Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization

Structure and stability characterization of pea protein isolate-xylan conjugate-stabilized nanoemulsions prepared using ultrasound homogenization

“…Droplet size, zeta potential, and polydispersity index (PDI) of nanomulsions were determined using a dynamic laser droplet size analyzer (Zetasizer Nano ZS, Malvern Instruments, Ltd., Great Malvern, UK) according to a previous method [28] . The droplet size and zeta potential of nanoemulsions diluted in 50-fold ultrapure water were measured.…”

“…The turbidity was determined according to our modified method [28] . Nanoemulsions were diluted 50-fold in ultrapure water and the turbidity was recorded at 600 nm using a spectrophotometer (Varioskan Flash, Thermo Fisher Scientific, Co., Ltd., Vantaa, Finland).…”

Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

“…Particularly, high-energy (pressure) homogenization is the technique more effective and more used in practice, which employs mechanical tools to induce disruptive forces to break up and blend the oily phase and oil droplets. In fact, recent studies continue to demonstrate the effectiveness of this technique for (nano)emulsion fabrication [13][14][15][16][17][18][19][20][21][22], even when using essential oils [23][24][25][26]. On the other hand, the aqueous phase, which typically consists of water, can contain other polar components (e.g., co-solvents, minerals, acids, and bases) where the type and concentration of these components determines the polarity, interfacial tension, rheology, pH, and ionic strength, to name just a few prominent examples that influence the formation, stability, and physicochemical properties of the nanoemulsion [10].…”

Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

“…Many food-grade proteins are natural emulsifiers that can be used to form and stabilize emulsions because they can adsorb to the surfaces of oil droplets and form a protective membrane around them [10] , [11] . In some cases, proteins can also act as interfacial antioxidants because they can inhibit lipid oxidation when they adsorb to oil–water interfaces [12] .…”