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Li Y, Liu J, Zhang H, Shi X, Li S, Yang M, Zhang T, Xiao H, Du Z. A Comprehensive Review of Self-Assembled Food Protein-Derived Multicomponent Peptides: From Forming Mechanism and Structural Diversity to Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37486612 DOI: 10.1021/acs.jafc.3c02930] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2023]
Abstract
Food protein-derived multicomponent peptides (FPDMPs) are a natural blend of numerous peptides with various bioactivities and multiple active sites that can assume several energetically favorable conformations in solutions. The remarkable structural characteristics and functional attributes of FPDMPs make them promising codelivery carriers that can coassemble with different bioactive ingredients to induce multidimensional structures, such as fibrils, nanotubes, and nanospheres, thereby producing specific health benefits. This review offers a prospective analysis of FPDMPs-based self-assembly nanostructures, focusing on the mechanism of formation of self-assembled FPDMPs, the internal and external stimuli affecting peptide self-assembly, and their potential applications. In particular, we introduce the exciting prospect of constructing functional materials through precursor template-induced self-assembly of FPDMPs, which combine the bioactivity and self-assembly capacity of peptides and could dramatically broaden the functional utility of peptide-based materials.
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Affiliation(s)
- Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xiaoxia Shi
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Shanglin Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
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2
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Wang W, Sun R, Xia Q. Influence of gelation of internal aqueous phase on in vitro controlled release of W1/O/W2 double emulsions-filled alginate hydrogel beads. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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3
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Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene. Foods 2022; 11:foods11182720. [PMID: 36140849 PMCID: PMC9497784 DOI: 10.3390/foods11182720] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/23/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022] Open
Abstract
W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) of Sipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.
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Tian H, Xiang D, Li C. Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum-locust bean gum mixture: Evaluation of their stability and protection. Int J Biol Macromol 2021; 175:40-48. [PMID: 33548306 DOI: 10.1016/j.ijbiomac.2021.01.161] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 01/18/2021] [Accepted: 01/24/2021] [Indexed: 01/04/2023]
Abstract
Herein, improvement of the stability of the water-in-oil-in-water (W/O/W) emulsions by addition of xanthan gum (XG)/locust bean gum (LBG) mixture in the inner water phase was aimed. The impact of XG/LBG mixture on the physical stability, microstructure and rheological properties of W/O/W emulsions was investigated. It was found that, compared with the control emulsions, the presence of XG/LBG mixture could improve the stability of W/O/W emulsions against coalescence. The tea polyphenols (TPPs) and XG/LBG mixture were simultaneously included in the internal aqueous phase of the double emulsion and stored at 25 and 40 °C in the dark for 28 d. The results showed that XG/LBG mixture not only had a protective role for TPPs encapsulated in the internal water phase, but also maintained more than 50% of the antioxidant capacity of TPPs.
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Affiliation(s)
- Haiyan Tian
- College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Dong Xiang
- College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food in Hainan Province, No. 58 Renmin Avenue, Haikou 570228, China.
| | - Congfa Li
- College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China.
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Tang XY, Wang ZM, Meng HC, Lin JW, Guo XM, Zhang T, Chen HL, Lei CY, Yu SJ. Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1318-1328. [PMID: 33480679 DOI: 10.1021/acs.jafc.0c05212] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Betanin and curcumin hold promise as natural colorants and antioxidants for food purposes due to their anti-hypertensive, anti-inflammation, and anti-tumor effects. However, the thermal stability and bioavailability of betanin and curcumin still need improvement. Here, we fabricated sugar beet pectin-bovine serum albumin nanoparticles (SBNPs) with a mean particle size of 180 ± 5.2 nm through a genipin cross-linking strategy to stabilize a type of Pickering water-in-oil-in-water (W/O/W) emulsion and co-encapsulated betanin and curcumin. First, the W1/O emulsion was homogenized with gelatin (the gelling agent) in the water phase and polyglycerol polyricinoleate (a lipophilic surfactant) in the oil phase. Later, W1/O was homogenized with another water phase containing SBNPs. The microstructure of the emulsion was regulated by the particle concentration (c) and W1/O volume fraction (Φ), especially the gel-like high internal phase emulsions were formed at the Φ up to 70%. In this case, betanin was encapsulated in the internal water phase (encapsulation efficiency = 65.3%), whereas curcumin was in the medium-chain triglyceride (encapsulation efficiency = 84.1%). Meanwhile, the shelf stability of betanin and curcumin was improved. Furthermore, the stability of bioactive compounds was potentiated by an emulsion gel in simulated gastrointestinal digestion, resulting in higher bioaccessibility. The aforementioned results suggest that SBNP-stabilized Pickering W/O/W emulsions could be a potential alternative to co-encapsulate betanin and curcumin with enhancement of shelf stability and bioaccessibility.
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Affiliation(s)
- Xiang-Yi Tang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhi-Ming Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - He-Cheng Meng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou, Guangzhou 510640, China
| | - Jia-Wei Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiao-Ming Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tao Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hua-Lei Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Cai-Yu Lei
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shu-Juan Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou, Guangzhou 510640, China
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6
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Lin C, Debeli DK, Gan L, Deng J, Hu L, Shan G. Polyether-modified siloxane stabilized dispersion system on the physical stability and control release of double (W/O/W) emulsions. Food Chem 2020; 332:127381. [DOI: 10.1016/j.foodchem.2020.127381] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/16/2020] [Accepted: 06/16/2020] [Indexed: 11/24/2022]
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7
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Debeli DK, Lin C, Mekbib DB, Hu L, Deng J, Gan L, Shan G. Controlling the Stability and Rheology of Copolyol Dispersions in Fatty Alcohol Ethoxylate (AEO9)-Stabilized Multiple Emulsions. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c03792] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dereje Kebebew Debeli
- State Key Laboratory of Chemical Engineering, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
- Institute of Zhejiang University-Quzhou, Quzhou 324000, China
| | - Chao Lin
- State Key Laboratory of Chemical Engineering, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
- Institute of Zhejiang University-Quzhou, Quzhou 324000, China
| | - Destaw Bayabil Mekbib
- Interdisciplinary Institute of Neuroscience and Technology, College of Biomedical Engineering and Instrument Science, Zhejiang University, Hangzhou 310000, China
| | - Liuyun Hu
- Infinitus (China) Company Ltd., Guangzhou 510623, China
| | - Jianjun Deng
- Infinitus (China) Company Ltd., Guangzhou 510623, China
| | - Liang Gan
- Infinitus (China) Company Ltd., Guangzhou 510623, China
| | - Guorong Shan
- State Key Laboratory of Chemical Engineering, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
- Institute of Zhejiang University-Quzhou, Quzhou 324000, China
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8
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Li Q, Liu X, Byambasuren K, Wang X, Qiu S, Gao Y, Dang L, Liu Z, Shu Q, Wang Z. Revealing the effects of multi-scale molecules on α-linolenic acid-loaded W1/O/W2 microemulsion: A combined study from physical properties, antioxidant capacity and in vitro release kinetics. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.112675] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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Velderrain-Rodríguez GR, Salvia-Trujillo L, Wall-Medrano A, González-Aguilar GA, Martín-Belloso O. In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W 1/O/W 2) emulsions containing sodium carboxymethyl cellulose. Food Funct 2019; 10:6110-6120. [PMID: 31495859 DOI: 10.1039/c9fo01266d] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Mango peel is a rich source of phenolic compounds (PC), which can be used in food fortification. The use of water-in-oil-in-water (W1/O/W2) emulsions represents a potential strategy to encapsulate, protect and incorporate PC from mango peel into food products. Moreover, even though non-digestible biopolymers are usually incorporated into emulsions to enhance stability, little is known about the effect on the digestibility and release of PC. In this study, a mango peel extract (MPE) was encapsulated using W1/O/W2 emulsions containing sodium carboxymethyl cellulose (CMC; 0, 0.5, 1.0% w/w) in W2, and their colloidal stability, lipid digestibility kinetics (free fatty acid release), and release (in terms of antioxidant activity) under in vitro digestion conditions were evaluated. The presence of CMC in emulsions caused flocculation of droplets, which remained unchanged during the gastric phase, suggesting that bridging flocculation occurred. Moreover, a slower lipid digestion rate was observed in emulsions containing CMC, with k-values ranging between 0.21 and 0.25 min-1, compared to emulsions without CMC (around 0.14 min-1). However, although CMC may slow down the lipolysis reaction during the first 40 min due to physical or steric hindrance, at the end of the intestinal phase, emulsions with or without CMC had a similar final FFA release. Moreover, MPE release was triggered under gastric conditions, probably by osmotic imbalance, showing a constant antioxidant activity value during the intestinal phase only in emulsions containing CMC. This study provides relevant insights to design double emulsions as delivery systems of water-soluble bioactive compounds with antioxidant activity, such as PC.
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Affiliation(s)
- Gustavo R Velderrain-Rodríguez
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria, C.P. 83304, Hermosillo, Sonora, Mexico.
| | - Laura Salvia-Trujillo
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain.
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez - Plutarco E. Calles 1210, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Gustavo A González-Aguilar
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria, C.P. 83304, Hermosillo, Sonora, Mexico.
| | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain.
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10
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Chen X, McClements DJ, Wang J, Zou L, Deng S, Liu W, Yan C, Zhu Y, Cheng C, Liu C. Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3691-3699. [PMID: 29578697 DOI: 10.1021/acs.jafc.7b05161] [Citation(s) in RCA: 155] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure: ( i) a W1/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin (as a gelling agent) in the aqueous phase and polyglycerol polyricinoleate (a lipophilic surfactant) in the oil phase; ( ii) this W1/O emulsion was then homogenized with another water phase (W2) containing wheat gliadin nanoparticles (hydrophilic emulsifier). The gliadin nanoparticles in the external aqueous phase aggregated at pH 5.5, which led to the formation of particle-stabilized W1/O/W2 emulsion gels with good stability to phase separation. These emulsion gels were then used to coencapsulate a hydrophilic bioactive (epigallocatechin-3-gallate, EGCG) in the internal aqueous phase (encapsulation efficiency = 65.5%) and a hydrophobic bioactive (quercetin) in the oil phase (encapsulation efficiency = 97.2%). The emulsion gels improved EGCG chemical stability and quercetin solubility under simulated gastrointestinal conditions, which led to a 2- and 4-fold increase in their effective bioaccessibility, respectively.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Jian Wang
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Sumeng Deng
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Chi Yan
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Yuqing Zhu
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Ce Cheng
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
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Ma L, Wan Z, Yang X. Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9735-9743. [PMID: 29058905 DOI: 10.1021/acs.jafc.7b04042] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A gelled multiple water-in-oil-in-water (W1/O/W2) emulsion was successfully developed by the unique combination of emulsifying and gelation properties of natural glycyrrhizic acid (GA) nanofibrils, assembling into a fibrillar hydrogel network in the continuous phase. The multiple emulsion gels had relatively homogeneous size distribution, high yield (85.6-92.5%), and superior storage stability. The multilayer interfacial fibril shell and the GA fibrillar hydrogel in bulk can effectively protect the double emulsion droplets against flocculation, creaming, and coalescence, thus contributing to the multiple emulsion stability. Particularly, the highly viscoelastic bulk hydrogel had a high storage modulus, which was found to be able to strongly prevent the osmotic-driven water diffusion from the internal water droplets to the external water phase. We show that these multicompartmentalized emulsion gels can be used to encapsulate and protect photosensitive water-soluble cargos by loading them into the internal water droplets. These stable multiple emulsion gels based on natural, sustainable saponin nanofibrils have potential applications in the food, pharmaceutical, and personal care industries.
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Affiliation(s)
- Lulu Ma
- Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Zhili Wan
- Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology , Guangzhou 510640, China
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12
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Etxabide A, Urdanpilleta M, Gómez-Arriaran I, de la Caba K, Guerrero P. Effect of pH and lactose on cross-linking extension and structure of fish gelatin films. REACT FUNCT POLYM 2017. [DOI: 10.1016/j.reactfunctpolym.2017.04.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Zhu Q, Feng L, Saito M, Yin L. Preparation and characterization of W/O/W double emulsions containing MgCl2. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1318076] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Qiaomei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Liping Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Masayoshi Saito
- Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan
| | - Lijun Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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14
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Muschiolik G, Dickinson E. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Compr Rev Food Sci Food Saf 2017; 16:532-555. [DOI: 10.1111/1541-4337.12261] [Citation(s) in RCA: 210] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 02/20/2017] [Accepted: 02/21/2017] [Indexed: 12/27/2022]
Affiliation(s)
| | - Eric Dickinson
- School of Food Science and Nutrition; Univ. of Leeds; LS2 9JT Leeds United Kingdom
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