Zobrazeno 81 - 90
of 320
pro vyhledávání: '"D. Julian McClements"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:175-184
The purpose of this study was to create water-in-oil (W/O) and water-in-oil-in-water (W/O/W) emulsions containing gelled internal water droplets. Twenty weight percent W/O emulsions stabilized by a nonionic surfactant (6.4 wt % polyglycerol polyricin
Publikováno v:
Food Hydrocolloids. 20:800-809
The objective of this preliminary study was to obtain a better understanding of the influence of dietary fiber on the digestibility of emulsified lipids. The influence of fiber type (pectin and chitosan), fiber concentration (0–0.5 wt%), and fiber
Publikováno v:
Food Research International. 39:761-771
The ability of a modified whey protein concentrate (MWPC), which contains relatively high proportions of phospholipid and high molecular weight protein fractions, to form and stabilize 10 wt% corn oil-in-water emulsions (pH 7.0, 5 mM phosphate buffer
Publikováno v:
Food Hydrocolloids. 20:596-606
The influence of molecular weight on the ability of fish gelatin (FG) to form and stabilize oil-in-water emulsions was examined. Low molecular weight fish gelatin (LMW–FG, ∼55 kDa) and high molecular weight fish gelatin (HMW–FG, 120 kDa) were u
Publikováno v:
Food Hydrocolloids. 20:586-595
This study shows that various types of multiple emulsions can be prepared by mixing an oil-in-water emulsion with a mixed biopolymer solution that separates into two phases. Initially, a phase diagram was prepared to identify the range of heat-denatu
Publikováno v:
Food Biophysics. 1:21-29
The objective of this study was to investigate the influence of interfacial composition and electrical charge on the in vitro digestion of emulsified fats by pancreatic lipase. An electrostatic layer-by-layer deposition technique was used to prepare
Autor:
Saehun Mun, D. Julian McClements
Publikováno v:
Langmuir. 22:1551-1554
The influence of the nature of the interfacial membrane on the kinetics of droplet growth in hydrocarbon oil-in-water emulsions was investigated. Droplet growth rates were determined by measuring changes in the droplet size distribution of 1 wt % n-t
Autor:
Lorena Salcedo-Sandoval, Francisco Jiménez-Colmenero, Alison Matalanis, Susana Cofrades, Eric A. Decker, Claudia Ruiz-Capillas, D. Julian McClements
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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© 2015 Elsevier Ltd. All rights reserved. Abstract The effect of storage time (2 C, 19 days) and heating (70 C, 30 min) on physical characteristics and oxidative stability of fish oil encapsulated in filled hydrogel particles was determined and comp
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:10248-10253
Proteins dispersed in the continuous phase of oil-in-water emulsions are capable of inhibiting lipid oxidation reactions. The antioxidant activity of these proteins is thought to encompass both free radical scavenging by amino acid residues and chela
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:9624-9628
The purpose of this research was to examine the influence of the physical state of lipids on iron-promoted oxidation of methyl linolenate in octadecane oil-in-water emulsions. Octadecane and methyl linolenate oil-in-water emulsions were prepared that