Cargando…

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

In this study, modified citrus pectin treated with a combination of microfluidization and ultrasonication was compared to the original and ultrasonication treated pectin on hydrodynamic diameter, molecular weight, polydispersity, zeta potential, apparent viscosity, Fourier-transform infrared spectro...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Wenjun, Feng, Yiming, Chen, Weijun, Adie, Kyle, Liu, Donghong, Yin, Yun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2020
Materias:	Original Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786527/ https://www.ncbi.nlm.nih.gov/pubmed/32906066 http://dx.doi.org/10.1016/j.ultsonch.2020.105322

Ejemplares similares

Effect of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin
por: Yang, Yang, et al.
Publicado: (2020)

Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin
por: Olawuyi, Ibukunoluwa Fola, et al.
Publicado: (2022)

Pleiotropic Effects of Modified Citrus Pectin
por: Eliaz, Isaac, et al.
Publicado: (2019)

Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties
por: Bindereif, Benjamin, et al.
Publicado: (2022)

The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion
por: Shuai, Xixiang, et al.
Publicado: (2022)

Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification
por: Liu, Qingqing, et al.
Publicado: (2023)

Galectin-3 Inhibition With Modified Citrus Pectin in Hypertension
por: Lau, Emily S., et al.
Publicado: (2021)

Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas
por: Zhuang, Hu, et al.
Publicado: (2019)

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin
por: Duan, Xingke, et al.
Publicado: (2021)

Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties
por: Humerez-Flores, Jessika N., et al.
Publicado: (2021)

Modified Citrus Pectin as a Potential Sensitizer for Radiotherapy in Prostate Cancer
por: Conti, Sefora, et al.
Publicado: (2018)

Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment
por: Li, Xiaotian, et al.
Publicado: (2023)

Synergistic Antioxidant and Anti-Inflammatory Effects between Modified Citrus Pectin and Honokiol
por: Ramachandran, Cheppail, et al.
Publicado: (2017)

Physicochemical and functional properties of Cucurbita maxima pumpkin pectin and commercial citrus and apple pectins: A comparative evaluation
por: Torkova, Anna A., et al.
Publicado: (2018)

Influences of Ultrasonic Treatments on the Structure and Antioxidant Properties of Sugar Beet Pectin
por: Xu, Yingjie, et al.
Publicado: (2023)

Evaluation of the prebiotic effects of citrus pectin hydrolysate
por: Ho, Yen-Yi, et al.
Publicado: (2017)

Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability
por: Sun, Qingshen, et al.
Publicado: (2021)

Effects of ultrasonic conditions on the interfacial property and emulsifying property of cellulose nanoparticles from ginkgo seed shells
por: Ni, Yang, et al.
Publicado: (2020)

Microencapsulation of Tangeretin in a Citrus Pectin Mixture Matrix
por: Sun, Xiuxiu, et al.
Publicado: (2020)

Moroccan Citrus clementina Peels: Optimization of Pectin Extraction and Determination of Chemical and Functional Properties
por: Azzouzi, Hanane, et al.
Publicado: (2023)

Impact of Microfluidization on the Emulsifying Properties of Zein-Based Emulsions: Influence of Diutan Gum Concentration
por: Santos, Jenifer, et al.
Publicado: (2021)

Modified Citrus Pectin Reduces Galectin-3 Expression and Disease Severity in Experimental Acute Kidney Injury
por: Kolatsi-Joannou, Maria, et al.
Publicado: (2011)

Purification, chemical analysis and inhibitory effects on galectin-3 of enzymatic pH-modified citrus pectin
por: Zhang, Tao, et al.
Publicado: (2021)

Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes
por: Zhou, Yongjie, et al.
Publicado: (2021)

Modified citrus pectin inhibits galectin-3 function to reduce atherosclerotic lesions in apoE-deficient mice
por: Lu, Yonggang, et al.
Publicado: (2017)

Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds
por: Zhou, Xinyue, et al.
Publicado: (2021)

The Preparation and Potential Bioactivities of Modified Pectins: A Review
por: Jiao, Xu, et al.
Publicado: (2023)

In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound
por: Ma, Xiaobin, et al.
Publicado: (2022)

Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source
por: Ciriminna, Rosaria, et al.
Publicado: (2017)

Pharmacokinetics and biodistribution of negatively charged pectin nanoparticles encapsulating paclitaxel
por: Verma, Anita K., et al.
Publicado: (2013)

A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits
por: Baraiya, Khodidash, et al.
Publicado: (2023)

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
por: Gao, Yuanpei, et al.
Publicado: (2018)

Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate
por: Yang, Jing, et al.
Publicado: (2022)

Chemoprevention of Low-Molecular-Weight Citrus Pectin (LCP) in Gastrointestinal Cancer Cells
por: Wang, Shi, et al.
Publicado: (2016)

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream
por: Zhang, Hua, et al.
Publicado: (2018)

Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis
por: Arioui, Fatiha, et al.
Publicado: (2016)

Eudragit S100 Coated Citrus Pectin Nanoparticles for Colon Targeting of 5-Fluorouracil
por: Subudhi, M. Biswaranjan, et al.
Publicado: (2015)

Citrus Pectin-Derived Carbon Microspheres with Superior Adsorption Ability for Methylene Blue
por: Zhang, Wenlin, et al.
Publicado: (2017)

Modified Citrus Pectin Treatment in Non-Metastatic Biochemically Relapsed Prostate Cancer: Results of a Prospective Phase II Study
por: Keizman, Daniel, et al.
Publicado: (2021)

Encapsulation of vitexin-rhamnoside based on zein/pectin nanoparticles improved its stability and bioavailability
por: Huang, Xin, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_1ic52tshugvn6g3j0120npch6t