Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion

Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates

“…2a and b, respectively. The particle size of the emulsions stabilized by LF, CA-LF conjugate and CA-LF-Glc/PD conjugates were unimodal and small, this was because the LF concentration was sufficient for coverage of oil droplets under the given condition (Zhao, Wei, Wei, Yuan, & Gao, 2015). Compared with the ternary conjugates, the droplet sizes of the emulsions stabilized by the mixtures of CA-LF conjugate and Glc/PD were larger.…”

Effects of emulsifier type and environmental stress on the stability of curcumin emulsion

“…The homogenization pressures were 40 MPa, 60 MPa, 40 MPa and 20 MPa. The numbers of homogenization were 6, 4, 4, and 2 times [27]. Transmission is converted into extinction by log(I/I 0 ), and particle concentration may be calculated.…”

“…The evolution of the transmission profiles contains the complete information on the kinetics of any concentration changes due to creaming, sedimentation, flocculation, coalescence or phase separation. Based on these spaceand time-resolved extinction profiles (STEP), demixing phenomena are quantified, including clarification velocity, sedimentation and flotation velocity of particles, residual turbidity, separated phase volume (liquid or solid), sediment consolidation, and dewaterability [27] .…”

Food: more than the sum of its parts

“…The behavior of emulsions under different physiological conditions is also important however [22] and numerous efforts have been made to control rates of lipid hydrolysis by changing gastric behavior [35] or tailoring the composition of the interface [36][37][38]. In particular coating the interface with polysaccharides such as pectin [39] or alginate [40] has been used, largely unsuccessfully to decrease rates of lipolysis. A far more effective way of altering the timing of the fat digestion is by inducing phase separation in the stomach, as demonstrated in studies using MRI [41].…”