Výsledky vyhledávání - "protein-stabilized emulsions"

Akademický článek

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

Autor: Yi Wu, Yufeng Li, Ronghan Wang, Yong Zhao, Haiquan Liu, Jing Jing Wang

Publikováno v: Frontiers in Nutrition, Vol 8 (2021)

The aim of this work was to develop a food-grade emulsion that stabilized by the by-product proteins in the head of giant freshwater prawn. The physicochemical properties of protein particles were characterized, and the stability of proteins-stabiliz

Externí odkaz: https://doaj.org/article/b537b57ab33e4f73bf835d23446048d1

Zobrazit plný text záznamu

Akademický článek

Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions

Autor: Mangang Wu, Zhikun Li, Ranran Wei, Yi Luan, Juan Hu, Qingling Wang, Rui Liu, Qingfeng Ge, Hai Yu

Publikováno v: Foods, Vol 10, Iss 12, p 3079 (2021)

To investigate the role of sulfhydryl groups and disulfide bonds in different protein-stabilized emulsions, N-ethylmaleimide (NEM) was used as a sulfhydryl-blocking agent added in the emulsion. The addition of NEM to block the sulfhydryl groups resul

Externí odkaz: https://doaj.org/article/ef42b2a131ea4ba3b5a0f954df5a9d27

Zobrazit plný text záznamu

Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends

Autor: Leonard M.C. Sagis, Karin Schroën, Claire C. Berton-Carabin, Emma B.A. Hinderink

Publikováno v: Journal of Colloid and Interface Science 583 (2021)
Journal of Colloid and Interface Science, 583, 704-713

Hypothesis Many traditional or emergent emulsion products contain mixtures of proteins, resulting in complex, non-equilibrated interfacial structures. It is expected that protein displacement at oil-water interfaces depends on the sequence in which p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2745bd81d16e17c7b4595e2e869c15a0
https://doi.org/10.1016/j.jcis.2020.09.066

Zobrazit plný text záznamu

Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions

Autor: Yi Luan, Mangang Wu, Qingling Wang, Zhikun Li, Juan Hu, Ge Qingfeng, Rui Liu, Hai Yu, Ranran Wei

Publikováno v: Foods; Volume 10; Issue 12; Pages: 3079
Foods, Vol 10, Iss 3079, p 3079 (2021)
Foods

To investigate the role of sulfhydryl groups and disulfide bonds in different protein-stabilized emulsions, N-ethylmaleimide (NEM) was used as sulfhydryl-blocking agent to be added in the emulsion. The addition of NEM to block the sulfhydryl groups r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d508191fe7d1fcf5c2a6012dd5dca64
https://doi.org/10.20944/preprints202110.0267.v1

Zobrazit plný text záznamu

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Development of microstructure and evolution of rheological characteristics of a highly concentrated emulsion during emulsification

Autor: George P. Simon, B. K. Sharu, Wenlong Cheng, Johann Zank, Arup R. Bhattacharyya

Publikováno v: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 532:342-350

The refining characteristics of the highly concentrated water-in-oil emulsion, which are used as ‘emulsion precursors’ for the preparation of emulsion explosives, were investigated to elucidate the manner in which the refining time influences its

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2e22a0b9917e886fa23b7d363883e10
https://doi.org/10.1016/j.colsurfa.2017.04.070

Zobrazit plný text záznamu

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

Autor: Bonastre Oliete, Eliane Cases, Rémi Saurel, François Potin

Publikováno v: Innovative Food Science & Emerging Technologies
Innovative Food Science & Emerging Technologies, 2018, 47, pp.292-300. ⟨10.1016/j.ifset.2018.03.015⟩

International audience; The effects of thermal aggregation and microfluidization on pea (Pisum sativum L.) globulin characteristics and emulsifying properties were investigated. The thermal treatment of native pea globulins (NPs) induced the formatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2fcd6bb50e22f7384339198dc2bc43f
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01912127

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání