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Overconsumption of fat-rich foods has caused increasing incidences of human chronic diseases. Thus, it is promising to fabricate reduced-fat foods, but the reduction in fat content often causes undesired textural changes in foods. In this study, we showed a facile method to structure oil-in-water emulsions via the electrostatic complexation between alginate (Alg) and egg yolk proteins at acid pHs (lower than pH 5.0), and the resulting emulsion gels displayed significant viscoelasticity, thixotropy and plasticity, which are comparable to a full-fat mayonnaise product with 75% oil content. Besides, the textural attributes of the structured emulsion gels can be tailored by simply altering the addition amount of vinegar, a commonly used ingredient in fabricating mayonnaise-like products to confer good sensory profile. After lyophilization, we obtained dry emulsion gels with a high oil content (~75%), and it was found that the dried gel prepared at pH 5.8 showed better dispersibility than at other pHs, highlighting the potential application prospect of the gels to be developed as a carrier for loading functional oil soluble compounds.
This article was published in the following journal.
Name: International journal of biological macromolecules
The egg yolk is complex, which makes it difficult to understand why mayonnaise can be stabilized into a high internal phase emulsion. Therefore, this study aimed to detect the possibility of developin...
A biocompatible oil-in-water emulsion containing no surfactant or other organic modifier was prepared using two negatively charged, naturally derived materials: alginate and montmorillonite (MMT), and...
In this study, a series of emulsion gels were prepared by dispersing emulsified oil droplets into alginate (Alg) gel matrix, and the final emulsion gels contained 2% Alg (w/v), 0.5% Tween 80 (v/v) and...
Chorizo is a high-value Spanish-type dry fermented sausage highly appreciated by consumers. In this kind of product, Lactobacillus plantarum play an important role in fermentation process and also can...
In order to increase the adsorption properties of sodium alginate gel beads, a series of SA@PF-beads (sodium alginate-based beads with different amount of pore-forming agent) were prepared with calciu...
The aim of the study is to investigate the effects of a low-calorie alginate containing fruit flavored beverage on appetite and body weight development.
This study will investigate the effect of an extract of brown seaweed, called alginate, on fat digestion. The extract has been cooked into sausages and the alginate sausages will be compar...
The purpose of this study is to compare the changes in blood lipids and feelings of satiety after consumption of acid stable or acid unstable oil-in-water emulsions in which the droplets a...
The purpose of this study is to compare the changes in blood lipids and feelings of satiety after consumption of oil-in-water emulsions in which the droplets are in either the liquid or so...
Recurrent regurgitation stress the infants and their parents and often results in an inappropirate use of PPI prescription in infancy. The aim of this study is to evaluate the efficacy of ...
An egg yolk phosphoglycoprotein which contains about 90% of the yolk protein phosphorus. It is synthesized in the liver of the hen and transferred to the developing oocyte, where it is bound to lipoproteins within the yolk granules.
A small whitish spot on the surface of the EGG YOLK where cleavage begins. Upon fertilization the cytoplasm streams from the vegetal pole away from the yolk to the animal pole where cleavage will occur. This germinal area eventually flattens into a layer of cells (BLASTODERM) that covers the yolk completely.
Complexes of iodine and non-ionic SURFACE-ACTIVE AGENTS acting as carrier and solubilizing agent for the iodine in water. Iodophors usually enhance bactericidal activity of iodine, reduce vapor pressure and odor, minimize staining, and allow wide dilution with water. (From Merck Index, 11th ed)
Complexes of enzymes that catalyze the covalent attachment of UBIQUITIN to other proteins by forming a peptide bond between the C-terminal GLYCINE of UBIQUITIN and the alpha-amino groups of LYSINE residues in the protein. The complexes play an important role in mediating the selective-degradation of short-lived and abnormal proteins. The complex of enzymes can be broken down into three components that involve activation of ubiquitin (UBIQUITIN-ACTIVATING ENZYMES), conjugation of ubiquitin to the ligase complex (UBIQUITIN-CONJUGATING ENZYMES), and ligation of ubiquitin to the substrate protein (UBIQUITIN-PROTEIN LIGASES).
A complex mixture of PHOSPHOLIPIDS; GLYCOLIPIDS; and TRIGLYCERIDES; with substantial amounts of PHOSPHATIDYLCHOLINES; PHOSPHATIDYLETHANOLAMINES; and PHOSPHATIDYLINOSITOLS, which are sometimes loosely termed as 1,2-diacyl-3-phosphocholines. Lecithin is a component of the CELL MEMBRANE and commercially extracted from SOYBEANS and EGG YOLK. The emulsifying and surfactant properties are useful in FOOD ADDITIVES and for forming organogels (GELS).