Li et al., 2017 - Google Patents
Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysatesLi et al., 2017
- Document ID
- 3201967027546158238
- Author
- Li Y
- Kong B
- Liu Q
- Xia X
- Chen H
- Publication year
- Publication venue
- Process Biochemistry
External Links
Snippet
This study investigated the effects of zein hydrolysate (ZH) on the improvement of the emulsifying and oxidative stability of oil-in-water (O/W) emulsions prepared by myofibrillar protein (MP). The emulsifying activity index (EAI) and emulsion stability index (ESI) …
- 239000000839 emulsion 0 title abstract description 189
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K8/00—Cosmetic or similar toilet preparations
- A61K8/18—Cosmetic or similar toilet preparations characterised by the composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Li et al. | Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates | |
| Li et al. | Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions | |
| Yang et al. | Inhibition of lipid oxidation in oil-in-water emulsions by interface-adsorbed myofibrillar protein | |
| Feng et al. | Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates | |
| Yi et al. | Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants | |
| Weigel et al. | Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability | |
| Yang et al. | Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress | |
| Zhang et al. | Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin | |
| Von Staszewski et al. | Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil | |
| Ozturk et al. | Progress in natural emulsifiers for utilization in food emulsions | |
| Taherian et al. | Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion | |
| Peng et al. | Effects of heat treatment on the emulsifying properties of pea proteins | |
| Hu et al. | Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions | |
| Chen et al. | Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant | |
| Riquelme et al. | Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin | |
| Liu et al. | Fabrication of concentrated fish oil emulsions using dual-channel microfluidization: Impact of droplet concentration on physical properties and lipid oxidation | |
| Jiang et al. | Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions | |
| Cofrades et al. | Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems | |
| Ettoumi et al. | Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength | |
| Cheng et al. | Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions | |
| Yi et al. | Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion | |
| Hinderink et al. | Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level | |
| Zhou et al. | High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi | |
| Ben Khaled et al. | Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle | |
| Quan et al. | Duck egg albumen hydrolysate-epigallocatechin gallate conjugates: Antioxidant, emulsifying properties and their use in fish oil emulsion |