Cargando…

Lecithin-sodium caseinate self-assembled complexes as emulsifying agents in oil-in-water emulsion: Acidic medium approach

Surfactant-polyelectrolyte complexes (SPECs) based on lecithin and sodium caseinate were produced and the effects of such binding on the physical, chemical and emulsifying properties were evaluated and compared with the two ingredients in isolation. Negative, neutral, and positive charged SPECs were...

Descripción completa

Detalles Bibliográficos
Autores principales:	Navarrete de Toledo, Antônio Matias, Franco Picone, Carolina Siqueira, Kawazoe Sato, Ana Carla
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9178476/ https://www.ncbi.nlm.nih.gov/pubmed/35692567 http://dx.doi.org/10.1016/j.crfs.2022.05.005

Ejemplares similares

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

Sodium caseinate as a particulate emulsifier for making indefinitely recycled pH-responsive emulsions
por: Xi, Yongkang, et al.
Publicado: (2020)

Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion
por: Liu, Yuan, et al.
Publicado: (2020)

Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier
por: Liu, Yunhang, et al.
Publicado: (2021)

Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion
por: Yussof, Nor Shariffa, et al.
Publicado: (2023)

Preparation of Fucoxanthin Nanoemulsion Stabilized by Natural Emulsifiers: Fucoidan, Sodium Caseinate, and Gum Arabic
por: Oliyaei, Najmeh, et al.
Publicado: (2022)

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

Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations
por: Yang, Liu, et al.
Publicado: (2019)

Endocytosis of Corn Oil-Caseinate Emulsions In Vitro: Impacts of Droplet Sizes
por: Fan, Yuting, et al.
Publicado: (2017)

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)

Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions
por: Padial-Domínguez, Marta, et al.
Publicado: (2020)

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions
por: Espinosa-Solis, Vicente, et al.
Publicado: (2022)

Stabilisation of Lutein and Lutein Esters with Polyoxyethylene Sorbitan Monooleate, Medium-Chain Triglyceride Oil and Lecithin
por: Gombač, Zala, et al.
Publicado: (2021)

Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions
por: Arora, Harshika, et al.
Publicado: (2022)

Comparison of emulsifying capacity of two hemicelluloses from moso bamboo in soy oil-in-water emulsions
por: Li, Yan-Fei, et al.
Publicado: (2020)

Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers
por: Jiao, Yan, et al.
Publicado: (2022)

Investigating the Rheology and Stability of Heavy Crude Oil-in-Water Emulsions Using APG08 Emulsifiers
por: Dong, Bo, et al.
Publicado: (2022)

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent
por: Drozłowska, Emilia, et al.
Publicado: (2020)

Growth Performance, Nutrient Digestibility, Blood Profiles, Excreta Microbial Counts, Meat Quality and Organ Weight on Broilers Fed with De-Oiled Lecithin Emulsifier
por: Liu, Xiao, et al.
Publicado: (2020)

Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin
por: Zhao, Siqi, et al.
Publicado: (2023)

A comparison of emulsifiers for the formation of oil-in-water emulsions: stability of the emulsions within 9 h after production and MR signal properties
por: Fritz, Victor, et al.
Publicado: (2021)

Caseinate-Stabilized Emulsions of Black Cumin and Tamanu Oils: Preparation, Characterization and Antibacterial Activity
por: Urbánková, Lucie, et al.
Publicado: (2019)

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)

Ultrasonic-assisted preparation of α-Tocopherol/casein nanoparticles and application in grape seed oil emulsion
por: Sun, Libin, et al.
Publicado: (2021)

Engineering hybrid microgels as particulate emulsifiers for reversible Pickering emulsions
por: Jiang, Hang, et al.
Publicado: (2021)

Influence of the emulsifier on nanostructure and clinical application of liquid crystalline emulsions
por: Teeranachaideekul, Veerawat, et al.
Publicado: (2023)

Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility
por: Ma, Zhaoxiang, et al.
Publicado: (2019)

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)

Effect of Fe(III) Species on the Stability of a Water-Model Oil Emulsion with an Anionic Sulfonate Surfactant as an Emulsifier
por: Zheng, Cailing, et al.
Publicado: (2022)

Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior
por: Zhang, Qun, et al.
Publicado: (2022)

Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion
por: Fu, Qing-quan, et al.
Publicado: (2023)

Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions
por: He, Xiangli, et al.
Publicado: (2022)

Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent
por: Drozłowska, Emilia, et al.
Publicado: (2021)

A novel water‐in‐oil emulsion with a lecithin‐modified bentonite prevents skin damage from urban dust and cedar pollen
por: Iwanaga, T., et al.
Publicado: (2020)

Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose
por: Kampa, Jansuda, 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)

Lecithin-Polysaccharide Self-Assembled Microspheres for Resveratrol Delivery
por: Wang, Lei, et al.
Publicado: (2022)

Laboratory Evaluation of Fluidity of Heavy Oil Emulsions in Formation Pores Medium
por: Liu, Jianbin, et al.
Publicado: (2020)

Emulsifier-Free Acrylate-Based Emulsion Prepared by Reverse Iodine Transfer Polymerization
por: Huang, Tao, et al.
Publicado: (2020)

Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions
por: Mitani, Takahiko, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_ds07di1lrc158fhkrph1mvd11s