Lecithin-sodium caseinate self-assembled complexes as emulsifying agents in oil-in-water emulsion: Acidic medium approach.

Surfactant-polyelectrolyte complexes (SPECs) based on lecithin and sodium caseinate were produced and the effects of such binding on the physical, chemical and emulsifying properties were evaluated and compared with the two ingredients in isolation. Negative, neutral, and positive charged SPECs were obtained. Zeta potential values and size distributions of the SPECs were dependent on the mass ratio between compounds.

Modulating porosity and mechanical properties of pectin hydrogels by starch addition.

The use of blends to produce hydrogels allows modulating their characteristics as mechanical properties and microstructure. This work aimed to study the properties of pectin and starch hydrogel blends. Pectin gel was homogeneous and porous, while pectin/starch blends containing 50% or more pectin exhibited denser and closer network, indicating that starch reduced the porosity of pectin network.