Cargando…

Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the st...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhong, Yejun, Zhao, Jincheng, Dai, Taotao, Ye, Jiangping, Wu, Jianyong, Chen, Tingting, Liu, Chengmei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065705/ https://www.ncbi.nlm.nih.gov/pubmed/33810424 http://dx.doi.org/10.3390/foods10040705

Ejemplares similares

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)

Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion
por: Wang, Tengyu, et al.
Publicado: (2023)

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

Interfacial Molecular Imprinting in Nanoparticle-Stabilized Emulsions
por: Shen, Xiantao, et al.
Publicado: (2011)

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)

Effect of Composition and Interfacial Tension on the Rheology and Morphology of Heavy Oil-In-Water Emulsions
por: Arinina, Marianna P., et al.
Publicado: (2020)

Fabrication of optimized skin biomimics for improved interfacial retention of cosmetic emulsions
por: Gkotsis, Georgios, et al.
Publicado: (2018)

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)

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

Effects of Octenyl-Succinylated Chitosan—Whey Protein Isolated on Emulsion Properties, Astaxanthin Solubility, Stability, and Bioaccessibility
por: Han, Lingyu, et al.
Publicado: (2023)

Phase Inversion and Interfacial Layer Microstructure in Emulsions Stabilized by Glycosurfactant Mixtures
por: Esposito, Rodolfo, et al.
Publicado: (2021)

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
por: Chen, Yang, et al.
Publicado: (2023)

Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking
por: Zhao, Yanli, et al.
Publicado: (2021)

Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery
por: Jiang, Fangcheng, et al.
Publicado: (2022)

The Influence of Newly Synthesized Demulsifiers on the Interfacial Rheological Properties of a Naturally Occurring Water/Oil Emulsion
por: Elsharaky, Elsayed A., et al.
Publicado: (2022)

Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability
por: Ng, Siou Pei, et al.
Publicado: (2020)

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

Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems
por: Güell, Carme, et al.
Publicado: (2017)

Pickering Interfacial Catalysis—Knoevenagel Condensation in Magnesium Oxide-Stabilized Pickering Emulsion
por: Sadgar, Amid L., et al.
Publicado: (2020)

Effect of Surfactant Molecular Structure on Emulsion Stability Investigated by Interfacial Dilatational Rheology
por: Jin, Yuejie, et al.
Publicado: (2021)

Pickering emulsions stabilized by β-CD microcrystals: Construction and interfacial assembly mechanism
por: Kou, Xingran, et al.
Publicado: (2023)

Nylon 6,6 Nonwoven Fabric Separates Oil Contaminates from Oil-in-Water Emulsions
por: Ortega, Ryan A., et al.
Publicado: (2016)

Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes
por: Ge, Ruihong, et al.
Publicado: (2022)

Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex
por: Li, Yujie, et al.
Publicado: (2019)

Ethyl cellulose nanodispersions as stabilizers for oil in water Pickering emulsions
por: Wu, Xia, et al.
Publicado: (2017)

In Vitro Skin Delivery of Griseofulvin by Layer-by-Layer Nanocoated Emulsions Stabilized by Whey Protein and Polysaccharides
por: Otto, Daniel P., et al.
Publicado: (2022)

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects
por: Wang, Yin, et al.
Publicado: (2023)

Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein
por: Pei, Yaqiong, et al.
Publicado: (2023)

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions
por: Alinovi, Marcello, 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)

CO(2)-responsive Pickering emulsions stabilized by soft protein particles for interfacial biocatalysis
por: Xi, Yongkang, et al.
Publicado: (2022)

Interfacial Engineering of Pickering Emulsion Co-Stabilized by Zein Nanoparticles and Tween 20: Effects of the Particle Size on the Interfacial Concentration of Gallic Acid and the Oxidative Stability
por: Zhao, Zijun, et al.
Publicado: (2020)

Examining the Roles of Emulsion Droplet Size and Surfactant in the Interfacial Instability-Based Fabrication Process of Micellar Nanocrystals
por: Sun, Yuxiang, et al.
Publicado: (2017)

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)

Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products
por: Chen, Jiaxin, et al.
Publicado: (2021)

Physical and oxidative stability of chicken oil‐in‐water emulsion stabilized by chicken protein hydrolysates
por: Chai, Xianghua, et al.
Publicado: (2019)

Preparation and Application of Water-in-Oil Emulsions Stabilized by Modified Graphene Oxide
por: Fei, Xiaoma, et al.
Publicado: (2016)

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions
por: Gallego, María Gabriela, et al.
Publicado: (2017)

Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions
por: do Prado Silva, Jéssica Thaís, et al.
Publicado: (2021)

Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties
por: Muhammad, Zafarullah, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_pm617hs10vhac4gar5tq5tvni9