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Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
(2021-10-01)
A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in ...
Stability mechanisms of liquid water-in-oil emulsions
(Elsevier Sci LtdOxfordInglaterra, 2014)
Emulsions stabilized by heat-treated collagen fibers
(Elsevier Sci LtdOxfordInglaterra, 2012)
New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films
(2020-12-01)
Starch-based films can have their poor technological properties improved by lipid supplementation using emulsification step as strategy. Our aim was to evaluate the incorporation of carnauba wax (0−15 wt%) using emulsion ...
Stability and in vitro digestibility of emulsions containing lecithin and whey proteins
(Royal Soc ChemistryCambridgeInglaterra, 2013)
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, ...
Flaxseed oil - Whey protein isolate emulsions: Effect of high pressure homogenization
(Elsevier Sci LtdOxfordInglaterra, 2012)
Amaranth proteins emulsions as delivery system of Angiotensin-I converting enzyme inhibitory peptides
(Elsevier, 2019-05)
We analyze the possibility of using the emulsifying properties of amaranth proteins and the bioactivity shown by peptide sequences encrypted in these proteins to formulate functional emulsions with angiotensin I-converting ...