This paper shows that low concentrations of beta-lactoglobulin fibrils can induce depletion-flocculation in beta-lactoglobulin-stabilized oil-in-water emulsions. The minimum required fibril concentration for flocculation was determined experimentally for fibril lengths of about 3 and 0.1 microm. The minimum fibril concentration for flocculation is two orders of magnitude higher for the short fibrils than for the long ones. These experimental results correspond well with a theoretical prediction based on a model of spinodal decomposition. In addition, rheological measurements were performed, verifying that flocculation was induced by a depletion mechanism. The results of this study show that the minimum concentration required for depletion-flocculation can be tuned by varying the length of the fibrils.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/la0497447 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions.
Food Chem X
January 2025
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
This study reports a comparative evaluation of the physicochemical and functional properties of fava bean albumin, globulin and glutelin proteins. The fava bean globulins had significantly ( < 0.05) higher protein content (88.
View Article and Find Full Text PDFA Wide-Spectrum Oil/Water Separation Scenario Enhanced by a Chitosan-Based Superwetting Membrane with a Tunable Microstructure and Powerful Photocatalytic Self-Cleaning Capability.
Langmuir
January 2025
State Key Laboratory of Heavy Oil Processing, College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao 266580, China.
Oil spills and industrial oily wastewater pose serious threats to the environment. A series of modified membranes with special wettability have been widely used for separating oil/water mixtures and emulsions. However, these membranes still face challenges such as the detachment of the modified coatings and membrane fouling.
View Article and Find Full Text PDFAlgae extract-based nanoemulsions for photoprotection against UVB radiation: an electrical impedance spectroscopy study.
Sci Rep
January 2025
Departamento de Farmacia, Facultad de Ciencias, Universidad Nacional de Colombia, Cra. 30 N° 45-03, Bogotá D.C., Colombia.
Skin cancer is one of the most common types of cancer worldwide, with exposure to UVB radiation being a significant risk factor for its development. To prevent skin cancer, continuous research efforts have focused on finding suitable photoprotective ingredients from natural sources that are also environmentally friendly. This study aimed to develop oil-in-water photoprotective nanoemulsions containing marine macroalgae extract.
View Article and Find Full Text PDFConstruction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene.
Foods
January 2025
College of Life Science, Xinyang Normal University, Xinyang 464000, China.
The low stability of water-in-oil-in-water (W/O/W) double emulsions greatly limits their applications. Therefore, in this study, W/O/W Pickering double emulsions (PDEs) were prepared by a two-step emulsification method using polyglycerol polyricinoleate (PGPR) and xanthan gum/lysozyme nanoparticles (XG/Ly NPs) as lipophilic and hydrophilic emulsifiers, respectively. The regulation mechanism of the performance of PDEs by XG/Ly NPs was investigated, and the ability of the system to co-encapsulate epigallocatechin gallate (EGCG) and β-carotene was evaluated.
View Article and Find Full Text PDFOil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability.
Foods
December 2024
Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the emulsifying properties of crude pistachio oil or its impact on the stability and bioactive profile of oil-in-water (O/W) emulsions.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!