Components responsible for the emulsification properties of corn fibre gum

Physicochemical properties and in vitro bioaccessibility of lutein loaded emulsions stabilized by corn fiber gums

“…Corn ber gum (CFG) could be easily isolated from destarched and de-oiled corn ber by the alkaline hydrogen peroxide extraction, which was proven to be a facile, reproducible, and economic method. 14,15 CFG has been demonstrated to have good thickening, emulsifying, and lm-forming properties in a number of previous studies. [15][16][17][18] Therefore, CFG has potential to be an ideal natural emulsier for commercial utilization within the food industry.…”

“…14,15 CFG has been demonstrated to have good thickening, emulsifying, and lm-forming properties in a number of previous studies. [15][16][17][18] Therefore, CFG has potential to be an ideal natural emulsier for commercial utilization within the food industry. 13 However, little work has been reported on the application of CFG in designing emulsion-based delivery systems for nutraceuticals, such as lutein.…”

Partial removal of protein associated with arabinoxylans: Impact on the viscoelasticity, crosslinking content, and microstructure of the gels formed

“…Protein content of AX is one such structural characteristic, the impact of which on gelling and gel properties has not been reported so far. AX from most sources, especially from maize contains a small but significant amount of protein, which is known to impart some desirable functional properties such as emulsifying ability to this macromolecule . However, scarce information is known about the nature of this protein fraction.…”

Spruce galactoglucomannans in rapeseed oil-in-water emulsions: Efficient stabilization performance and structural partitioning

“…Kokobun et al, 2014). Large amounts of GA are needed to stabilize emulsions, because only the 372 minor protein-rich fraction adsorbs on the droplet interface making GA an ineffective stabilizer 373(Aoki et al, 2007; Randall et al, 1988; Xiang at el., 2015).…”