Cargando…

Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound

Multi-frequency power ultrasound was applied as an environmentally friendly technique to control the nanoparticles (LS/XG-NPs) embedded with lotus root starch/xanthan gum, with the aim of enhancing the stability of Pickering emulsions. The present investigation was centered on evaluating the impact...

Descripción completa

Detalles Bibliográficos
Autores principales:	Liang, Qiufang, Zhou, Chengwei, Rehman, Abdur, Qayum, Abdul, Liu, Yuxuan, Ren, Xiaofeng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Sustainable US Technology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10692874/ https://www.ncbi.nlm.nih.gov/pubmed/37976566 http://dx.doi.org/10.1016/j.ultsonch.2023.106687

Ejemplares similares

Different multi-scale structural features of oat resistant starch prepared by ultrasound combined enzymatic hydrolysis affect its digestive properties
por: Xia, Ji'an, et al.
Publicado: (2023)

Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization
por: Jin, Guofeng, et al.
Publicado: (2023)

Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots
por: Dong, Yufan, et al.
Publicado: (2023)

Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
por: Bai, Hengli, et al.
Publicado: (2023)

Sonochemical effects on fabrication, characterization and antioxidant activities of β-lactoglobulin-chlorogenic acid conjugates
por: Liu, Jiayuan, et al.
Publicado: (2022)

Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate
por: Zhang, Xuehua, et al.
Publicado: (2022)

Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice
por: Manzoor, Muhammad Faisal, et al.
Publicado: (2022)

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice
por: Faisal Manzoor, Muhammad, et al.
Publicado: (2023)

Ultrasonic-assisted enzymatic improvement of polyphenol content, antioxidant potential, and in vitro inhibitory effect on digestive enzymes of Miang extracts
por: Leangnim, Nalapat, et al.
Publicado: (2023)

Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein
por: Zhang, Fengxue, et al.
Publicado: (2023)

Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage
por: Ali, Murtaza, et al.
Publicado: (2023)

Quality changes of Larimichthys crocea pretreated by ultrasonic-assisted immersion under cold storage at 4 °C
por: Zhang, Chenchen, et al.
Publicado: (2023)

High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice
por: Ali, Murtaza, et al.
Publicado: (2023)

Effects of ultrasound on the immunoreactivity of amandin, an allergen in apricot kernels during debitterizing
por: Long, Fei-Fei, et al.
Publicado: (2023)

Preparation of low molecular weight polysaccharides from Tremella fuciformis by ultrasonic-assisted H(2)O(2)-Vc method: Structural characteristics, in vivo antioxidant activity and stress resistance
por: Lee, Quancen, et al.
Publicado: (2023)

Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes
por: Xu, Huihuang, et al.
Publicado: (2023)

Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions
por: Khalil, Anees Ahmed, et al.
Publicado: (2023)

Elucidation and quantification health-promoting phenolic compounds, antioxidant properties and sugar levels of ultrasound assisted extraction, aroma compositions and amino acids profiles of macroalgae, Laurencia papillosa
por: Goksen, Gulden
Publicado: (2023)

Microwave and ultrasound-assisted extraction of bioactive compounds from Papaya: A sustainable green process
por: Biswas, Rahul, et al.
Publicado: (2023)

Recent developments in ultrasound approach for preservation of animal origin foods
por: Bariya, Akshay Rajendrabhai, et al.
Publicado: (2023)

The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum
por: Kowalska, Małgorzata, et al.
Publicado: (2021)

Ultrastable Emulsion Stabilized by the Konjac Glucomannan–Xanthan Gum Complex
por: Han, Qian, et al.
Publicado: (2023)

High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective
por: Xu, Wei, et al.
Publicado: (2022)

Influence of the Emulsifier Sodium Caseinate–Xanthan Gum Complex on Emulsions: Stability and Digestive Properties
por: Huang, Huan, et al.
Publicado: (2023)

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective
por: Xiong, Tianzhen, et al.
Publicado: (2022)

Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum
por: Aniya,, et al.
Publicado: (2022)

Thermal Stability of Gel Foams Stabilized by Xanthan Gum, Silica Nanoparticles and Surfactants
por: Sheng, Youjie, et al.
Publicado: (2021)

Application of Xanthan Gum and Hyaluronic Acid as Dermal Foam Stabilizers
por: Falusi, Fanni, et al.
Publicado: (2022)

Xanthan gum and Locust bean gum gel supports in vitro development of porcine oocytes derived from early antral follicles
por: MUNAKATA, Yasuhisa, et al.
Publicado: (2019)

Assessment of Soy Protein Acid Hydrolysate—Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions
por: Ćirin, Dejan, et al.
Publicado: (2023)

Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum
por: Llinares, Rubén, et al.
Publicado: (2021)

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)

Enhancing the Dispersion Stability and Sustained Release of S/O/W Emulsions by Encapsulation of CaCO(3) Droplets in Sodium Caseinate/Xanthan Gum Microparticles
por: Zhang, Jie, et al.
Publicado: (2022)

Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions
por: Zhang, Jie, et al.
Publicado: (2022)

Rheological Properties of Gel Foam Co-Stabilized with Nanoparticles, Xanthan Gum, and Multiple Surfactants
por: Sheng, Youjie, et al.
Publicado: (2023)

Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
por: Espert, M., et al.
Publicado: (2022)

Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum
por: Su, Yujie, et al.
Publicado: (2023)

Advances in Starch Nanoparticle for Emulsion Stabilization
por: Zhou, Jianwei, et al.
Publicado: (2023)

Splitting tensile strength and microstructure of xanthan gum-treated loess
por: Jiang, Tong, et al.
Publicado: (2022)

Formation of cinnamon essential oil/xanthan gum/chitosan composite microcapsules basing on Pickering emulsions
por: Li, Xin, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_3172f87st8thmm8t0ibsc7g15u