Cargando…

The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion

Pectin, a complex hydrocolloid, attracts extensive attention and application stemming from its good emulsification. However, the source of emulsification remains a conundrum. In this experiment, the structures of six kinds of commercial pectin, including LM 101 AS (101), LM 104 AS (104), 121 SLOW SE...

Descripción completa

Detalles Bibliográficos
Autores principales:	Shuai, Xixiang, Chen, Jun, Liu, Qi, Dong, Haolan, Dai, Taotao, Li, Zhaoying, Liu, Chengmei, Wang, Risi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658436/ https://www.ncbi.nlm.nih.gov/pubmed/36360057 http://dx.doi.org/10.3390/foods11213444

Ejemplares similares

Development of Pectin-Based Aerogels with Several Excellent Properties for the Adsorption of Pb(2+)
por: Wang, Risi, et al.
Publicado: (2021)

Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch
por: Xu, Jiahui, et al.
Publicado: (2021)

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

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

Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste
por: Sriprablom, Jiratthitikan, et al.
Publicado: (2023)

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)

Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
por: Saavedra Isusi, Gabriela Itziar, et al.
Publicado: (2022)

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

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions
por: Zhou, Lei, et al.
Publicado: (2021)

The Emulsifying Properties, In Vitro Digestion Characteristics and Storage Stability of High-Pressure-Homogenization-Modified Dual-Protein-Based Emulsions
por: Wu, Meishan, 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)

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin
por: Duan, Xingke, 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)

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties
por: Wang, Wenjun, et al.
Publicado: (2020)

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)

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)

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

Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein
por: Shuai, Xixiang, et al.
Publicado: (2022)

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

Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel
por: Popov, Sergey, et al.
Publicado: (2023)

Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches
por: Dai, Taotao, et al.
Publicado: (2022)

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

Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type
por: Luo, Nan, et al.
Publicado: (2023)

Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing
por: Popov, Sergey, et al.
Publicado: (2022)

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates
por: Zhao, Ruixuan, et al.
Publicado: (2022)

Structural and Rheological Properties of Pectins Extracted from Industrial Sugar Beet By-Products
por: Pacheco, M. Teresa, et al.
Publicado: (2019)

Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin
por: Zhai, Yuheng, et al.
Publicado: (2023)

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)

Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from 15 Macadamia (Macadamia integrifolia) Cultivars in China
por: Shuai, Xixiang, et al.
Publicado: (2021)

Effect of Chitosan on Rheological, Mechanical, and Adhesive Properties of Pectin–Calcium Gel
por: Popov, Sergey, et al.
Publicado: (2023)

Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
por: Urgu, Müge, et al.
Publicado: (2018)

Effects of pH and Ionic Salts on the Emulsifying and Rheological Properties of Acorn Protein Isolate
por: Khan, Nasir Mehmood, et al.
Publicado: (2022)

Exploring the Rheological and Structural Characteristics of Novel Pectin-Salecan Gels
por: Fan, Zhiping, et al.
Publicado: (2022)

Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex
por: Fan, Shengyu, et al.
Publicado: (2021)

Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion
por: Liu, Yanlong, et al.
Publicado: (2021)

Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement
por: Tian, Yuan, et al.
Publicado: (2022)

Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release
por: Ye, Haoxin, et al.
Publicado: (2021)

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)

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

Physicochemical and In Vitro Digestion Properties of Curcumin-Loaded Solid Lipid Nanoparticles with Different Solid Lipids and Emulsifiers
por: Yu, Yasi, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_2s9fpo2vhs8tpa2kdq9ddke7vm