Thyme Oil Nanoemulsions Coemulsified by Sodium Caseinate and Lecithin

2014 ◽  
Vol 62 (40) ◽  
pp. 9900-9907 ◽  
Author(s):  
Jia Xue ◽  
Qixin Zhong
Keyword(s):  
2021 ◽  
Vol 11 (4) ◽  
pp. 1151-1167
Author(s):  
Ricky Curley ◽  
Russell A. Banta ◽  
Shane Garvey ◽  
Justin D. Holmes ◽  
Eoin J. Flynn

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 631
Author(s):  
Zhang Juyang ◽  
Bettina Wolf

Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.


2021 ◽  
Vol 140 ◽  
pp. 111726
Author(s):  
Ayman M. Mousa ◽  
Ahmad Almatroudi ◽  
Ameen S. Alwashmi ◽  
Waleed Al Abdulmonem ◽  
Abdullah S.M. Aljohani ◽  
...  

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