Consumer demand for ‘natural’ products has led the food industry to substitute synthetic ingredients with others of natural origin. Nanoemulsions are thermodynamically unstable systems, so an emulsifier is necessary to ...

In food formulations, lipids are normally incorporated as emulsions stabilized by different types of emulsifiers. The emulsifiers can affect fatty acid (FA) solubilization as they can interact with FA. The main purpose of ...

The aim of this work was to study the effect of two emulsifiers (M-1: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M-2: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of ...

The effects of heat treatment on emulsifying properties of beta-lactoglobulin were studied in order to compare them with previous studies on foaming properties. Both of them are closely linked to the structural changes on ...

During the last decade a special interest has been focused on studying the relationship between the composition and structure of emulsions and the extent of lipolysis, driven by the necessity of modulate lipid digestion ...

A material with a high content of fibers and proteins is generated as a by-product of the chia oil extraction process. A strategy to add value to this by-product is to evaluate its possible use as a food ingredient. Thus, ...

Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such ...

According to their amphiphilic nature, emulsifiers as Sodium Stearoyl Lactylate (SSL) and Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM) favor interactions between dough components, although the mechanisms of ...