Zobrazeno 1 - 10
of 40
pro vyhledávání: '"D. Julian McClements"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:750-755
As consumers increasingly demand "cleaner" labels, one available strategy is diluting oils high in unsaturated fatty acids into more stable, more saturated oils, thus delaying lipid oxidation by decreasing free-radical propagation reactions between o
Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:3939-3948
Phospholipids have been shown to act synergistically with tocopherols and delay lipid oxidation in bulk oil. The synergistic activity between phospholipids and tocopherols is due to the ability of amino-group-containing phospholipids (e.g., phosphati
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:9333-9340
The food industry is interested in the utilization of nanoemulsions stabilized by natural emulsifiers, but little research has been conducted to determine the oxidative stability of such emulsions. In this study, two natural (lecithin and quillaja sa
Publikováno v:
Food Chemistry. 139:1098-1104
The influence of whey protein isolate (WPI)-beet pectin conjugates formed by dry-heating on the oxidative stability of β-carotene in O/W emulsions was studied. It was mainly focused on the influence of pH, metal chelator, free radical scavenger and
Publikováno v:
Food Chemistry. 114:253-262
The purpose of this study was to examine the impact of emulsifier type on the micro-structural changes that occur to emulsified lipids as they pass through a model gastrointestinal system. Lipid droplets initially coated by different kinds of emulsif
Autor:
D. Julian McClements, Owen G. Jones
Publikováno v:
Food Biophysics. 3:191-197
The purpose of this study was to examine the stability of biopolymer particles formed by heating electrostatic complexes of β-lactoglobulin and sugar beet pectin together (pH 5, 80 °C for 15 min). The effects of electrostatic interactions on the fo
Publikováno v:
Food Chemistry. 106:698-705
Citral is a major flavor component of citrus oils that can undergo chemical degradation leading to loss of aroma and formation of off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provi
Publikováno v:
Langmuir. 23:13059-13065
The adsorption of charged particles to hydrogel surfaces is important in a number of natural and industrial processes. In this study, the adsorption of cationic lipid droplets to the surfaces of anionic hydrogels was examined. An oil-in-water emulsio
Publikováno v:
Food Research International. 40:770-781
The objective of this study was to investigate the influence of interfacial composition on the in vitro digestion of emulsified lipids coated by various emulsifiers by pancreatic lipase. Sodium caseinate, whey protein isolate (WPI), lecithin and Twee
Publikováno v:
Journal of Food Engineering. 80:1246-1254
This study examines the influence of interfacial composition on the freeze–thaw stability of oil-in-water emulsions. Three 5% w/w oil-in-water emulsions (5 mM phosphate buffer, pH 6.0) were prepared using the layer-by-layer electrostatic deposition