Publications by authors named "Gazalla Akhtar"
Article Synopsis
- * It found that increasing concentrations of SPI and pectin, while reducing MD, resulted in stable emulsions, achieving a perfect Emulsion Stability Index (ESI) of 100 over 7 days at room temperature.
- * Analytical techniques showed that the emulsions had specific particle sizes, negative zeta potential values, moderate encapsulation efficiencies for microcapsules, and a stable structure without visible defects, indicating effective encapsulation and stability characteristics.
Nowadays Pickering emulsions have attracted immense attention due to their enhanced stability and numerous food applications. In this context, the present study was aimed to introduce Pickering emulsions stabilized by soy protein isolate (SPI)-maltodextrin (MD)-pectin complex incorporated with Himalayan walnut oil (HWO) for development of novel mayonnaise by ultrasound assisted emulsification. The functional mayonnaise was characterised for its stability, structural, textural, rheological and morphological properties.
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