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Relevant bibliographies by topics / Emulsifying properties

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Academic literature on the topic 'Emulsifying properties'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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Journal articles on the topic "Emulsifying properties"

1

MIYAGUCHI, Yuji, Shinobu YUKI, Toyoo NAKAMURA, and Masakazu TSUTSUMI. "Emulsifying Properties of Globin." NIPPON SHOKUHIN KOGYO GAKKAISHI 39, no. 4 (1992): 363–68. http://dx.doi.org/10.3136/nskkk1962.39.363.

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Minevich, I. E. "Evaluation of emulsifying properties of flax seed hydrocolloids." Khleboproducty 29, no. 11 (2020): 38–41. http://dx.doi.org/10.32462/0235-2508-2020-29-11-38-41.

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The high emulsifying properties of flax seed hydrocolloids are shown on the example of model emulsions: emulsifying ability and emulsion stability. Various technological modes and the action of mixing devices in the preparation of emulsions have been studied. It is shown that when the hydrocolloids of flax seeds are dispersed in the water-oil system, the sustainability and stability of emulsions increases with an increase in the speed and time of mixing. The optimal concentration of hydrocolloid solutions for the manifestation of high emulsifying properties has been determined – 0,25%; an incr

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Opazo-Navarrete, Mauricio, César Burgos-Díaz, Karla A. Garrido-Miranda, and Sergio Acuña-Nelson. "Effect of Enzymatic Hydrolysis on Solubility and Emulsifying Properties of Lupin Proteins (Lupinus luteus)." Colloids and Interfaces 6, no. 4 (2022): 82. http://dx.doi.org/10.3390/colloids6040082.

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Solubility and emulsifying properties are important functional properties associated with proteins. However, many plant proteins have lower techno-functional properties, which limit their functional performance in many formulations. Therefore, the objective of this study was to investigate the effect of protein hydrolysis by commercial enzymes to improve their solubility and emulsifying properties. Lupin protein isolate (LPI) was hydrolyzed by 7 commercial proteases using different E/S ratios and hydrolysis times while the solubility and emulsifying properties were evaluated. The results showe

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YAMANO, Yoshimasa. "Emulsifying Properties of Soya Phospholipids." Journal of Japan Oil Chemists' Society 35, no. 6 (1986): 478–85. http://dx.doi.org/10.5650/jos1956.35.478.

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SAITO, Masayoshi, Makoto SHIMIZU, and Kunio YAMAUCHI. "Emulsifying properties of blood protein." NIPPON SHOKUHIN KOGYO GAKKAISHI 34, no. 4 (1987): 223–28. http://dx.doi.org/10.3136/nskkk1962.34.4_223.

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SAITO, Masayoshi, Emiko ISHIBASHI, and Harue TAIRA. "Emulsifying properties of plasma protein." NIPPON SHOKUHIN KOGYO GAKKAISHI 37, no. 10 (1990): 805–9. http://dx.doi.org/10.3136/nskkk1962.37.10_805.

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Lafetá Junior, José Antônio de Queiroz, Magno José de Oliveira, Davi Rocha Bernardes de Oliveira, Igor José Boggione Santos, Marleny Doris Aranda Saldaña, and Jane Sélia dos Reis Coimbra. "Emulsifying properties of quail egg white proteins in different vegetable oil emulsions." Acta Scientiarum. Technology 43 (August 20, 2020): e50067. http://dx.doi.org/10.4025/actascitechnol.v43i1.50067.

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Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaCl) of 0.0, 0.29, 0.59, 1.17, 1.76, and 2.34% (w v-1) when mixed with egg white concentrations of 0.50, 1.00 and 1.50% (w v-1) were studied using corn and soybean vegetable oils. Globally

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Xia, Guang Hua, Xuan Ri Shen, Zhe Liu, Peng Li, and Zhi Qiang Jiu. "Study on the Emulsifying Properties of Tilapia Skin Gelatin." Advanced Materials Research 690-693 (May 2013): 1390–94. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.1390.

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In order to know better about the properties of tilapia skin gelatin, we discussed the oil-holding capacity, emulsifying property of the gelatin, and modified the structure of gelatin by pectin to improve its emulsifying property. The results indicated that the gelatin has strong oil-holding capacity, and shows well EAI and ESI under the following conditions: concentration of gelatin 1% (w/v), concentration of NaCl 0.2M, pH far away from 5. The emulsifying property of the gelatin was significantly improved by pectin,

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Chu, Ning Ning, Yan Xu, Yu Jiu Ma, Jian Xun Wang, Xue Bing Li, and Li Sheng Wang. "Fuel Properties of a Two-Phase Biodiesel Emulsion." Advanced Materials Research 418-420 (December 2011): 254–59. http://dx.doi.org/10.4028/www.scientific.net/amr.418-420.254.

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Biodiesel is one of the most promising alternative clean fuels to fossil fuel, which can effectively reduce the emissions from fossil fuel burning. The high oxygen content in biodiesel can promote the burning process, but it can also increase NOx formation simultaneously, when biodiesel is used as fuel. Fuel emulsification is considered to be effective in reducing NOx emissions. In this study, soybean oil was used as raw oil to produce biodiesel by transesterification reaction. The biodiesel product was then emulsified with water and emulsifying surfactant to form water-in-oil (w/o) biodiesel

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Strashynskiy, Ihor, Victoria Grechko, Oksana Fursik, Vasyl Pasichnyi, and Andrii Marynin. "Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties." ScienceRise, no. 6 (December 30, 2021): 11–17. https://doi.org/10.21303/2313-8416.2021.002226.

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The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontroll

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Dissertations / Theses on the topic "Emulsifying properties"

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Ishii, Toya. "Studies on colloidal and emulsifying properties of naturally-derived molecular assemblies." Kyoto University, 2019. http://hdl.handle.net/2433/242688.

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Chove, Bernard. "Emulsifying properties of soy protein isolates obtained by isoelectric and membrane fractionation." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.367716.

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Ho, Hsin Hsuan. "Fruit powders as a natural emulsifying agent: The importance of powder-added phase." Doctoral thesis, Kyoto University, 2021. http://hdl.handle.net/2433/263710.

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Schmidt, Ulrike S. [Verfasser]. "Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties / Ulrike S. Schmidt." München : Verlag Dr. Hut, 2016. http://d-nb.info/1103871862/34.

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Jiraporn, Sirison. "Studies on functional properties of soy lipophilic protein and its potential for food applications." Doctoral thesis, Kyoto University, 2021. http://hdl.handle.net/2433/263363.

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Schmidt, Ulrike [Verfasser], and H. P. [Akademischer Betreuer] Schuchmann. "Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties / Ulrike Schmidt. Betreuer: H. P. Schuchmann." Karlsruhe : KIT-Bibliothek, 2016. http://d-nb.info/1100529489/34.

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Schmidt, Ulrike Sabine [Verfasser], and H. P. [Akademischer Betreuer] Schuchmann. "Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties / Ulrike Schmidt. Betreuer: H. P. Schuchmann." Karlsruhe : KIT-Bibliothek, 2016. http://d-nb.info/1100529489/34.

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Gunter, Gabrielle Alyss. "Effect of Lactose Source, Lactose Level, and Type of Emulsifying Salts on the Properties of a Processed Cheese Product." DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1632.

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Previous studies on the use of nonfat dry milk, whey protein concentrate 34 and lactose powders in processed cheeses or cheese analogs found that increasing the percentage of lactose was associated with an increase in browning and crystallization. There has been little work done of the effects of lactose in processed cheese functionality. Therefore, the objective of this research is to build on and understand the effects of lactose from by three commercially produced dairy powders (nonfat dry milk (NFDM), whey protein concentrate 34 (WPC), lactose) and two different emulsifying salts on proper

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Mulsow, Bozena B. "Struktur-Eigenschaftsbeziehungen nichtenzymatisch glykosylierter Molkenproteine." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2008. http://nbn-resolving.de/urn:nbn:de:bsz:14-ds-1215418354472-87677.

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Im Rahmen der vorliegenden Arbeit wurde der Einfluss der nichtenzymatischen Glykosylierung auf das Denaturierungsverhalten und die funktionellen Eigenschaften von Molkenproteinen, hier im speziellen die emulgierenden Eigenschaften, untersucht. Nach einer Bestimmung technologisch relevante Glykosylierungsgrade sollten in unterschiedlich glykosylierten Molkenproteinpräparaten das Denaturierungsverhalten sowie die Emulgiereigenschaften in Abhängigkeit vom Glykosylierungsgrad mit unterschiedlichen Methoden bestimmt werden. Der aus praktischer Sicht relevante Einfluss der Glykosylierung auf die sen

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Ba, Fatou. "Bioraffinerie de la microalgue Haematococcus pluvialis." Thesis, Clermont-Ferrand 2, 2016. http://www.theses.fr/2016CLF22766.

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Le concept de Raffinerie de microalgues consiste à mettre au point des méthodes extrapolables à l’échelle industrielle permettant d’extraire, de séparer et de valoriser l’ensemble du contenu intracellulaire des microalgues. La mise en oeuvre d’un tel concept nécessite d’avoir des données sur la composition, sur la possibilité de séparation, et sur les fonctionnalités des différentes fractions de la biomasse. Dans le cadre de ce travail, Haematococcus pluvialis, qui produit un pigment à forte valeur ajoutée (l’astaxanthine) mais pour laquelle peu d’information n’est disponible sur les autres co

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Book chapters on the topic "Emulsifying properties"

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Zhang, Hui, and Lingli Deng. "Emulsifying Properties." In Food Hydrocolloids. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-0320-4_5.

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Hong, Shan, Hyukjin Kwon, Yixiang Xu, and Yonghui Li. "Emulsifying Properties." In Methods and Protocols in Food Science. Springer US, 2024. https://doi.org/10.1007/978-1-0716-4272-6_26.

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Zayas, Joseph F. "Emulsifying Properties of Proteins." In Functionality of Proteins in Food. Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59116-7_4.

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Ward, Florian M. "Modified Hydrocolloids with enhanced emulsifying properties." In Gums and Stabilisers for the Food Industry 11. Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847551016-00318.

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Kato, Akio, and Kunihiko Kobayashi. "Excellent Emulsifying Properties of Protein—Dextran Conjugates." In ACS Symposium Series. American Chemical Society, 1991. http://dx.doi.org/10.1021/bk-1991-0448.ch016.

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Dickinson, E. "Interfacial, Emulsifying and Foaming Properties of Milk Proteins." In Advanced Dairy Chemistry—1 Proteins. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4419-8602-3_33.

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Mine, Yoshinori, and Marie Bergougnoux. "Emulsifying Properties of Cholesterol-Reduced Egg Yolk Low-Density Lipoprotein." In ACS Symposium Series. American Chemical Society, 1998. http://dx.doi.org/10.1021/bk-1998-0708.ch013.

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Saito, Masayoshi. "Emulsifying Properties of Bovine Serum Albumin and its Enzymatic Hydrolyzate." In Food Hydrocolloids. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2486-1_65.

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Kinsella, John E., and Dana M. Whitehead. "Film, Foaming, and Emulsifying Properties of Food Proteins: Effects of Modification." In ACS Symposium Series. American Chemical Society, 1987. http://dx.doi.org/10.1021/bk-1987-0343.ch039.

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Akhtar, Mahmood, Eric Dickinson, Jacques Mazoyer, and Virginie Langendorff. "Emulsifying properties of depolymerised citrus pectin: role of the protein fraction." In Gums and Stabilisers for the Food Industry 11. Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847551016-00311.

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Conference papers on the topic "Emulsifying properties"

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Ogawa, Rio, Hitomi Kumagai, Sébastien Paul, and Yusuke Yamaguchi. "Physicochemical properties of buckwheat albumin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/huin2273.

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For prevention of diabetes mellitus, it is effective to suppress or retard the increase in postprandial blood glucose level. We have already shown that buckwheat albumin inhibits Î±-amylase and suppresses postprandial hyperglycaemia even after the hydrolysis by digestive enzymes. However, there is no detailed report on the functional properties of buckwheat albumin for its industrial use. In this study, we evaluated emulsifying and foaming properties of buckwheat albumin before and after proteolytic hydrolysis in addition to the thermal stability.Thermal stability of buckwheat albumin was meas

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Chang, Liuyi, and Jiajia Rao. "The role of conformational state of pea protein fractions on the oil/water dynamic adsorption, rheological interfacial properties and emulsifying properties." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zjao7478.

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Recently, the utilization of pea protein is on the rise because of its low price and nutritional benefits. However, the application of pea proteins is still limited by its functional properties as compared to other plant proteins due to insufficient research, especially in structure-functionality relationship among individual pea protein fractions. Regarding the functional properties, emulsifying properties is one of the important functional properties of protein. It is well established that the emulsifying properties of protein is affected by protein composition, structural properties and env

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Zhmuruna, N. D., C. U. Kobzeva, M. V. Vlasova, N. V. Zhelepina, and A. V. Kozlov. "Use of champignon powder with emulsifying properties in emulsion technology." In “TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0110948.

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Betoret, Noelia, Laura Calabuig-Jiménez, Cristina Barrera, and Lucia Seguí. "Effect of particle size of blueberry pomace powder on its properties." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7879.

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Producing dried powders from blueberry pomace allows to reduce its environmental impact and gives value to this waste material. This work aims to evaluate the effect of particle size (fine or coarse) of blueberry pomace dried at 70 ºC on its fibre content and main physicochemical properties, including antiradical capacity, total phenols and anthocyanins content, hydration and emulsifying properties. The effect of storage on antioxidant properties was also evaluated. Results showed a significant effect of particle size on fibre content and consequently, on water retention, holding and emulsifyi

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Cabezas, Dario, Yeisson Moscoso Ospina, and María Cecilia Porfiri. "Effect of Ultrasound on Compositional and Emulsifying Properties of Soybean Okara." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.440.

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Belayneh, Henok, and Ozan Ciftci. "Composition and Emulsifying Properties of Water and Enzyme Degummed Camelina Sativa Lecithin." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.380.

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Tomas, Mabel, Estefania N. Guiotto, and Bernd W. K. Diehl. "Emulsifying Properties of Sunflower Phosphatidylcholine Enriched Fractions in Oil-in-water Emulsions." In Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.70.

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Alabi, Opeyemi, Eric AMONSOU, and George Annor. "Impact of plasma-activated water treatment on physicochemical and functional properties of Bambara globulin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mecr6198.

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The functional application of plant proteins as food ingredients can be improved by altering their composition and structure. In this study, the impact of plasma-activated water (PAW) on the structure composition and functionality of Bambara groundnut globulin was investigated. Bambara globulin was treated with PAW (pH 3.4 and conductivity of 200 mV) at 4 degrees C overnight. This was then analyzed by SDS-PAGE, amino acid profiling, hydrophobicity, zeta potential, FTIR, and intrinsic fluorescence emission in comparison with the untreated globulin. Functional properties analyses included solubi

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Shu-Juan Jiang and Xin-Huai Zhao. "Emulsifying and gelation properties of soybean protein isolates modified by transglutaminase in the presence of glucosamine." In 2011 International Conference on New Technology of Agricultural Engineering (ICAE). IEEE, 2011. http://dx.doi.org/10.1109/icae.2011.5943937.

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Kurozawa, Louise Emy, Gabriel Alves de Oliveira Scafi, and Renan Alex Lazarin. "Influence of process conditions on quality of spouted bed dried okara." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7361.

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This study aimed to evaluate the spouted bed drying of okara with inert particles of polypropylene. A central composite rotatable design was carried out to verify the effect of drying air temperature and air flow on moisture content, techno-functional properties and trypsin inhibitors activity of dried product. Higher temperatures decreased emulsifying properties and trypsin inhibitor activity, probably due to thermal protein denaturation. In order to obtain a dried okara with maximum techno-functional properties and minimum moisture content and trypsin inhibitor activity, the optimal drying c

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