4.3 Article

Heated and unheated lupin protein-grape seed extract conjugates stabilizing and structuring high internal phase oil-in-water emulsions

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Soy protein/β-glucan/tannic acid complex coacervates with different micro-structures play key roles in the rheological properties, tribological properties, and the storage stability of Pickering high internal phase emulsions

Danxia Su et al.

Summary: Soy protein-glucan-tannic acid (S-G-T) complex coacervates, prepared using different treatments, exhibit stable Pickering high internal phase emulsions (HIPEs) and gel-like structures, providing a strategy to improve the sensory characteristics of emulsion-based foods.

FOOD CHEMISTRY (2023)

Article Chemistry, Applied

Nano and micro lupin protein-grape seed extract conjugates stabilizing oil-in-water emulsions

Cristhian Rafael Lopes Francisco et al.

Summary: Conjugation of lupin protein with grape seed extract improved the stabilization of oil-in-water emulsions. Both nano and micro particles of the conjugates were able to stabilize the emulsions, with micro particles showing better stability and gel-like behavior. The dominant stabilizing mechanism of the conjugates was Pickering-type, but other mechanisms may also be involved.

FOOD HYDROCOLLOIDS (2023)

Article Food Science & Technology

Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate

Zhi-Xuan Huang et al.

Summary: There is a growing interest in the development of cholesterol-free mayonnaise. A study found that heated soy protein isolate can act as an effective stabilizer for high-internphase emulsions with excellent freeze-thaw stability. Such emulsions can be stabilized at low protein concentrations, and increasing the concentration further strengthens the gel network.

FOOD BIOPHYSICS (2022)

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)

Article Chemistry, Applied

Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing

Tingting Feng et al.

Summary: Plant protein-based edible Pickering emulsions (PEs) and high internal phase PEs (HIPPEs) for 3D printing and flavor compounds delivery were studied. The proportion of cinnamaldehyde in the oil phase affected storage stability, rheological properties, and 3DP characteristics. PEs and HIPPEs with lower cinnamaldehyde proportions showed better stability and printability, with reduced flavor loss during processing.

FOOD HYDROCOLLOIDS (2022)

Review Food Science & Technology

Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications

Eliana Marcela Velez-Erazo et al.

Summary: In recent years, there has been considerable attention towards food structuring, as there is a need to replace unhealthy fats with healthier alternatives without compromising the technological and sensory aspects of food products. Using proteins as texture promoters in lipid-based systems shows promise in providing nutritional, sustainable, and technological benefits. Further research is needed to understand the colloidal forms of proteins and their impact on the structure-function relationship.

FOOD RESEARCH INTERNATIONAL (2022)

Article Food Science & Technology

High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers

Joana Martinez-Marti et al.

Summary: This study successfully obtained stable high internal phase emulsions (HIPEs) using unmodified citrus pomace (CP) and pea protein isolate (PPI). The addition of PPI improved the physical stability of the emulsions.

FOODS (2022)

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)

Article Chemistry, Physical

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

Andressa Maria Medeiros Theophilo Galvao et al.

Summary: This study investigates the stability and potential application of high internal phase emulsions (HIPEs) in food. By comparing the effects of different concentrations of lentil protein isolate dispersion (LPI) on HIPEs, the results show that HIPEs stabilized with 4% and 6% LPI concentrations exhibit smaller droplet size distribution and lower oil loss.

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

Article Chemistry, Physical

Effects of soybean protein isolate - polyphenol conjugate formation on the protein structure and emulsifying properties: Protein - polyphenol emulsification performance in the presence of chitosan

Shizhang Yan et al.

Summary: The study investigated the influence of covalent complexation between EGCG and SPI on protein structure and emulsifying properties, as well as the effect of chitosan on emulsion stability. The stability of the emulsion was improved by increasing CS concentration, attributed to an increase in electrostatic force and steric hindrance among droplets. These results suggest that SPI-EGCG conjugates can be used as food additives and for constructing lipophilic active ingredient delivery systems.

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

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)

Article Chemistry, Applied

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

Mengnan Ju et al.

FOOD HYDROCOLLOIDS (2020)

Review Chemistry, Physical

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

Anwesha Sarkar et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2020)

Article Chemistry, Applied

High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

Eliana Marcela Velez-Erazo et al.

FOOD HYDROCOLLOIDS (2020)

Review Food Science & Technology

Protein-polyphenol conjugates: Antioxidant property, functionalities and their applications

Tran Hong Quan et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Public, Environmental & Occupational Health

World Health Organization cardiovascular disease risk charts: revised models to estimate risk in 21 global regions

Emanuele Di Angelantonio et al.

LANCET GLOBAL HEALTH (2019)

Review Peripheral Vascular Disease

Nutrition and Cardiovascular Disease-an Update

Kate J. Bowen et al.

CURRENT ATHEROSCLEROSIS REPORTS (2018)

Article Nutrition & Dietetics

Functional Food and Cardiovascular Disease Prevention and Treatment: A Review

Sedigheh Asgary et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2018)

Article Chemistry, Applied

Effects of heat treatment on the emulsifying properties of pea proteins

Weiwei Peng et al.

FOOD HYDROCOLLOIDS (2016)

Article Agriculture, Multidisciplinary

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

Yuan Zou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Public, Environmental & Occupational Health

Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults

Maria Laura da Costa Louzada et al.

PREVENTIVE MEDICINE (2015)

Article Chemistry, Physical

Emulsions with unique properties from proteins as emulsifiers

H. Hoffmann et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2014)

Article Agriculture, Multidisciplinary

Thermal Denaturation of Pea Globulins (Pisum sativum L.)-Molecular Interactions Leading to Heat-Induced Protein Aggregation

Jean-Luc Mession et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Chemistry, Physical

Pickering emulsions stabilized by amphiphile covered clays

Martin Reger et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2012)

Article Food Science & Technology

Effect of heat treatment on the properties of soy protein-stabilised emulsions

Fang Li et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)

Article Chemistry, Applied

Rheology of high internal phase ratio emulsions

Rajinder Pal

FOOD HYDROCOLLOIDS (2006)