Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers

Colored Food Emulsions—Implications of Pigment Addition on the Rheological Behavior and Microstructure

“…By definition, applied strain is low in SAOS measurements, but is high enough in steady shear to break down structured inter-and intramolecular associations. [50][51][52] Accordingly, we can consider that the shear-induced structural breakdown in pea protein emulsions increased with pigment incorporation, particularly for lutein.…”

“…All the emulsions studied presented a characteristic viscoelastic behavior with two distinct regions in the time dependency curves, as it has been observed in other food emulsions. 51,54,55 At relatively short times, the onset of shear originates a sudden stress overshoot (t overshoot ) that corresponds to the viscoelastic response of the material. After reaching this maximum, the shear stress decays to an almost constant (steady-state) equilibrium value (t ∞ ) at long times, as a result of time-dependent shear-induced structural modifications.…”

Surface Activity and Critical Aggregation Concentration of Pure Sugar Esters with Different Sugar Headgroups

“…A number of studies focusing on sucrose esters in various food-related applications have showed that they have good functional properties (emulsification, emulsion stabilization, foaming, etc. ), making them an interesting option for the food industry (9)(10)(11)(12)(13). In certain cases sucrose esters have been found to inhibit the growth of microorganisms such as Escherichia coli (14).…”

Effect of the lupin protein/surfactant ratio on the flow and textural properties of oil-in-water emulsions

“…La existencia de un efecto sinérgico positivo en la estabilización de emulsiones aceite en agua, como resultado de la adición de un emulsionante de bajo peso molecular a las tradicionales proteínas, ha sido ampliamente contrastada en diferentes tipos de sistemas (Nakamura et al, 1988;Clark et al, 1992;Franco et al, 1995;Hong y Dickinson, 1996;, Franco et al, 1997. Este efecto positivo se ha atribuido a la existencia de diversos tipos de interacciones entre ambos tipos de emulsionantes, que modifican las propiedades viscoelásticas de las emulsiones y conducen a un aumento de su estabilidad.…”