Interfacial adsorption properties, rheological properties and oxidation kinetics of oleogel-in-water emulsion stabilized by hemp seed protein

Wang, Tong; Wang, Ning; Dai, Yajie; Yu, Dianyu; Cheng, Jason Chia‐Hsien

doi:10.1016/j.foodhyd.2022.108402

Cited by 29 publications

(7 citation statements)

References 58 publications

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“…Temperature was set to 25 °C, and droplet volume was 25 μL. In addition, the interfacial pressure (π) was drawn to explore the interfacial adsorption kinetics of the SBP-Ca 2+ complex π = γ 0 − γ where γ 0 refers to the interfacial tension between MCT oil and buffer solution and γ refers to the interfacial tension between MCT oil and SBP-Ca 2+ complex.…”

Section: Methodsmentioning

confidence: 99%

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Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca²⁺ Complexes with Different Cross-Linking Degrees

Niu,

Chen,

Chen

et al. 2024

Langmuir

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Recent studies showed that sugar beet pectin exhibited more excellent emulsifying properties than traditional citrus peel pectin and apple pectin ascribed to the higher content of neutral sugar, protein, ferulic acid, and acetyl groups. It is precisely because of the extremely complex molecular structure of pectin that the emulsifying properties of the pectin−Ca 2+ complex are still unclear. In this study, SBP-Ca 2+ complexes with different cross-linking degrees were prepared. Subsequently, their interfacial adsorption kinetics, the resistance of interfacial films to external perturbances, and the long-term stability of the emulsions formed by these SBP-Ca 2+ complexes were measured. The results indicated that the highly cross-linked SBP-Ca 2+ complex exhibited slower interfacial adsorption kinetics than SBP alone. Moreover, compared with SBP alone, the oil−water interfacial film loaded by the highly cross-linked SBP-Ca 2+ complex exhibited a lower elasticity and a poorer resistance to external perturbances. This resulted in a larger droplet size, a lower ζ-potential value, a larger continuous viscosity, and a worse long-term stability of the emulsion formed by the highly crosslinked SBP-Ca 2+ complex. This study has very important guiding significance for deeply understanding the emulsification mechanism of the pectin−Ca 2+ complex.

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Section: Methodsmentioning

confidence: 99%

“…In addition, the interfacial pressure (π) was drawn to explore the interfacial adsorption kinetics of the SBP-Ca 2+ complex. 19…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca²⁺ Complexes with Different Cross-Linking Degrees

Niu,

Chen,

Chen

et al. 2024

Langmuir

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“…The AFM observation was carried out by referring to the method of Wang et al [16] . An appropriate amount of emulsion was diluted and 10 μL drops were taken onto the mica sheet for uniform distribution and air-dried.…”

Section: Methodsmentioning

confidence: 99%

Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability

Wang,

Xing

et al. 2023

Ultrasonics Sonochemistry

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“…Thus, changes in the acceptability of the product can occur. Regarding the use of Ogs as fat mimetics, most of the studies report the use of OGs obtained through direct dispersion, whereas a few describe the incorporation of emulsion-templated derived OGs [54][55][56].…”

Section: Edible Oleogelsmentioning

confidence: 99%

Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products

Fernández,

Fogar,

Rolhaiser

et al. 2023

Food Science and Nutrition

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Fat is a crucial component in meat formulations since it directly influences the overall acceptability of the product. Given its multiple functions, fat substitution cannot be achieved by simply removing it. Consequently, some strategies related to product reformulation that allow to achieve a healthier profile while maintaining acceptable sensorial and technological characteristics have emerged. Specifically, the active approach uses gels as fat replacers that can imitate fat behavior. Colloid gels are advanced materials possessing three-dimensional networks with the ability to incorporate large amounts of water or oil due to their spatial structure and unique properties, including high surface area, porosity, and loading capacity. Their application in foods requires the use of food-grade ingredients with appropriate techno functionality, such as globular proteins. The amphiphilic nature of these polymers allows them to be converted into a three-dimensional network after the unfolding of their native structure during the gelation process. Thus, in this chapter, we expose a practical description of the primary concepts regarding using fat gel replacers, emphasizing protein-based ones. We also describe some recent research advances on the theme, including those from our research group.

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Interfacial adsorption properties, rheological properties and oxidation kinetics of oleogel-in-water emulsion stabilized by hemp seed protein

Cited by 29 publications

References 58 publications

Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca²⁺ Complexes with Different Cross-Linking Degrees

Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca²⁺ Complexes with Different Cross-Linking Degrees

Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability

Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products

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Interfacial adsorption properties, rheological properties and oxidation kinetics of oleogel-in-water emulsion stabilized by hemp seed protein

Cited by 29 publications

References 58 publications

Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca2+ Complexes with Different Cross-Linking Degrees

Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca2+ Complexes with Different Cross-Linking Degrees

Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability

Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products

Contact Info

Product

Resources

About

Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca²⁺ Complexes with Different Cross-Linking Degrees

Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca²⁺ Complexes with Different Cross-Linking Degrees