Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise

Su, Jiaqi; Ma, Qianhan; Cai, Yongjian; Li, Hao; Yuan, Fang; Ren, Fazheng; Wang, Pengjie; Meeren, Paul Van der

doi:10.1016/j.foodhyd.2022.108211

Cited by 17 publications

(5 citation statements)

References 48 publications

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“…With increasing the PPH NP concentration, the droplet diameters of HIPPEs gradually decreased, and the oil droplets were distributed uniformly with well-defined interfacial structures due to the sufficient coverage of PPH NPs at the oil–water interface when the particle concentration is high enough, and thus resulting in the formation of smaller droplets in emulsions. Su et al also found that with increasing the concentration of protein–polysaccharide hybrid particles and Zein-CFG-Lc particles, the droplet size decreased …”

Section: Resultsmentioning

confidence: 99%

“…Su et al also found that with increasing the concentration of protein−polysaccharide hybrid particles and Zein-CFG-Lc particles, the droplet size decreased. 39 Furthermore, we performed another experiment to prepare the HIPPEs at a φ value of 0.8 by using cheese whey as the stabilizer. It can be seen that HIPPE was formed when the amount of cheese whey exceeded 0.4% (Figure S5).…”

Section: Preparation and Characterization Of Pph Np-stabilizedmentioning

confidence: 99%

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Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing

Li,

Yin,

et al. 2023

J. Agric. Food Chem.

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Section: Resultsmentioning

confidence: 99%

Section: Preparation and Characterization Of Pph Np-stabilizedmentioning

confidence: 99%

Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing

Li,

Yin,

et al. 2023

J. Agric. Food Chem.

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“…However, in addition to these advantages, droplet size decreases as the number of orifices in the machine increases, pressure increases and other conditions. This results in an increase in particle size, which in turn hinders the use of microjets in industry, a phenomenon known as “overprocessing,” where the droplet size of an emulsion increases beyond a certain point known as the “critical point” (Su, Ma, et al, 2023). Yang et al (2021) found that the particle size of emulsion droplets without micro jetting decreased significantly after micro jetting.…”

Section: Methods Of Preparation Of Emulsionmentioning

confidence: 99%

Emulsion and its application in the food field: An update review

Wang

et al. 2023

eFood

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Natural emulsifier‐stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes. Over recent years, emulsions have been increasingly investigated due to their potential as drug‐delivery vehicles for a wide range of application. In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the different composition conditions on the stability. In addition, the above conditions affect the properties of the emulsions, but also affect functional activity. According to the current research status, some suggestions are put forward for further study.

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“…There is increasing interest in a detailed and systematic comparison of the emulsification properties for plant proteins, leading to a shift towards a reduction in the use of animal proteins in food manufacturing processes. Currently, the preparation of nanoparticles or microgels from plant proteins for stabilizing high internal-phase emulsions (HIPEs) has become a new direction for plant protein applications [ 44 ]. However, plant protein emulsions have problems such as difficulties in scaling up production and poor emulsion stability.…”

Section: Types Of Plant-based Protein Products As Alternatives To Ani...mentioning

confidence: 99%

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Xiao

Zou

et al. 2023

Molecules

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Plant-based protein products, represented by “plant meat”, are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

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Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise

Cited by 17 publications

References 48 publications

Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing

Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing

Emulsion and its application in the food field: An update review

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

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