Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze–Thaw Stability

2018 ◽  
Vol 66 (31) ◽  
pp. 8363-8370 ◽  
Author(s):  
Xin-Sheng Qin ◽  
Zhi-Gang Luo ◽  
Xi-Chun Peng ◽  
Xuan-Xuan Lu ◽  
Yu-Xiao Zou
Keyword(s):  
Ionic Strength ◽  
Treatment Effect ◽  
Ultrasound Treatment ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Freeze Thaw ◽  
Fabrication And Characterization

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.

Fabrication and characterization of food-grade Pickering high internal emulsions stabilized with β-cyclodextrin

LWT ◽  
2020 ◽  
Vol 134 ◽  
pp. 110134
Author(s):  
Zhongbo Liu ◽  
Sheng Geng ◽  
Zhaojing Jiang ◽  
Benguo Liu
Keyword(s):  
Food Grade ◽  
Fabrication And Characterization

Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

2015 ◽  
Vol 63 (9) ◽  
pp. 2514-2524 ◽  
Author(s):  
Li-Juan Wang ◽  
Ya-Qiong Hu ◽  
Shou-Wei Yin ◽  
Xiao-Quan Yang ◽  
Fu-Rao Lai ◽  
...  
Keyword(s):  
Pickering Emulsions ◽  
Fabrication And Characterization
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