51
|
Vicente J, Pereira LJB, Bastos LPH, de Carvalho MG, Garcia-Rojas EE. Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability. Int J Biol Macromol 2018; 120:339-345. [DOI: 10.1016/j.ijbiomac.2018.08.041] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 08/02/2018] [Accepted: 08/08/2018] [Indexed: 01/27/2023]
|
52
|
Naji-Tabasi S, Emadzadeh B, Kadkhodaee R. Effects of pectin and xanthan gum on induced-flocculation phenomenon in an acidic model emulsion system. J DISPER SCI TECHNOL 2018. [DOI: 10.1080/01932691.2018.1467778] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Sara Naji-Tabasi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Rassoul Kadkhodaee
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| |
Collapse
|
53
|
Xu D, Qi Y, Wang X, Li X, Wang S, Cao Y, Wang C, Sun B, Decker E, Panya A. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions. Food Funct 2018; 8:415-423. [PMID: 28074943 DOI: 10.1039/c6fo01357k] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The impact of flaxseed gum (FG) on the microrheological properties and physicochemical stability of whey protein isolate (WPI) stabilized β-carotene emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered β-carotene emulsions with interfacial membranes consisting of WPI and FG. The microrheological behavior of the multilayered β-carotene emulsions was measured through the diffusive wave spectroscopy technique. WPI alone and WPI-FG (concentration of FG = 0.1, 0.2, 0.3 wt%) stabilized β-carotene emulsions were purely viscous giving a mean square displacement that scaled linearly with decorrelation time (τ). The presence of 0.01, 0.02, and 0.05 wt% FG in the WPI-stabilized emulsions caused them to exhibit viscoelastic properties. Meanwhile, the increase in τ reflected the increase in the length scale of connectivity in the emulsions until a "cluster" was formed and the droplets were not free to move due to droplet-network interaction. The apparent increase in the macroscopic viscosity and elasticity index and decrease in the solid lipid balance and fluidity index of emulsions with lower concentrations (0.01, 0.02, 0.05 wt%) of FG indicated that the bridging flocculation of FG had a much more appreciable influence on the microrheological properties than depletion flocculation (higher concentrations, 0.1, 0.2, 0.3 wt%). Droplet size, zeta-potential, and transmission profiles using the centrifugal sedimentation technique and β-carotene degradation during storage were also characterized. With the addition of FG, the zeta-potential of WPI coated β-carotene droplets decreased from positive to negative, and an increase in the apparent droplet size was also noted. LUMISizer analysis exhibited an improvement in physical stability with the addition of 0.1 wt% FG. FG also helped to chemically stabilize the WPI emulsions against β-carotene degradation mainly by slowing down the mobility of the droplets.
Collapse
Affiliation(s)
- Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yameng Qi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Xu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Xin Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Eric Decker
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Atikorn Panya
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nuang, Khlong Luang, Pathumthani 12120, Thailand
| |
Collapse
|
54
|
Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.041] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
55
|
Huang J, Wang Q, Li T, Xia N, Xia Q. Multilayer emulsions as a strategy for linseed oil and α-lipoic acid micro-encapsulation: study on preparation and in vitro characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3513-3523. [PMID: 29314036 DOI: 10.1002/jsfa.8870] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 12/13/2017] [Accepted: 12/29/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Linseed oil and α-lipoic acid are bioactive ingredients, which play an important role in human nutrition and health. However, their application in functional foods is limited because of their instabilities and poor solubilities in hydrophilic matrices. Multilayer emulsions are particularly useful to protect encapsulated bioactive ingredients. The aim of this study was to fabricate multilayer emulsions by a high-pressure homogenization method to encapsulate linseed oil and α-lipoic acid simultaneously. Tween 20 and lecithin were used as surfactants to stabilize the oil droplets of primary emulsions. Multilayer emulsions were produced by using an electrostatic layer-by-layer deposition process of lecithin-chitosan membranes. RESULTS Thermal treatment exhibited that chitosan encapsulation could improve the thermal stability of primary emulsions. During in vitro digestion, it was found that chitosan encapsulation had little effect on the lipolysis of linseed oil and bioaccessibility of α-lipoic acid. The oxidation stability of linseed oil in multilayer emulsions was improved effectively by chitosan encapsulation and α-lipoic acid. Chitosan encapsulation could inhibit the degradation of α-lipoic acid. A physical stability study indicated that multilayer emulsions had good centrifugal, dilution and storage stabilities. CONCLUSION Multilayer emulsion is an effective delivery system to incorporate linseed oil and α-lipoic acid into functional foods and beverages. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Juan Huang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Tong Li
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Nan Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| |
Collapse
|
56
|
Cai Y, Deng X, Liu T, Zhao M, Zhao Q, Chen S. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.006] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
57
|
Albano KM, Cavallieri ÂLF, Nicoletti VR. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1467442] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Kivia Mislaine Albano
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| | | | - Vânia Regina Nicoletti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| |
Collapse
|
58
|
Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.044] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
59
|
Liu H, Liu T, Fan H, Gou M, Li G, Ren H, Wang D, Cheng Z. Corn Lecithin for Injection from Deoiled Corn Germ: Extraction, Composition, and Emulsifying Properties. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700288] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Hongcheng Liu
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Tingting Liu
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Hongxiu Fan
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Mengxing Gou
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Guijie Li
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Huahua Ren
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Dawei Wang
- School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
| | - Zhiqiang Cheng
- School of Resource and Environmental ScienceJilin Agricultural UniversityChangchun 130118P. R. China
| |
Collapse
|
60
|
Su C, Feng Y, Ye J, Zhang Y, Gao Z, Zhao M, Yang N, Nishinari K, Fang Y. Effect of sodium alginate on the stability of natural soybean oil body emulsions. RSC Adv 2018; 8:4731-4741. [PMID: 35539521 PMCID: PMC9077793 DOI: 10.1039/c7ra09375f] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Accepted: 01/16/2018] [Indexed: 11/21/2022] Open
Abstract
For the first time sodium alginate is used to improve the stability of oil body emulsions against salt, pH and freeze–thaw cycling.
Collapse
Affiliation(s)
- Chunxia Su
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Younan Feng
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Jing Ye
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Yuemei Zhang
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Meng Zhao
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| |
Collapse
|
61
|
Teo A, Lee SJ, Goh KK. Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
62
|
Biopolymer nanoparticles for vehiculization and photochemical stability preservation of retinol. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
63
|
Fioramonti SA, Rubiolo AC, Santiago LG. Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2017.06.052] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
64
|
Vicente J, de Souza Cezarino T, Pereira LJB, da Rocha EP, Sá GR, Gamallo OD, de Carvalho MG, Garcia-Rojas EE. Microencapsulation of sacha inchi oil using emulsion-based delivery systems. Food Res Int 2017; 99:612-622. [DOI: 10.1016/j.foodres.2017.06.039] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 06/09/2017] [Accepted: 06/17/2017] [Indexed: 11/16/2022]
|
65
|
|
66
|
Oxidative stability and effect of stress factors on flaxseed oil-in-water emulsions stabilized by sodium caseinate–sodium alginate–chitosan interfacial membrane. CHEMICAL PAPERS 2017. [DOI: 10.1007/s11696-017-0252-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
67
|
Sivapratha S, Sarkar P. Multiple layers and conjugate materials for food emulsion stabilization. Crit Rev Food Sci Nutr 2017; 58:877-892. [DOI: 10.1080/10408398.2016.1227765] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- S. Sivapratha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
| |
Collapse
|
68
|
Vasile FE, Judis MA, Mazzobre MF. Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system. Carbohydr Polym 2017; 166:309-319. [DOI: 10.1016/j.carbpol.2017.03.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2016] [Revised: 02/27/2017] [Accepted: 03/01/2017] [Indexed: 12/19/2022]
|
69
|
Ettelaie R, Zengin A, Lishchuk SV. Novel food grade dispersants: Review of recent progress. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
70
|
Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.005] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
71
|
Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
72
|
Xiong Z, Zhang M, Ma M. Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.007] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
73
|
Xu D, Aihemaiti Z, Cao Y, Teng C, Li X. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan. Food Chem 2016; 202:156-64. [DOI: 10.1016/j.foodchem.2016.01.052] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2015] [Revised: 12/02/2015] [Accepted: 01/12/2016] [Indexed: 10/01/2022]
|
74
|
Fustier P, Achouri A, Taherian AR, Britten M, Pelletier M, Sabik H, Villeneuve S, Mondor M. Correction to Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2173. [PMID: 26979995 DOI: 10.1021/acs.jafc.6b00878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
|
75
|
|
76
|
|
77
|
Fioramonti SA, Arzeni C, Pilosof AM, Rubiolo AC, Santiago LG. Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.01.013] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
78
|
Noshad M, Mohebbi M, Koocheki A, Shahidi F. Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2015.1027907] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|