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Can I read Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends on EtoBox?
Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends by Hua Xu; Ziwei Gao; Mingcui Huang; Qinyuan Fan; Limin Cui; Pengkai Xie; Longfei Liu; Xiupeng Guan; Jun Jin; Qingzhe Jin; Xingguo Wang is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends about?
In addition to good whippability, partially crystallized emulsions (PCEs) represented by whipping creams and ice creams must also have prolonged long shelf-life. Carrageenan, the most commonly used thickener for production of PCEs, mainly comes in three commercial forms that may exert different effects on storage stability. In the present study, κ-carrageenan (κ-C), λ-carrageenan (λ-C), ι-carrageenan (ι-C), and their blends were included as stabilizers of PCEs to investigate effects of such carrageenans on their static stability. The results indicated that in comparison with λ-C and ι-C, κ-C formed stronger threedimensional networks with casein micelles, and effectively inhibited droplet flocculation of PCEs by improving zeta potentials (-19.93 mV) and reducing contribution of hydrophobic interactions (0.34 mg/mL) and disulfide bonds (0.34 mg/mL). Interestingly, combination of different types of carrageenans (especially κ-C + λ-C, λ-C + ι-C, and κ-C + λ-C + ι-C) also enhanced the electronegativity (-19.73 to -21.43 mV) and reduced the hydrophobic interactions (0.44-0.53 mg/mL) and disulfide bonds (0.03-0.34 mg/mL), which contributed to preventing fat droplets from flocculation duri
Who reads Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Hua Xu; Ziwei Gao; Mingcui Huang; Qinyuan Fan; Limin Cui; Pengkai Xie; Longfei Liu; Xiupeng Guan; Jun Jin; Qingzhe Jin; Xingguo Wang
- Publisher
- Elsevier BV
- Published
- 2024
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)