Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic

simulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water

abstract: mineral scaling in oil and gas production equipment is one of the most important problem that occurs while water injection and it has been recognized to be a major operational problem. the incompatibility between injected and formation waters may result in inorganic scale precipitation in the equipment and reservoir and then reduction of oil production rate and water injection rate. ...

Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions

The effect of xanthan gum (XG) addition on physicochemical properties of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated by measuring droplet size, viscosity, microstructure, creaming profile and oxidative stability. In fresh emulsions, addition of XG at different concentrations did not show any significant effect on the s...

Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion

Antioxidant activity and emulsion-stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion.

The antioxidant activity of pectic enzyme treated pectin (PET-pectin) prepared from citrus pectin by enzymatic hydrolysis and its potential use as a stabilizer and an antioxidant for soy protein isolate (SPI)-stabilized oil in water (O/W) emulsion were investigated. Trolox equivalent antioxidant capacity (TEAC) was found to be positively associated with molecular weight (M(w)) of PET-pectin and...

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion ABSTRACT The application of pectin as an emulsifier in oil-in-water (O/W) emulsion does not guarantee

The application of pectin as an emulsifier in oil-in-water (O/W) emulsion does not guarantee its stability for a long time. In fact, pectin is not an effective emulsifier because of its hydrophilic structure. On the other hand, pea protein isolate (PPI) does not also have a proper emulsifying activity because of its hydrophobic structure. The main objective of this study was to investigate the ...