High internal phase emulsions stabilized with whey protein microgels: Characterization, physical stability, and liquid smoke encapsulation efficiency DOI

Siqi Zhao,

Mengtong Li,

Xinyao Xu

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 144605 - 144605

Published: May 1, 2025

Language: Английский

Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions DOI
Shu Wang,

Wenyi Shi,

Hexiang Xie

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 479, P. 143732 - 143732

Published: March 5, 2025

Language: Английский

Citations

1
Encapsulation of Monascus Pigments Using Enzyme-Modified Yeast Protein–Polysaccharide Complex Pickering Emulsions to Increase Its Stability During Storage DOI Creative Commons

Ziyan Zhao,

Jinling Zhao,

Sirong Liu

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1366 - 1366

Published: April 15, 2025

Yeast protein (YP) is rich in nutrients, but its emulsifying properties, especially stability, still need to be improved. In this study, cationic polysaccharide chitosan (CS) and anionic xanthan gum (XG) were selected enhance the properties of emulsions. The preparation conditions emulsions optimized by calculating particle size, zeta potential, activity index, stability capacity as well macroscopic observation. characterized using confocal laser scanning microscopy, rheology, Raman spectroscopy, color difference analysis, storage stability. results showed that yeast protein/modified protein–chitosan (YP/EYP–CS) was better at pH 5.5, with a protein:polysaccharide ratio 1:1 an oil phase addition 40%, while protein–xanthan (YP/EYP–XG) 3.5, 50%. Further analysis indicated CS had smaller sizes lower initial viscosities, more hydrogen bonds encapsulation Monascus pigment (MP), EYP–CS emulsion (81.18%). contrast, XG uniform droplet high thermal exhibited obvious shear thinning behavior increasing rates. network structure mainly elastic, hydrophobic interaction stronger. This study provides insights into utilization food industry development emulsification systems.

Language: Английский

Citations

0
Covalent modification of soy protein isolate with tea polyphenols: A potential strategy for enhancing flaxseed oil emulsion stability and sustained delivery of α-linolenic acid DOI
Kangning Li, Yuxuan Wang, Jie Mi

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 488, P. 144868 - 144868

Published: May 21, 2025

Language: Английский

Citations

0
High internal phase emulsions stabilized with whey protein microgels: Characterization, physical stability, and liquid smoke encapsulation efficiency DOI

Siqi Zhao,

Mengtong Li,

Xinyao Xu

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 144605 - 144605

Published: May 1, 2025

Language: Английский

Citations

0