Modulation of bulk physicochemical properties of emulsions by hetero-aggregation of oppositely charged protein-coated lipid droplets

Mao, Yingyi; McClements, David Julian

doi:10.1016/j.foodhyd.2010.11.007

Cited by 66 publications

(41 citation statements)

References 38 publications

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“…Heteroaggregated emulsions are typically formed by mixing together two conventional emulsions . Each of these emulsions contains fat droplets coated by a layer of electrically charged emulsifier molecules, but the type of emulsifier used is different.…”

Section: Heteroaggregated Emulsionsmentioning

confidence: 99%

“…Heteroaggregation has proved to be a useful technique for creating novel structures and material properties in nonfood applications, such as ceramics, water purification, and delivery systems (see next section). Recently, it has been shown that controlled heteroaggregation can also be used to formulate food‐grade emulsions that have high viscosities or gel‐like properties at reduced fat contents . These aggregated systems may be used to create reduced fat food products that can mimic the desirable textural and sensory properties of their high fat counterparts.…”

Section: Introductionmentioning

confidence: 99%

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Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

Mao

McClements

2013

J of Applied Polymer Sci

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This article reviews the development and potential application of novel food-grade materials based on heteroaggregation of oppositely charged particles. These particles typically consist of a hydrophobic lipid core and an electrically charged emulsifier shell. Heteroaggregation leads to the formation of emulsion-based products that are highly viscous or gel-like at much lower droplet concentrations than in nonaggregated systems. Heteroaggregation may therefore be useful for developing food products with novel textural characteristics or for creating reduced-calorie versions of full fat foods. We give an overview of the principles of heteroaggregation, the relationship between emulsion microstructure and texture, and possible commercial applications of this method.

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Section: Heteroaggregated Emulsionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

Mao

McClements

2013

J of Applied Polymer Sci

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“…Particular attention has been paid for example on the determination of the absolute heteroaggregation rate constants [5]. Moreover heteroaggregation is also more and more studied as a step in the synthesis of a variety of materials (see for example [6][7][8][9][10][11][12][13]), including ceramic materials .…”

Section: Introductionmentioning

confidence: 99%

Heteroaggregation of ceramic colloids in suspensions

Cerbelaud

Videcoq

Rossignol

et al. 2016

Advances in Physics: X

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The colloidal route is an important methodology in ceramic processing. A key step of the colloidal route is the aggregation of colloids in suspension. This often involves colloids of different types, in a process which is known as heteroaggregation. Here we review the recent developments in ceramic heteroaggregation, focusing on the physical mechanisms that cause it and on the structural properties of the resulting aggregates. Structural properties are analysed both on the local scale, at the level of nearest-neighbour contacts between colloids and on the long-range scale, at which percolating aggregates form, leading to gelification. Both experimental and simulation results are reviewed. The effects of the structure of the aggregates on the subsequent steps of ceramic processing are discussed

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“…Plots showing comparisons of the two potential distributions (Eqs. (7) and (9)) are displayed in Chapter III of Ref. [37].…”

Section: Superposition Approximationmentioning

confidence: 99%

Electrostatic interaction between dissimilar colloids at fluid interfaces

2018

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The electrostatic interaction between two nonidentical, moderately charged colloids situated in close proximity of each other at a fluid interface is studied. By resorting to a well-justified model system, this problem is analytically solved within the framework of linearized Poisson-Boltzmann density functional theory. The resulting interaction comprises a surface and a line part, both of which, as functions of the interparticle separation, show a rich behavior including monotonic as well as nonmonotonic variations. In almost all cases, these variations cannot be captured correctly by using the superposition approximation. Moreover, expressions for the surface tensions, the line tensions and the fluid-fluid interfacial tension, which are all independent of the interparticle separation, are obtained. Our results are expected to be particularly useful for emulsions stabilized by oppositely charged particles.

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Modulation of bulk physicochemical properties of emulsions by hetero-aggregation of oppositely charged protein-coated lipid droplets

Cited by 66 publications

References 38 publications

Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

Heteroaggregation of ceramic colloids in suspensions

Electrostatic interaction between dissimilar colloids at fluid interfaces

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