Cargando…

Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion

In this study, the stable system of bilayer emulsion was fabricated by ultrasonic emulsification. The effect of chitosan (CS) addition (0.05 %-0.4 %, w/v) at pH 5.0 on the stability of rice bran protein hydrolysate-ferulic acid (RBPH-FA) monolayer emulsion was investigated. It was found that the add...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Tengyu, Wang, Shirang, Zhang, Lijuan, Sun, Jiapeng, Guo, Tianhao, Yu, Guoping, Xia, Xiufang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Original Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9852778/ https://www.ncbi.nlm.nih.gov/pubmed/36641872 http://dx.doi.org/10.1016/j.ultsonch.2023.106296

Ejemplares similares

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification
por: Wang, Shirang, et al.
Publicado: (2022)

Effect of slit dual-frequency ultrasonic emulsification technology on the stability of walnut emulsions
por: Ouyang, Ningning, et al.
Publicado: (2021)

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

Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion
por: Wang, Weining, et al.
Publicado: (2022)

Effect of emulsification methods on the physicochemical properties of emulsion stabilized by calcium carbonate and sodium alginate
por: Yang, Xiaotong, et al.
Publicado: (2022)

Keratin–Chitosan Microcapsules via Membrane Emulsification and Interfacial Complexation
por: Wilson, Amy, et al.
Publicado: (2021)

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

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

Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior
por: Zhong, Yejun, et al.
Publicado: (2021)

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)

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)

Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability
por: Wang, Ning, et al.
Publicado: (2023)

Transformation of eutectic emulsion to nanosuspension fabricating with solvent evaporation and ultrasonication technique
por: Phaechamud, Thawatchai, et al.
Publicado: (2016)

Fabrication and Characterization of the Egg-White Protein Chitosan Double-Layer Emulsion
por: Pan, Qingmei, et al.
Publicado: (2022)

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

Premix Membrane Emulsification: Preparation and Stability of Medium-Chain Triglyceride Emulsions with Droplet Sizes below 100 nm
por: El-Hawari, Lara, et al.
Publicado: (2021)

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree
por: Zhu, Shichen, et al.
Publicado: (2022)

Core-shell-structured silica/polyacrylate particles prepared by Pickering emulsion: influence of the nucleation model on particle interfacial organization and emulsion stability
por: Ji, Jing, et al.
Publicado: (2014)

Emulsion Electrospinning as an Approach to Fabricate PLGA/Chitosan Nanofibers for Biomedical Applications
por: Ajalloueian, Fatemeh, et al.
Publicado: (2014)

Water-in-Oil Nano-Emulsions Prepared by Spontaneous Emulsification: New Insights on the Formulation Process
por: Akram, Salman, et al.
Publicado: (2021)

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound
por: Huang, Yu, et al.
Publicado: (2021)

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)

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

Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification
por: Akhtar, Gazalla, et al.
Publicado: (2022)

Design of Enzyme Loaded W/O Emulsions by Direct Membrane Emulsification for CO(2) Capture
por: Mondal, Suchintan, et al.
Publicado: (2022)

The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour
por: Song, Linlin, et al.
Publicado: (2022)

Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes
por: Liu, Cikun, et al.
Publicado: (2021)

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)

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)

Property and Stability of Astaxanthin Emulsion Based on Pickering Emulsion Templating with Zein and Sodium Alginate as Stabilizer
por: Xu, Yan, et al.
Publicado: (2022)

Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena
por: Costa, Marlene, et al.
Publicado: (2021)

Effects of homogeneous and ultrasonic treatment on casein/phosphatidylcholine complex-emulsions: Stability and bioactivity insights
por: Li, Xue, et al.
Publicado: (2023)

Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization
por: Li, Quanyang, et al.
Publicado: (2020)

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

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications
por: Chen, Lijuan, et al.
Publicado: (2020)

Improved Stability of Emulsions in Preparation of Uniform Small-Sized Konjac Glucomanna (KGM) Microspheres with Epoxy-Based Polymer Membrane by Premix Membrane Emulsification
por: Mi, Yace, et al.
Publicado: (2016)

Effect of high-intensity ultrasonic treatment on the emulsion of hemp seed oil stabilized with hemp seed protein
por: Li, Na, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_1qo6meaq6cufhhv14sc4d95n2m