Article
Engineering, Mechanical
Sunil Jayantha Hettiarachchi, Suela Kellici, Matthew Kershaw, James Bowen
Summary: This study investigated the potential of coconut oil (CCO) as a lubricant and formulated different blends with additives to enhance its physicochemical characteristics. The results showed that blending CCO with additives effectively improved its suitability and thermal stability, offering new possibilities for environmentally friendly and renewable lubricants.
TRIBOLOGY INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Jiawu Wu, Yingjiao Tang, Wenxue Chen, Haiming Chen, Qiuping Zhong, Jianfei Pei, Tao Han, Weijun Chen, Ming Zhang
Summary: In this study, monosodium glutamate (MSG) was used to improve the viscosity of coconut milk by affecting the pH, particle size, and protein structure. The results showed that MSG increased the viscosity of coconut milk by enhancing droplet interaction and protein-water binding capacity, as well as changing the secondary structure and molecular weight of coconut proteins. The main interactions between MSG and coconut proteins were found to be hydrogen bonds, electrostatic forces, disulfide bonds, and hydrophobic interactions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Suwimon Ariyaprakai
Summary: This study investigated the effects of enzyme-modified soy lecithin (ESL) on the freeze thaw stability and heat stability of coconut oil-in-water emulsions and coconut milk emulsions. The results showed that ESL improved both freeze thaw stability and heat stability, indicating its potential application in the food industry.
Article
Food Science & Technology
Yan Zhang, Xu Wang, Han Chen, Fazheng Ren, Zuowen Liu, Pengjie Wang, Xiaofei Liu
Summary: This study aimed to produce a new type of reduced fat emulsified sausage using a gel-in-oil-in-water emulsion and evaluate its composition, energy value, and microstructure. Results showed that sausage containing double emulsions had the lowest energy value, lowest fat content, and highest moisture content among the samples. The texture characteristics were similar to high-fat sausage, except for slightly lower hardness. The double emulsions with solidified internal water phase could be used as a potential fat replacer in sausage products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Applied
Na Xu, Xiaolin Wu, Yuqing Zhu, Jinyu Miao, Yi Gao, Ce Cheng, Shengfeng Peng, Liqiang Zou, David Julian McClements, Wei Liu
Summary: The study found that the addition of sweet orange essential oil (SOEO) can enhance the oxidation stability of algal oil emulsion, increase the absorbed protein level, possibly by enhancing the interfacial thickness through interaction with casein molecules, and retard the oxidation of omega-3 oils inside lipid droplets.
Article
Food Science & Technology
Yang Chen, Yile Chen, Lianzhou Jiang, Zihan Yang, Yajing Fang, Weimin Zhang
Summary: This research investigated the effects of high-speed homogenization conditions on the stability of high internal phase Pickering emulsions (HIPPEs) stabilized by coconut globulin-tannic acid (CG-TA) colloidal particles. Appropriate shearing facilitated the reduction of droplet size and improved the stability of the emulsion, while excessive shearing led to destabilization.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Physical
Minrui Xu, Cyril Dartiguelongue, Lionel Magna, Christine Dalmazzone
Summary: This study focuses on the preparation and characterization of ionic liquid-in-heptane emulsions. The influence of different cations, anions, silica nanoparticles, and the volume fraction of the dispersed phase on the emulsion properties was systematically studied. It is found that stable emulsions can be obtained up to a volume fraction of 30-40%, depending on the system. This research provides a solid foundation for the development of stable emulsions in catalytic reactions.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Food Science & Technology
Chan Won Seo, Byoungseung Yoo
Summary: In this study, milk protein isolate was conjugated with kappa-carrageenan via the Maillard reaction in a wet-heating system, resulting in increased browning intensity as the reaction progressed. The formation of MPI-CG conjugates was confirmed through various analyses, and their impact on emulsion stability was investigated, showing improved stability with increased reaction time.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Turgay Cetinkaya, Filiz Altay, Zafer Ceylan
Summary: A novel oil-in-water-in-oil double emulsion system was successfully created using gelatin and xanthan gum to decrease saturated fat content. The study found that the hardness of the DEs decreased with increasing SFO content, showing elastic behavior. Additionally, the gel structure of the DEs was weak and changed with increasing SFO and water content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Yan Jiao, Yuntai Zhao, Ying Chang, Zhaoxiang Ma, Isao Kobayashi, Mitsutoshi Nakajima, Marcos A. Neves
Summary: Although natural emulsifiers have drawbacks when used alone, their emulsifying ability and stability can be improved when used in combination. This study prepared monodisperse emulsions stabilized by combining two natural protein emulsifiers and examined the influence of various factors on the emulsion's microstructure and stability. The results showed that the emulsions stabilized by mixed protein emulsifiers exhibited better stability and were more resistant to high salt concentrations compared to synthetic emulsifiers.
FRONTIERS IN NUTRITION
(2022)
Review
Energy & Fuels
Ahmad A. Adewunmi, Theis Solling, Abdullah S. Sultan, Tinku Saikia
Summary: This review discusses the application of emulsified acids for oil well stimulation, covering different types of oil, aqueous solutions, and emulsifiers in detail, as well as the solid agents and inhibitors involved in emulsified acid formation. It highlights at least nineteen proposed ways of combining chemicals for operational use, and explores the impact of heat, viscosity, and carbonate-decomposition kinetics on acid emulsions. Pumping emulsified acids through pipelines poses flow challenges, where main obstacles lie, emphasizing the importance of a high-level understanding of emulsification for smooth operations.
JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING
(2022)
Article
Chemistry, Applied
Xinye Liu, Feng Xue, Benu Adhikari
Summary: Complex coacervates of hemp protein isolate (HPI) and different polysaccharides were used as emulsifiers for producing oil-in-water emulsions. The type of polysaccharides, type of oil, and the method of applying complex coacervates as emulsifiers affected the stability of the emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Ningzhe Wang, Xiao Zhao, Yunqing Jiang, Qingfeng Ban, Xibo Wang
Summary: This study investigated the effect of non-covalent interactions between hyaluronic acid (HA) and whey protein isolate (WPI) on the stability of oil-in-water emulsions. The addition of HA increased electrostatic repulsion and reduced particle size of WPI. HA altered the secondary structure of WPI and improved the emulsion's viscosity and interfacial network structure. Emulsions with 0.8% HA showed good dispersion and homogeneity after storage. Complexation with HA significantly improved the rheological and emulsifying properties of WPI, making it suitable for various treatments. The study highlights the potential application of HA in emulsified foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Wen-Sen He, Qingzhi Wang, Zhishuo Li, Jie Li, Liying Zhao, Junjie Li, Chen Tan, Fayong Gong
Summary: In this study, a bilayer emulsion of tree peony seed oil (TPSO) was prepared using a layer-by-layer self-assembly technique, which showed improved stability and bioavailability. Whey protein isolate (WPI) and sodium alginate (SA) were found to be the most suitable wall materials. The bilayer emulsion exhibited enhanced oxidative stability, environmental stability, rheological properties, and physical stability during storage, as well as improved digestibility, fatty acid release rate, and ALA bioaccessibility compared to TPSO alone and physical mixtures.
Article
Food Science & Technology
Hujun Xie, Fangfang Ni, Chengzhi Liu, Jieyu Shi, Gerui Ren, Zunyi Wu, Zhijun Song
Summary: The study demonstrated that peppermint oil emulsions formulated with PGFE-CN as the emulsifier have smaller droplet size and good stability, serving as potential carriers for lipophilic nutrients and improving the stability and shelf life of beverage systems.
JOURNAL OF FOOD SCIENCE
(2021)
