Physical and Chemical Stability of Gum Arabic-Stabilized Conjugated Linoleic Acid Oil-in-Water Emulsions

2013 ◽  
Vol 61 (19) ◽  
pp. 4639-4645 ◽  
Author(s):  
Xiaolin Yao ◽  
Qiong Xu ◽  
Dazhi Tian ◽  
Nana Wang ◽  
Yapeng Fang ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Chemical Stability ◽  
Gum Arabic ◽  
Acid Oil ◽  
Oil In Water ◽  
Physical And Chemical

Effect of sesamol on the physical and chemical stability of plant-based flaxseed oil-in-water emulsions stabilized by proteins or phospholipids

2021 ◽  
Author(s):  
Xintian Wang ◽  
Kun Yu ◽  
Chen Cheng ◽  
Dengfeng Peng ◽  
Xiao Yu ◽  
...  
Keyword(s):  
Chemical Stability ◽  
Food Systems ◽  
Flaxseed Oil ◽  
Functional Ingredients ◽  
Oil In Water ◽  
Physical And Chemical

Plant-based polyphenols are increasingly being explored as functional ingredients in emulsified food systems. In this study, the effects of sesamol on the physical and chemical stability of flaxseed oil-in-water emulsions...

Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions

RSC Advances ◽  
2016 ◽  
Vol 6 (18) ◽  
pp. 14635-14642 ◽  
Author(s):  
Xiaolin Yao ◽  
Shengping Xiang ◽  
Ke Nie ◽  
Zhiming Gao ◽  
Weiqi Zhang ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
P Protein ◽  
Soluble Complexes

Protein–polysaccharide intramolecular soluble complexes are proved to have superior emulsifying properties in stabilizing PUFAs-based emulsions.

Enhancement of physicochemical and encapsulation stability of O1/W/O2 multiple nanoemulsions loaded with coenzyme Q10 or conjugated linoleic acid by incorporating polyphenolic extract

2020 ◽  
Vol 11 (10) ◽  
pp. 8878-8892
Author(s):  
M. Katsouli ◽  
V. Giannou ◽  
C. Tzia
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Chemical Stability ◽  
Coenzyme Q10 ◽  
Olive Pomace ◽  
Olive Pomace Oil ◽  
Polyphenolic Extract ◽  
Olive Kernel

Multiple O1/W/O2 nanoemulsions and O1/W nanoemulsions fortified with CLA or CoQ10 were produced using extra virgin olive or olive pomace oil and were also incorporated with polyphenols from olive kernel to enhance their kinetic and chemical stability.

Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors

2015 ◽  
Vol 48 ◽  
pp. 110-116 ◽  
Author(s):  
Shengping Xiang ◽  
Xiaolin Yao ◽  
Weiqi Zhang ◽  
Ke Zhang ◽  
Yapeng Fang ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Gum Arabic ◽  
Adsorption Behaviors ◽  
Interfacial Adsorption
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