Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization
出版年份 2019 全文链接
标题
Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization
作者
关键词
Emulsions, Viscosity, Fluorescence microscopy, Oils, Vegetable oils, High pressure, Polysaccharides, Glycols
出版物
PLoS One
Volume 14, Issue 3, Pages e0213189
出版商
Public Library of Science (PLoS)
发表日期
2019-03-09
DOI
10.1371/journal.pone.0213189
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions
- (2018) Haotian Liu et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Formation and characterization of zein-propylene glycol alginate-surfactant ternary complexes: Effect of surfactant type
- (2018) Lei Dai et al. FOOD CHEMISTRY
- The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect
- (2017) Duygu Aslan et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- 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
- Physical and chemical stabilities of β-carotene emulsions stabilized by Ulva fasciata polysaccharide
- (2017) Ping Shao et al. FOOD HYDROCOLLOIDS
- Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water
- (2017) Jing Li et al. FOOD HYDROCOLLOIDS
- Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film
- (2017) Abdullah Kurt et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing
- (2017) Pengfei Li et al. JOURNAL OF FOOD ENGINEERING
- Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study
- (2017) Sergio I. Martínez-Monteagudo et al. JOURNAL OF FOOD ENGINEERING
- Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability
- (2017) Essam Hebishy et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates
- (2017) Yuanyuan Li et al. PROCESS BIOCHEMISTRY
- Effect of high-pressure homogenization on stability of emulsions containing zein and pectin
- (2017) Maneerat Juttulapa et al. Asian Journal of Pharmaceutical Sciences
- Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides
- (2016) L.A. Trujillo-Cayado et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides
- (2016) Long Bai et al. FOOD HYDROCOLLOIDS
- Flow properties of o/w emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modelling
- (2016) Ibrahim Nor Hayati et al. FOOD HYDROCOLLOIDS
- Ultrasonic effects on the degradation kinetics, preliminary characterization and antioxidant activities of polysaccharides from Phellinus linteus mycelia
- (2016) Jing-Kun Yan et al. ULTRASONICS SONOCHEMISTRY
- Study on nanocellulose by high pressure homogenization in homogeneous isolation
- (2015) Yihong Wang et al. FIBERS AND POLYMERS
- Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp
- (2015) Monica Anese et al. FOOD CHEMISTRY
- Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions
- (2015) Hanna Khouryieh et al. FOOD CHEMISTRY
- Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein
- (2015) M. Matos 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
- Chia seed oil-in-water emulsions as potential delivery systems of ω-3 fatty acids
- (2015) Luciana Magdalena Julio et al. JOURNAL OF FOOD ENGINEERING
- Effect of degradation methods on the structural properties of citrus pectin
- (2015) Lifen Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Ultrasound Effects on the Degradation Kinetics, Structure, and Antioxidant Activity of Sea Cucumber Fucoidan
- (2014) Xin Guo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of lipid viscosity and high-pressure homogenization on the physical stability of “Vitamin E” enriched emulsion
- (2014) Alaadin Alayoubi et al. PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY
- Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums
- (2013) Seyed Mohammad Taghi Gharibzahedi et al. CARBOHYDRATE POLYMERS
- Food proteins: A review on their emulsifying properties using a structure–function approach
- (2013) Ricky S.H. Lam et al. FOOD CHEMISTRY
- Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions
- (2011) Séverine Desplanques et al. FOOD HYDROCOLLOIDS
- Rheology of simple and multiple emulsions
- (2010) Rajinder Pal CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions
- (2010) Carla D. Di Mattia et al. FOOD HYDROCOLLOIDS
- Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids
- (2010) Donatella Peressini et al. FOOD HYDROCOLLOIDS
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started