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Mostrando ítems 11-20 de 1522
Structures and stability of lipid emulsions formulated with sodium caseinate
(Elsevier Science London, 2011-05)
The physicochemical properties of emulsions play an important role in food systems as they directly contribute to texture, sensory and nutritional properties of foods. Sodium caseinate (NaCas) is a well-used ingredient ...
Emulsions stabilized by heat-treated collagen fibers
(Elsevier Sci LtdOxfordInglaterra, 2012)
Microstructure and Stability of Non-Protein Stabilized Oil-in-Water Food Emulsions Measured by Optical Methods
(Wiley Blackwell Publishing, Inc, 2002-04)
The microstructure and stability of oil-in-water emulsions, stabilized with non-protein emulsifiers (sorbitan esters), were analyzed as a function of emulsification time, rotor speed, hydrophilic-lipophilic balance (HLB), ...
Design of whey protein aggregates towards microgel-stabilized emulsion generation
(Elsevier Science, 2021-08)
Whey protein aggregates (WPAg) were designed from whey protein concentrate suspensions adjusting thermal treatment conditions to prepare microgel-stabilized emulsions. The response surface methodology (RSM) was used to ...
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
(2019-01-02)
Colloidal particle systems based on natural biopolymers are widely used in food industries and their production can involve an emulsification step during processing, which is induced by interaction of a primary emulsion, ...
Stabilization Mechanisms Of Oil-in-water Emulsions By Saccharomyces Cerevisiae
(ELSEVIER SCIENCE BVAMSTERDAM, 2016)
Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic
(Elsevier, 2017-02)
The emulsifying properties of Brea gum (BG), the exudate from Cercidium praecox, were studied in comparison to gum Arabic (GA). Droplet size distributions, rheological properties and stability of corn oil emulsion stabilized ...
Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions
(Springer, 2013-06-01)
The aim of the present work was to investigate the effect of aqueous phase composition on the stability of emulsions formulated with 10 wt% sunflower oil as fat phase. Aqueous phase was formulated with 0.5, 2, or 5 wt% ...