Journal ArticleDOI
Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
Xinye Liu,Feng Xue,Benu Adhikari +2 more
TLDR
In this article , the effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt.About:
This article is published in Food Hydrocolloids.The article was published on 2023-04-01. It has received 5 citations till now. The article focuses on the topics: Coacervate & Emulsion.read more
Citations
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Journal ArticleDOI
Production of hemp protein isolate-polyphenol conjugates through ultrasound and alkali treatment methods and their characterization
Xinye Liu,Feng Xue,Benu Adhikari +2 more
Journal ArticleDOI
Impact of pH on the interaction between soy whey protein and gum Arabic at oil–water interface: Structural, emulsifying, and rheological properties
Jia-Hua Cao,Xiaohong Tong,Jianjun Cheng,Zeyu Peng,Sai Yang,Xinru Cao,Mengmeng Wang,Haibo Wu,Han Wang,Lianzhou Jiang +9 more
TL;DR: In this paper , the structural and emulsion properties of SWP and GA were analyzed by structural characterization and molecular modeling techniques and the microscopic morphological, emulsifying, interfacial, and rheological properties of emulsions formed by SWP-GA complexes were characterized.
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Effects of high-pressure homogenization treatment on physiochemical properties of novel plant proteins
Xinru Zhao,Xinye Liu,Feng Xue +2 more
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Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability.
TL;DR: Amorphous taro starch (TS)/whey protein isolate (WPI) mixtures were prepared using pasting treatment and their stabilized emulsions were characterized to determine the emulsion stability and the mechanism of synergistic stabilization as discussed by the authors .
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Encapsulation of essential oils using hemp protein isolate gum Arabic complex coacervates and evaluation of the capsules
Xinye Liu,Feng Xue,Benu Adhikari +2 more
TL;DR: The complex coacervate between hemp protein isolate and gum Arabic was prepared and used as emulsifier and encapsulant for four different essential oils (oregano, mustard, grapefruit, lemon) as discussed by the authors .
References
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Pectin structure and biosynthesis
TL;DR: New developments in understanding pectin structure, function, and biosynthesis indicate that these polysaccharides have roles in both primary and secondary cell walls.
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Hydrocolloids as emulsifiers and emulsion stabilizers
TL;DR: In this article, the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents are considered, and the criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening.
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Food proteins: a review on their emulsifying properties using a structure-function approach.
TL;DR: The factors affecting the stability of emulsions using food proteins will be discussed and the use of polysaccharides to complex with proteins will also be explored in relation to enhancing emulsion stability.
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Hempseed as a nutritional resource: an overview
TL;DR: Hempseed has been used to treat various disorders for thousands of years in traditional oriental medicine, and recent clinical trials have identified hempseed oil as a functional food, and animal feeding studies demonstrate the long-standing utility of hempseed as an important food resource.
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Complex Coacervation of Whey Proteins and Gum Arabic
TL;DR: A strong similarity is seen between the behavior of this system and a colloidal gas-liquid phase separation, and a "metastable" region delimited by a percolation line is seen.