Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

Xu, Yanteng; Liu, Tongxun; Tang, Chuan-He

doi:10.1016/j.foodhyd.2018.09.031

Cited by 206 publications

(86 citation statements)

References 39 publications

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“…This was probably because the formation of a gel-like network was largely attributed to hydrophobic interactions between denatured glycine molecules absorbed at the interface of oil droplets. However, Xu, Liu, & Tang (2019) found that, with increasing oil fractions (φ = 0.1 to 0.88), a 0.5 wt% soy β-conglycinin-stabilized Pickering emulsion could turn into a gel-like emulsion at an oil fraction of 0.7. It was also found that, with increasing wheat gluten level (emulsifier in oil-inglycerol emulsions, 0.25-1.0 wt%), gel-like emulsions could be formed at high wheat gluten contents (>= 0.5 wt%) (Liu, Chen, Guo, Yin, & Yang, 2016).…”

Section: Gel-like Emulsionsmentioning

confidence: 99%

“…The oil content, particle content, and surface charge of particles can affect the rheological properties of gel-like Pickering emulsions and release behavior of encapsulated compounds from such emulsions (Shao & Tang, 2016;Xu, Liu, & Tang, 2019). For the effect of oil content, Dai, Sun, Wei, Mao, & Gao (2018) found that zein/gum arabic complex-stabilized Pickering emulsion gels solidified at high oil volume fractions in emulsions (φ >= 0.5), and increasing oil volume fractions (φ = 0.5-0.7) increased the G′ and G′′ of gel-like emulsions, probably due to more interactions between emulsion droplets (Xiao, Wang, Gonzalez, & Huang, 2016).…”

Section: Gel-like Emulsionsmentioning

confidence: 99%

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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Lin

Kelly

Miao

2020

Trends in Food Science & Technology

184

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

show abstract

Section: Gel-like Emulsionsmentioning

confidence: 99%

Section: Gel-like Emulsionsmentioning

confidence: 99%

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Lin

Kelly

Miao

2020

Trends in Food Science & Technology

184

View full text Add to dashboard Cite

show abstract

“…[508,512] Active fillers (so-called bound fillers) are connected to the gel network and contribute to the gel strength, whereas inactive (unbound) fillers have a low chemical affinity towards the gel matrix and do not interact or interact minimally with the gel matrix. [508] The rheological, structural, and microstructural properties of emulsion gels can be affected by controlling the emulsion types, [513][514][515][516][517] matrix materials, and interactions, [518][519][520][521][522][523][524][525] oil content, [526][527][528][529] filler and particle size distribution, [512,530,531] gelling methods, [510,528,532] etc.…”

Section: Emulsion Hydrogelsmentioning

confidence: 99%

Hydrogel: Diversity of Structures and Applications in Food Science

Jia

Luo

2021

Food Reviews International

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Hydrogels are a series of soft and wet materials with three dimensions of crosslinked networks. Hydrogels have attracted great attention due to their diverse functional properties, and their wide range of applications, such as in soft robots and actuators, stretched electronic devices, tissue engineering materials, controlled-release drug delivery vehicles, biomedicine materials, food science, and (bio)sensors. In general, there are four core concerns in hydrogel science, including the polymer source, structure fabrication, gel function, and gel applications. According to the logic that the "structure determines function", it is believed that rational design of structures can effectively regulate the functions and applications of hydrogels. Hence, in the current review, "structure" as the core topic will be highly regarded, and the crosslinking mechanisms and structural diversity of hydrogels are comprehensively summarized. Additionally, hydrogels also show their great application potential in food science. Hence, the current review also pays more attention to the application of hydrogels in food nutrition and health, food engineering and processing, and food safety. It is whished that this review not only serves as a reference for improving the comprehensive understanding of the structural design of hydrogels but also provides a forward-looking idea for hydrogel applications in food science.

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“…In Pickering emulgels, colloidal nanoparticles could be strongly adsorbed at oil–water interface, effectively preventing coalescence, Ostwald ripening, drainage, and other unstable pathways, and thus, enhancing the stability of the active components [ 12 ]. In recent studies, the role of improving stability of active components through Pickering emulgels prepared by food-grade materials as delivery vehicles, e.g., from proteins, including soy protein [ 13 ], zein [ 14 ], whey protein [ 15 ], pea protein [ 16 ], and gliadin protein [ 17 ], etc. has been confirmed.…”

Section: Introductionmentioning

confidence: 99%

Gliadin Nanoparticles Pickering Emulgels for β-Carotene Delivery: Effect of Particle Concentration on the Stability and Bioaccessibility

Cheng

Gao

et al. 2020

Molecules

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β-carotene is a promising natural active ingredient for optimum human health. However, the insolubility in water, low oral bioavailability, and instability in oxygen, heat, and light are key factors to limit its application as incorporation into functional foods. Therefore, gliadin nanoparticles (GNPs) Pickering emulgels were chosen as food-grade β-carotene delivery systems. The objectives of the present study were to investigate the influence of GNPs concentration on the rheological properties, stability, and simulated gastrointestinal fate of β-carotene of Pickering emulgels. The formulations of Pickering emulgels at low GNPs concentration had better fluidity, whereas at high GNPs concentration, they had stronger gel structures. Furthermore, the thermal stability of β-carotene loaded in Pickering emulgels after two pasteurization treatments was significantly improved with the increase of GNPs concentration. The Pickering emulgels stabilized with higher GNPs concentration could improve the protection and bioaccessibility of β-carotene after different storage conditions. This study demonstrated the tremendous potential of GNPs Pickering emulgels to carry β-carotene.

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Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

Cited by 206 publications

References 39 publications

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Hydrogel: Diversity of Structures and Applications in Food Science

Gliadin Nanoparticles Pickering Emulgels for β-Carotene Delivery: Effect of Particle Concentration on the Stability and Bioaccessibility

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