Cargando…

Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers

Although natural emulsifiers often have many drawbacks when used alone, their emulsifying ability and stability can usually be improved unexpectedly when used in combination. In this study, monodisperse emulsions stabilized by combining two natural protein emulsifiers, i.e., whey protein isolate (WP...

Descripción completa

Detalles Bibliográficos
Autores principales:	Jiao, Yan, Zhao, Yuntai, Chang, Ying, Ma, Zhaoxiang, Kobayashi, Isao, Nakajima, Mitsutoshi, Neves, Marcos A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9196885/ https://www.ncbi.nlm.nih.gov/pubmed/35711552 http://dx.doi.org/10.3389/fnut.2022.822053

Ejemplares similares

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)

Self-stabilizing performance of γ-oryzanol in oil-in-water emulsions and solid dispersions
por: Taarji, Noamane, et al.
Publicado: (2023)

Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes
por: Xi, Yuhang, et al.
Publicado: (2021)

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

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)

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

Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications
por: Li, Wei, et al.
Publicado: (2022)

Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System
por: Li, Minghui, et al.
Publicado: (2021)

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)

Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion
por: Zhang, Wenguan, et al.
Publicado: (2022)

The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa
por: Gould, Joanne M., et al.
Publicado: (2016)

Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
por: Huang, Sheng, et al.
Publicado: (2022)

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)

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)

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)

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

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)

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)

Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice
por: Zhou, Wei, et al.
Publicado: (2021)

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)

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)

Emulsions stabilized by cellulose-based nanoparticles for curcumin encapsulations: In vitro antioxidant properties
por: Zhang, Jian, et al.
Publicado: (2022)

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

Preparation of Calcipotriol Emulsion Using Bacterial Exopolysaccharides as Emulsifier for Percutaneous Treatment of Psoriasis Vulgaris
por: Song, Bo, et al.
Publicado: (2019)

Preparation of Emulsifier-Free Styrene–Acrylic Emulsion via Reverse Iodine Transfer Polymerization
por: Huang, Tao, et al.
Publicado: (2021)

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

Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs)
por: Cao, Yupo, et al.
Publicado: (2021)

The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate
por: Xu, Duoxia, et al.
Publicado: (2020)

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)

Influence of food emulsifiers on cellular function and inflammation, a preliminary study
por: Dufrusine, Beatrice, 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)

Effect of emulsification methods on the physicochemical properties of emulsion stabilized by calcium carbonate and sodium alginate
por: Yang, Xiaotong, 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)

Effects of M/G Ratios of Sodium Alginate on Physicochemical Stability and Calcium Release Behavior of Pickering Emulsion Stabilized by Calcium Carbonate
por: Yang, Xiaotong, et al.
Publicado: (2022)

Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine
por: Song, Teng, 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)

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

Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes
por: Xie, Huan, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_qhved3dqtr4i7fj3foh0sqcd71