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Chauvet L, Ménard O, Le Gouar Y, Henry G, Jardin J, Hennetier M, Croguennec T, Van Audenhaege M, Dupont D, Lemaire M, Le Huërou-Luron I, Deglaire A. Protein ingredient quality of infant formulas impacts their structure and kinetics of proteolysis under in vitro dynamic digestion. Food Res Int 2023; 169:112883. [PMID: 37254331 DOI: 10.1016/j.foodres.2023.112883] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Infant formula (IF) is a complex matrix requiring numerous ingredients and processing steps. The objective was to understand how the quality of protein ingredients impacts IF structure and, in turn, their kinetics of digestion. Four powdered IFs (A/B/C/D), based on commercial whey protein (WP) ingredients, with different protein denaturation levels and composition (A/B/C), and on caseins with different supramolecular organisations (C/D), were produced at a semi-industrial level after homogenization and spray-drying. Once reconstituted in water (13 %, wt/wt), the IF microstructure was analysed with asymmetrical flow field-flow fractionation coupled with multi-angle light scattering and differential refractometer, transmission electron microscopy and electrophoresis. The rehydrated IFs were subjected to simulated infant in vitro dynamic digestion (DIDGI®). Digesta were regularly sampled to follow structural changes (confocal microscopy, laser-light scattering) and proteolysis (OPA, SDS-PAGE, LC-MS/MS, cation-exchange chromatography). Before digestion, different microstructures were observed among IFs. IF-A, characterized by more denatured WPs, presented star-shaped mixed aggregates, with protein aggregates bounded to casein micelles, themselves adsorbed at the fat droplet interface. Non-micellar caseins, brought by non-micellar casein powder (IF-D) underwent rearrangement and aggregation at the interface of flocculated fat droplets, leading to a largely different microstructure of IF emulsion, with large aggregates of lipids and proteins. During digestion, IF-A more digested (degree of proteolysis + 16 %) at 180 min of intestinal phase than IF-C/D. The modification of the supramolecular organisation of caseins implied different kinetics of peptide release derived from caseins during the gastric phase (more abundant at G80 for IF-D). Bioactive peptide release kinetics were also different during digestion with IF-C presenting a maximal abundance for a large proportion of them. Overall, the present study highlights the importance of the structure and composition of the protein ingredients (WPs and caseins) selected for IF formulation on the final IF structure and, in turn, on proteolysis. Whether it has some physiological consequences remains to be investigated.
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Affiliation(s)
- Lucile Chauvet
- INRAE, Institut Agro, STLO, 35042 Rennes, France; Institut NuMeCan, INRAE, INSERM, Univ Rennes, Saint Gilles, France; SODIAAL International, Centre Recherche & Innovation, Rennes, France
| | | | | | | | | | - Marie Hennetier
- Université de Toulouse, Institut National Polytechnique de Toulouse - Ecole d'ingénieur de Purpan, Département Sciences Agronomique et Agroalimentaire, Toulouse, France
| | | | | | | | - Marion Lemaire
- SODIAAL International, Centre Recherche & Innovation, Rennes, France
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2
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Liao W, Gharsallaoui A, Dumas E, Elaissari A. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Compr Rev Food Sci Food Saf 2022; 21:5291-5317. [PMID: 36301626 DOI: 10.1111/1541-4337.13062] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 01/28/2023]
Abstract
Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CAS-stabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.
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Affiliation(s)
- Wei Liao
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Adem Gharsallaoui
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon 1, CNRS, ISA-UMR 5280, Villeurbanne, France
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3
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Wang Q, Xu Y, Liu Y, Qian F, Mu G, Zhu X. Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula. Front Nutr 2022; 9:808351. [PMID: 35769380 PMCID: PMC9234486 DOI: 10.3389/fnut.2022.808351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 04/29/2022] [Indexed: 11/26/2022] Open
Abstract
Proteins and minerals in infant formula not only serve as nutrients, but also have important effects on the physical and chemical stability of emulsions. In this study, calcium carbonate (0 or 9.08 mM) and potassium chloride (0 or 15.96 mM), as representatives of divalent and monovalent minerals, were added to 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions in different ratios (10:0, 9:1, 6:4, 5:5, and 0:10) of whey protein isolate (WPI) and sodium caseinate (CN). The influence of proteins and minerals on emulsion stability was investigated by analyzing particle size, zeta potential, creaming index, rheological properties, storage stability, and lipid oxidation. 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions could be destabilized by adding Ca2+, as shown by the increase in particle size index, creaming index, and the decrease in zeta potential magnitude. Divalent ions could affect the electrostatic interactions between lipid droplets and the interactive effects of ion surface adsorption. In addition, the effect of different protein ratios on the physical stability of emulsions was not significant under the same ion-type conditions. In terms of chemical stability, higher oxidized values were found in emulsions stabilized with only CN than in those containing WPI. Our study showed that protein ratios and minerals played an important role in the stability of OPO emulsions, which might provide a reference for the development and utilization of liquid infant formula.
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Affiliation(s)
- Qi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yuxi Xu
- State Key Lab of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yanchen Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- *Correspondence: Guangqing Mu
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Xuemei Zhu
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4
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Mao M, Ni D, Ma L, Chen F, Hu X, Ji J. Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin. Food Chem X 2022; 14:100356. [PMID: 35706831 PMCID: PMC9189874 DOI: 10.1016/j.fochx.2022.100356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/28/2022] [Accepted: 06/01/2022] [Indexed: 11/16/2022] Open
Affiliation(s)
- Mengqi Mao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dandan Ni
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Corresponding author.
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5
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Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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6
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7
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Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106853] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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9
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Mulet-Cabero AI, Wilde PJ. Role of calcium on lipid digestion and serum lipids: a review. Crit Rev Food Sci Nutr 2021; 63:813-826. [PMID: 34281429 DOI: 10.1080/10408398.2021.1954873] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Calcium is an essential nutrient for humans that can be taken as supplement or in a food matrix (e.g. dairy products). It is suggested that dietary calcium may have a beneficial effect on cardiovascular risk but the mechanism is not clear. In this review, the main mechanisms of the possible cholesterol-lowering effect of calcium, i.e. interaction with fatty acids and bile acids, are described and clinical evidences are presented. The observations from interventional studies of the possible cholesterol-lowering effect in terms of the main related mechanisms are variable and do not seem to fulfill all the related aspects. It seems that the interplay of calcium in blood lipid metabolism might be due to its complex and multiple roles in the lipid digestion in the small intestine. The interactions between calcium and, fatty acids and bile may lead to impaired mixed micelle formation and solubilization, which is crucial in the lipid absorption and metabolism. In addition, the calcium source and its surrounding matrix will have an influence over the physiological outcome. This research is important for the delivery and formulation of calcium, particularly with the move toward plant-based diets.
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Affiliation(s)
| | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, UK
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10
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Preparation of stable multiple emulsions using food-grade emulsifiers: evaluating the effects of emulsifier concentration, W/O phase ratio, and emulsification process. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03879-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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11
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Dickinson E. Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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12
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Pinďáková L, Kašpárková V, Bordes R. Role of protein-cellulose nanocrystal interactions in the stabilization of emulsion. J Colloid Interface Sci 2019; 557:196-206. [PMID: 31521969 DOI: 10.1016/j.jcis.2019.09.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 08/28/2019] [Accepted: 09/01/2019] [Indexed: 01/07/2023]
Abstract
HYPOTHESIS The interactions between two bio-based emulsifiers, namely cellulose nanocrystals (CNC) and the surface active sodium caseinate (CAS), can influence the formation and stability of oil-in-water emulsion (O/W). EXPERIMENTS After studying the interactions between CNC and CAS, in bulk, and at air-water and liquid-liquid interfaces, emulsions have been prepared through different routes of addition, at pH 7 and 3, at which CNC and CAS had repulsive and attractive interactions, respectively. The routes of addition were (1) CAS and CNC simultaneously, (2) CAS first followed by CNC in a subsequent emulsification step and (3) CNC first, followed by CAS. The emulsions were characterized by laser diffraction and optical microscopy. FINDINGS At pH 7, in the case of repulsive interactions, the surface activity of CAS was balanced by the irreversible adsorption of CNC, irrespectively of the route of emulsification. At pH 3, in the case of attractive interactions, using route (1), the aggregates CAS-CNC provided better emulsification than CNC and CAS alone. For emulsions prepared by route (2) and (3), gelling was observed which could be controlled through the order of addition. Emulsions prepared at pH 7 then adjusted to pH 3 exhibited an increase in viscosity, while the droplet size was not affected.
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Affiliation(s)
- Lucie Pinďáková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic.
| | - Věra Kašpárková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic; Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T.G.Masaryka 5555, 760 01 Zlín, Czech Republic.
| | - Romain Bordes
- Chalmers University of Technology, Department of Chemistry and Chemical Engineering, SE-412 96 Göteborg, Sweden.
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13
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Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Wilde PJ, Garcia-Llatas G, Lagarda MJ, Haslam RP, Grundy MM. Oat and lipolysis: Food matrix effect. Food Chem 2019; 278:683-691. [DOI: 10.1016/j.foodchem.2018.11.113] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 11/21/2018] [Accepted: 11/21/2018] [Indexed: 01/03/2023]
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15
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16
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Li J, Guo R, Hu H, Wu X, Ai L, Wu Y. Preparation optimisation and storage stability of nanoemulsion-based lutein delivery systems. J Microencapsul 2019; 35:570-583. [DOI: 10.1080/02652048.2018.1559245] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jinan Li
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Rui Guo
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Hao Hu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Xuejiao Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yan Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
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17
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Chang H, Shin K, Lee J. Effects of emulsifier type on physical and oxidative stabilities of algae oil‐in‐water emulsions. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13981] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hyeon‐Jun Chang
- Department of Food and Nutrition Daegu University 201 Daegudae‐ro, Gyeonsan‐si Gyeongsangbukdo 38453 Korea
| | - Kwang‐Seup Shin
- Department of Food and Nutrition Daegu University 201 Daegudae‐ro, Gyeonsan‐si Gyeongsangbukdo 38453 Korea
| | - Jeung‐Hee Lee
- Department of Food and Nutrition Daegu University 201 Daegudae‐ro, Gyeonsan‐si Gyeongsangbukdo 38453 Korea
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18
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Manassero CA, Beaumal V, Vaudagna SR, Speroni F, Anton M. Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2164-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Dridi W, Harscoat-Schiavo C, Monteil J, Faure C, Leal-Calderon F. Monodisperse Oil-in-Water Emulsions Stabilized by Proteins: How To Master the Average Droplet Size and Stability, While Minimizing the Amount of Proteins. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:9228-9237. [PMID: 29993253 DOI: 10.1021/acs.langmuir.8b02029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Hexadecane-in-water emulsions were fabricated by means of a microfluidizer using two types of protein stabilizers, sodium caseinate (NaCAS) and β-lactoglobulin (BLG). A study of the dependence of the mean droplet diameter and protein coverage on protein concentration was performed. At low protein concentrations, the emulsions were monodispersed and their mean droplet size was governed by the so-called limited-coalescence process. In this regime, the interfacial coverage was constant and was deduced from the linear evolution of the total interfacial area as a function of the amount of adsorbed proteins. In emulsions based on NaCAS, almost all of the initial protein contents were adsorbed at the interfaces. Emulsions formulated at very low protein content underwent unlimited coalescence after prolonged storage or when submitted to centrifugation. Additional NaCAS was incorporated in the continuous phase, right after the emulsification process, as a means of ensuring kinetic stability. The interfacial coverage increased after protein addition. Other strategies including acidification and salt addition were also probed to gain stability. Instead, in emulsions based on BLG, only partial adsorption of the initial protein content was observed. The corresponding emulsions remained kinetically stable against coalescence, and no further addition of protein was required after emulsification. Our approach allows to obtain monodisperse, kinetically stable emulsions and to master their average droplet size, while minimizing the amount of proteins.
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Affiliation(s)
- Wafa Dridi
- Univ. Bordeaux, CBMN, UMR 5248 , 33600 Pessac , France
- CNRS, CBMN, UMR 5248 , 33600 Pessac , France
- Bordeaux INP, CBMN, UMR 5248 , 33600 Pessac , France
| | - Christelle Harscoat-Schiavo
- Univ. Bordeaux, CBMN, UMR 5248 , 33600 Pessac , France
- CNRS, CBMN, UMR 5248 , 33600 Pessac , France
- Bordeaux INP, CBMN, UMR 5248 , 33600 Pessac , France
| | - Julien Monteil
- Univ. Bordeaux, CBMN, UMR 5248 , 33600 Pessac , France
- CNRS, CBMN, UMR 5248 , 33600 Pessac , France
- Bordeaux INP, CBMN, UMR 5248 , 33600 Pessac , France
| | - Chrystel Faure
- Univ. Bordeaux, CBMN, UMR 5248 , 33600 Pessac , France
- CNRS, CBMN, UMR 5248 , 33600 Pessac , France
- Bordeaux INP, CBMN, UMR 5248 , 33600 Pessac , France
| | - Fernando Leal-Calderon
- Univ. Bordeaux, CBMN, UMR 5248 , 33600 Pessac , France
- CNRS, CBMN, UMR 5248 , 33600 Pessac , France
- Bordeaux INP, CBMN, UMR 5248 , 33600 Pessac , France
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20
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Lin Q, Liang R, Zhong F, Ye A, Singh H. Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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21
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Lin Q, Liang R, Zhong F, Ye A, Singh H. Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.034] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Manassero CA, David-Briand E, Vaudagna SR, Anton M, Speroni F. Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2084-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Sun C, Yang S, Dai L, Chen S, Gao Y. Quercetagetin-loaded zein-propylene glycol alginate composite particles induced by calcium ions: Structural comparison between colloidal dispersions and lyophilized powders after in vitro simulated gastraintestinal digestion. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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24
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Jukkola A, Rojas OJ. Milk fat globules and associated membranes: Colloidal properties and processing effects. Adv Colloid Interface Sci 2017; 245:92-101. [PMID: 28457499 DOI: 10.1016/j.cis.2017.04.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 04/18/2017] [Accepted: 04/20/2017] [Indexed: 02/07/2023]
Abstract
The composition and physical-chemical properties of the milk fat globule membrane (MFGM) is a subject that has gained increased interest in the field of food colloids, mainly because the nutritional and technological value of the MFGM. In fact, related changes in integrity and structure during milk processing pose a huge challenge as far as efforts directed to isolate the components of the fat globule membrane. MFGM characteristics and potential utilization are subjects of dissension. Thus, the effects of processing and the colloidal interactions that exist with other milk constituents need to be better understood in order to exploit milk fat and MFGM, their functionality as colloids as well as those of their components. These are the main subjects of this review, which also reports on the results of recent inquiries into MFGM structure and colloidal behavior.
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25
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Greene GW, Thapa R, Holt SA, Wang X, Garvey CJ, Tabor RF. Structure and Property Changes in Self-Assembled Lubricin Layers Induced by Calcium Ion Interactions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:2559-2570. [PMID: 28215089 DOI: 10.1021/acs.langmuir.6b03992] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Lubricin (LUB) is a "mucin-like" glycoprotein found in synovial fluids and coating the cartilage surfaces of articular joints, which is now generally accepted as one of the body's primary boundary lubricants and antiadhesive agents. LUB's superior lubrication and antiadhesion are believed to derive from its unique interfacial properties by which LUB molecules adhere to surfaces (and biomolecules, such as hyaluronic acid and collagen) through discrete interactions localized to its two terminal end domains. These regionally specific interactions lead to self-assembly behavior and the formation of a well-ordered "telechelic" polymer brush structure on most substrates. Despite its importance to biological lubrication, detailed knowledge on the LUB's self-assembled brush structure is insufficient and derived mostly from indirect and circumstantial evidence. Neutron reflectometry (NR) was used to directly probe the self-assembled LUB layers, confirming the polymer brush architecture and resolving the degree of hydration and level of surface coverage. While attempting to improve the LUB contrast in the NR measurements, the LUB layers were exposed to a 20 mM solution of CaCl2, which resulted in a significant change in the polymer brush structural parameters consisting of a partial denaturation of the surface-binding end-domain regions, partial dehydration of the internal mucin-domain "loop", and collapse of the outer mucin-domain surface region. A series of atomic force microscopy measurements investigating the LUB layer surface morphology, mechanical properties, and adhesion forces in phosphate-buffered saline and CaCl2 solutions reveal that the structural changes induced by calcium ion interactions also significantly alter key properties, which may have implications to LUB's efficacy as a boundary lubricant and wear protector in the presence of elevated calcium ion concentrations.
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Affiliation(s)
- George W Greene
- Institute for Frontier Materials and ARC Centre of Excellence for Electromaterials Science, Deakin University , Waurn Ponds Campus, Geelong, Victoria 3216, Australia
| | - Rajiv Thapa
- School of Chemistry, Monash University , Clayton 3800 Australia
| | - Stephen A Holt
- Australian Centre for Neutron Scattering, Australia Nuclear Science and Technology Organization , Locked Bag 2001, Kirrawee DC, New South Wales 2232, Australia
| | - Xiaoen Wang
- Institute for Frontier Materials and ARC Centre of Excellence for Electromaterials Science, Deakin University , Waurn Ponds Campus, Geelong, Victoria 3216, Australia
| | - Christopher J Garvey
- Australian Centre for Neutron Scattering, Australia Nuclear Science and Technology Organization , Locked Bag 2001, Kirrawee DC, New South Wales 2232, Australia
| | - Rico F Tabor
- School of Chemistry, Monash University , Clayton 3800 Australia
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26
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Reddy Jala RC, Chen B, Li H, Zhang Y, Cheong LZ, Yang T, Xu X. Enzymatic preparation and characterization of soybean lecithin-based emulsifiers. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0571161] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Simple enzymatic methods were developed for the synthesis of lysolecithin, glycerolyzed lecithin and hydrolyzed lecithin. The products were characterized in terms of their acetone insoluble matter, hexane insoluble matter, moisture, phospholipid distribution and fatty acid composition. The HLB value ranges of different products with different acid values were detected. The efficiency of optimally hydrolyzed lecithin was examined at high calcium ion, low pH, and aqueous solutions and compared with commercially available standard lecithin-based emulsifiers. Overall, lysolecithin powder was proven to be the best emulsifier even at strong and medium acidic conditions.
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Palazolo GG, Mitidieri FE, Wagner JR. Relationship between Interfacial Behaviour of Native and Denatured Soybean Isolates and Microstructure and Coalescence of Oil in Water Emulsions - Effect of Salt and Protein Concentration. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013203040899] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The capacity of both native (NSI) and denatured (DSI) soybean isolates to stabilise oil in water emulsions under controlled shear stress was evaluated. The effect of protein concentration, thermal treatment of proteins and salt addition were studied. Sodium caseinate (SC) was used as standard protein. Emulsions prepared with NSI and SC were stable against coalescence in the whole range of protein concentration (1-10 mg/mL) in spite of showing different interfacial behaviour. The interfacial pressure of DSI was higher than NSI, according to its high dissociation degree and aromatic surface hydrophobicity. However, the emulsions prepared with this sample were unstable in the whole range of bulk protein concentrations. When NaCl was added, higher coalescence was obtained with NSI and SC emulsions at low protein concentrations, and stabilisation was reached only by increasing protein concentrations. At high protein concentrations(>5 mg/mL), DSI emulsions were stable in presence of salt, due to the formation of rigid flocs resistant to agitation. Droplet size distribution, microstructure and flocculation tendency of droplets explained the differences in coalescence of NSI, DSI and SC emulsions.
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Affiliation(s)
- G. G. Palazolo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Ciencias Exactas, Universidad Nacional de la Plata, Calle 47 y 116, 1900, La Plata, Argentina
| | - F. E. Mitidieri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Ciencias Exactas, Universidad Nacional de la Plata, Calle 47 y 116, 1900, La Plata, Argentina
| | - J. R. Wagner
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Ciencias Exactas, Universidad Nacional de la Plata, Calle 47 y 116, 1900, La Plata, Argentina,
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Liang Y, Wong SS, Pham SQ, Tan JJ. Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.024] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Dickinson E. Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability. J Colloid Interface Sci 2015; 449:38-45. [DOI: 10.1016/j.jcis.2014.09.080] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 09/24/2014] [Accepted: 09/24/2014] [Indexed: 02/06/2023]
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30
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Ching SH, Bansal N, Bhandari B. Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique. Food Res Int 2015; 75:182-193. [PMID: 28454946 DOI: 10.1016/j.foodres.2015.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2015] [Revised: 06/01/2015] [Accepted: 06/03/2015] [Indexed: 10/24/2022]
Abstract
Emulsion filled alginate microgel particles can be applied as carrier systems for lipophilic actives in pharmaceutical and food formulations. In this study, the effects of oil concentration, emulsifier type and oil droplet size on the physical stability of emulsions encapsulated in calcium alginate microgel particles (20-80μm) produced by a continuous impinging aerosol technique were studied. Oil emulsions emulsified by using either sodium caseinate (SCN) or Tween 80 were encapsulated at different oil concentrations (32.55, 66.66 and 76.68% w/w of total solids content). The emulsions were analysed before and after encapsulation for changes in emulsion size distribution during storage, and compared to unencapsulated emulsions. The size distribution of encapsulated fine emulsion (mean size ~0.20μm) shifted to a larger size distribution range during encapsulation possibly due to the contraction effect of the microgel particles. Coarse emulsion droplets (mean size ~18μm) underwent a size reduction during encapsulation due to the shearing effect of the atomizing nozzle. However, no further size changes in the encapsulated emulsion were detected over four weeks. The type of emulsifier used and emulsion concentration did not significantly affect the emulsion stability. The results suggest that the rigid gel matrix is an effective method for stabilising lipid emulsions and can be used as a carrier for functional ingredients.
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Affiliation(s)
- Su Hung Ching
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia.
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31
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Uluko H, Liu L, Lv JP, Zhang SW. Functional Characteristics of Milk Protein Concentrates and Their Modification. Crit Rev Food Sci Nutr 2015; 56:1193-208. [DOI: 10.1080/10408398.2012.758625] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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32
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Luo X, Ramchandran L, Vasiljevic T. Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0192-3] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Moulai-Mostefa N, Sabri N, Khalladi R, HadjSadok A. Investigations of the Effects of Salt and Biopolymer Ratio on Sodium Caseinate-Xanthan Interactions in Aqueous Solution and Emulsions. J DISPER SCI TECHNOL 2014. [DOI: 10.1080/01932691.2013.791833] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Cui Z, Chen Y, Kong X, Zhang C, Hua Y. Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1634-1642. [PMID: 24460091 DOI: 10.1021/jf404464z] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The adsorption of heat-denatured soy proteins at the oil/water (O/W) interface during emulsification was studied. Protein samples were prepared by heating protein solutions at concentrations of 1-5% (w/v) and were then diluted to 0.3% (w/v). The results showed that soy proteins that had been heated at higher concentrations generated smaller droplet size of emulsion. Increase in homogenizer rotating speed resulted in higher protein adsorption percentages and lower surface loads at the O/W interface. Surface loads for both unheated and heated soy proteins were linearly correlated with the unadsorbed proteins' equilibrium concentration at various rotating speeds. With the rise in NaCl addition level, protein adsorption percentage and surface loads of emulsions increased, whereas lower droplet sizes were obtained at the ionic strength of 0.1 M. The aggregates and non-aggregates displayed different adsorption behaviors when rotating speed or NaCl concentration was varied.
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Affiliation(s)
- Zhumei Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China
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35
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Ye A, Cui J, Zhu X, Singh H. Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions. Food Chem 2013; 139:681-8. [DOI: 10.1016/j.foodchem.2013.02.014] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 12/09/2012] [Accepted: 02/05/2013] [Indexed: 12/23/2022]
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36
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Sosa-Herrera M, Lozano-Esquivel I, Ponce de León-Ramírez Y, Martínez-Padilla L. Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.02.017] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Ye A, Lo J, Singh H. Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium. J Colloid Interface Sci 2012; 378:184-90. [DOI: 10.1016/j.jcis.2012.04.042] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2012] [Revised: 04/12/2012] [Accepted: 04/16/2012] [Indexed: 10/28/2022]
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38
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Li J, Ye A, Lee SJ, Singh H. Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions. Food Funct 2012; 3:320-6. [DOI: 10.1039/c2fo10242k] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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39
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40
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41
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Ye A, Gilliland J, Singh H. Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil–water interfaces. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.03.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Functional properties of milk protein concentrates: Emulsifying properties, adsorption and stability of emulsions. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.07.005] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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43
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Flocculation of protein-stabilized oil-in-water emulsions. Colloids Surf B Biointerfaces 2010; 81:130-40. [DOI: 10.1016/j.colsurfb.2010.06.033] [Citation(s) in RCA: 298] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2010] [Accepted: 06/30/2010] [Indexed: 02/07/2023]
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44
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Richards A, Golding M, Wijesundera C, Lundin L. The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate-Stabilized Oil-in-Water Emulsions. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1642-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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45
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Influence of calcium on tensile, optical and water vapour permeability properties of sodium caseinate edible films. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.08.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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46
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Medina-Torres L, Calderas F, Gallegos-Infante JA, González-Laredo RF, Rocha-Guzmán N. Stability of alcoholic emulsions containing different caseinates as a function of temperature and storage time. Colloids Surf A Physicochem Eng Asp 2009. [DOI: 10.1016/j.colsurfa.2009.09.046] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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48
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Gaygadzhiev Z, Alexander M, Corredig M. Sodium caseinate-stabilized fat globules inhibition of the rennet-induced gelation of casein micelles studied by Diffusing Wave Spectroscopy. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.07.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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49
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Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate. Food Chem 2008; 110:946-52. [DOI: 10.1016/j.foodchem.2008.02.091] [Citation(s) in RCA: 102] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2007] [Revised: 12/17/2007] [Accepted: 02/29/2008] [Indexed: 11/17/2022]
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50
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