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Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin
(Academic Press, 2019)
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 ...
A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers
(Elsevier Science, 2021-01)
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 ...
Influence of ternary emulsifier mixtures on oxidative stability of nanoemulsions based on avocado oil
(MDPI, 2020)
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 ...
Emulsifying and foaming properties of beta-lactoglobulin modified by heat treatment
(Elsevier, 2013-04)
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 ...
Studies on the interactions between bile salts and food emulsifiers under in vitro duodenal digestion conditions to evaluate their bile salt binding potential
(Elsevier Science, 2019-02)
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 ...
Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties
(Springer, 2019-12)
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, ...
Emulsifiers: effects on quality of Fibre-Enriched wheat bread
(Springer, 2013-05)
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 ...
Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems
(Elsevier Science, 2012-04)
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 ...