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Designing Novel Emulsion Performance by Controlled Hetero-Aggregation of Mixed Biopolymer Systems
Emulsion Performance Controlled Heteroaggregation Mixed Biopolymer Systems
2014/10/27
The increase in obesity and overweight in many countries has led to an upsurge of interest in the development of reduced fat food products. However, the development of these products is challenging be...
基于微通道乳化技术的单分散大豆分离蛋白乳状液制备Preparation of Monodispersed Emulsion Stabilized by Isolated Soybean Protein Based on Microchannel Emulsification Technique
单分散 大豆分离蛋白 微通道乳化技术
2009/8/11
以大豆分离蛋白为乳化剂，采用微通道乳化技术制备单分散乳状液，研究乳状液粒子的成粒特性。结果表明：当大豆分离蛋白的pH值为6～8时，微通道乳化技术能够成功制备单分散的乳状液，但是随着pH值的增大，粒子的单分散性增强。当pH值为7时，单分散乳状液的粒子平均粒径为43.4μm，变异系数为4.3％。大豆分离蛋白的微通道乳化特性与其等电点相关，当pH值低于等电点时，蛋白质分子的正电性与微通道板的负电性相互作...
Effects of Salt and pH on Property of Emulsion Prepared with Monolaurin Monoglucoside
emulsion stability monolaurin monoglucoside pH
2009/7/7
The effects of salt and pH on the reduction of interfacial tension and the emulsifying property of monolaurin monoglucoside [MG(C12:0)-G] were investigated. MG(C12:0)-G made an emulsion of an oil in w...
Autoxidation of Fish Oil in Mayonnaise-Like O/W Type Emulsion
emulsion fish oil flavor stability
2009/6/17
O/W type emulsions were prepared with salmon oil as lipid and soymilk or whole egg as an emulsifier at different pH, to know the effect of pH on the oxidation and flavor stability of mayonnaise-like e...
CFD Analysis of Generation of Soybean Oil-in-Water Emulsion Droplets Using Rectangular Straight-Through Microchannels
Straight-through microchannel rectangular channel droplet generation
2009/5/20
This study reports a three-dimensional computational fluid dynamics (CFD) analysis of generation of soybean oil-in-water emulsion droplets using rectangular straight-through microchannels (MCs) with s...