Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies
Y Chen, Y Cai, Z Di, M Zhao, Q Zhao - Food and Bioprocess Technology, 2024 - Springer
32 日 前 - Whipped cream is popular among consumers due to its smooth texture and
delectable taste. In recent years, it has also attracted increasing attention from producers …
delectable taste. In recent years, it has also attracted increasing attention from producers …
Effect of pH on the emulsifying performance of protein‐polysaccharide complexes
R Zhang, M Corstens, Z Luo, J Cao… - Journal of the Science …, 2024 - Wiley Online Library
39 日 前 - BACKGROUND Protein‐polysaccharide complexes have been successfully used
for emulsion stabilization. However, it is unclear how the complex's surface charge …
for emulsion stabilization. However, it is unclear how the complex's surface charge …
Preparation of DHA-Loaded Emulsions Based on SBP–WPI Conjugates
J Xv, J Zhao, Y Chen, H Zhu, L Mao… - ACS Food Science & …, 2024 - ACS Publications
42 日 前 - Poor oxidation stability restricts the further application of docosahexaenoic acid
(DHA) in the food industry. To resolve this challenge, sugar beet pectin (SBP)–whey protein …
(DHA) in the food industry. To resolve this challenge, sugar beet pectin (SBP)–whey protein …
Protection effect of lutein-loaded Pickering emulsion prepared via ultrasound-assisted Maillard reaction conjugates on dry age-related macular degeneration
K Liu, Y Li, X Zhong, Y Hou, S Fei, E Chen, M Tan - Food & Function, 2024 - pubs.rsc.org
50 日 前 - Age-related macular degeneration (AMD) is a prominent cause of vision loss
among the elderly, and the treatment options for dry AMD (dAMD) are severely limited …
among the elderly, and the treatment options for dry AMD (dAMD) are severely limited …
Effects of limited enzymolysis and glycosylation on emulsifying properties of soybean protein isolates
LI Lin, SUN Yixi, QIN Wen, Z Qing - Food and Machinery, 2024 - ifoodmm.cn
51 日 前 - Objective: This study aimed to develop novel soybean protein isolate (SPI)-based
emulsifiers. Methods: The structure of SPI was modified by limited enzymolysis combined …
emulsifiers. Methods: The structure of SPI was modified by limited enzymolysis combined …
Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex
69 日 前 - The aim of this study was to develop a stable palm carotene-based emulsion using
the rice protein isolate-flaxseed gum complex (RPI-FG) with different ratios (3: 1, 5: 1, 7: 1, 9 …
the rice protein isolate-flaxseed gum complex (RPI-FG) with different ratios (3: 1, 5: 1, 7: 1, 9 …
Influence of the hydrophile–lipophile balance of perfluorinated surfactants on the emulsion stability
G De Angelis, E Amstad - Mrs Bulletin, 2024 - Springer
70 日 前 - Emulsions are omnipresent in our everyday life; for example, in food, certain drug
and cosmetic formulations, agriculture, and as paints. Moreover, they are frequently used to …
and cosmetic formulations, agriculture, and as paints. Moreover, they are frequently used to …
Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles
T Dursun Capar, H Yalcin - Journal of Food Science and Technology, 2024 - Springer
82 日 前 - In this study, lutein and lycopene were encapsulated in plant protein (faba bean
protein concentrate,(FPC))-carrageenan (Car) conjugates prepared by Maillard reaction in …
protein concentrate,(FPC))-carrageenan (Car) conjugates prepared by Maillard reaction in …
Development of Coconut Protein Concentrate-Xanthan Gum Conjugate by Wet-Dry Heating Method for Red Palm Oil Emulsification
AD Ramadhani, AD Setiowati, C Hidayat - agriTECH - dev.journal.ugm.ac.id
102 日 前 - Protein-polysaccharide conjugation is commonly achieved by wet and dry heating
methods. Therefore, this study aimed to produce red palm oil (RPO) emulsifiers by …
methods. Therefore, this study aimed to produce red palm oil (RPO) emulsifiers by …
Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating …
Z Zhang, B Wang, J Chen, B Adhikari - Sustainable Food Technology, 2024 - pubs.rsc.org
104 日 前 - There is an increasing demand for plant and algal proteins as alternatives to animal
proteins. This demand is driven by lifestyle choices and sustainability concerns. The …
proteins. This demand is driven by lifestyle choices and sustainability concerns. The …