The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles

2020 ◽  
Vol 11 (2) ◽  
pp. 1385-1396 ◽  
Author(s):  
Wuchao Ma ◽  
Jiamei Wang ◽  
Di Wu ◽  
Hui Chen ◽  
Chao Wu ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Soy Protein ◽  
Functional Foods ◽  
Protein Particles ◽  
Thermal Stability Of

Growing interest in nutritional and functional foods has motivated the design of protein-enriched products, which, however, is greatly challenged by undesirable aggregation and gelation of proteins induced by heating from pasteurization process.

scholarly journals Gliadin Nanoparticles Pickering Emulgels for β-Carotene Delivery: Effect of Particle Concentration on the Stability and Bioaccessibility

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4188
Author(s):  
Ce Cheng ◽  
Yi Gao ◽  
Zhihua Wu ◽  
Jinyu Miao ◽  
Hongxia Gao ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Active Ingredient ◽  
Functional Foods ◽  
Particle Concentration ◽  
Storage Conditions ◽  
Key Factors ◽  
Food Grade ◽  
The Stability ◽  
Thermal Stability Of ◽  
Β Carotene

β-carotene is a promising natural active ingredient for optimum human health. However, the insolubility in water, low oral bioavailability, and instability in oxygen, heat, and light are key factors to limit its application as incorporation into functional foods. Therefore, gliadin nanoparticles (GNPs) Pickering emulgels were chosen as food-grade β-carotene delivery systems. The objectives of the present study were to investigate the influence of GNPs concentration on the rheological properties, stability, and simulated gastrointestinal fate of β-carotene of Pickering emulgels. The formulations of Pickering emulgels at low GNPs concentration had better fluidity, whereas at high GNPs concentration, they had stronger gel structures. Furthermore, the thermal stability of β-carotene loaded in Pickering emulgels after two pasteurization treatments was significantly improved with the increase of GNPs concentration. The Pickering emulgels stabilized with higher GNPs concentration could improve the protection and bioaccessibility of β-carotene after different storage conditions. This study demonstrated the tremendous potential of GNPs Pickering emulgels to carry β-carotene.

Thermal Stability of Biodegradable Films Based on Soy Protein and Corn Starch

2005 ◽  
Vol 229 (1) ◽  
pp. 258-265 ◽  
Author(s):  
Rosane M. D. Soares ◽  
Fernanda F. Scremin ◽  
Valdir Soldi
Keyword(s):  
Thermal Stability ◽  
Soy Protein ◽  
Corn Starch ◽  
Biodegradable Films ◽  
Thermal Stability Of

Thermal stability of soy protein isolate and hydrolysate ingredients

2008 ◽  
Vol 108 (2) ◽  
pp. 503-510 ◽  
Author(s):  
M. Ryan ◽  
E. McEvoy ◽  
S. Duignan ◽  
C. Crowley ◽  
M. Fenelon ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Thermal Stability Of

Anti-aging potential of tree nuts with a focus on the phytochemical composition, molecular mechanisms and thermal stability of major bioactive compounds

2018 ◽  
Vol 9 (5) ◽  
pp. 2554-2575 ◽  
Author(s):  
Marius Emil Rusu ◽  
Ana-Maria Gheldiu ◽  
Andrei Mocan ◽  
Laurian Vlase ◽  
Daniela-Saveta Popa
Keyword(s):  
Thermal Stability ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Molecular Mechanisms ◽  
Biological Value ◽  
Tree Nuts ◽  
Phytochemical Composition ◽  
Macro And Micronutrients ◽  
Thermal Stability Of

Tree nuts, complete functional foods, contain macro- and micronutrients of high biological value.

The Ordered Phase Formation in Ti-Al-Ga Alloys

1970 ◽  
Vol 28 ◽  
pp. 440-441
Author(s):  
Shiro Fujishiro ◽  
Harold L. Gegel
Keyword(s):  
Thermal Stability ◽  
High Temperature ◽  
Titanium Alloys ◽  
Growth Kinetics ◽  
Stoichiometric Composition ◽  
Good Potential ◽  
Alpha Titanium ◽  
Cold Rolled ◽  
Kinetics Of ◽  
Thermal Stability Of

Ordered-alpha titanium alloys having a DO19 type structure have good potential for high temperature (600°C) applications, due to the thermal stability of the ordered phase and the inherent resistance to recrystallization of these alloys. Five different Ti-Al-Ga alloys consisting of equal atomic percents of aluminum and gallium solute additions up to the stoichiometric composition, Ti3(Al, Ga), were used to study the growth kinetics of the ordered phase and the nature of its interface.The alloys were homogenized in the beta region in a vacuum of about 5×10-7 torr, furnace cooled; reheated in air to 50°C below the alpha transus for hot working. The alloys were subsequently acid cleaned, annealed in vacuo, and cold rolled to about. 050 inch prior to additional homogenization

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