scholarly journals Characterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono-δ-lactone

Author(s):  
Naoko Yuno-Ohta ◽  
Naoya Shimonomura ◽  
Yuuka Hoshi ◽  
Mathieu Leocmach ◽  
Koichi Hori ◽  
...  
2018 ◽  
Vol 136 (12) ◽  
pp. 47215 ◽  
Author(s):  
Arezou Khezerlou ◽  
Ali Ehsani ◽  
Mahnaz Tabibiazar ◽  
Ehsan Moghaddas Kia

2020 ◽  
Vol 3 ◽  
pp. 113-121
Author(s):  
Juan Manuel Montes de Oca-Avalos ◽  
Cristián Huck-Iriart ◽  
Virginia Borroni ◽  
Karina Dafne Martínez ◽  
Roberto Jorge Candal ◽  
...  

2020 ◽  
Vol 15 (4) ◽  
pp. 495-508
Author(s):  
Vahideh Sarabi-Aghdam ◽  
Seyed H. Hosseini-Parvar ◽  
Ali Motamedzadegan ◽  
Saeed Mirarab Razi ◽  
Ali Rashidinejad

2019 ◽  
Vol 100 (1) ◽  
pp. 258-267 ◽  
Author(s):  
Mangang Wu ◽  
Jiahao Wang ◽  
Juan Hu ◽  
Zhikun Li ◽  
Rui Liu ◽  
...  

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Zahra Nourzadeh ◽  
Navideh Anarjan ◽  
Gholamreza Ebrahimzadeh Rajaei ◽  
Hoda Jafarizadeh-Malmiri

Abstract Vitamin D, like other functional lipid bioactive compounds, t suffers from less structural stability, poor water solubility and consequently less bioavailability and cellular uptake. Preparation of vitamin D microemulsions is one of the solutions for the above problems. Thus, in the present study, vitamin D microemulsions were prepared using various one/two-component stabilizer systems, namely, Tween 20 and sodium caseinate in various proportions. The effects of stabilizer components proportions on characteristics of gained vitamin D microemulsions were evaluated using a two-component mixture design of experiment. Therefore, various polynomial models were proposed in order to predict the characteristics of produced microemulsions. According to the optimization analysis, the vitamin D microemulsions stabilized by a stabilizer system composed of 70% Tween 20 and 30% sodium caseinate could produce the most desirable microemulsions with minimum mean particle size, polydispersity, and maximum zeta potential, transparency and vitamin D content. The produced vitamin D microemulsions showed acceptable chemical and good physical stabilities, which can be incorporated easily in water-based food and pharmaceutical formulations.


LWT ◽  
2020 ◽  
Vol 118 ◽  
pp. 108813 ◽  
Author(s):  
Huei-Chi Lin ◽  
Be-Jen Wang ◽  
Yih-Ming Weng

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