The droplet breakup model and characteristics of pH-shifted peanut protein isolate-high methoxyl pectin stabilised emulsions under ultrasound
Tài liệu tham khảo
Wang, 2020, Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: impact of pH on interaction of soy protein isolated and soy hull polysaccharides, Food Hydrocolloid., 99, 10.1016/j.foodhyd.2019.105366
Wang, 2022, High internal phase emulsions stabilized solely by soy protein isolate, J. Food Eng., 318, 10.1016/j.jfoodeng.2021.110905
Sun, 2022, Improved thermal and oxidation stabilities of pickering high internal phase emulsions stabilized using glycated pea protein isolate with glycation extent, LWT-Food Sci. Technol., 162, 10.1016/j.lwt.2022.113465
Sun, 2020, Molecular and emulsifying properties of arachin and conarachin of peanut protein isolate from ultrasound-assisted extraction, LWT-Food Sci. Technol., 132, 10.1016/j.lwt.2020.109790
Zhao, 2022, Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion, Food Chem., 368, 10.1016/j.foodchem.2021.130848
Togias, 2017, Addendum guidelines for the prevention of peanut allergy in the United States: Report of the National Institute of Allergy and Infectious Diseases–sponsored expert panel, World Allergy Organ. J., 10, 1, 10.1186/s40413-016-0137-9
Zhao, 2011, Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate, Food Chem., 127, 1438, 10.1016/j.foodchem.2011.01.046
Lan, 2018, Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations, Food Hydrocolloid., 80, 245, 10.1016/j.foodhyd.2018.02.021
Li, 2018, Interfacial stabilization using complexes of plant proteins and polysaccharides, Curr. Opin. Food Sci., 21, 51, 10.1016/j.cofs.2018.05.012
Bouyer, 2012, Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?, Int. J. Pharm., 436, 359, 10.1016/j.ijpharm.2012.06.052
Kasran, 2013, Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability, Food Hydrocolloid., 30, 552, 10.1016/j.foodhyd.2012.08.004
Carpentier, 2012, Complex coacervation of pea protein isolate and tragacanth gum: comparative study with commercial polysaccharides, Innovative Food Sci. Emerg. Technol., 69
Li, 2014, Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment, Ultrason. Sonochem., 21, 1722, 10.1016/j.ultsonch.2014.03.018
Wang, 2015, Fabrication and characterization of antioxidant Pickering emulsions stabilized by zein/chitosan complex particles (ZCP), J. Agric. Food. Chem., 63, 2514, 10.1021/jf505227a
Vinayahan, 2010, Electrostatic interaction and complex formation between gum Arabic and bovine serum albumin, Biomacromolecules, 11, 3367, 10.1021/bm100486p
Griffin, 2020, Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes, J. Food Eng., 227
Felix, 2017, Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum, Food Hydrocolloid., 64, 9, 10.1016/j.foodhyd.2016.10.028
Akhtar, 2022, Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification, Ultrason. Sonochem., 86, 10.1016/j.ultsonch.2022.106022
Costa, 2018, One-step ultrasound producing O/W emulsions stabilized by chitosan particles, Food Res. Int., 107, 717, 10.1016/j.foodres.2018.02.057
Lefebvre, 2017, Spontaneous nano-emulsification: Process optimization and modeling for the prediction of the nanoemulsion’s size and polydispersity, Int. J. Pharm., 534, 220, 10.1016/j.ijpharm.2017.10.017
Siva, 2019, Prediction of droplet sizes for oil-in-water emulsion systems assisted by ultrasound cavitation: transient scaling law based on dynamic breakup potential, Ultrason. Sonochem., 55, 348, 10.1016/j.ultsonch.2018.12.040
Liu, 2021, High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly, Ultrason. Sonochem., 74, 10.1016/j.ultsonch.2021.105554
Yue, 2022, Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: stability, macro, and micro rheological properties, LWT-Food Sci. Technol., 154, 10.1016/j.lwt.2021.112595
Ma, 2019, Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties, Ultrason. Sonochem., 59, 10.1016/j.ultsonch.2019.104748
Feng, 2020, Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates, Food Chem., 330, 10.1016/j.foodchem.2020.127215
Lv, 2022, Wheat bran arabinoxylan and bovine serum albumin conjugates: enzymatic synthesis, characterization, and applications in O/W emulsions, Food Res. Int., 158, 10.1016/j.foodres.2022.111452
Yi, 2021, Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery, Food Hydrocolloid., 113, 10.1016/j.foodhyd.2020.106497
Matsuyama, 2021, Stabilization of whey protein isolate-based emulsions via complexation with xanthan gum under acidic conditions, Food Hydrocolloid., 111, 10.1016/j.foodhyd.2020.106365
Zhang, 2014, Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate, Food Bioprod. Process., 92, 30, 10.1016/j.fbp.2013.07.006
Verfaillie, 2023, A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates, Food Res. Int., 163, 10.1016/j.foodres.2022.112177
Ngui, 2021, Influence of pH and temperature on the physicochemical and functional properties of Bambara bean protein isolate, Heliyon, 7, e07824, 10.1016/j.heliyon.2021.e07824
Li, 2012, Complexation of bovine serum albumin and sugar beet pectin: Structural transitions and phase diagram, LANGMUIR, 28, 10164, 10.1021/la302063u
Zhang, 2019, Effect of pH on emulsification performance of a new functional protein from jackfruit seeds, Food Hydrocolloid., 93, 325, 10.1016/j.foodhyd.2019.02.032
Azarikia, 2016, Efficacy of whey protein–tragacanth on stabilization of oil-in-water emulsions: comparison of mixed and layer by layer methods, Food Hydrocolloid., 59, 26, 10.1016/j.foodhyd.2015.11.030
Vélez-Erazo, 2020, Spray drying of mono-and double-layer emulsions of PUFA-rich vegetable oil homogenized by ultrasound, Drying Technol., 39, 1
Li, 2019, Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH, Food Hydrocolloid., 88, 50, 10.1016/j.foodhyd.2018.09.020
Tang, 2021, Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions, Food Hydrocolloid., 113, 10.1016/j.foodhyd.2020.106399
Ren, 2019, Effects of frequency ultrasound on the properties of zein-chitosan complex coacervation for resveratrol encapsulation, Food Chem., 279, 223, 10.1016/j.foodchem.2018.11.025
Wang, 2021, Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex, Ultrason. Sonochem., 80, 10.1016/j.ultsonch.2021.105808
Yan, 2021, Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin, Food Chem., 341, 10.1016/j.foodchem.2020.128216
Chen, 2014, Effects of ultrasonic dispersion in dilute polysaccharide solution, J. Appl. Polym. Sci., 131, 40973, 10.1002/app.40973
Marchand, 2011, Why is surface tension a force parallel to the interface?, Am. J. Phys., 79, 999, 10.1119/1.3619866
Li, 2017, Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water, Food Hydrocolloid., 70, 14, 10.1016/j.foodhyd.2017.03.022
Zhou, 2021, Applications and effects of ultrasound assisted emulsification in the production of food emulsions: a review, Trends Food Sci. Technol., 110, 493, 10.1016/j.tifs.2021.02.008
Liu, 2022, Treatment with ultrasound improves the encapsulation efficiency of resveratrol in zein-gum Arabic complex coacervates, LWT-Food Sci. Technol., 153, 10.1016/j.lwt.2021.112331
Albano, 2018, Ultrasound impact on whey protein concentrate-pectin complexes and in the o/w emulsions with low oil soybean content stabilization, Ultrason. Sonochem., 41, 562, 10.1016/j.ultsonch.2017.10.018
Xiong, 2019, Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum, Food Sci. Emerg., 54, 225, 10.1016/j.ifset.2019.04.013