Zobrazeno 1 - 10
of 30
pro vyhledávání: '"He Tang"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:3423-3431
Pickering high internal-phase emulsions (HIPEs) and porous materials derived from the Pickering HIPEs have received increased attention in various research fields. Nevertheless, nondegradable inorganic and synthetic stabilizers present toxicity risks
Publikováno v:
Food Hydrocolloids. 87:404-412
There is increasing interest in improving the freeze-thaw stability of emulsions by interfacial engineering in the food colloid field. The present work reported that for Pickering emulsions stabilized by heat-induced soy protein isolate (SPI) nanopar
Publikováno v:
Food Hydrocolloids. 124:107342
In the work, the emulsifying properties of three representative globular proteins (soy β-conglycinin, glycinin and bovine serum albumin; designated as SC, SG and BSA, respectively) with different structural characteristics, as affected by the additi
Publikováno v:
Food Hydrocolloids. 82:230-238
There is increasing interest in the development of Pickering emulsions stabilized by food grade (nano) particles, due to their promising applications in food formulations. The work reports for the first time that starch nanocrystals (SNCs) prepared b
Publikováno v:
Journal of colloid and interface science. 580
A softer natural Pickering nanostabilizer, S-ovalbumin (S-OVA) was reported in this work, based on our previous researches about soft globular protein nanoparticles. Compared with native OVA, S-OVA has higher surface hydrophobicity, greater conformat
Publikováno v:
Carbohydrate Polymers. 181:727-735
Biodegradable food packaging is sustainable and has a great application prospect. PLA is a promising alternative for petroleum-derived polymers. However, PLA packaging suffers from poor barrier properties compared with petroleum-derived ones. To addr
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:1461-1471
This work attempted to engineer emulsions' interface using the special affinity between proline-rich gliadin and proanthocyanidins (PA), to develop surfactant-free antioxidant Pickering emulsions with digestive-resistant properties. This binding inte
Publikováno v:
Food & Function. 9:959-970
In this paper, we demonstrate for the first time the use of gliadin particles to structure algal oil (rich in DHA) and to exert chemical stability against lipid oxidation via the Pickering high internal phase emulsion (HIPE) strategy. The gliadin/chi
Publikováno v:
Food Hydrocolloids. 74:37-45
There is still a debate about the influence of salts on the freeze-thaw stability of emulsions. In this research, the influence of the NaCl addition (before or after the emulsification; 100–500 mM) on the freeze-thaw stability of the Pickering emul
Publikováno v:
Food Chemistry. 227:298-304
This study investigated structure and morphology of starch spherulites prepared from debranched waxy maize and waxy potato starches. Debranched waxy potato starch favored the formation of B-type crystals with longer branch chains (average chain lengt