Zobrazeno 1 - 10
of 21
pro vyhledávání: '"D. Julian McClements"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:2104-2111
Effects of selected aqueous phase emulsifiers on lipid oxidative stability of water-in-walnut oil (W/O) emulsions stabilized by polyglycerol polyricinoleate (PGPR) were evaluated. The formation of primary oxidation products (lipid hydroperoxides) and
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:
Journal of Agricultural and Food Chemistry. 57:2993-2998
Lycopene has recently received interest as an antioxidant in human tissues. These antioxidant properties, however, present challenges to preventing oxidative degradation of lycopene within food products. In this research, oxidation of lycopene in a m
Publikováno v:
Langmuir. 21:5752-5760
The influence of environmental conditions (pH, NaCl, CaCl2, and temperature) on the properties and stability of oil-in-water (O/W) emulsions containing oil droplets surrounded by one-, two-, or three-layer interfacial membranes has been investigated.
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:4236-4244
Oil-in-water (O/W) emulsions containing small oil droplets (d32 approximately 0.22 microm) stabilized by sodium dodecyl sulfate (SDS)-fish gelatin (FG) membranes were produced by an electrostatic deposition technique. A primary emulsion containing an
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:4558-4564
Whey protein isolate (WPI), soy protein isolate (SPI), and sodium caseinate (CAS) can inhibit lipid oxidation when they produce a positive charge at the interface of emulsion droplets. However, when proteins are used to stabilize oil-in-water emulsio
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:3996-4001
The ability of two protein fractions extracted from cod to form and stabilize oil-in-water emulsions was examined: a high salt extracted fraction (HSE protein) and a pH 3 acid extracted fraction (AE protein). Both fractions consisted of a complex mix
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:2806-2812
Oil-in-water emulsions containing cationic droplets stabilized by lecithin-chitosan membranes were produced using a two-stage process. A primary emulsion was prepared by homogenizing 5 wt % corn oil with 95 wt % aqueous solution (1 wt % lecithin, 100
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:1696-1700
Proteins can be used to produce cationic oil-in-water emulsion droplets at pH 3.0 that have high oxidative stability. This research investigated differences in the physical properties and oxidative stability of corn oil-in-water emulsions stabilized
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:5704-5710
The purpose of this research was to determine how surfactant micelles influence iron partitioning and iron-promoted lipid oxidation in oil-in-water emulsions. Lipids containing ferric ions were used to produce oil-in-water emulsions, and continuous-p