Article
Chemistry, Physical
Hai-rong Zhao, Jing Wu, Min-xiao Xu, Kai-ming Zhang
Summary: This review delves into the rheology of emulsion explosive, with a focus on the emulsion explosive matrix, and its impact on stability and performance assessment. The microstructure of the matrix plays a crucial role in conferring elasticity and solid-like rheological behavior, but under strong shear stress, the rheological behavior can shift from elastic to sticky flow. The ability of droplets to return to their initial state after deformation or flow is key to the stability and performance of the explosive, and rheological properties of the matrix are highly dependent on emulsifiers and oil materials.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Review
Food Science & Technology
Sakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, Ann-Dorit Moltke Sorensen, Pedro J. Garcia-Moreno, Charlotte Jacobsen
Summary: Emulsions play a vital role in food science, but their application in food production is hindered by physical and oxidative stability issues. This study aims to review oxidation and oxidative stability in emulsions, covering lipid oxidation reactions, measurement methods, and strategies to enhance stability. Different types of emulsions, including conventional and uncommon ones, as well as multiple emulsions, nanoemulsions, and Pickering emulsions, are considered. The comparative approach is used to explain oxidative processes in various parent and food emulsions.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Chemistry, Physical
Zhixiang Cai, Yue Wei, Aimin Shi, Jian Zhong, Pingfan Rao, Qiang Wang, Hongbin Zhang
Summary: This review provides a comprehensive overview of the recent progress in emulsion stability, with a particular focus on the relationship between interfacial layer characteristics and the formation and stability of food emulsions. By exploring the structure of the interfacial layer, this paper aims to gain a deeper understanding of the common characteristics and emulsification stability behavior of adsorption emulsifiers with different interfacial layer structures.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Applied
Yanan Lv, Honglei Zhao, Yongxia Xu, Shumin Yi, Xuepeng Li, Jianrong Li
Summary: In this study, the effects of diacylglycerol (DAG) emulsions stabilized by different concentrations of sodium caseinate (SCE) or Tween 80 (TWE) as fillers on the gel properties, microstructures and molecular interactions of myofibrillar proteins (MP) gel were investigated. The SCE filling improved the whiteness, water-holding capacity (WHC), gel strength, and texture of the gel, and facilitated the formation of a more compact gel network. However, excess concentration of TWE had adverse effects on the gel properties, including decreased water retention, strength, and texture.
FOOD HYDROCOLLOIDS
(2023)
Article
Materials Science, Multidisciplinary
Janusz Nowicki, Julia Woch, Jolanta Drabik, Kamil Korasiak, Jolanta Ilowska, Edyta Osuch-Slomka
Summary: A stable paraffin wax oil-in-water emulsion was developed and found to have hydrophobic properties, making it suitable for coating packaging materials.
MATERIALS CHEMISTRY AND PHYSICS
(2022)
Article
Chemistry, Applied
Li Wang, Suping Zhu, Yong Chen, Pothiyappan Karthik, Jianshe Chen
Summary: Reducing fat content in food while maintaining sensory qualities is a challenge for the food industry. This study explores the feasibility of using debranched and OSA esterified resistant starch as an emulsifier to protect fat droplets against enzymatic digestion. The modified starch showed increased resistant starch content but decreased degree of substitution. The resulting emulsifier had weaker emulsifying capacity and reduced stability under certain conditions, but it provides insights into the utilization of resistant starch emulsifiers in reduced fat food formulations.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Physical
Kai-ming Zhang, Zhen-zhen Cui, Xing-yu Chen, Hai-rong Zhao
Summary: The investigation into the stability of three emulsion explosives reveals the importance of using different emulsifiers and improvement measures based on the specific type of explosive. By enhancing the toughness of the oil film and adding certain compounds, the stability of emulsion explosives can be effectively improved.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yuxia Zhu, Zengqi Peng, Junjun Wu, Yawei Zhang
Summary: This study investigated the stability of oil-in-water emulsions prepared using eggplant flesh pulp (EFP) as a natural emulsifier. The results showed that emulsions with adequate EFP concentrations remained stable under various environmental stresses and had long storage times.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Ran Wang, Jiang Zhou
Summary: In this study, WMS/TP nanoparticles were prepared by combining waxy maize starch (WMS) and tea polyphenols (TPs) through precipitation. The physicochemical properties and emulsifying capacity of the nanoparticles were investigated. The results showed that the addition of TPs enhanced the hydrophobicity of the WMS nanoparticles and increased the size of the WMS/TP nanoparticles. The emulsions stabilized by the WMS/TP nanoparticles exhibited excellent physical and oxidative stability.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Yu Zhang, Kexin Li, Maobin Chen, Shangling Fang, Da Zhen, Jinghua Cao, Zhengqi Wu, Ke Zhang
Summary: The novel chrysanthemum polysaccharide (CP) obtained from Chrysanthemum morifolium tea in Hubei province, China showed good emulsifying properties and storage stability, making it a potential natural emulsifier for future applications.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Ying Wang, Ruohui Lin, Ziye Song, Shucheng Zhang, Xiangzhong Zhao, Jiang Jiang, Yuanfa Liu
Summary: This study investigated the physical properties and freeze-thaw behavior of mayonnaise-like emulsions prepared from different oils and supplementary surfactants. The results showed that the addition of surfactants improved the freeze-thaw stability of the emulsions, but also reduced the emulsion stability. Among the four types of oils, the mayonnaise-like emulsion made from olive oil had the poorest freeze-thaw stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Denise Felix da Silva, Luca Bettera, Richard Ipsen, Anni Bygvraa Hougaard
Summary: This study compared the emulsification properties of cheese powder and egg yolk powder in mayonnaise, and found that mayonnaise made using Cheddar cheese powder showed the highest similarity to egg yolk powder in terms of rheological properties and stiffness. On the other hand, samples with Camembert cheese powder showed lower consistency index and stiffness.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
B. Neckebroeck, S. H. E. Verkempinck, J. Van Audenhove, T. Bernaerts, H. de Wilde d'Estmael, M. E. Hendrickx, A. M. Van Loey
Summary: This research investigated the emulsifying and emulsion stabilizing capacity of pectin samples from apple, carrot, onion, and tomato. Onion pectin showed the most promising potential in both emulsifying and emulsion stabilizing capacities.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Physical
Mahmoud M. Fayad, Dalia E. Mohamed, E. A. Soliman, M. Abd El-Fattah, S. Ibrahim, M. M. Dardir
Summary: In this study, six structurally related imidazoline oligomers were synthesized through chemical methods, which showed a high ability to reduce interfacial tension values between diesel oil and water, and exhibited acceptable emulsion stability and phase separation behavior. The experimental investigations demonstrated good rheological behavior, high resistance to deformation, good electrical stability, and high pressure-high temperature filtration loss values of the prepared emulsifiers when used as primary emulsifiers in invert emulsion oil-based muds.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Chemistry, Physical
Mahmoud M. Fayad, Dalia E. Mohamed, E. A. Soliman, M. Abd El-Fattah, S. Ibrahim, M. M. Dardir
Summary: This study prepared six novel amphiphilic molecules and emulsifiers for designing low-toxicity invert emulsion drilling fluids. Experimental investigations revealed that these emulsifiers demonstrate excellent emulsion stability and the ability to reduce interfacial tension between oil and water.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)