共 40 条
Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles
被引:34
作者:

Boostani, Sareh
论文数: 0 引用数: 0
h-index: 0
机构:
Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran
Lund Univ, Fac Engn, Dept Food Technol Engn & Nutr, Lund, Sweden Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran

论文数: 引用数:
h-index:
机构:

Marefati, Ali
论文数: 0 引用数: 0
h-index: 0
机构:
Lund Univ, Fac Engn, Dept Food Technol Engn & Nutr, Lund, Sweden Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran

Rayner, Marilyn
论文数: 0 引用数: 0
h-index: 0
机构:
Lund Univ, Fac Engn, Dept Food Technol Engn & Nutr, Lund, Sweden Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran

论文数: 引用数:
h-index:
机构:
机构:
[1] Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran
[2] Lund Univ, Fac Engn, Dept Food Technol Engn & Nutr, Lund, Sweden
[3] Shiraz Univ, Enhanced Oil Recovery EOR Res Ctr, Sch Chem & Petr Engn, Shiraz, Iran
来源:
关键词:
Double Pickering emulsion;
Encapsulation;
Hordein;
MLS;
Vitamin B-12;
ENCAPSULATION;
FABRICATION;
RESVERATROL;
PARTICLES;
PRODUCTS;
DELIVERY;
RELEASE;
SYSTEMS;
D O I:
10.1016/j.foodchem.2021.131354
中图分类号:
O69 [应用化学];
学科分类号:
081704 ;
摘要:
Medium and high internal phase W-1/O/W-2 multiple Pickering emulsions (MPEs) were fabricated by physicallymodified hordein nanoparticles. A triphasic system was developed at dispersed phase volume fraction (F) of 0.5 with an overrun value of similar to 40%. No overrun was detected in high internal phase MPEs (F 0.8). Optical and confocal laser scanning microscopy confirmed the formation of MPEs. Monomodal droplet size distribution with a mean diameter of 32.90 and 21.48 mu m was observed for MPEs at F 0.5 and F 0.8, respectively. Static multiple light scattering confirmed that creaming was the main mechanism behind the instability of MPEs. Both MPEs revealed pseudo-plastic behavior and predominant storage modulus (G') over the applied frequency range. The encapsulation efficiency of vitamin B-12 in MPEs was 98.3% and remained relatively constant during 28 d. These results suggested the excellent potential of hordein nanoparticles as appropriate candidate for designing multistructural colloidal systems using plant proteins.
引用
收藏
页数:12
相关论文
共 40 条
[11]
Stability and release properties of double-emulsions stabilised by caseinate-dextran conjugates
[J].
Fechner, Anita
;
Knoth, Annett
;
Scherze, Inta
;
Muschiolik, Gerald
.
FOOD HYDROCOLLOIDS,
2007, 21 (5-6)
:943-952

Fechner, Anita
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Jena, Inst Nutr, Dept Food Technol, D-07743 Jena, Germany Univ Jena, Inst Nutr, Dept Food Technol, D-07743 Jena, Germany

Knoth, Annett
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Jena, Inst Nutr, Dept Food Technol, D-07743 Jena, Germany Univ Jena, Inst Nutr, Dept Food Technol, D-07743 Jena, Germany

Scherze, Inta
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Jena, Inst Nutr, Dept Food Technol, D-07743 Jena, Germany Univ Jena, Inst Nutr, Dept Food Technol, D-07743 Jena, Germany

Muschiolik, Gerald
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Jena, Inst Nutr, Dept Food Technol, D-07743 Jena, Germany Univ Jena, Inst Nutr, Dept Food Technol, D-07743 Jena, Germany
[12]
Double emulsions - Scope, limitations and new achievements
[J].
Garti, N
.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,
1997, 123
:233-246

Garti, N
论文数: 0 引用数: 0
h-index: 0
机构: Casali Inst. of Applied Chemistry, Hebrew University of Jerusalem, Jerusalem
[13]
Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients
[J].
Giroux, Helene J.
;
Constantineau, Stephane
;
Fustier, Patrick
;
Champagne, Claude P.
;
St-Gelais, Daniel
;
Lacroix, Monique
;
Britten, Michel
.
INTERNATIONAL DAIRY JOURNAL,
2013, 29 (02)
:107-114

Giroux, Helene J.
论文数: 0 引用数: 0
h-index: 0
机构:
Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada

Constantineau, Stephane
论文数: 0 引用数: 0
h-index: 0
机构:
Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada

Fustier, Patrick
论文数: 0 引用数: 0
h-index: 0
机构:
Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada

Champagne, Claude P.
论文数: 0 引用数: 0
h-index: 0
机构:
Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada

St-Gelais, Daniel
论文数: 0 引用数: 0
h-index: 0
机构:
Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada

Lacroix, Monique
论文数: 0 引用数: 0
h-index: 0
机构:
INRS Inst Armand Frappier, Res Labs Sci Appl Food, Laval, PQ H7V 1B7, Canada Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada

Britten, Michel
论文数: 0 引用数: 0
h-index: 0
机构:
Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada
[14]
Emulsions with unique properties from proteins as emulsifiers
[J].
Hoffmann, H.
;
Reger, M.
.
ADVANCES IN COLLOID AND INTERFACE SCIENCE,
2014, 205
:94-104

Hoffmann, H.
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Bayreuth BZKG BayColl, D-95448 Bayreuth, Germany Univ Bayreuth BZKG BayColl, D-95448 Bayreuth, Germany

Reger, M.
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Bayreuth BZKG BayColl, D-95448 Bayreuth, Germany Univ Bayreuth BZKG BayColl, D-95448 Bayreuth, Germany
[15]
Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
[J].
Hu, Ya-Qiong
;
Yin, Shou-Wei
;
Zhu, Jian-Hua
;
Qi, Jun-Ru
;
Guo, Jian
;
Wu, Lei-Yan
;
Tang, Chuan-He
;
Yang, Xiao-Quan
.
FOOD HYDROCOLLOIDS,
2016, 61
:300-310

Hu, Ya-Qiong
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China

Yin, Shou-Wei
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China
South China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China

Zhu, Jian-Hua
论文数: 0 引用数: 0
h-index: 0
机构:
Shaoguan Univ, Food Sci & Engn Inst, Shaoguan 512005, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China

Qi, Jun-Ru
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China

Guo, Jian
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China

Wu, Lei-Yan
论文数: 0 引用数: 0
h-index: 0
机构:
JiangXi Agr Univ, Coll Food Sci & Engn, Nanchang 330045, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China

Tang, Chuan-He
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China

Yang, Xiao-Quan
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 51640, Guangdong, Peoples R China
[16]
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
[J].
Jafari, Seid Mahdi
;
Doost, Ali Sedaghat
;
Nasrabadi, Maryam Nikbakht
;
Boostani, Sareh
;
Van der Meeren, Paul
.
TRENDS IN FOOD SCIENCE & TECHNOLOGY,
2020, 98
:117-128

Jafari, Seid Mahdi
论文数: 0 引用数: 0
h-index: 0
机构:
Gorgan Univ Agr Sci & Nat Resources, Dept Food Mat & Proc Design Engn, Gorgan, Golestan, Iran Gorgan Univ Agr Sci & Nat Resources, Dept Food Mat & Proc Design Engn, Gorgan, Golestan, Iran

Doost, Ali Sedaghat
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Ghent, Fac Biosci Engn, Dept Green Chem & Technol, Particle & Interfacial Technol Grp PaInT, Coupure Links 653, B-9000 Ghent, Belgium Gorgan Univ Agr Sci & Nat Resources, Dept Food Mat & Proc Design Engn, Gorgan, Golestan, Iran

Nasrabadi, Maryam Nikbakht
论文数: 0 引用数: 0
h-index: 0
机构:
Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan, Iran Gorgan Univ Agr Sci & Nat Resources, Dept Food Mat & Proc Design Engn, Gorgan, Golestan, Iran

Boostani, Sareh
论文数: 0 引用数: 0
h-index: 0
机构:
Shiraz Univ, Dept Food Sci & Technol, Coll Agr, Shiraz, Iran Gorgan Univ Agr Sci & Nat Resources, Dept Food Mat & Proc Design Engn, Gorgan, Golestan, Iran

Van der Meeren, Paul
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Ghent, Fac Biosci Engn, Dept Green Chem & Technol, Particle & Interfacial Technol Grp PaInT, Coupure Links 653, B-9000 Ghent, Belgium Gorgan Univ Agr Sci & Nat Resources, Dept Food Mat & Proc Design Engn, Gorgan, Golestan, Iran
[17]
Edible high internal phase Pickering emulsion with double-emulsion morphology
[J].
Jiang, Hang
;
Zhang, Tong
;
Smits, Joeri
;
Huang, Xiaonan
;
Maas, Michael
;
Yin, Shouwei
;
Ngai, To
.
FOOD HYDROCOLLOIDS,
2021, 111

Jiang, Hang
论文数: 0 引用数: 0
h-index: 0
机构:
Chinese Univ Hong Kong, Dept Chem, Shatin, Hong Kong, Peoples R China Chinese Univ Hong Kong, Dept Chem, Shatin, Hong Kong, Peoples R China

Zhang, Tong
论文数: 0 引用数: 0
h-index: 0
机构:
Chinese Univ Hong Kong, Dept Chem, Shatin, Hong Kong, Peoples R China Chinese Univ Hong Kong, Dept Chem, Shatin, Hong Kong, Peoples R China

论文数: 引用数:
h-index:
机构:

Huang, Xiaonan
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Res & Dev Ctr Food Prot, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China Chinese Univ Hong Kong, Dept Chem, Shatin, Hong Kong, Peoples R China

论文数: 引用数:
h-index:
机构:

Yin, Shouwei
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Res & Dev Ctr Food Prot, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China Chinese Univ Hong Kong, Dept Chem, Shatin, Hong Kong, Peoples R China

Ngai, To
论文数: 0 引用数: 0
h-index: 0
机构:
Chinese Univ Hong Kong, Dept Chem, Shatin, Hong Kong, Peoples R China Chinese Univ Hong Kong, Dept Chem, Shatin, Hong Kong, Peoples R China
[18]
Anthocyanin-loaded double Pickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation, stability and in vitro gastrointestinal digestion
[J].
Lin, Xiaoying
;
Li, Songnan
;
Yin, Juhua
;
Chang, Fengdan
;
Wang, Chan
;
He, Xiaowei
;
Huang, Qiang
;
Zhang, Bin
.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,
2020, 152
:1233-1241

Lin, Xiaoying
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

Li, Songnan
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

Yin, Juhua
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Trace Element Biotechnol Co Ltd, Guangzhou, Peoples R China South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

Chang, Fengdan
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
Guangdong Trace Element Biotechnol Co Ltd, Guangzhou, Peoples R China South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

Wang, Chan
论文数: 0 引用数: 0
h-index: 0
机构:
Southern Med Univ, Sch Pharmaceut Sci, Guangdong Prov Key Lab New Drug Screening, Guangzhou 510515, Peoples R China South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

He, Xiaowei
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

Huang, Qiang
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
Overseas Expertise Intro Ctr Discipline Innovat F, Guangzhou 510640, Peoples R China South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

Zhang, Bin
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
Overseas Expertise Intro Ctr Discipline Innovat F, Guangzhou 510640, Peoples R China South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
[19]
Fabrication and characterization of W/O/W emulsions with crystalline lipid phase
[J].
Liu, Jinning
;
Zhou, Hualu
;
Mundo, Jorge L. Muriel
;
Tan, Yunbing
;
Hung Pham
;
McClements, David Julian
.
JOURNAL OF FOOD ENGINEERING,
2020, 273

Liu, Jinning
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

Zhou, Hualu
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

论文数: 引用数:
h-index:
机构:

Tan, Yunbing
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

Hung Pham
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

论文数: 引用数:
h-index:
机构:
[20]
Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions:: Viscoelastic and high-resolution image analyses
[J].
Lobato-Calleros, C.
;
Rodriguez, E.
;
Sandoval-Castilla, O.
;
Vernon-Carter, E. J.
;
Alvarez-Ramirez, J.
.
FOOD RESEARCH INTERNATIONAL,
2006, 39 (06)
:678-685

Lobato-Calleros, C.
论文数: 0 引用数: 0
h-index: 0
机构: Univ Autonoma Metropolitana Iztapalapa, IPH, Area Ingn Quim, Mexico City 09340, DF, Mexico

Rodriguez, E.
论文数: 0 引用数: 0
h-index: 0
机构: Univ Autonoma Metropolitana Iztapalapa, IPH, Area Ingn Quim, Mexico City 09340, DF, Mexico

Sandoval-Castilla, O.
论文数: 0 引用数: 0
h-index: 0
机构: Univ Autonoma Metropolitana Iztapalapa, IPH, Area Ingn Quim, Mexico City 09340, DF, Mexico

Vernon-Carter, E. J.
论文数: 0 引用数: 0
h-index: 0
机构: Univ Autonoma Metropolitana Iztapalapa, IPH, Area Ingn Quim, Mexico City 09340, DF, Mexico

Alvarez-Ramirez, J.
论文数: 0 引用数: 0
h-index: 0
机构: Univ Autonoma Metropolitana Iztapalapa, IPH, Area Ingn Quim, Mexico City 09340, DF, Mexico