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Article
Chemistry, Applied
Xianchao Yao et al.
Summary: To improve the production efficiency of Pickering emulsion stabilizers prepared from starch, this study applied alcohol precipitation and surface modification. Spherical starch nanoparticles were prepared through nanoprecipitation and then surface-esterified to produce starch nanoparticle acetate. The results showed that the hydrophobicity of the starch nanoparticles was improved by acetylation, and the starch nanoparticle acetate exhibited better stability as an emulsifier.
Article
Chemistry, Applied
Shaolong Ruan et al.
Summary: High amylose starch nanoparticles (HS-SNPs) were rapidly synthesized by high-speed circumferential force of homogenization, showing excellent stabilizing properties in smaller sizes due to stronger circumferential shearing. Ultrasonication could disintegrate SNP aggregates into micro aggregates for a stable emulsion system, but long-term ultrasound led to re-agglomeration and decreased storage stability.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Savita Sharma et al.
Summary: This study investigated the effect of different thermal processing methods on the quality characteristics of quinoa. Results showed that boiling reduced the total phenolic content, while other processing methods increased both the total phenolic and flavonoid contents. All processes decreased the levels of phytates. Thermal processing improved water absorption capacity but reduced emulsification properties and flour dispersibility. These findings suggest that thermal processing can enhance the potential of quinoa as a functional food ingredient.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Mi Zhang et al.
Summary: This review examines the factors affecting the efficiency of antioxidants in emulsion systems and discusses the impact of combining antioxidants with proteins on antioxidant effects. It also explores the different ways antioxidants and proteins can be combined, as well as the fabrication conditions and characterization methods of these combinations. The review provides insights for better strategies to control lipid oxidation in emulsions, and addresses the main challenges and future trends in this field.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Sarah Schlag et al.
Summary: This study analyzed phytosterols in 34 different quinoa accessions and identified multiple sterols using gas chromatography with mass spectrometry. A novel internal standard was used for quantification and minor sterols were determined after enrichment. The total sterol content in quinoa was found to be higher than previously reported, with & UDelta;7-sterols contributing the most. Cluster analysis grouped the accessions into four distinct groups based on different sterol patterns.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Multidisciplinary
Mahyar Fazeli et al.
Summary: Starch nanopartides (SNPs) were synthesized and characterized in terms of chemical structure, crystallinity, and mechanical properties. The results showed that SNPs exhibited differences in these properties compared to conventional starch, and the prepared films had hydrophobic surfaces.
Article
Chemistry, Physical
Kai-ming Zhang et al.
Summary: This review explores the stability of emulsion explosive, summarizing the reasons for instability, stability mechanisms, influencing factors, improvement methods, and evaluation techniques. The stability of emulsion explosive is affected by various factors such as polydispersity, droplet deformation, and ammonium nitrate content. Interfacial tension, the strength of the interfacial film, and electrical properties of droplets play important roles in the preparation and stability of emulsion explosive, with the interfacial film strength being the most influential. Adjusting the emulsifier structure is a key approach to improve the stability of emulsion explosive. Targeted methods to improve the stability of different types of emulsion explosive are established. Effective methods for evaluating and predicting the stability of emulsion explosive are also proposed.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2022)
Article
Food Science & Technology
Weining Wang et al.
Summary: In this study, stable emulsions were prepared using octenyl succinic acid (OSA)-modified rice starch of different types. The results showed that OSA-modified japonica rice starch exhibited the best emulsification effect, and the OSA modification significantly improved the shear resistance, centrifugal force resistance, and storage stability of the emulsion.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Fan Jiang et al.
Summary: Starch nanoparticles (SNPs) with different morphologies and particle sizes were prepared using coarse cereal starches. Ultrasonic pretreatment reduced the particle size of SNPs. Quinoa and waxy proso millet SNPs swelled to flocculent, while non-waxy proso millet and maize SNPs showed spherical particles. Quinoa SNPs formed a stable network and could be used as an efficient emulsifier.
CARBOHYDRATE POLYMERS
(2022)
Review
Biochemistry & Molecular Biology
Eduardo Guzman et al.
Summary: The manufacturing of stable emulsion is a crucial challenge for the cosmetics industry. Particle-stabilized emulsions (Pickering emulsions) offer advantages over conventional emulsions and can open new opportunities for cosmetic formulators. Therefore, optimizing the fabrication procedures of Pickering emulsions and exploring their applicability in different cosmetic formulations are necessary.
Review
Food Science & Technology
Mario Enrique Rodriguez-Garcia et al.
Summary: This study conducted X-ray diffraction analysis of crystalline phases in starch, confirming the presence of orthorhombic and hexagonal structures. It provided complete indexing for the orthorhombic and hexagonal structures in starch, aiding in accurate identification of these structures in materials containing starch.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Hongmin Dong et al.
Summary: Starch nanoparticles (SNPs) were produced from different sources of starch and exhibited varying viscosities and elastic behaviors at different concentrations and temperatures. Pulse SNPs showed relatively higher viscosities and more elastic behaviors, suggesting their potential to form extensive inter-particulate associations.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
E. Morales-Sanchez et al.
Summary: A controlled method of modifying the physicochemical properties of corn starch was proposed through heating and cooling extrusion cycles, leading to changes in water absorption index, water solubility index, resistant starch, thermal properties, viscosity, and starch structure. The results indicated gradual increases in WAI and WSI, as well as changes in thermal properties and viscosity with each HCE cycle, ultimately demonstrating the effectiveness of HCE cycles in producing corn starch with controlled properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Trinh Thi My Duyen et al.
Summary: This study investigated the physicochemical characteristics and digestibility of starch nanoparticles (SNPs) fabricated from debranched cassava starch varying in degree of polymerization using nanoprecipitation and microemulsion methods. SNPs fabricated from high DP starch were well-dispersed and smaller, while those from medium and low DP starch were larger and more aggregated. The SNPs produced by the microemulsion method were larger and more aggregated compared to those by the nanoprecipitation method, with all SNPs showing higher relative crystallinity and more ordered structure than native starch. SNPs fabricated from low DP starch also had higher resistant starch content and lower blood glucose response in mice.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Sibel Uluata et al.
Summary: This study compared two lipid oxidation evaluation methods in a krill-oil-in-water emulsion system, finding that the thiocyanate method was not suitable for measuring lipid hydroperoxides, while the DPPP fluorescence method was accurate and reliable in detecting their formation. Additionally, secondary oxidation products such as TBARS, hexanal, and propanal concentrations were monitored and their formation kinetics confirmed the efficacy of the DPPP fluorescence method under different environmental conditions.
Article
Agriculture, Multidisciplinary
Yang Wei et al.
Summary: This study introduced a novel approach to stabilize food Pickering emulsions using three different types of emulsifiers for delivering lipophilic nutraceuticals. The addition sequence and mass ratio of multiple stabilizers controlled the physicochemical stability and lipid digestion of Pickering emulsions. Encapsulation into Pickering emulsions significantly increased the retention rate of beta-carotene under UV radiation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Bin Zhou et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Agriculture, Multidisciplinary
Ali Marefati et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Chemistry, Applied
Wei Lu et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Fan Jiang et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Wei Zhu et al.
CARBOHYDRATE POLYMERS
(2020)
Article
Food Science & Technology
Tian Xu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2020)
Review
Food Science & Technology
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2019)
Review
Chemistry, Multidisciplinary
Claire Albert et al.
JOURNAL OF CONTROLLED RELEASE
(2019)
Article
Chemistry, Applied
Brenda Contreras-Jimenez et al.
Article
Biochemistry & Molecular Biology
Chanchan Sun et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Article
Chemistry, Applied
Shengju Ge et al.
Article
Chemistry, Applied
Guantian Li et al.
CARBOHYDRATE POLYMERS
(2017)
Article
Chemistry, Applied
William Wachira Mwangi et al.
FOOD HYDROCOLLOIDS
(2016)
Article
Agricultural Engineering
Yang Qin et al.
INDUSTRIAL CROPS AND PRODUCTS
(2016)
Article
Chemistry, Physical
Ali Marefati et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2013)
Article
Chemistry, Physical
Harjinder Singh et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2011)
