High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

Article Chemistry, Applied

Structure-Functionality of lentil protein-polyphenol conjugates

Saakshi Parolia et al.

Summary: Conjugating lentil protein isolate with plant polyphenols improves antioxidant properties, providing a novel approach for developing novel food ingredients.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method

Yue Yang et al.

Summary: Nanofibrils prepared from whey protein isolate (WPNFs) via hydrothermal method efficiently stabilized high internal phase Pickering emulsion (HIPPEs) with excellent stability and solid-like rheological properties. WPNFs were found to enhance oil binding capacity and antioxidant activity, providing a novel and efficient method for preparing WPNFs to stabilize HIPPEs with tunable rheology.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer

U-hui Kwon et al.

Summary: This study aimed to produce oleogels using esterified rice flour with citric acid (ERCA), evaluate their physicochemical and rheological properties, and investigate their suitability as a fat replacer. The results showed that the concentration of ERCA significantly affected the properties of the oleogels. The oleogels prepared with ERCA exhibited reduced oil loss and increased content of unsaturated fatty acids when added to cookies.

FOODS (2022)

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Article Chemistry, Physical

Preparation, characterization and in vivo efficacy evaluation of ropivacaine O/W emulsion by premix membrane emulsification

Miaomiao Yuan et al.

Summary: In this study, a sustained-release ropivacaine-loaded emulsion (ROP-E) with narrow droplet size distribution was prepared using an O/W emulsion method and a premix membrane emulsion technique. The results showed that ROP-E significantly prolonged the duration of nerve block in vivo and had an effective analgesia duration longer than ropivacaine injection.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2022)

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Article Chemistry, Applied

High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations

Zhongyu Zuo et al.

Summary: Stable high internal phase emulsions (HIPEs) were constructed using sonicated quinoa protein isolate (QPI) at different pH values and protein concentrations. The differences in HIPE microstructures under these conditions were discussed. The results showed that HIPEs stabilized by QPI at pH 7.0 and 9.0 had smaller droplet size, smoother appearance, and higher physical stability, while under acidic conditions, QPI aggregates filled the gaps between droplets instead of adsorbing to the oil-water interface, leading to decreased stability. The solid-like viscoelasticity of HIPEs increased with increasing protein concentrations, but decreased with increasing pH values. This study expands the commercial applications of quinoa protein in novel food products like fat substitutes.

FOOD CHEMISTRY (2022)

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Article Chemistry, Physical

pH-Responsive Pickering high internal phase emulsions stabilized by Waterborne polyurethane

Jianhui Wu et al.

Summary: Waterborne polyurethane (WPU) nanoparticles were used to prepare high internal phase emulsions (HIPEs) with tailored morphology and excellent pH-responsiveness. The WPU-stabilized emulsions exhibited high stability, shear sensitivity, and excellent thixotropic recovery. They showed potential applications in oil transportation and recovery, emulsion polymerization, and heterogeneous catalysis.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2022)

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Article Chemistry, Physical

A high-stable soybean-oil-based epoxy acrylate emulsion stabilized by silanized nanocrystalline cellulose as a sustainable paper coating for enhanced water vapor barrier

Xuwang Tian et al.

Summary: This study successfully achieved a stable dispersion of acrylated epoxidized soybean oil (AESO) in water by using 3-aminopropyltriethoxysilane (APTES) modified nanocrystalline cellulose (NCC), which synergistically improved the water vapor barrier properties of paper after coating. APTES-NCC exhibited better interface compatibility with AESO, improved hydrophobicity and wettability, and acted as an effective emulsifier. The resulting APTES-NCC/AESO emulsion coated on paper reduced the water vapor transmission rate (WVTR) significantly.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2022)

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Article Food Science & Technology

Improved thermal and oxidation stabilities of pickering high internal phase emulsions stabilized using glycated pea protein isolate with glycation extent

Cong Sun et al.

Summary: The glycation process improved the emulsification efficiency of pea protein isolate (PPI), and increasing the extent of glycation led to a decrease in particle diameter and an increase in three-phase contact angle. The glycation process also facilitated protein adsorption and defined interfacial structure. Enhanced conformation flexibility contributed to improved thermal and oxidation stability, as well as the formation of bridged emulsions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Graziele Grossi Bovi Karatay et al.

Summary: This study investigates the feasibility of using aquafaba as a plant-based emulsifier in vegetable oil, specifically canola oil. The emulsions demonstrated good stability and resistance to coalescence during the 60-day storage, with E Phi 75% being the most stable system. This research not only developed a cheap and easy substitute for saturated and trans-fat in food products, but also utilized a commonly wasted by-product and converted it into a valuable food ingredient.

FOODS (2022)

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Article Chemistry, Applied

High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein

Danilo C. C. Vidotto et al.

Summary: Dynamic high-pressure homogenization microfluidization (DHPM) is a versatile emerging technology that can induce changes in protein structure based on the nature of molecules and working parameters. Application of DHPM with cooling device on whey protein isolate results in minor structural changes, while without cooling device, aggregation and increased protein surface hydrophobicity are observed.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Physicochemical and functional properties of red lentil protein isolates from three origins at different pH

Hui Wen Lee et al.

Summary: The study evaluated the physicochemical and functional properties of red lentil proteins from different origins, showing significant differences in properties at various pH levels and promising functionality under high acidity and alkalinity conditions.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels

Kaiyue Cen et al.

Summary: Quinoa protein isolate (QPI) dispersions were ultrasonicated to produce nanoparticles for emulsifying olive, rapeseed, and corn oil to form stable Pickering high internal phase emulsions (HIPEs). The effects of different oil phases and ultrasonic intensity on the particle size, zeta potential, rheological properties, and microscopic distribution of Pickering HIPEs were analyzed. The rheological properties of HIPEs were positively correlated with the oleic acid content in the oil phase, and sonicated QPI exhibited higher freeze-thaw stability in HIPE gels.

JOURNAL OF CEREAL SCIENCE (2021)

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Article Food Science & Technology

Plant protein-based antioxidant Pickering emulsions and high internal phase Pickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure

Tingting Feng et al.

Summary: The study aimed to understand the stability mechanism of Pickering emulsions and high internal phase PEs under different pH and ionic strength conditions. It was found that PEs and HIPPEs stabilized by pea protein isolate-high pectin-epigallocatechin gallate complex exhibited better stability at pH 3.5 and 0 mmol/L NaCl, but decreased stability at neutral and alkaline conditions as well as with increasing NaCl concentration.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Physical

Effects of the zeolite concentration on the microstructure of high internal phase emulsions stabilized by surfactant-coated zeolite particles

Alban Gossard et al.

Summary: This study focuses on the influence of zeolite content on the microstructure of high internal phase emulsions (HIPEs) stabilized by tetradecyltrimethylammonium bromide (TTAB)-covered zeolite particles, highlighting the importance of understanding and controlling the emulsion microstructure.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2021)

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Article Chemistry, Applied

Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes

Ce Cheng et al.

Summary: The study investigated the ability of LF/GA complexes as emulsifiers to form and stabilize HIPEs, with properties that could be tuned by varying solution pH. The HIPEs showed good stability and environmental stability, with potential for improving the photostability of encapsulated bioactives. The research provides a useful approach for designing HIPEs with improved functional performance, which can be used in semi-solid foods for enhancing textural characteristics or nutritional profiles.

FOOD HYDROCOLLOIDS (2021)

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Article Agriculture, Multidisciplinary

Recent Innovations in Emulsion Science and Technology for Food Applications

Long Bai et al.

Summary: Emulsion technology has been widely used in the food industry for decades, but recent advances in emulsion science have led to the development of advanced technologies such as Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. These advancements have the potential to improve food quality, functionality, and sustainability by providing novel textural properties, functional attributes, and reduced-calorie options.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Chemistry, Physical

Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink

Mahdiyar Shahbazi et al.

Summary: The study modified microcrystalline cellulose hydrophobically and incorporated it into a casein-based emulsion to enhance the rheological properties and printability of the ink. The use of higher ratios of micro-biosurfactant improved the emulsion's elasticity, droplet sizes, stability, and resistance to deformation. The results also showed the thermo-reversible property of the ink, dependent on the ratios of micro-biosurfactant.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2021)

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Article Chemistry, Applied

Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins

Haibo Pan et al.

Summary: Incorporating proanthocyanidins from Chinese bayberry leaves into emulsion-based oleogel improved its stability by forming colloidal complexes, addressing the issue of oxidation in high unsaturated fatty acid oils. However, the application of different polysaccharides can impact the promotional effect of proanthocyanidins, resulting in comparable stability of oleogels. Incorporating proanthocyanidins was shown to improve oil stability in oleogels and cakes prepared with oleogel, demonstrating its potential as an alternative in cake products.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Assessment of dietary intakes of total fat and fatty acids for residents in China in 2015-2018

Ziwei Pei et al.

Summary: The study found that the intake of saturated fatty acids and trans fatty acids in the Chinese diet is decreasing, indicating a change in dietary habits among the Chinese population.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)

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Article Food Science & Technology

Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure

Mathias Johansson et al.

Summary: In the context of circular economy, there is growing interest in utilizing agrifood by-products. Research shows that unrefined side streams from lentils can be used to modify the texture of plant protein gels, with implications for the design of novel plant-based foods.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Food Science & Technology

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

Hongxia Gao et al.

Summary: High internal phase emulsions (HIPEs) are soft solids with internal phase volume fractions exceeding the closepacking limit. They are increasingly being explored for various applications in food, medical, and material science industries. The formulation and preparation methods of HIPEs, as well as their potential to encapsulate bioactive substances, make them a promising option for improving stability and functionality in different products.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Physical

Globular protein assembly and network formation at fluid interfaces: effect of oil

Jotam Bergfreund et al.

Summary: The polarity of the oil phase has a significant impact on the formation of globular protein networks at fluid interfaces, including the degree of protein unfolding, protein location, and network strength.

SOFT MATTER (2021)

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Article Biochemistry & Molecular Biology

Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins

Furkan Turker Saricaoglu

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Chemistry, Applied

Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide

Ze-Zhou Hao et al.

FOOD HYDROCOLLOIDS (2020)

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Article Agriculture, Dairy & Animal Science

What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

Anne Listrat et al.

LIVESTOCK SCIENCE (2020)

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Article Chemistry, Physical

One-step fabrication of multifunctional high internal phase pickering emulsion gels solely stabilized by a softer globular protein nanoparticle: S-Ovalbumin

Yan-Teng Xu et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2020)

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Review Biotechnology & Applied Microbiology

A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels

Hong-Sik Hwang

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)

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Article Chemistry, Applied

Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

Yan-Teng Xu et al.

FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Applied

Tuning particle properties to control rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles

Yuan Zou et al.

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The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels

Yuan Zou et al.

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Article Chemistry, Physical

Interfacial rheological behaviour of lentil protein isolate-fenugreek gum complex

Pravin Vasant Gadkari et al.

COLLOID AND INTERFACE SCIENCE COMMUNICATIONS (2019)

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Article Agriculture, Multidisciplinary

Protein-Based Pickering High Internal Phase Emulsions as Nutraceutical Vehicles of and the Template for Advanced Materials: A Perspective Paper

Xiao-Nan Huang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability

Yuanhong Zhang et al.

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Article Chemistry, Applied

pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

Yuqing Zhu et al.

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Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles

Yuan Zou et al.

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Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

F. Z. Zhou et al.

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Facile Method for Fluorescent Labeling of Starch Nanocrystal

Canxin Cai et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2017)

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Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Propertiesu

Yakoub Ladjal-Ettoumi et al.

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Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives

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Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

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The effect of pH on the gelling behaviour of canola and soy protein isolates

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Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion

Duoxia Xu et al.

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Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

Ashok R. Patel et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)

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Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates

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Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

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Enhanced Physical and Oxidative Stabilities of Soy Protein-Based Emulsions by Incorporation of a Water-Soluble Stevioside-Resveratrol Complex

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Interfacial and emulsifying properties of lentil protein isolate

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The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions

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High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

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