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...

Particle stabilized emulsions have received much interest in the recent past, but our understanding of the dynamics of emulsion formation is still limited. For simple spherical particles, the time dependent growth of fluid domains is dominated by the formation of droplets, particle adsorption and coalescence of droplets (Ostwald ripening), which eventually can be almost fully blocked due to the...

Particle stabilized emulsions have received much interest in the recent past, but our understanding of the dynamics of emulsion formation is still limited. For simple spherical particles, the time dependent growth of fluid domains is dominated by the formation of droplets, particle adsorption and coalescence of droplets (Ostwald ripening), which eventually can be almost fully blocked due to the...

Emulsion stability and emulsifying ability are two important factors in the food industry. Emulsions are thermodynamically unstable systems & surfactant must be present to stabilize the system. Proteins are widely used as emulsifiers in the food industry due to their interfacial structure. However, protein-stabilized emulsions are highly sensitive to environmental stresses such as pH, ionic str...

We report a simple and convenient method for fabricating ordered porous structure in a polymeric thin film. A temporarily stabilized water-in-oil emulsion, where aqueous droplets were dispersed in the medium of polymer-organic solvent solution, was utilized for the preparation of porous structure. The water-in-oil emulsion was simply prepared by sonicating the mixture of water and polymer-organ...

To reveal the film formation mechanism of oil-in-water (O/W) emulsion, nanofilms of aqueous paraffin oil emulsion stabilized with the nonionic Tween 80 and Span 80 surfactants were measured in confinement between two solid surfaces, by the use of relative optical interference intensity (ROII) approach. In contrast to single-phase oil lubricant, the film formation of oil-in-water emulsions norma...

BACKGROUND Perfluoro-octyl bromide (PFOB), one of the perfluorochemical oxygen transporters, improved postischemic cardiac dysfunctions. Also norepinephrine (NE) is one of the important inducible factors on reperfusion arrhythmias (ventricular fibrillation [VF]). We used these methods to evaluate the relationship between PFOB emulsion and NE release on reperfusion arrhythmias. MATERIALS AND M...

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during th...

RAFT non-aqueous emulsion polymerization of N-(2-acryloyloxy)ethyl pyrrolidone in n-dodecane using a poly(stearyl methacrylate) precursor is used to prepare sterically-stabilized nanoparticles, which are evaluated as putative Pickering emulsifier.

Pea proteins are widely studied as emulsifying and gelling agents in soft food materials. However, their extraction process consumes energy often focuses only on protein purity. To reduce extraction-related consumption, unpurified pea protein-starch mixtures could be used directly functional ingredients. Such provide additional advantages due to binary role, such using emulsifiers starch a agen...