Cargando…

Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and...

Descripción completa

Detalles Bibliográficos
Autores principales:	Vélez-Erazo, Eliana Marcela, Bosqui, Karina, Rabelo, Renata S., Hubinger, Miriam Dupas
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469751/ https://www.ncbi.nlm.nih.gov/pubmed/34577117 http://dx.doi.org/10.3390/molecules26185646

Ejemplares similares

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)

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)

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)

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

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba
por: Grossi Bovi Karatay, Graziele, 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)

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

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum
por: Sarraf, Mozhdeh, et al.
Publicado: (2023)

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)

Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound
por: Liang, Qiufang, et al.
Publicado: (2023)

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis
por: Grossi Bovi Karatay, Graziele, et al.
Publicado: (2022)

CaCO(3) loaded lipid microspheres prepared by the solid-in-oil-in-water emulsions technique with propylene glycol alginate and xanthan gum
por: Li, Gongwei, et al.
Publicado: (2022)

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 Assessment of Oil-Xanthan Emulsions in Terms of Complex, Storage, and Loss Moduli
por: Ghannam, Mamdouh Taha, et al.
Publicado: (2023)

Modification of Xanthan Gum for a High-Temperature and High-Salinity Reservoir
por: Said, Mohamed, et al.
Publicado: (2021)

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
por: Morell, Pere, et al.
Publicado: (2023)

Influence of calcium chloride and pH on soluble complex of whey protein‐basil seed gum and xanthan gum
por: Sarraf, Mozhdeh, et al.
Publicado: (2021)

Pickering Emulsions Stabilized by Chitosan/Natural Acacia Gum Biopolymers: Effects of pH and Salt Concentrations
por: Adewunmi, Ahmad A., et al.
Publicado: (2022)

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability
por: Zhang, Jingnan, et al.
Publicado: (2023)

Influence of Pea Protein Aggregates on the Structure and Stability of Pea Protein/Soybean Polysaccharide Complex Emulsions
por: Yin, Baoru, et al.
Publicado: (2015)

Effects of pH and Electrolytes on Castor Oil Emulsions with Various Stabilisers Using Khaya senegalensis Gum as an Emulsifier
por: Kuevi, Deryl Nii Okantey, et al.
Publicado: (2021)

Correlationship between self-assembly behavior and emulsion stabilization of pea protein-high methoxyl pectin complexes treated with ultrasound at pH 2.0
por: Ma, Kaiyuan, et al.
Publicado: (2023)

Emulsions and emulsion technology.
por: Lissant, Kenneth J.
Publicado: (1974)

Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum
por: Ghaderi, Sajad, et al.
Publicado: (2020)

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

Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum
por: Jo, Wonjun, et al.
Publicado: (2018)

Viscoelastic Behavior of Crude Oil-Gum Emulsions in Enhanced Oil Recovery
por: Ghannam, Mamdouh T., et al.
Publicado: (2022)

Oxidized Xanthan Gum and Chitosan as Natural Adhesives for Cork
por: Paiva, Diana, et al.
Publicado: (2016)

Recovery and Utilization of Pea Albumins as Acidic Emulsion Stabilizer by Complexation with Dextran Sulfate
por: Li, Xingfei, et al.
Publicado: (2022)

Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions
por: Sheng, Bulei, et al.
Publicado: (2018)

Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation
por: Meng, Yuecheng, et al.
Publicado: (2022)

Investigations on interpolymer complexes of cationic guar gum and xanthan gum for formulation of bioadhesive films
por: Singh, M., et al.
Publicado: (2010)

Emulsion experiments at high energy accelerator
por: Lock, W O, et al.
Publicado: (1963)

Xanthan Gum–Konjac Glucomannan Blend Hydrogel for Wound Healing
por: Alves, Andreia, et al.
Publicado: (2020)

Influence of Formate Concentration on the Rheology and Thermal Degradation of Xanthan Gum
por: Martín-Alfonso, María José, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_vvpdht5ikvm0eqq80f2l5fbl60