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Li M, Yu H, Gantumur MA, Guo L, Lian L, Wang B, Yu C, Jiang Z. Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review. Int J Biol Macromol 2024; 272:132937. [PMID: 38848834 DOI: 10.1016/j.ijbiomac.2024.132937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 06/02/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Over the past decade, Pickering emulsions (PEs) stabilized by protein particles have been the focus of researches. The characteristics of protein particles at the oil-water interface are crucial for stabilizing PEs. The unique adsorption behaviors of protein particles and various modification methods enable oil-water interface to exhibit controllable regulation strategies. However, from the perspective of the interface, studies on the regulation of PEs by the adsorption behaviors of protein particles at oil-water interface are limited. Therefore, this review provides an in-depth study on oil-water interfacial adsorption of protein particles and their regulation on PEs. Specifically, the formation of interfacial layer and effects of their interfacial characteristics on PEs stabilized by protein particles are elaborated. Particularly, complicated behaviors, including adsorption, arrangement and deformation of protein particles at the oil-water interface are the premise of affecting the formation of interfacial layer. Moreover, the particle size, surface charge, shape and wettability greatly affect interfacial adsorption behaviors of protein particles. Importantly, stabilities of protein particles-based PEs also depend on properties of interfacial layers, including interfacial layer thickness and interfacial rheology. This review provides useful insights for the development of PEs stabilized by protein particles based on interfacial design.
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Affiliation(s)
- Meng Li
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Haiying Yu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Lidong Guo
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Lian Lian
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Bo Wang
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Chunmiao Yu
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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2
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Gaikwad S, Kim MJ. Fish By-Product Collagen Extraction Using Different Methods and Their Application. Mar Drugs 2024; 22:60. [PMID: 38393031 PMCID: PMC10890078 DOI: 10.3390/md22020060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 01/07/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024] Open
Abstract
The processing of fishery resources results in the production of a growing quantity of byproducts, including heads, skins, viscera, intestines, frames, and fillet cutoffs. These byproducts are either wasted or utilized for the production of low-value items and fish oil. Typically, fish processing industries use only 25%, while the remaining 75% is considered as waste by-products. This review presents a comprehensive review on the extraction of collagen from fish byproducts, highlighting numerous techniques including acid-soluble collagen (ASC), enzyme-soluble collagen (ESC), ultrasound extraction, deep eutectic solvent (DES) extraction, and supercritical fluid extraction (SFE). A detailed explanation of various extraction parameters such as time, temperature, solid to liquid (S/L) ratio, and solvent/pepsin concentration is provided, which needs to be considered to optimize the collagen yield. Moreover, this review extends its focus to a detailed investigation of fish collagen applications in the biomedical sector, food sector, and in cosmetics. The comprehensive review explaining the extraction methods, extraction parameters, and the diverse applications of fish collagen provides a basis for the complete understanding of the potential of fish-derived collagen. The review concludes with a discussion of the current research and a perspective on the future development in this research field.
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Affiliation(s)
- Sunita Gaikwad
- Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, Republic of Korea;
| | - Mi Jeong Kim
- Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, Republic of Korea;
- Department of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea
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3
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Ahmad MI, Li Y, Pan J, Liu F, Dai H, Fu Y, Huang T, Farooq S, Zhang H. Collagen and gelatin: Structure, properties, and applications in food industry. Int J Biol Macromol 2024; 254:128037. [PMID: 37963506 DOI: 10.1016/j.ijbiomac.2023.128037] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 11/01/2023] [Accepted: 11/09/2023] [Indexed: 11/16/2023]
Abstract
Food-producing animals have the highest concentration of collagen in their extracellular matrix. Collagen and gelatin are widely used in food industry due to their specific structural, physicochemical, and biochemical properties, which enable them to improve health and nutritional value as well as to increase the stability, consistency, and elasticity of food products. This paper reviews the structural and functional properties including inherent self-assembly, gel forming, water-retaining, emulsifying, foaming, and thickening properties of collagen and gelatin. Then the colloid structures formed by collagen such as emulsions, films or coatings, and fibers are summarized. Finally, the potential applications of collagen and gelatin in muscle foods, dairy products, confectionary and dessert, and beverage products are also reviewed. The objective of this review is to provide the current market value, progress as well as applications of collagen and its derivatives in food industry.
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Affiliation(s)
- Muhammad Ijaz Ahmad
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jinfeng Pan
- National Engineering Research Centre for Seafood, Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Science Center for Future Foods, Jiangnan University, School of Food Science and Technology, International Joint Laboratory on Food Safety, Wuxi 214122, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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4
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Cofrades S, Hernández-Martín M, Garcimartín A, Saiz A, López-Oliva ME, Benedí J, Álvarez MD. Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers. Gels 2023; 9:728. [PMID: 37754409 PMCID: PMC10530966 DOI: 10.3390/gels9090728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/25/2023] [Accepted: 08/31/2023] [Indexed: 09/28/2023] Open
Abstract
Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к-carrageenan. These gelled emulsions (GEs), intended as fat replacers, were evaluated in different aspects, including microstructure and technological properties during chilling storage. In addition, in vitro gastrointestinal digestion (GID) with an analysis of lipolysis and lipid digestibility was also evaluated. All GEs showed adequate technological properties after 28 days of chilling storage, although the SPC-stabilized GEs showed better gravitational and thermal stability (~4% and ~6%, respectively) during chilling storage than the PRP-stabilized ones (~8 and ~12%, respectively). PRP developed larger flocculates restricting pancreatic lipase-mediated lipolysis during intestinal digestion. The addition of Si to both GE structures protected them against disruption during in vitro digestion. Accordingly, Si appears to slow down fat digestion, as reflected by higher triacylglycerides content after GID (15 and 22% vs. 10 and 18% in GEs without Si) and could become a potential candidate for use in the development of healthier meat products.
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain;
| | - Marina Hernández-Martín
- Physiology Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (M.H.-M.); (M.E.L.-O.)
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (J.B.)
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain;
| | - M. Elvira López-Oliva
- Physiology Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (M.H.-M.); (M.E.L.-O.)
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (J.B.)
| | - María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain;
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5
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Asyrul-Izhar AB, Bakar J, Sazili AQ, Goh YM, Ismail-Fitry MR. Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products. Gels 2023; 9:gels9010050. [PMID: 36661816 PMCID: PMC9857752 DOI: 10.3390/gels9010050] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/20/2022] [Accepted: 12/30/2022] [Indexed: 01/11/2023] Open
Abstract
The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability. This study aimed to evaluate the physicochemical properties of emulsion gels using starch and gelatin as stabilizers, promoting electrostatic attraction via pH adjustment. Three systems were studied: emulsion gel A (EGA) and emulsion gel B (EGB), which have positive and negative net charges that promote electrostatic interaction, and emulsion gel C (EGC), whose charge equals the isoelectric point and does not promote electrostatic interactions. There was no significant difference in proximate analysis, syneresis and thermal stability between samples, while EGA and EGB had higher pH values than EGC. The lightness (L*) value was higher in EGA and EGB, while the yellowness (b*) value was the highest in EGC. The smaller particle size (p < 0.05) in EGA and EGB also resulted in higher gel strength, hardness and oxidative stability. Microscopic images showed that EGA and EGB had a more uniform matrix structure. X-ray diffraction demonstrated that all the emulsion gels crystallized in a β′ polymorph form. Differential scanning calorimetry (DSC) revealed a single characteristic peak was detected in both the melting and cooling curves for all the emulsion gels, which indicated that the fat exists in a single polymorphic state. All emulsion gels presented a high amount of unsaturated fatty acids and reduced saturated fat by up to 11%. Therefore, the emulsion gels (EGA and EGB) that favored the electrostatic protein-polysaccharide interactions are suitable to be used as fat replacers in meat products.
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Affiliation(s)
- Abu Bakar Asyrul-Izhar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Yong Meng Goh
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence:
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6
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Cai Y, Chen B, Zeng D, Huang L, Xiao C, Zhao X, Zhao M, Zhao Q, Van der Meeren P. Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity. Food Chem 2022; 383:132428. [PMID: 35182872 DOI: 10.1016/j.foodchem.2022.132428] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 02/06/2022] [Accepted: 02/08/2022] [Indexed: 11/04/2022]
Abstract
Insoluble soybean fiber with few proteins, which is extracted from defatted okara by homogeneous combined with alkali treatment, was used to prepare concentrated emulsions. Firstly, insoluble soybean fiber extracted under pH12 was used to fabricate concentrated emulsions containing various particle concentrations and oil volume fractions and the optimized condition was obtained. Subsequently, insoluble soybean fiber extracted under pH12 followed by different homogeneous strengths were utilized. Concentrated emulsions stabilized by insoluble soybean fiber that was subjected to stronger homogenization presented lower absolute values of the ζ-potential about -47.7 mV and average droplet sizes of 37.0 μm approximately. Moreover, these emulsions exhibited a higher viscosity and elastic modulus, thereby providing better stability and less pronounced environmental sensitivities towards either pH 5 or 100 mM NaCl. Overall, results revealed that insoluble soybean fiber with few protein, especially subjected to homogenization during fiber extraction, was well suited to fabricate concentrated emulsions.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium
| | - Bifen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Di Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chuqiao Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiujie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium
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7
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Physicochemical properties and aroma release of gelatin-stabilized rapeseed oil-in-water emulsions as affected by pH. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128706] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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8
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Tang C, Zhou K, Zhu Y, Zhang W, Xie Y, Wang Z, Zhou H, Yang T, Zhang Q, Xu B. Collagen and its derivatives: From structure and properties to their applications in food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107748] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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9
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Tian X, Li S, Li Y, Wang W. Properties and thermal stability of Pickering high internal phase emulsion prepared by TGase cross‐linked collagen fibres. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaojing Tian
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Shuzhi Li
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Yu Li
- College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Wenhang Wang
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
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10
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Shaik M, Asrul Effendi N, Sarbon N. Functional properties of sharpnose stingray (Dasyatis zugei) skin collagen by ultrasonication extraction as influenced by organic and inorganic acids. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102103] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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11
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Droździel P, Vitenko T, Voroshchuk V, Narizhnyy S, Snizhko O. Discrete-Impulse Energy Supply in Milk and Dairy Product Processing. MATERIALS 2021; 14:ma14154181. [PMID: 34361374 PMCID: PMC8348585 DOI: 10.3390/ma14154181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/03/2021] [Accepted: 07/15/2021] [Indexed: 12/01/2022]
Abstract
The efficient use of supplied energy is the basis of the discrete-impulse energy supply (DIES) concept. In order to explore the possibility of using DIES to intensify the hydromechanical processes, the emulsification of milk fat (homogenization of milk, preparation of spreads) and, in particular, the processing of cream cheese masses, were studied. Whole non-homogenized milk, fat emulsions, and cream cheese mass were the object of investigation. To evaluate the efficiency of milk homogenization, the homogenization coefficient change was studied, which was determined by using the centrifugation method, as it is the most affordable and accurate one. To provide the proper dispersion of the milk emulsion, six treatment cycles must be carried out under the developed cavitation mode in a static-type apparatus, here resulting in a light grain-like consistency, and exhibiting the smell of pasteurized milk. The emulsions were evaluated according to the degree of destabilization, resistance and dispersion of the fat phase. On the basis of the obtained data with respect to the regularities of fat dispersion forming in the rotor-type apparatus, the proper parameters required to obtain technologically stable fat emulsion spreads, possessing a dispersion and stability similar to those of plain milk creams, were determined. It was determined that under the DIES, an active dynamic effect on the milk globules takes place. The rheological characteristics of cheese masses were evaluated on the basis of the effective change in viscosity. The effect of the mechanical treatment on the structure of the cheese masses was determined.
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Affiliation(s)
- Paweł Droździel
- Faculty of Mechanical Engineering, Lublin University of Technology, Nadbystrzycka Str. 36, 20-618 Lublin, Poland
- Correspondence:
| | - Tetiana Vitenko
- Department of Food Technology Equipment, Faculty of Engineering of Machines, Structures and Technologies, Ternopil Ivan Puluj National Technical University, 46001 Ternopil, Ukraine; (T.V.); (V.V.)
| | - Viktor Voroshchuk
- Department of Food Technology Equipment, Faculty of Engineering of Machines, Structures and Technologies, Ternopil Ivan Puluj National Technical University, 46001 Ternopil, Ukraine; (T.V.); (V.V.)
| | - Sergiy Narizhnyy
- Department of Food Technology and Technology Processing of Animal Products, Faculty of Biotechnological, Bila Tserkva National Agrarian University, 09117 Bila Tserkva, Ukraine;
| | - Olha Snizhko
- Department of Technologies of Meat, Fish and Marine Products, Faculty of Food Technologies and Quality Management of Products of Agricultural Products, National University of Life and Environmental Sciences of Ukraine, 03041 Kyiv, Ukraine;
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12
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Zhu Q, Li Y, Li S, Wang W. Fabrication and characterization of acid soluble collagen stabilized Pickering emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105875] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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13
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Tibolla H, Czaikoski A, Pelissari FM, Menegalli FC, Cunha RL. Starch-based nanocomposites with cellulose nanofibers obtained from chemical and mechanical treatments. Int J Biol Macromol 2020; 161:132-146. [PMID: 32522543 DOI: 10.1016/j.ijbiomac.2020.05.194] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 04/22/2020] [Accepted: 05/22/2020] [Indexed: 12/30/2022]
Abstract
Cellulose nanofibers (CNFs) were isolated from unripe banana peel by acid hydrolysis, with different acid concentrations (0.1%, 1.0% and 10% v/v), followed by mechanical treatment with high-pressure homogenizer. Banana starch-based films added with CNFs (0.2% w/w) as a reinforcing agent were produced by the casting method. The rheological behavior of aqueous dispersions of CNFs (1.0% w/w) and their effects on the properties of nanocomposite films were investigated. All aqueous dispersions of CNFs showed gel-like behavior and, when incorporated to the films, CNFs improved their water barrier properties and mechanical resistance as demonstrated by the increase in tensile strength and Young's modulus. Moreover, CNFs were well dispersed in the composite matrix. CNFs prepared at higher concentration, followed by mechanical treatment (FNM1 and FNM10), formed films with low moisture (13.66%) and solubility in water (24.1%). Whereas, CNFs prepared at the lowest acid concentration without mechanical treatment (FN0.1) led to films with high elongation at break (30.6%) and good tensile strength (12.3 MPa). Regardless of the used CNFs, all the nanocomposites displayed lower UV/light transmission than control film. The nanocomposite has potential use in food packaging, since the use of CNFs can promote improvements on barrier, optical and mechanical properties. Cellulose nanofibers isolated from agro-industrial residues offer the potential to reinforce composites of biodegradable polymers, producing a value-added material.
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Affiliation(s)
- H Tibolla
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - A Czaikoski
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - F M Pelissari
- Institute of Science and Technology, Food Engineering, University of Jequitinhonha and Mucuri, Diamantina, MG CEP 39100-000, Brazil
| | - F C Menegalli
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - R L Cunha
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil.
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14
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Ma L, Li A, Li T, Li M, Wang X, Hussain MA, Qayum A, Jiang Z, Hou J. Structure and characterization of laccase-crosslinked α-lactalbumin: Impacts of high pressure homogenization pretreatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108843] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Soares LDS, Milião GL, Tonole B, de Souza GB, Soares NDFF, Teixeira AVNDC, Coimbra JSDR, de Oliveira EB. Chitosan dispersed in aqueous solutions of acetic, glycolic, propionic or lactic acid as a thickener/stabilizer agent of O/W emulsions produced by ultrasonic homogenization. ULTRASONICS SONOCHEMISTRY 2019; 59:104754. [PMID: 31479885 DOI: 10.1016/j.ultsonch.2019.104754] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 08/08/2019] [Accepted: 08/25/2019] [Indexed: 06/10/2023]
Abstract
Chitosan is a natural polycationic polysaccharide with several known biotechnological functionalities, but its application in food products as ingredient or additive remains nowadays unusual. Additionally, ultrasonic production of food-grade emulsions is still an open research field, so ultrasound applicability for such purpose must be evaluated case by case. In this study, chitosan was dispersed in acid aqueous media containing acetic, glycolic, propionic or lactic acid (50 mmol·L-1), then added of the emulsifier Tween 20, and finally mixed to sunflower oil, through ultrasonic homogenization (20 kHz, 500 W, 4 min), in order to prepare O/W emulsions (oil fraction = 0.25). In all studied systems, oil droplets with average hydrodynamic diameter < 600 nm were obtained. The increase of chitosan concentration promoted the augment in consistency and the elastic character of the emulsions. Emulsions containing more than 0.500 g·(100 g)-1 of chitosan presented a minor increase of both oil droplets average hydrodynamic diameter and PDI, during storage for 28 days. Furthermore, such systems showed no phase separation when exposed to centrifugation, freeze-thawing, and freeze-thaw-heating cycles. Two main findings may be highlighted from this study: i) ultrasound processing is a promising approach to produce food-grade emulsified systems containing chitosan, and ii) chitosan is a suitable alternative as thickener/stabilizer for acidic emulsions, being its performance influenced by the biopolymer concentration and not by the organic acid present in the medium.
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Affiliation(s)
- Lucas de Souza Soares
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil.
| | - Gustavo Leite Milião
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil
| | - Bruna Tonole
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil
| | - Gabriel Batalha de Souza
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil
| | - Nilda de Fátima Ferreira Soares
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil
| | | | - Jane Sélia Dos Reis Coimbra
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil
| | - Eduardo Basílio de Oliveira
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Av. Peter Henry Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil.
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León-López A, Morales-Peñaloza A, Martínez-Juárez VM, Vargas-Torres A, Zeugolis DI, Aguirre-Álvarez G. Hydrolyzed Collagen-Sources and Applications. Molecules 2019; 24:E4031. [PMID: 31703345 PMCID: PMC6891674 DOI: 10.3390/molecules24224031] [Citation(s) in RCA: 186] [Impact Index Per Article: 37.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 11/02/2019] [Accepted: 11/05/2019] [Indexed: 02/07/2023] Open
Abstract
Hydrolyzed collagen (HC) is a group of peptides with low molecular weight (3-6 KDa) that can be obtained by enzymatic action in acid or alkaline media at a specific incubation temperature. HC can be extracted from different sources such as bovine or porcine. These sources have presented health limitations in the last years. Recently research has shown good properties of the HC found in skin, scale, and bones from marine sources. Type and source of extraction are the main factors that affect HC properties, such as molecular weight of the peptide chain, solubility, and functional activity. HC is widely used in several industries including food, pharmaceutical, cosmetic, biomedical, and leather industries. The present review presents the different types of HC, sources of extraction, and their applications as a biomaterial.
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Affiliation(s)
- Arely León-López
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1. Ex Hacienda de Aquetzalpa. Tulancingo, Hidalgo 43600, Mexico; (A.L.-L.); (V.M.M.-J.); (A.V.-T.)
| | - Alejandro Morales-Peñaloza
- Universidad Autónoma del Estado de Hidalgo, Escuela Superior de Apan, Carretera Apan-Calpulalpan s/n, Colonia, Chimalpa Tlalayote, Apan, Hidalgo 43920 Mexico;
| | - Víctor Manuel Martínez-Juárez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1. Ex Hacienda de Aquetzalpa. Tulancingo, Hidalgo 43600, Mexico; (A.L.-L.); (V.M.M.-J.); (A.V.-T.)
| | - Apolonio Vargas-Torres
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1. Ex Hacienda de Aquetzalpa. Tulancingo, Hidalgo 43600, Mexico; (A.L.-L.); (V.M.M.-J.); (A.V.-T.)
| | - Dimitrios I. Zeugolis
- Regenerative, Modular & Developmental Engineering Laboratory (REMODEL), National University of Ireland Galway (NUI Galway), H91 TK33 Galway, Ireland;
- Science Foundation Ireland (SFI) Centre for Research in Medical Devices (CÚRAM) National University of Ireland Galway (NUI Galway), H91 TK33 Galway, Ireland
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1. Ex Hacienda de Aquetzalpa. Tulancingo, Hidalgo 43600, Mexico; (A.L.-L.); (V.M.M.-J.); (A.V.-T.)
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Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions. Food Res Int 2019; 119:931-940. [DOI: 10.1016/j.foodres.2018.10.079] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 09/06/2018] [Accepted: 10/28/2018] [Indexed: 12/11/2022]
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18
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Bortnowska G, Goluch Z. Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.046] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Qi J, Zhang WW, Feng XC, Yu JH, Han MY, Deng SL, Zhou GH, Wang HH, Xu XL. Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Yu C, Wu F, Cha Y, Zou H, Bao J, Xu R, Du M. Effects of high-pressure homogenization on functional properties and structure of mussel (Mytilus edulis) myofibrillar proteins. Int J Biol Macromol 2018; 118:741-746. [DOI: 10.1016/j.ijbiomac.2018.06.134] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Revised: 06/23/2018] [Accepted: 06/26/2018] [Indexed: 01/29/2023]
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21
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Gorlov IF, Titov EI, Semenov GV, Slozhenkina MI, Sokolov AY, Omarov RS, Goncharov AI, Zlobina EY, Litvinova EV, Karpenko EV. Collagen from porcine skin: a method of extraction and structural properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1466324] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Ivan Fiodorovich Gorlov
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Volgograd, Russian Federation
- Volgograd State Technical University, Volgograd, Russian Federation
| | | | | | - Marina Ivanovna Slozhenkina
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Volgograd, Russian Federation
- Volgograd State Technical University, Volgograd, Russian Federation
| | | | - Ruslan Saferbegovich Omarov
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Volgograd, Russian Federation
| | | | - Elena Yurievna Zlobina
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Volgograd, Russian Federation
- Volgograd State University, Volgograd, Russian Federation
| | | | - Ekaterina Vladimirovna Karpenko
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Volgograd, Russian Federation
- Volgograd State Technical University, Volgograd, Russian Federation
- Volgograd State University, Volgograd, Russian Federation
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Costa ALR, Gomes A, Andrade CCPD, Cunha RL. Emulsifier functionality and process engineering: Progress and challenges. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Matsuhashi A, Nam K, Kimura T, Kishida A. Fabrication of fibrillized collagen microspheres with the microstructure resembling an extracellular matrix. SOFT MATTER 2015; 11:2844-2851. [PMID: 25708876 DOI: 10.1039/c4sm01982b] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Microspheres using artificial or natural materials have been widely applied in the field of tissue engineering and drug delivery systems. Collagen is being widely used for microspheres because of its abundancy in the extracellular matrix (ECM), and its good biocompatibility. The purpose of this study is to establish the appropriate condition for preparing collagen microspheres (CMS) and fibrillized collagen microspheres (fCMS) using water-in-oil (W/O) emulsion. Collagen can be tailored to mimic the native cell environment possessing a similar microstructure to that of the ECM by conditioning the aqueous solution. We focused on the preparation of stable and injectable CMS and fCMS which is stable and would promote the healing response. Controlling the interfacial properties of hydrophilic-lipophilic balance (HLB), we obtained CMS and fCMS with various sizes and various morphologies. The microsphere prepared with wetting agents showed good microsphere formation, but too low or too high HLB value caused low yield and uncontrollable size distribution. The change in the surfactant amount and the rotor speed also affected the formation of the CMS and fCMS, where the low surfactant amount and fast rotor speed produced smaller CMS and fCMS. In the case of fCMS, the presence of NaCl made it possible to prepare stable fCMS without using any cross-linker due to fibrillogenesis and gelling of collagen molecules. The microstructure of fCMS was similar to that of the native tissue indicating that the fCMS would replicate its function in vivo.
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Affiliation(s)
- Aki Matsuhashi
- Institute of Biomaterials and Bioengineering, Tokyo Medical and Dental University, 2-3-10 Kanda-Surugadai, Chiyoda-ku, Tokyo 101-0062, Japan.
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Santhi D, Kalaikannan A, Sureshkumar S. Factors influencing meat emulsion properties and product texture: A review. Crit Rev Food Sci Nutr 2015; 57:2021-2027. [DOI: 10.1080/10408398.2013.858027] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- D. Santhi
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
| | - A. Kalaikannan
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
| | - S. Sureshkumar
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
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Sato A, Moraes K, Cunha R. Development of gelled emulsions with improved oxidative and pH stability. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2012.10.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Scholten E, Moschakis T, Biliaderis CG. Biopolymer composites for engineering food structures to control product functionality. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Farzi M, Emam-Djomeh Z, Mohammadifar MA. A comparative study on the emulsifying properties of various species of gum tragacanth. Int J Biol Macromol 2013; 57:76-82. [DOI: 10.1016/j.ijbiomac.2013.03.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2012] [Revised: 02/04/2013] [Accepted: 03/02/2013] [Indexed: 10/27/2022]
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28
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Santana RC, Perrechil FA, Cunha RL. High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters. FOOD ENGINEERING REVIEWS 2013. [DOI: 10.1007/s12393-013-9065-4] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kenta S, Raikos V, Kapolos J, Koliadima A, Karaiskakis G. SEDIMENTATION FIELD-FLOW FRACTIONATION AS A TOOL FOR THE STUDY OF MILK PROTEIN-STABILIZED MODEL OIL-IN-WATER EMULSIONS: EFFECT OF PROTEIN CONCENTRATION AND HOMOGENIZATION PRESSURE. J LIQ CHROMATOGR R T 2013. [DOI: 10.1080/10826076.2011.653853] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Stella Kenta
- a Department of Chemistry , University of Patras , Patras , Greece
| | - Vassilios Raikos
- a Department of Chemistry , University of Patras , Patras , Greece
| | - John Kapolos
- b Department of Food Technology , Technological Educational Institute of Kalamata , Kalamata , Greece
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Gelation property and water holding capacity of heat-treated collagen at different temperature and pH values. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Mantovani RA, Cavallieri ÂLF, Netto FM, Cunha RL. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins. Food Funct 2013; 4:1322-31. [DOI: 10.1039/c3fo60156k] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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de Castro Santana R, Kawazoe Sato AC, Lopes da Cunha R. Emulsions stabilized by heat-treated collagen fibers. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.04.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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