracted via Aqueous Enzymatic Extraction and Stability of the Oil Body Emulsion
por: Zhang, Yajing, et al.
Publicado: (2023)

Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates
por: Henao Ossa, J. Sebastian, et al.
Publicado: (2022)

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach
por: Paradiso, Vito Michele, et al.
Publicado: (2020)

Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion
por: Irfan, Shafeeqa, et al.
Publicado: (2022)

Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions
por: Losada-Barreiro, Sonia, et al.
Publicado: (2014)

Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
por: Wang, Qiang, et al.
Publicado: (2020)

Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions
por: He, Xiangli, et al.
Publicado: (2022)

Interfacial rheology of sodium caseinate/high acyl gellan gum complexes: Stabilizing oil-in-water emulsions
por: Farooq, Shahzad, et al.
Publicado: (2022)

Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin
por: Zhang, Lei, et al.
Publicado: (2023)

Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin
por: Xu, Xin, et al.
Publicado: (2022)

Effect of chemicals on the phase and viscosity behavior of water in oil emulsions
por: Shafiei, Masoud, et al.
Publicado: (2023)

Separation and Enrichment of Antioxidant Peptides from Whey Protein Isolate Hydrolysate by Aqueous Two-Phase Extraction and Aqueous Two-Phase Flotation
por: Jiang, Bin, et al.
Publicado: (2019)

Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion
por: Song, Ziyue, et al.
Publicado: (2022)

Modeling of the Phase Inversion Point of Crude Oil Emulsion by Characterization of Crude Oil Physical Properties
por: Luo, Haijun, et al.
Publicado: (2022)

The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat
por: Szafrańska, Jagoda O., et al.
Publicado: (2021)

The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system
por: Abbasi, Shahrokh, et al.
Publicado: (2023)

Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation
por: Vélez-Erazo, Eliana Marcela, et al.
Publicado: (2021)

Stability of lutein encapsulated whey protein nano-emulsion during storage
por: Zhao, Changhui, et al.
Publicado: (2018)

Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats
por: Jeong, Eun Woo, et al.
Publicado: (2021)

Ultrasonic-assisted preparation of α-Tocopherol/casein nanoparticles and application in grape seed oil emulsion
por: Sun, Libin, et al.
Publicado: (2021)

Whey Protein Isolate-Mesona chinensis Polysaccharide Conjugate: Characterization and Its Applications in O/W Emulsions
por: Yao, Meixiang, et al.
Publicado: (2023)

Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface
por: Kiefer, Johannes, et al.
Publicado: (2016)

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins—Effect on Sensory Perception, Volatiles and Storage Stability
por: Damerau, Annelie, et al.
Publicado: (2022)

Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion
por: Liu, Yuan, et al.
Publicado: (2020)

Influence of Long-Chain/Medium-Chain Triglycerides and Whey Protein/Tween 80 Ratio on the Stability of Phosphatidylserine Emulsions (O/W)
por: Zhang, Ning, et al.
Publicado: (2020)

Effects of Whey, Caseinate, or Milk Protein Ingestion on Muscle Protein Synthesis after Exercise
por: Kanda, Atsushi, et al.
Publicado: (2016)

Formation and Stabilization of W(1)/O/W(2) Emulsions with Gelled Lipid Phases
por: Molet-Rodríguez, Anna, et al.
Publicado: (2021)

Thinking outside the box: placing hydrophilic particles in an oil phase for the formation and stabilization of Pickering emulsions
por: Facal Marina, Paula, et al.
Publicado: (2018)

MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion
por: Liu, Jiahao, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_qatiqnso3rnr6fpl1sn0k6t503