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Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour
(2022-03-01)
Tannic acid-crosslinking of whey protein isolate (WPI) microgels produces soft particles that can physically stabilize food emulsions. Here, these particles were used to investigate their compression at the air-water ...
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 ...
Whey protein isolate microgel properties tuned by crosslinking with organic acids to achieve stabilization of pickering emulsions
(2021-06-01)
Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is ...
SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying
(2019-08-01)
Soybean Protein Isolate (SPI) is a by-product from soybean oil industries with good nutritional and functional properties. Denaturation of hydrated SPI can change its properties, allowing the formation of gel-like particles, ...
Exploring tannic acid-whey protein isolate microgels as Pickering stabilizers: from microscale studies to conventional homogenization techniques
(Universidade Estadual Paulista (Unesp), 2021-08-23)
Emulsões de Pickering têm recebido crescente atenção devido à sua alta estabilidade contra coalescência. Contrastando com emulsificantes convencionais, partículas sólidas adsorvem irreversivelmente na interface óleo-água. ...
High Acyl Gellan As An Emulsion Stabilizer
(ELSEVIER SCI LTDOXFORD, 2016)
Emulsões estabilizadas por microgéis de isolado proteico de soja: reologia e produção de microcápsulas por spray drying
(Universidade Estadual Paulista (Unesp), 2018-09-03)
Emulsões óleo em água (O/W) são sistemas formados por dois líquidos imiscíveis, envolvendo a presença de uma fase contínua (água), uma fase dispersa (óleo), um emulsificante e energia introduzida por meio de agitação ou ...