Investigation of physical stability of Pickering emulsion based on soy protein/β‐glucan/coumarin ternary complexes under subcritical water condition

2021 ◽  
Author(s):  
Huanping Mo ◽  
Qiyong Li ◽  
Jiaru Liang ◽  
Junjie Ou ◽  
Bei Jin
Keyword(s):  
Soy Protein ◽  
Subcritical Water ◽  
Physical Stability ◽  
Pickering Emulsion ◽  
Ternary Complexes ◽  
Water Condition

scholarly journals Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils

LWT ◽  
2021 ◽  
pp. 112605
Author(s):  
Xingzhong Zhang ◽  
Yan Li ◽  
Jing Li ◽  
Hongshan Liang ◽  
Yijie Chen ◽  
...  
Keyword(s):  
Soy Protein ◽  
Cellulose Nanofibrils ◽  
Pickering Emulsion ◽  
Edible Oil ◽  
Spray Dried

Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis

2019 ◽  
Vol 40 (6) ◽  
pp. 909-917 ◽  
Author(s):  
Bei Jin ◽  
Xiaosong Zhou ◽  
Jinmin Guan ◽  
Shanglong Yan ◽  
Jiayin Xu ◽  
...  
Keyword(s):  
Soy Protein ◽  
Pickering Emulsion ◽  
Protein Nanoparticles

Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles

2020 ◽  
Vol 247 ◽  
pp. 116712 ◽  
Author(s):  
Han Yang ◽  
Zhiwei Su ◽  
Xianghong Meng ◽  
Xinyan Zhang ◽  
John F. Kennedy ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Chitosan Nanoparticles ◽  
Pickering Emulsion ◽  
Protein Isolate ◽  
Fabrication And Characterization

Controlled Release of Natural Polyphenols in Oral Cavity Using Starch Pickering Emulsion

2014 ◽  
Vol 1688 ◽  
Author(s):  
Min S. Wang ◽  
Amol Chaudhari ◽  
Yuanjie Pan ◽  
Stephen Young ◽  
Nitin Nitin
Keyword(s):  
Phase Separation ◽  
Controlled Release ◽  
Oral Cavity ◽  
Oxygen Permeability ◽  
Physical Stability ◽  
Pickering Emulsion ◽  
Natural Polyphenols ◽  
Oil In Water ◽  
Complete Disruption ◽  
Potential Use

ABSTRACTThe goal of this study was to determine the potential use of starch Pickering emulsion as a vehicle to deliver a natural phenolic compound, curcumin in the oral cavity. To this end, an oil-in-water (o/w) emulsion was prepared using starch molecules as the stabilizer/emulsifier. The physical stability, oxygen permeability and release of curcumin from the starch Pickering emulsion in simulated saliva fluid (SSF) were determined. The results of this study showed that the starch stabilized o/w emulsions were stable for up to 2 weeks. The starch Pickering emulsion also provided better protection against oxidation than a surfactant-stabilized emulsion, and the digestion of the starch Pickering emulsion using amylase led to the complete disruption and phase separation of the emulsion.

Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability

2016 ◽  
Vol 81 (9) ◽  
pp. C2149-C2157 ◽  
Author(s):  
Xiao-Wei Chen ◽  
Jin-Mei Wang ◽  
Xiao-Quan Yang ◽  
Jun-Ru Qi ◽  
Jun-Jie Hou
Keyword(s):  
Soy Protein ◽  
Emulsion Stability ◽  
Subcritical Water ◽  
Interfacial Properties

Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state

2019 ◽  
Vol 87 ◽  
pp. 619-628 ◽  
Author(s):  
Meng-Ping Wang ◽  
Xiao-Wei Chen ◽  
Jian Guo ◽  
Juan Yang ◽  
Jin-Mei Wang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Subcritical Water ◽  
Aggregation State
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