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The emulsification process of sunflower oil in water using high speed homogenizing was studied in presence of 30% oil, 3% emulsifier (Tween 40) supplemented with 0.4-0.8% vitamin E (α-tocopherole). Th...
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...
The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin in...
The emulsion stability of nitromethane/vegetable oil is use for the rapid identification and quality control of vegetable oils. Using a volume ratio of nitromethane to vegetable oil of 3:7, the emulsi...
This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor por...
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...
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...
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...
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...
The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Del...
The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Del...
To examine residual lipase activities in UHT-processed milk samples, two protein isolates were prepared, one from aqueous supernatant and the other from milk fat globule membrane. Results of DEAE-cell...
The effects of salts and pH on the emulsion stabilities of water/kerosene (1:1, w/w) emulsions prepared with digalactosylmonoacylglycerol (DGMG) and trigalactosylmonoacylglycerol (TGMG) were investiga...
Fish meat emulsion was prepared from very-low-lipid sardine minced meat obtained through grinding or suspending in weak alkaline solution, and the effect of the yolk/white ratio in a blended emulsifie...
Fish meat emulsion was prepared from egg-yolk, very low-lipid sardine meat (which was prepared through grinding or suspending in weak alkaline solution), salad oil, and vinegar. The microstructures of...

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