Rheological properties of acid-induced soy protein-stabilized emulsion gels in the absence and presence of N-ethylmaleimide

Fang, Li‐Feng; Hua, Yufei

doi:10.1016/j.foodhyd.2012.08.003

Cited by 4 publications

(2 citation statements)

References 22 publications

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“…Emulsion gels are semisolid emulsion systems together with gelatinous network structures. The gelling agents of an emulsion gel are usually composed of biological macromolecules such as proteins or polysaccharides. − Sometimes, heat, enzyme, acid, or salt induction is also required to prepare emulsion gels. Emulsion gels are convenient for storage and transportation owing to the gelation of the continuous phase and the slow diffusion rate of the dispersed droplets or encapsulated active substances. , As a result, emulsion gels have widespread applications in food preparation, pharmaceutical, and cosmetic fields. − …”

Section: Introductionmentioning

confidence: 99%

“…The gelling agents of an emulsion gel are usually composed of biological macromolecules such as proteins or polysaccharides. 1−4 Sometimes, heat, 5 enzyme, 6 acid, 7 or salt induction 8 is also required to prepare emulsion gels. Emulsion gels are convenient for storage and transportation owing to the gelation of the continuous phase and the slow diffusion rate of the dispersed droplets or encapsulated active substances.…”

Section: Introductionmentioning

confidence: 99%

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Water-in-Oil Emulsion Gels Stabilized by a Low-Molecular Weight Organogelator Derived from Dehydroabietic Acid

et al. 2022

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High concentrations of surfactants or gelators are usually necessary to prepare emulsions gels with unusual physicochemical properties. This situation may be improved by innovating the aggregate morphology in systems. Herein, a rosin-based molecule is designed and synthesized using dehydroabietic acid as the starting material (denoted as R-Lys-R). The molecule acts as an effective organogelator and can gelate several hydrocarbon compounds with a minimum gelation concentration of 0.2% (w/v). Analysis using atomic force microscopy (AFM) and circular dichroism (CD) reveals that in n-decane, R-Lys-R forms left-handed helical fibers with a cross-sectional diameter of approximately 15 nm. The directional hydrogen bonding of the amide group is helpful to the formation of aggregates. At concentrations of R-Lys-R above 2%, water-inoil emulsions are transformed into emulsion gels owing to the aptitude of R-Lys-R in gelating the oil phase. The concentrations of the emulsifier can be adjusted to obtain emulsion gels with different formulations. This work reveals the potential of rosin derivatives for the formation of small molecular weight organogels and provides a novel method for the utilization of natural resources in soft materials and home care products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Water-in-Oil Emulsion Gels Stabilized by a Low-Molecular Weight Organogelator Derived from Dehydroabietic Acid

et al. 2022

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Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

et al. 2022

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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

179

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show abstract

Rheological properties of acid-induced soy protein-stabilized emulsion gels in the absence and presence of N-ethylmaleimide

Cited by 4 publications

References 22 publications

Water-in-Oil Emulsion Gels Stabilized by a Low-Molecular Weight Organogelator Derived from Dehydroabietic Acid

Water-in-Oil Emulsion Gels Stabilized by a Low-Molecular Weight Organogelator Derived from Dehydroabietic Acid

Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

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

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