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Showing 1 to 20 of 31 for “"emulsion stability"”.
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Reenvelopment of native and processes butteroils into globules resembling milk lipid globules in functional properties
… centrifuged reformulated raw cream. Functional stability of cream was measured by evaluating emulsion stability. Optimum conditions for reformulation using ultrasound included ratios of 1:1:1 (butteroil:buttermilk/aqueous phase:skim milk), emulsification time of 2.0 minutes for a 15 ml sample, …
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Design of a functional mayonnaise enriched with Omega-3 from Sacha Inchi (Plukenetia Huayllabambana) Oil and Chia (Salvia Hispanica L.) mucilage N.I. ONE †
… and lemon juice. The aim was to determine the emulsion stability, omega-3 content, rheological properties, and physicochemical characteristics of the formulations. The results showed that the formulation with 3% chia mucilage was the most optimal, achieving an emulsion stability of 98.56% and …
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Effect of composition on empirical stability trends for oil-in-water emulsions
Relative stabilities of paraffin oil-in-water emulsions were determined empirically as a function of increasing ionic strength, surfactant type or concentration, droplet size, pH and calcium(II) concentration. Stabilities were measured by droplet size changes, planar interface oil droplet …
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Modification of soybean proteins by immobilized proteases
… capacity, viscosity, emulsifying ability, emulsion stability, and foaming ability. The order in which succinylation and hydrolysis by immobilized enzymes were done, conferred on soybean proteins various functional properties. Evaluation of the molecular size of modified soybean proteins …
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Macronutrient-Flavonoid Interactions, Effects in Model Food Matrices
… on various protein functions within a gel, emulsion, and foam matrix. Due to their occurrence in many packaged food products the dairy proteins, sodium caseinate and whey protein isolate were utilized. These extracts were incorporated into each of the above stated matrices at levels that may …
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Manothermosonication (MTS) and pH-shifting combined treatment for modifying the functional properties of plant proteins: protein-stabilized nanocarriers and protection of docosahexaenoic acid (DHA)
… this method were used to make SPI-stabilized nanoemulsions. The effect of treatments (pH shifting, MTS, and high pressure homogenization) on the physicochemical (e.g., solubility, surface hydrophobicity, free sulfhydryl and disulfide bond (S-S) content, antioxidant capacity, and total phenols), …
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… ash content), colour, functional (excluding the emulsion stability), antioxidant properties. The inclusion of BGN flours significantly increased the fibre (0.00 to 0.79%) and ash (1.16 to 1.99%) contents of the formulated mutton patties. However, moisture, protein contents, and carbohydrates …
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… ash content), colour, functional (excluding the emulsion stability), antioxidant properties. The inclusion of BGN flours significantly increased the fibre (0.00 to 0.79%) and ash (1.16 to 1.99%) contents of the formulated mutton patties. However, moisture, protein contents, and carbohydrates …
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Stabilisation of dehydrated nanoemulsions using sugar - protein matrices
… are numerous review papers discussing liquid nanoemulsions and how they compare to other emulsion systems. Little research is available on dried nanoemulsions. The objectives of this research were to (i) study the effect of varying the continuous phase of nanoemulsions with different …
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Pea Protein De-flavoring by Ozone
… change in protein structure; solubility and emulsion stability dropped marginally, while water holding capacity increased. The highest value for foaming capacity and stability was found at an ozone concentration of 1.0 ppm. It is believed that the reaction of ozone with off-flavors takes …
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Preparation, type and stability of emulsions stabilised by solid particles
The preparation, type and stability of emulsions stabilised solely by solid silica particles has been investigated in detail using a combination of conductivity, stability, light diffraction, optical microscopy and contact angle measurements. The wettability of the particles in situ at the …
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Impact of ingredient interactions on the physico-chemical stability of milk protein-stabilised oil-in-water emulsions
Besides an oil phase and an aqueous phase, emulsions also contain an emulsifier (e.g. protein). In addition, most food emulsions contain other ingredients, which are intended to adjust the macroscopic appearance, rheology or gravitational stability. Thickeners are used to slow down creaming or …
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Synthesis, physico-chemical properties and potential applications of colloidal gel particles
… molecular structure were used to stabilize two emulsions (tricaprylin-in-water and hexadecane-in-water). The stability of the emulsions increased with increasing the concentration of the microgel. For the tricaprylin-in-water emulsion, a concentration of 0.3% w/v of the novel microgel particles …
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Interfacial properties of saponins from Quillaja saponaria Molina and their functionality in dispersed systems
… active and may be used in dispersed systems like emulsions and foams. Molecular structure of saponins is highly variable as different aglyone types exist to which a varying quantity and type of sugar residues may be linked. Although it is known that saponins with a triterpenoid aglycone form …
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Encapsulation of tributyrin using various techniques to improve its intestinal delivery and sensory quality
… in the food industry including enhancing the stability, controlling the release and masking the undesirable sensory properties of the encapsulated food materials, including flavors, lipids, and bioactive compounds. The overall goal of this study is to encapsulate tributyrin using various …
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Influence of Protein Concentration on Heat-Induced Aggregation and Subsequent Functionality of Whey Proteins
… concentrated is paramount to reducing process instability, e.g., high viscosity, precipitation and/or fouling of heat exchangers. The objective of this thesis was to investigate the effect of protein concentration on the heat-induced aggregation of whey proteins and subsequent increases in …
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Preparation of emulsifiers from pea and corn starches using octenyl succinic anhydride modification
… tension (IFT). Canola oil-in-water (O/W) emulsions were prepared with the OS starches to evaluate their emulsifying properties, with gum Arabic (GA) being included as the industry standard for comparison. Droplet-size distributions, zeta potentials, accelerated stability, and storage …
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Wood extractives in hemicellulose stabilized emulsions
… according to current knowledge, utilized as emulsion stabilizers. This study aims at evaluating the role of wood extractives present in hemicellulose isolates for emulsion stabilization. This study investigated the characterisation of wood extractives in isolated hemicelluloses and evaluated …
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Porosity control of alkali-activated aluminosilicates via functional alkoxysilane additives
… surplus forms the sheet or tube phase. Dilute emulsions of geopolymer reagents with organo-silanes were capable of producing highly porous monolithic solids through templating and surface modification, with or without an additional hydrophobic phase. In the dilute geopolymer emulsion, …
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Factors Affecting Body, Texture, and Water Holding Capacity of a New Low-Fat Spread-Type Dairy Product
… which contains about 16% water. Maintaining the stability of the fat emulsion was another problem which faced the workers on this project. The problem of protein stability and changes of protein properties induced by heat and other processing treatments is of tremendous practical importance in …
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