Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

2020 ◽  
Vol 98 ◽  
pp. 105306 ◽  
Author(s):  
Dan Li ◽  
Yue Zhao ◽  
Xu Wang ◽  
Honglin Tang ◽  
Nan Wu ◽  
...  
Keyword(s):  
Zeta Potential ◽  
Droplet Size ◽  
Rice Bran ◽  
Rheological Behavior ◽  
Emulsifying Properties ◽  
Emulsion Droplet ◽  
Water Emulsion ◽  
Rice Bran Protein ◽  
Oil In Water ◽  
Oil In Water Emulsion

Water-coalescence in an oil-in-water emulsion droplet burning under microgravity

2000 ◽  
Vol 28 (1) ◽  
pp. 985-990 ◽  
Author(s):  
Daisuke Segawa ◽  
Hiroshi Yamasaki ◽  
Toshikazu Kadota ◽  
Hidemitsu Tanaka ◽  
Hiroshi Enomoto ◽  
...  
Keyword(s):  
Emulsion Droplet ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Emulsifying Properties of Tremella Fuciformis: A Novel Promising Food Emulsifier

2019 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Jian Zhang ◽  
Ya-Kun Zhang ◽  
Yong Liu ◽  
Jun-Hui Wang
Keyword(s):  
Zeta Potential ◽  
Droplet Size ◽  
Food Industry ◽  
Gum Arabic ◽  
Emulsifying Properties ◽  
Freeze Thaw ◽  
Tremella Fuciformis ◽  
Oil In Water ◽  
Purple Sweet Potato ◽  
Potential Test

AbstractIn this paper, the emulsifying properties of Tremella fuciformis (TFS) were assessed in comparison with lotus seed (LTS), purple sweet potato (PSPP) and gum arabic (GA) in oil-in-water (O/W) emulsions. Emulsifying properties were evaluated in terms of the emulsifying activity (EA), emulsifying stability, mean droplet size, zeta potential, shear viscosity and freeze-thaw stability of their emulsions. The results revealed that TFS exhibited excellent EA and best emulsifying stability (100 %) after 21 days at 21 °C. When exposure to 100 °C for 20 min, TFS emulsions showed reduced in droplet size, which was superior as compared to LTS, PSPP, and GA. In zeta-potential test, TFS was proved to be more suitable emulsifier as compared with LTS and GA as it had a comparatively larger magnitude. TFS emulsions showed the smallest droplet size at pH 10.0 followed by pH 3.0 and pH 6.5. Non-Newtonian shear-thinning behavior of all four samples remained same at 4.0 % concentration while the apparent viscosity of TFS was the highest among all. The cream index of 4.0 % TFS was also the highest at freeze-thaw cycles. Therefore, the TFS could be used as emulsifier and thickener in food industry.

scholarly journals Effect of Reducing Oil Droplet Size on Lipid Oxidation in an Oil-in-water Emulsion

2014 ◽  
Vol 15 (2) ◽  
pp. 43-47 ◽  
Author(s):  
Kohshi KIKUCHI ◽  
Shuichi YAMAMOTO ◽  
Hirokazu SHIGA ◽  
Hidefumi YOSHII ◽  
Shuji ADACHI
Keyword(s):  
Lipid Oxidation ◽  
Droplet Size ◽  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Oil Droplet Size
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