Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose

“…While a slight bimodal distribution and a complex peak shift occurred for the emulsions prepared with Pv. This bimodal distribution might be the result of the presence of flocculation formed by a bridging mechanism (Palazolo, Sobral, & Wagner, 2011). The most significant peak shift from original diameters (13e18 mm) toward smaller diameters (0e10 mm) was caused by 5% (wt.%) pectin (Fig.…”

Freeze–thaw stability of emulsions with soy protein isolate through interfacial engineering

“…These biopolymers choose because they are plentiful natural biopolymers with opposite charges. Soy protein isolates (SPI) used as an emulsifier in food emulsions because of the surface-active properties of their constitutive proteins, the storage globulin 7S (β -conglycinin) and 11S (glycinin) and it has positively charged at pHs below its isoelectric point (pI ≈ 4.6) (Huang et al, 2012;Keerati-u-rai and Corredig, 2009;Palazolo et al, 2011). The OSA starch contains a negatively charged carboxylic acid part and could absorb to the positive charged.…”

Development of innovative biodegradable films based on biomass of Saccharomyces cerevisiae

“…In both samples, aggregates were broken due to the final homogenisation. Mean diameter over volume (D 4,3 ), also called de Brouckere mean, is more sensitive to aggregation processes (Palazolo, Sobral, & Wagner, 2011). As showed in Fig.…”