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Multiscale combined techniques for evaluating emulsion stability: A critical review
Emulsions are multiscale and thermodynamically unstable systems which will undergo
various unstable processes over time. The behavior of emulsifier molecules at the oil-water …
various unstable processes over time. The behavior of emulsifier molecules at the oil-water …
Structure, function and advance application of microwave-treated polysaccharide: A review
Background As a natural macromolecular polymer, polysaccharides are widely existed in
plants, marine and microorganisms, and have attracted attention due to their functions. Their …
plants, marine and microorganisms, and have attracted attention due to their functions. Their …
The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin
Gum arabic (GA) is the most widely used natural emulsifier in food industry. However, due to
its high price and unstable market supply, the search for substitutes of gum arabic has …
its high price and unstable market supply, the search for substitutes of gum arabic has …
Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
Pickering emulsions have higher physical and energy barriers than typical emulsions,
preventing emulsion droplets aggregation more effectively. The poor surface activity of β …
preventing emulsion droplets aggregation more effectively. The poor surface activity of β …
Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion
In this study, structural characterization and chemical compositions of three pectins from
different sources were studied, which showed that compared with apple pectin (AP) and …
different sources were studied, which showed that compared with apple pectin (AP) and …
Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion
Emulsions are commonly regarded as an important approach to improving the texture of
some foods and expanding their use in food industry. Polysaccharides have been widely …
some foods and expanding their use in food industry. Polysaccharides have been widely …
Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion
C Cheng, C Yuan, B Cui, L Lu, J Li, H Sha - Food Hydrocolloids, 2023 - Elsevier
An oil-in-water (O/W) Pickering emulsion stabilized by cyclodextrins (CDs), including α-, β-, γ-
CD, and the hydroxypropyl (HP) derivatives, was prepared by high-speed homogenization …
CD, and the hydroxypropyl (HP) derivatives, was prepared by high-speed homogenization …
Pickering emulsions stabilized by β-cyclodextrin and cinnamaldehyde essential oil/β-cyclodextrin composite: A comparison study
Y Tian, C Yuan, B Cui, L Lu, M Zhao, P Liu, Z Wu, J Li - Food chemistry, 2022 - Elsevier
Here, a cinnamaldehyde essential oil (CEO)/β-Cyclodextrin (β-CD) composite with a high
embedding rate (91.74±0.82%) was prepared. Its structure was characterized by Fourier …
embedding rate (91.74±0.82%) was prepared. Its structure was characterized by Fourier …
Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation
Glycosylation is a method that enhances the functional properties of proteins by covalently
attaching sugars to them. This study aimed at preparing three conjugates (WP-HG, WP-SBP …
attaching sugars to them. This study aimed at preparing three conjugates (WP-HG, WP-SBP …
[HTML][HTML] Cyclodextrin inclusion complexes and their application in food safety analysis: recent developments and future prospects
J Zhou, J Jia, J He, J Li, J Cai - Foods, 2022 - mdpi.com
Food safety issues are a major threat to public health and have attracted much attention.
Therefore, exploring accurate, efficient, sensitive, and economical detection methods is …
Therefore, exploring accurate, efficient, sensitive, and economical detection methods is …