Cargando…

Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products

In the dairy industry, natural plant-based powders are widely used to develop flavor and functionality. However, most of these ingredients are water-insoluble; therefore, emulsification is essential. In this study, the efficacy of high pressure homogenization (HPH) on natural plant (chocolate or van...

Descripción completa

Detalles Bibliográficos
Autores principales:	Park, Sung Hee, Min, Sang-Gi, Jo, Yeon-Ji, Chun, Ji-Yeon
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2015
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670892/ https://www.ncbi.nlm.nih.gov/pubmed/26761891 http://dx.doi.org/10.5851/kosfa.2015.35.5.630

Ejemplares similares

Retraction Note to: Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products
por: Park, Sung Hee, et al.
Publicado: (2016)

Effect of Sub- and Super-critical Water Treatment on Physicochemical Properties of Porcine Skin
por: Jo, Yeon-Ji, et al.
Publicado: (2015)

Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions
por: Seo, Chan-Won, et al.
Publicado: (2018)

Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion
por: Jo, Yeon-Ji, et al.
Publicado: (2015)

Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty
por: Kim, Haesanna, et al.
Publicado: (2022)

The Effect of High Pressure Homogenization on the Structure of Dual-Protein and Its Emulsion Functional Properties
por: Wu, Meishan, et al.
Publicado: (2023)

Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization
por: Guo, Zebin, et al.
Publicado: (2019)

Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization
por: Li, Quanyang, et al.
Publicado: (2020)

Effect of High Pressure on the Porcine Placenral Hydrolyzing Activity of Pepsin, Trypsin and Chymotrypsin
por: Chun, Ji-Yeon, et al.
Publicado: (2014)

Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization
por: Zhou, Lei, et al.
Publicado: (2021)

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage
por: Lee, Sol-Hee, et al.
Publicado: (2020)

Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage
por: Jo, Yeon-Ji, et al.
Publicado: (2015)

Effect of high-pressure homogenization on stability of emulsions containing zein and pectin
por: Juttulapa, Maneerat, et al.
Publicado: (2017)

Study on model plant based functional beverage emulsion (non-dairy) using ultrasound – A physicochemical and functional characterization
por: Vallath, Aarcha, et al.
Publicado: (2022)

Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese
por: Choi, HeeJeong, et al.
Publicado: (2017)

Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate
por: Liang, Yaru, et al.
Publicado: (2022)

Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream
por: Li, Liying, et al.
Publicado: (2015)

Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions
por: Shen, Xue, et al.
Publicado: (2019)

Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System
por: Hong, Geun-Pyo, et al.
Publicado: (2014)

Physicochemical Properties of Soft and Hard-type Rice Flour According to Moisture Content and High Hydrostatic Pressure Treatment
por: Seo, Jeong-Hyun, et al.
Publicado: (2023)

Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization
por: Li, Yujie, et al.
Publicado: (2019)

Effects of Ethanol Addition on the Efficiency of Subcritical Water Extraction of Proteins and Amino Acids from Porcine Placenta
por: Park, Sung Hee, et al.
Publicado: (2015)

High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review
por: Serna-Hernandez, Sergio O., et al.
Publicado: (2021)

Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
por: Shin, Hyerin, et al.
Publicado: (2019)

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
por: Lee, Jeong-Ah, et al.
Publicado: (2021)

The Emulsifying Properties, In Vitro Digestion Characteristics and Storage Stability of High-Pressure-Homogenization-Modified Dual-Protein-Based Emulsions
por: Wu, Meishan, et al.
Publicado: (2023)

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice
por: Kruszewski, Bartosz, et al.
Publicado: (2023)

Effects of Defatting Methods on the Physicochemical Properties of Proteins Extracted from Hermetia illucens Larvae
por: Kim, Tae-Kyung, et al.
Publicado: (2022)

Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
por: Lee, Sol-Hee, et al.
Publicado: (2018)

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
por: Shin, Dong-Jin, et al.
Publicado: (2021)

Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
por: Lee, Sol-Hee, et al.
Publicado: (2020)

Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion
por: Wang, Tong, et al.
Publicado: (2021)

Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream
por: Amiri Samani, Sara, et al.
Publicado: (2019)

Characterization of Spray-Dried Microcapsules of Paprika Oleoresin Induced by Ultrasound and High-Pressure Homogenization: Physicochemical Properties and Storage Stability
por: Zhang, Qionglian, et al.
Publicado: (2023)

A New Control Strategy for High-Pressure Homogenization to Improve the Safety of Injectable Lipid Emulsions
por: Grumbach, Carsten, et al.
Publicado: (2022)

A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions
por: Khor, Yih Phing, et al.
Publicado: (2014)

Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage
por: Jeong, Hyeseung, et al.
Publicado: (2022)

Correlating Capsaicinoid Levels and Physicochemical Properties of Kimchi and Its Perceived Spiciness
por: Yoon, So-Ra, et al.
Publicado: (2021)

Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides
por: Hou, Furong, et al.
Publicado: (2022)

Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs
por: Tian, Lili, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_89s3uh5eigl9eb22dhkpdj2bjp