Zobrazeno 1 - 10
of 668
pro vyhledávání: '"emulsion gels"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 61-67 (2024)
Artemisia sphaerocephala Krasch. polysaccharide (ASKP) is a novel plant polysaccharide. In this study, an aqueous two-phase system (ATPS) consisting of gelatin (Gel) as the dispersed phase and ASKP 60P (a high-molecular-mass fraction of ASKP) as the
Externí odkaz:
https://doaj.org/article/5819240674054baf8753f6f3cc1d21f1
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 333-342 (2024)
Emulsion gels, a complex colloid system in which the emulsion and the gel coexist with a unique three-dimensional network structure, are widely used in the pharmaceutical, cosmetic and food industries. As a high-molecular-mass protein, soybean protei
Externí odkaz:
https://doaj.org/article/5599ff6fac2b4e1193f778d788ddeb32
Akademický článek
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Publikováno v:
Shipin Kexue, Vol 45, Iss 1, Pp 23-31 (2024)
In this study, a covalent conjugate between ferulic acid (FA) and soybean protein isolate (SPI) was prepared by free radical method and was used to prepare gluconolactone (GDL)-induced emulsion gels. The effects of covalent binding to FA on SPI struc
Externí odkaz:
https://doaj.org/article/983c7b53d293488f9c0df2b82495ad68
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101377- (2024)
In this study, the effects on the structures and emulsion gels of carrageenan (CA) and gum arabic (GA) with soybean protein isolate (SPI) were investigated. The results showed that CA and GA exposed hydrophobic groups to SPI, and formed complexes thr
Externí odkaz:
https://doaj.org/article/5945aced424e42fbaa79606a23664c66
Publikováno v:
Gels, Vol 10, Iss 9, p 559 (2024)
Starch nanocrystals (SNCs) to stabilize high internal phase emulsions (HIPEs) always suffer low production efficiency from acid hydrolysis. Due to its small granule size, Quinoa starch (QS) was selected to produce SNCs as a function of acid hydrolysi
Externí odkaz:
https://doaj.org/article/9707c14b331d474bb4a07379f08f49f7
Autor:
Petroula Tsitlakidou, Despina Kamplioni, Anastasia Kyriakoudi, Maria Irakli, Costas G. Biliaderis, Ioannis Mourtzinos
Publikováno v:
Foods, Vol 13, Iss 13, p 2142 (2024)
An eco-friendly extraction process of polyphenols from conventional dried rosemary tissues and post-distillation waste residues was applied using β-cyclodextrin as a co-solvent. The aqueous extracts were characterized by measuring the total phenolic
Externí odkaz:
https://doaj.org/article/1bd09b2c74514b0d9a7ae35f43217905
Publikováno v:
Shipin Kexue, Vol 44, Iss 12, Pp 25-33 (2023)
Emulsion gels (EG) and bigels (BG) were prepared by high-speed shear treatment of a mixture of beewax oleogels with pure water or κ-carrageenan hydrogel in the absence of emulsifiers, respectively. The effect of κ-carrageenan on the microstructure,
Externí odkaz:
https://doaj.org/article/43c159fc2e954b45b442b5cb7543a3d4
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 70-77 (2023)
Combined with the effect of pH on the ζ-potential and contact angle of carboxymethyl nanocellulose (CMCN), low oil phase (20%) Pickering emulsion gels were constructed with CMCN solution as the continuous phase and corn oil as the dispersant phase.
Externí odkaz:
https://doaj.org/article/d353c9ac9d86420ba80604603e3321de
Autor:
Priscilla Ferreira Corrêa, Carla Fabiana da Silva, João Paulo Ferreira, Jenyffer Medeiros Campos Guerra
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100354- (2023)
The present work aimed to evaluate emulsion gels from plant sources and their application in frankfurter-type sausages by determining the nutritional, physical-chemical, and microbiological properties of the formulations. Emulsifying capacity and emu
Externí odkaz:
https://doaj.org/article/eb384882871940eca14727a92140f360