Effect of heat-treated tea water-insoluble protein nanoparticles on the characteristics of pickering emulsions

LWT ◽  
2021 ◽  
pp. 111999
Author(s):  
Zhongyang Ren ◽  
Zhongzheng Chen ◽  
Yuanyuan Zhang ◽  
Xiaorong Lin ◽  
Zhanming Li ◽  
...  
Keyword(s):  
Pickering Emulsions ◽  
Insoluble Protein ◽  
Heat Treated ◽  
Protein Nanoparticles

Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

2019 ◽  
Vol 96 ◽  
pp. 322-330 ◽  
Author(s):  
Zhongyang Ren ◽  
Zhongzheng Chen ◽  
Yuanyuan Zhang ◽  
Xiaorong Lin ◽  
Bin Li
Keyword(s):  
Pickering Emulsions ◽  
Insoluble Protein ◽  
Food Grade ◽  
Novel Food ◽  
Protein Nanoparticles

Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values

2021 ◽  
pp. 131795
Author(s):  
Zhongyang Ren ◽  
Zhongzheng Chen ◽  
Yuanyuan Zhang ◽  
Xiaorong Lin ◽  
Wuyin Weng ◽  
...  
Keyword(s):  
Pickering Emulsions ◽  
Insoluble Protein ◽  
Ph Values ◽  
Protein Nanoparticles

The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions

2017 ◽  
Vol 8 (8) ◽  
pp. 2974-2981 ◽  
Author(s):  
Xue-Feng Zhu ◽  
Jie Zheng ◽  
Fu Liu ◽  
Chao-Ying Qiu ◽  
Wei-Feng Lin ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Soy Protein ◽  
Pickering Emulsions ◽  
Protein Aggregate ◽  
Freeze Thaw ◽  
Protein Nanoparticles

Soy protein nanoparticles as Pickering stabilizers can be induced by heating in the presence of NaCl. The Pickering emulsions with NaCl exhibited much better freeze-thaw stability than those without NaCl.

Barrier properties of heat treated starch Pickering emulsions

2015 ◽  
Vol 450 ◽  
pp. 182-188 ◽  
Author(s):  
Malin Sjöö ◽  
Sinan Cem Emek ◽  
Tina Hall ◽  
Marilyn Rayner ◽  
Marie Wahlgren
Keyword(s):  
Barrier Properties ◽  
Pickering Emulsions ◽  
Heat Treated

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

2015 ◽  
Vol 127 ◽  
pp. 96-104 ◽  
Author(s):  
Jiande Wu ◽  
Mengxuan Shi ◽  
Wei Li ◽  
Luhai Zhao ◽  
Ze Wang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Cross Linking ◽  
Pickering Emulsions ◽  
Protein Nanoparticles

Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions

2020 ◽  
Vol 99 ◽  
pp. 105308 ◽  
Author(s):  
Fangjian Ning ◽  
Zhenzhen Ge ◽  
Liang Qiu ◽  
Xiaoqi Wang ◽  
Liping Luo ◽  
...  
Keyword(s):  
Peanut Protein ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Protein Nanoparticles
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