Modeling Flavor Release from Oil-Containing Gel Particles

2000 ◽  
pp. 201-211 ◽  
Author(s):  
Guoping Lian
Keyword(s):  
Flavor Release ◽  
Gel Particles

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

scholarly journals Preparation of monodisperse PNIPAM gel particles in a microfluidic device fabricated by stereolithography

2011 ◽  
Vol 43 (12) ◽  
pp. 987-990 ◽  
Author(s):  
Toshimitsu Kanai ◽  
Kanako Ohtani ◽  
Masafumi Fukuyama ◽  
Toru Katakura ◽  
Masatoshi Hayakawa
Keyword(s):  
Microfluidic Device ◽  
Gel Particles

scholarly journals Preparation of stimulus-sensitive gel particles with a DNA-dye complex and their pH sensitivity

2012 ◽  
Vol 44 (5) ◽  
pp. 396-400 ◽  
Author(s):  
Takashi Nishiyama ◽  
Yoshiharu Kagami ◽  
Takeshi Yamauchi ◽  
Norio Tsubokawa
Keyword(s):  
Ph Sensitivity ◽  
Gel Particles

Synthesis of α-ionyl-β-d-glucoside and its property of flavor release

2013 ◽  
Vol 115 (2) ◽  
pp. 1049-1056 ◽  
Author(s):  
Shitong Zeng ◽  
Shihao Sun ◽  
Shan Liu ◽  
Jun Hu ◽  
Baojiang He
Keyword(s):  
Flavor Release

scholarly journals DNA gel particles: An overview

2014 ◽  
Vol 205 ◽  
pp. 240-256 ◽  
Author(s):  
M. Carmen Morán ◽  
M. Pilar Vinardell ◽  
M. Rosa Infante ◽  
M. Graça Miguel ◽  
Björn Lindman
Keyword(s):  
Gel Particles

Dynamic flavor release from chewing gum: Mechanisms of release

2019 ◽  
Vol 116 ◽  
pp. 717-723 ◽  
Author(s):  
Emma B.A. Hinderink ◽  
Shane Avison ◽  
Remko Boom ◽  
Igor Bodnár
Keyword(s):  
Chewing Gum ◽  
Flavor Release
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