Oil-in-water emulsions prepared using high-pressure homogenisation with Dioscorea opposita mucilage and food-grade polysaccharides: guar gum, xanthan gum, and pectin

Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity

(2021) Fanyi Ma et al.   FOOD CHEMISTRY

Effect of mesoscopic structure of citrus pectin on its emulsifying properties: Compactness is more important than size

(2020) Shaojie Zhao et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Evaluation of emulsion stability by monitoring the interaction between droplets

(2020) Li Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations

(2020) Xuran Cai et al.   FOOD HYDROCOLLOIDS

Fabrication of Pickering emulsion based on particles combining pectin and zein: Effects of pectin methylation

(2020) Wei Zhang et al.   CARBOHYDRATE POLYMERS

Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources

(2020) B. Neckebroeck et al.   FOOD RESEARCH INTERNATIONAL

Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion

(2019) Parastou Farshi et al.   Food Bioscience

Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention

(2019) Gustavo Araujo Pereira et al.   FOOD HYDROCOLLOIDS

Stability and rheology properties of oil-in-water emulsions prepared with mucilage extracted from Opuntia ficus-indica (L). Miller

(2018) Claudia Quinzio et al.   FOOD HYDROCOLLOIDS

Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages

(2018) Tatiana Nunes Amaral et al.   FOOD HYDROCOLLOIDS

Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability

(2018) Juarez Vicente et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Ultrasound-Assisted Oil-in-Water Nanoemulsion Produced From Pereskia aculeata Miller Mucilage

(2018) Amanda Maria Teixeira Lago et al.   ULTRASONICS SONOCHEMISTRY

Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb

(2017) Fanyi Ma et al.   FOOD CHEMISTRY

Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

(2017) Long Bai et al.   FOOD HYDROCOLLOIDS

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

Effect of high-pressure homogenization on stability of emulsions containing zein and pectin

(2017) Maneerat Juttulapa et al.   Asian Journal of Pharmaceutical Sciences

Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions

(2016) Pavan Kumar Chityala et al.   FOOD CHEMISTRY

Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage

(2016) V. Temenouga et al.   FOOD HYDROCOLLOIDS

Turbidity in oil-in-water-emulsions — Key factors and visual perception

(2016) C. Linke et al.   FOOD RESEARCH INTERNATIONAL

Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant

(2016) Jian Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between the chemical components of taro rhizome mucilage and its emulsifying property

(2015) Luan Alberto Andrade et al.   FOOD CHEMISTRY

Emulsifying properties of water soluble yellow mustard mucilage: A comparative study with gum Arabic and citrus pectin

(2015) Y. Wu et al.   FOOD HYDROCOLLOIDS

Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition

(2015) Chaoying Qiu et al.   FOOD HYDROCOLLOIDS

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

(2015) Jingjing Zhao et al.   FOOD HYDROCOLLOIDS

Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions

(2015) Peter Chivero et al.   FOOD RESEARCH INTERNATIONAL

Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan

(2014) Bart Heyman et al.   FOOD HYDROCOLLOIDS

Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion

(2012) Zhao Long et al.   FOOD RESEARCH INTERNATIONAL

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

(2007) Hamed Mirhosseini et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS