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Articles 1 - 5 of 5
Full-Text Articles in Food Science
Layer-By-Layer Self-Assembly Process Optimization And Storage Stability Of Multi-Layer Fish Oil Microcapsules, Chen Jing-Xin, Jiang Qi, Mi Hong-Bo, Li Jian-Rong, Ma Yong-Jun
Layer-By-Layer Self-Assembly Process Optimization And Storage Stability Of Multi-Layer Fish Oil Microcapsules, Chen Jing-Xin, Jiang Qi, Mi Hong-Bo, Li Jian-Rong, Ma Yong-Jun
Food and Machinery
Fish bone gelatin and fucoidan was used as the wall materials and multilayer fish oil emulsion was prepared by layer by layer self-assembly technology. Multilayer fish oil microcapsules were prepared by spray drying method and the storage stability was studied. According to the changes of Zeta potential, the optimum concentration of wall materials for multilayer emulsion was determined. On the basis of orthogonal experiment, the maximum microencapsulation efficiency of 82.03% was obtained when multi-layer fish oil microcapsules were prepared using the following optimum conditions: ultrasonic time 10 min, ultrasonic temperature 25 ℃, homogenization time 4 min, homogenization rate 5 000 …
Structure And Stability Of W1/O/W2 Emulsions As Influenced By Wpc And Nacl In Inner Aqueous Phase, Vivek Prakash Wankhede, Prateek Sharma, Shaik Abdul Hussain, Ram Ran Bijoy Singh
Structure And Stability Of W1/O/W2 Emulsions As Influenced By Wpc And Nacl In Inner Aqueous Phase, Vivek Prakash Wankhede, Prateek Sharma, Shaik Abdul Hussain, Ram Ran Bijoy Singh
Nutrition, Dietetics, and Food Sciences Faculty Publications
Effect of WPC and NaCl in internal aqueous phase (W1) of W1/O/W2 type double emulsions was studied. Pre-emulsion and final emulsion were prepared using microfluidizer and Ultra-Turrax high shear mixer, respectively. The emulsions prepared using salt exhibited uniform droplet size distribution and structural integrity. WPC at 6% and NaCl at 2 or 4% levels demonstrated better sedimentation stability (> 99%) and encapsulation stability (> 95%) during preparation and storage of double emulsions. Samples without added NaCl showed poor emulsion stability and structural integrity. Higher level of WPC i.e. 8% resulted in poor stability and encapsulation efficiency of double emulsions at …
Research On Ultrasonic-Assisted Extraction Process And Stability Of Polysaccharides From Lilium Davidii Var Bulb, Li Gang-Gang, Sun Jing, Fu Heng-Yi, Xiao Bi-Liang
Research On Ultrasonic-Assisted Extraction Process And Stability Of Polysaccharides From Lilium Davidii Var Bulb, Li Gang-Gang, Sun Jing, Fu Heng-Yi, Xiao Bi-Liang
Food and Machinery
An orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of polysaccharides from Lilium davidii var waste bulb, and the stability of the polysaccharides was studied. The results showed that the optimum extraction conditions for ultrasonic-assisted extraction process were as followed: the ratio solid to liquid of 1:20 (g/mL), ultrasonic time of 60 min, ultrasonic power 250 W, and ultrasonic temperature 60 ℃. Under the conditions, the extracting rate of polysaccharides from Lilium davidii var was 18.44%. The anti-oxidization stability of polysaccharide extracts was poor, whicht was easy to be oxidized by H2O2, but has …
Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage, Zhang Jia-Yan, Xiong Jian-Wen, Cui Na, Chen Zheng-Pei
Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage, Zhang Jia-Yan, Xiong Jian-Wen, Cui Na, Chen Zheng-Pei
Food and Machinery
In order to investigate the effect of cross-linked starch on the stability of starchy turbid juice beverage, cross-linked starch which prepared by using different concentrations of cross-linking agent (6%, 8%, 10%, 12%, 14%) were applied to sweet potato juice beverages, and the turbidity, rheological properties, stability, zeta potential and centrifugal precipitation rate of the sweet potato juice beverage were determined. The results showed that the turbidity of the turbid juice beverage increased with the increasing of the degree of cross-linking, but the degree of turbidity decreased within 30 days. The pseudoplasticity, viscosity, viscoelasticity, gel strength and the absolute value of …
Food Proteins: Sustainable Sources Of Proteins Responsible For Emulsions Stability In Food Products, Gleicy Kelly Oliveira Nogueria
Food Proteins: Sustainable Sources Of Proteins Responsible For Emulsions Stability In Food Products, Gleicy Kelly Oliveira Nogueria
Theses
One of the major challenges manufactures are facing is the fact that consumer’s personal health standards are changing constantly, modern consumers are willing to know more about the ingredients used in their food. The relationship with ethics and sustainability is leading to changes in the food industry. Seen this, manufactures are opting for other sources of ingredients, such as plant-based alternatives. However, the use of these sort of products need to be developed due to of their unknown properties. The use of sustainable plant proteins provides a variety of benefits to the product, such as added nutritional value as fiber, …