Correlation between interfacial layer properties and physical stability of food emulsions: Current trends, challenges, strategies, and further perspectives
Z Cai, Y Wei, A Shi, J Zhong, P Rao, Q Wang… - Advances in Colloid and …, 2023 - Elsevier
Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …
Hydrogels: methods of preparation, characterisation and applications
The terms gels and hydrogels are used interchangeably by food and biomaterials scientists
to describe polymeric cross-linked network structures. Gels are defined as a substantially …
to describe polymeric cross-linked network structures. Gels are defined as a substantially …
Double emulsions stabilized by food biopolymers
E Dickinson - Food Biophysics, 2011 - Springer
Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the
formulation of reduced-fat food products and as vehicles for encapsulation and delivery of …
formulation of reduced-fat food products and as vehicles for encapsulation and delivery of …
Natural gums and their derivatives based hydrogels: in biomedical, environment, agriculture, and food industry
The hydrogels based on natural gums and chemically derivatized natural gums have great
interest in pharmaceutical, food, cosmetics, and environmental remediation, due to their …
interest in pharmaceutical, food, cosmetics, and environmental remediation, due to their …
Acacia gum: History of the future
C Sanchez, M Nigen, VM Tamayo, T Doco, P Williams… - Food …, 2018 - Elsevier
On behalf of the 90 th birthday of Professor Glyn O. Phillips, it is a great honor for authors of
this publication to make a review on Acacia gum, one of the favorite polysaccharides …
this publication to make a review on Acacia gum, one of the favorite polysaccharides …
[PDF][PDF] Chemistry, biological, and pharmacological properties of gum Arabic
Gum Arabic (GA) is a natural branched-chain multifunctional hydrocolloid with a highly
neutral or slightly acidic, arabino-galactan-protein complex containing calcium, magnesium …
neutral or slightly acidic, arabino-galactan-protein complex containing calcium, magnesium …
Rheological properties of protein films
BS Murray - Current Opinion in Colloid & Interface Science, 2011 - Elsevier
The scientific literature from 2002 to the present on the interfacial rheology of protein films
has been reviewed, concentrating on the implications for biological systems and in particular …
has been reviewed, concentrating on the implications for biological systems and in particular …
[BOOK][B] Plant gum exudates of the world: sources, distribution, properties, and applications
A Nussinovitch - 2009 - taylorfrancis.com
Plant Gum Exudates of the World: Sources, Distributions, Properties, and Applications is the
most extensive collection of plant gum exudates in print, containing information on both well …
most extensive collection of plant gum exudates in print, containing information on both well …
Microencapsulation of curcumin using coconut milk whey and Gum Arabic
In the present study, spray-dried coconut whey powders were obtained by mixing coconut
milk whey, gum Arabic (0, 5, 10 or 15%) and with/without curcumin. Both coconut whey …
milk whey, gum Arabic (0, 5, 10 or 15%) and with/without curcumin. Both coconut whey …
Polysaccharides at fluid interfaces of food systems
V Kontogiorgos - Advances in Colloid and Interface Science, 2019 - Elsevier
Fabrication of next generation polysaccharides with interfacial properties is driven by the
need to create high performance surfactants that operate at extreme environments, as for …
need to create high performance surfactants that operate at extreme environments, as for …