Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures

Liang, Yichao; Wong, Shen‐Siung; Pham, Son Quang; Tan, Jun

doi:10.1016/j.foodhyd.2015.09.024

Cited by 54 publications

(37 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The creaming stability of emulsions significantly (P < 0.05) improved with the increase in FG concentration after 1 or 24 h after storage given that the creaming index decreased significantly (P < 0.05) with the addition of FG. This phenomenon indicated that FG had an obvious influence on the creaming stability of emulsions and can promote the stability of emulsions, which was in good agreement with the findings of previous researchers (Liang, Wong, Pham, & Tan, 2016;Zhao et al, 2015).…”

Section: Creaming Stability Measurementsupporting

confidence: 92%

Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Feng

Wang

Sun

et al. 2019

CyTA - Journal of Food

View full text Add to dashboard Cite

The effects of different concentration of flaxseed gum (FG) (0.1-0.5%, w/w) on the stability of soybean oil emulsion were studied by particle size, rheological properties, creaming stability and nuclear magnetic resonance (NMR). Results showed that emulsion particle size decreased significantly with the increase in FG concentration. Rheological measurements showed FG exhibited thickening and gelling properties. Viscosity, storage modulus, and loss modulus increased accordingly with the increase in FG concentrations, and emulsions with 0.5% FG looked like a viscoelastic solid. Emulsions with a higher FG concentration exhibited better creaming stability and structure. With the increase of FG concentration, the 1 H and 13 C NMR spectra line widths in high field also increased, which confirms that the interaction between FG and oil molecules is enhanced. These results show that FG can substitute for other emulsifiers or stabilizers in emulsions, and is beneficial to the stability of emulsions.

show abstract

Section: Creaming Stability Measurementsupporting

confidence: 92%

Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Feng

Wang

Sun

et al. 2019

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…The ability of proteins to form stable emulsions is important for many food products, including beverages, sauces, dressings, desserts, dips and batters . For this reason, the impact of US treatment on emulsion stability was evaluated by the measurements of particle size distributions, critical osmotic pressure ( P OSM CR ) and interfacial protein adsorption (Γ).…”

Section: Resultsmentioning

confidence: 99%

Ultrasound improving the physical stability of oil‐in‐water emulsions stabilized by almond proteins

Zhu

Zhao

et al. 2018

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…However, consumers have questioned the use of synthetic materials in food in recent years; thus, the selection of natural compounds as emulsifiers has become a research hotspot. There are many types of natural polymers derived from food that can be used as emulsifiers, including polysaccharides, 2 proteins, 3 and smallmolecular-weight surfactants. 4 Protein is widely used in emulsion systems owing to its rich nutritional value, good functional properties, and abundant sources.…”

Section: Introductionmentioning

confidence: 99%

Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Presently, identifying natural compounds as emulsifiers is a popular topic in the food industry. Rapeseed protein isolate (RPI) is a natural plant protein with excellent emulsifying properties, but it has not been systematically developed and utilized. RESULTS This study investigated the surface hydrophobicity, wettability, and protein solubility of RPI to further explain its emulsifying behavior in emulsion systems. Nanoemulsions stabilized by RPI at varying protein concentration, pH, and ionic strength were prepared. The size distribution, zeta potential, flocculation index, creaming index, microstructure, rheology, and protein secondary structure of emulsions were measured. The emulsion stabilized by 20 g L−1 RPI at pH 10.0, 200 mmol L−1 ionic strength revealed an appropriate droplet size of 555 nm and the most internal gel strength without creaming phenomenon. Circular dichroism spectroscopy showed a positive correlation between emulsion stability and α‐helix ratio, indicating the environment factors affected emulsion stability by acting on its hydrogen bonds. CONCLUSIONS This study demonstrates that RPI is a practical emulsifier for stabilizing nanoemulsions. About 20 g L−1 RPI can stabilize 100 mL L−1 oil in water; stable emulsions can be formed at most pH conditions (except 7.0); ion addition will aggravate the emulsion flocculation, but also increase the internal gel strength. © 2020 Society of Chemical Industry

show abstract

Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures

Cited by 54 publications

References 55 publications

Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Ultrasound improving the physical stability of oil‐in‐water emulsions stabilized by almond proteins

Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress

Contact Info

Product

Resources

About