4.7 Review

Contribution of the engineering of tailored interfaces to the formulation of novel food colloids

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High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides

Minmin Ai et al.

Summary: In this study, high-intensity ultrasound and heat treatment were utilized to improve the properties of egg white peptides and enhance the stability of emulsions. The treatment resulted in depolymerization of peptides, smaller particle size, increased surface charges, and improved interfacial activity. The treated peptides showed enhanced antioxidant activity, altered secondary structure, better dispersion and lower viscosity of emulsions, as well as improved stability and reduced oxidation.

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Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Xiaoying Zhang et al.

Summary: At pH 2.0-8.0, the interaction between SPI and WPI at the interface resulted in unstable emulsions, while at pH 8.0-11.0, electrostatic repulsion between the proteins led to stable emulsions. This study provides insights for pH treatment selection of SPI-WPI composite emulsions with different stabilities and rheological behaviors, and potential applications for bioactive compound delivery systems.

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Applications of serum albumins in delivery systems: Differences in interfacial behaviour and interacting abilities with polysaccharides

Aixa Aguilera-Garrido et al.

Summary: Serum albumins are widely used as delivery systems for lipophilic compounds in biomedicine, with Bovine Serum Albumin (BSA) often used as a model for fundamental studies due to its availability and understanding. The interaction between albumins and polysaccharides is important for stability and applicability of the carrier. Hyaluronic Acid shows promise as an additive in biomedicine applications. Differences and similarities between BSA and HSA are discussed for optimal design of delivery systems.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2021)

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Flow field-based data analysis in interfacial shear rheometry

Pablo Sanchez-Puga et al.

Summary: Developments in interfacial shear rheometers have improved the quality of experimental data, but data analysis remains an active area of research. Nonlinear velocity profiles are common in experimental geometries, requiring data analysis schemes based on the explicit calculation of the flow field.

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The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

Pedro J. Garcia-Moreno et al.

Summary: The study explored how the composition of peptides at the emulsion interface affects the physical and oxidative stability of the emulsion. Peptides with α-helical conformation at the interface led to poor stability, while those with β-strand structure showed higher stability. Peptides with negative surface charge attracted cationic metal ions, decreasing oxidative stability, while peptides with positive charge repelled cationic metal ions, enhancing oxidative stability.

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A miniaturized radial Langmuir trough for simultaneous dilatational deformation and interfacial microscopy

Shalaka K. Kale et al.

Summary: The study developed a miniaturized radial Langmuir trough to investigate the interfacial rheological properties of complex fluid-fluid interfaces, compared with a commercial rectangular Langmuir trough. By conducting in situ visualization in the radial trough, micrographs were used to obtain film properties for each material. This advance in colloid and interface science provides a new method to capture structure-property relationships of planar interfaces, which will contribute to the development of constitutive modeling of complex fluid-fluid interfaces.

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Foaming and rheological properties of hydroxypropyl methylcellulose and welan gum composite system: The stabilizing mechanism

Jingsong Zhu et al.

Summary: This study systematically investigated the stabilizing effect of welan gum on the foam of hydroxypropyl methylcellulose and found that a concentration of 1% with an HPMC/WL ratio of 8:2 resulted in the maximum foaming capacity, while a total concentration of 1% with an HPMC/WL ratio of 2:8 provided the best foam stability. The excellent shear-thinning ability of welan gum and its high apparent viscosity were identified as crucial factors for the outstanding foaming properties of the HPMC/WL composite system.

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Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Morfo Zembyla et al.

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Chuan-he Tang

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Wu Shanshan et al.

Summary: Ovalbumin (OVA)-burdock polysaccharide complex emulsifiers prepared by high-intensity ultrasound treatment showed enhanced stability for nanostructured lipid carriers, preventing polymorphic transition and degradation while achieving sustained release in simulated gastrointestinal tract. The encapsulated curcumin in NLCs exhibited higher cellular antioxidant and ROS-scavenging capacities compared to free curcumin, possibly due to increased solubility and chemical stability.

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Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends

Emma B. A. Hinderink et al.

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Hao Li et al.

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Competitive displacement of interfacial soy proteins by Tween 20 and its effect on the physical stability of emulsions

Shao Bing Zhang et al.

Summary: The competitive displacement of interfacial proteins by Tween 20, such as SPI and casein, varies depending on the sequence of Tween 20 addition. While Tween 20 enhances emulsion stability by reducing hydrophobic interactions between oil droplets, the charge of the proteins plays a significant role in their displacement from interfaces.

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David Julian McClements

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Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams

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Luigi Cristofolini

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Protein-polysaccharide interactions at fluid interfaces

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Protein adsorption studied by neutron reflection

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