Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion

Li, Xiaoyü; Chen, Wei; Hao, Jia; Xu, Duoxia

doi:10.1016/j.colsurfa.2023.131238

Cited by 20 publications

(6 citation statements)

References 39 publications

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“…Gel filled with POBs had a better water-holding capacity (Figure 6). This was similar to previous research results by Li et al [34]. The presence of a POB emulsion resulted in stronger capillary forces in the gel…”

Section: Water Holding Capacity Analysissupporting

confidence: 93%

“…Li et al used soy protein isolate and flaxseed gum to construct two types of gels with different rice bran oil body (RBOB) concentrations through Ca 2+ crosslinking, transglutaminase and Ca 2+ double-crosslinking. RBOB acted as active filler in both types of emulsion-filled gels [34]. Sheikh et al prepared mixed gels of gelatin and sesame protein with different OB contents through thermal induction, and found that OBs acted as strong and active fillers, enhancing the strength of composite gel structures [42].…”

Section: Rheological Propertiesmentioning

confidence: 99%

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Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels

Liu,

Zhao,

Zhou

et al. 2024

Foods

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Oil bodies (OBs) are naturally occurring pre-emulsified oil droplets that have broad application prospects in emulsions and gels. The main purpose of this research was to examine the impact of the OB content on the structure and functional aspects of acid-mediated soy protein isolate (SPI) gel filled with OBs. The results indicated that the peanut oil body (POBs) content significantly affected the water holding capacity of the gel. The rheological and textural analyses showed that POBs reduced the gel strength and hardness. The scanning electron and confocal laser scanning microscopy analyses revealed that POBs aggregated during gel formation and reduced the gel network density. The Fourier transform infrared spectrum (FTIR) analysis demonstrated that POBs participated in protein gels through hydrogen bonds, steric hindrance and hydrophobic interactions. Therefore, OBs served as inactive filler in the acid-mediated protein gel, replaced traditional oils and provided alternative ingredients for the development of new emulsion-filled gels.

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Section: Water Holding Capacity Analysissupporting

confidence: 93%

Section: Rheological Propertiesmentioning

confidence: 99%

Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels

Liu,

Zhao,

Zhou

et al. 2024

Foods

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“…droplets, and the interaction between the oil droplets and the matrix networks. [20][21][22][23] Chojnicka et al (2009) found that the coefficient of friction in the hydrodynamic regime increased with increasing oil concentration for gels containing oil droplets bound to the matrix. [24] Mu et al (2022) observed that the friction of casein-stabilized emulsion droplet-filled gels increased with sliding speeds.…”

Section: Doi: 101002/adem202400121mentioning

confidence: 99%

Tuning Lubrication Performance of Phase‐Changing Emulsion‐Filled Gels by Sugar Alcohols

Lu,

Araiza‐Calahorra,

Gao

et al. 2024

Adv Eng Mater

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Lubrication by hydrogels is proving to be an emerging area in colloid science. Although oil‐driven friction reduction is predominant in literature, emulsion gel‐based lubrication has attracted very little attention to date. We hypothesize that an interplay of viscolelasticity and oil volume fraction may modulate lubricity of emulsion‐filled gels. Herein, phase‐change gelatin‐based emulsion‐filled gels with different sugar alcohol and oil droplet concentrations (0‐30 wt%) were tested for their lubrication performance. The rheological and tribological tests were analysed in conjunction with spectroscopic and structural characterizations in order to reveal structure‐function relationship. Structural characterizations demonstrated that hydrogen bonding was enhanced in pure gelatin gels with the increase of sugar alcohol (glycerol)‐replacement time, which enhanced the storage modulus (G') of the gel networks. Emulsified droplets served as active fillers further strengthening the G’ and strikingly the presence of glycerol reduced the thermo‐responsiveness of the emulsion‐filled gels. Emulsion‐filled gels containing sugar alcohols, irrespective of their type, can greatly reduce the friction coefficients (μ) between hydrophobic surfaces in the boundary and mixed regimes versus the systems without sugar alcohols. In the hydrodynamic regime, the friction coefficient of the system was proportional to the second plateau shear viscosity, regulated by the oil content.This article is protected by copyright. All rights reserved.

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“…Controlled release technologies have emerged as a key focus area within food science [7]. The ability to modulate the release of bioactive compounds in the digestive system not only enhances their bioavailability, but also ensures that they reach their intended target sites, where their effects are most pronounced [8,9]. In this Special Issue, we delve into the latest advancements in controlled release mechanisms, from encapsulation techniques to nanostructured delivery systems.…”

Section: Controlled Release Of Bioactive Compoundsmentioning

confidence: 99%

Preparation, Characterization and Application of the Delivery System for Food Products

Chen,

Guo

2023

Foods

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Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion

Cited by 20 publications

References 39 publications

Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels

Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels

Tuning Lubrication Performance of Phase‐Changing Emulsion‐Filled Gels by Sugar Alcohols

Preparation, Characterization and Application of the Delivery System for Food Products

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