Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

“…Zhao, et al [22] found decreased size of hydrolyzed citrus pectin resulted in a greater distribution at the O/W interface, and hence more hydrophobic groups could absorb on the interface, improving the interfacial capacity. It was also reported that reducing the molecular weight of polysaccharide emulsifiers enhanced their interfacial properties [37] . However, the excessive depolymerization of pectin could lead to a partial loss of the polymer emulsifying ability to produce very thin adsorbed layers around oil droplets which influenced the steric stabilization of emulsions [38] , [39] .…”

A novel polysaccharide prepared from Chrysanthemum morifolium cv. Fubaiju tea and its emulsifying properties

“…Polysaccharides of higher molecular would prevent the emulsion from destabilising, and made it more stable in emulsion. (Li et al ., 2018; Karp et al ., 2019).…”

Seed coat mucilages: Structural, functional/bioactive properties, and genetic information

“…For example, the emulsion stability of seed mucilages normally decreases with increasing extraction temperature, extraction time, and water to seed ratio due to the reduced protein contents (Koocheki, Taherian, et al., 2009; Y. Wang et al., 2011). It has been generally accepted that decreasing the Mw of polysaccharides from mucilages could improve the emulsification capacity due to the increased ability to form smaller droplets in O/W emulsions (J. J. Li et al., 2018), whereas the emulsion stability can be compromised due to the decreased apparent viscosity in the emulsion system (Campos et al., 2016; Huang et al., 2001). Efforts have also been made to improve the emulsification of gums through molecular modifications, for example, introducing hydrophobic groups onto the molecular chain.…”