Kinetic investigation of emulsion stability in oil/water emulsions stabilized with protein

Coalescence in protein stabilized emulsions

Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates.

The emulsifying and antioxidant properties of fish protein hydrolysates (FPH) for the physical and oxidative stabilization of 5% (by weight) fish oil-in-water emulsions were investigated. Muscle proteins from sardine (Sardina pilchardus) and small-spotted catshark (Scyliorhinus canicula) were hydrolyzed to degrees of hydrolysis (DH) of 3-4-5-6% with subtilisin. Sardine hydrolysates with low DH,...

Protein-Stabilized Emulsions and Whipped Emulsions: Aggregation and Rheological Aspects

By exploiting the combined gelling and stabilizing properties of the milk protein casein, creamy foam structures can be made by whipping air into a matrix of flocculated protein-coated emulsion droplets. Acidified sodium caseinate-stabilized emulsions based on liquid triglyceride oil give rise to elastic foams of low rigidity and high apparent fracture strain. Replacing all-liquid droplets with...

BslA-stabilized emulsion droplets with designed microstructure

Emulsions are a central component of many modern formulations in food, pharmaceuticals, agrichemicals and personal care products. The droplets in these formulations are limited to being spherical as a consequence of the interfacial tension between the dispersed phase and continuous phase. The ability to control emulsion droplet morphology and stabilize non-spherical droplets would enable the mo...

Chitin nanocrystal stabilized emulsions: stability, interactions with beta-lactoglobulin, digestion behavior and cytotoxicity

CHITIN NANOCRYSTAL STABILIZED EMULSIONS: STABILITY, INTERACTIONS WITH BETA-LACTOGLOBULIN, DIGESTION BEHAVIOR AND CYTOTOXICITY Chandni Chandran Advisor University of Guelph,2015 Dr Loong Tak Lim Solid particle stabilized emulsions have gained attention due to their surfactant free nature and high stability. However, insights on the interactions between solid particles stabilizing emulsions and s...