Breaking point: Switchable peptide surfactants are used to demonstrate that the extent of cross-linking in an interfacial surfactant layer can control the rate of emulsion coalescence. Pictured is the rupture of an aqueous thin film where the peptide layer lacks sufficient strength to prevent hole formation, but nonetheless dramatically slows the rate of hole expansion.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1002/cphc.200900023 | DOI Listing |
Foods
January 2025
Guangdong Engineering Laboratory of Biomass High-Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China.
Fungi polysaccharides are nutraceutical-rich compounds with bioactive properties, offering promising applications in food formulation. This study examined the non-covalent complexation of commercial polysaccharides derived from the fruiting bodies of (AA) and (GL) and soy protein isolate to enhance emulsifying properties. Complexes were examined across protein-to-polysaccharide ratios (0:1 to 1:0), pH levels (3 to 7), and heat treatment conditions.
View Article and Find Full Text PDFSoft Matter
January 2025
Soft Condensed Matter Group, Raman Research Institute, C. V. Raman Avenue, Sadashivanagar, Bangalore 560 080, India.
The adsorption of charged clay nanoplatelets plays an important role in stabilizing emulsions by forming a barrier around the emulsion droplets and preventing coalescence. In this work, the adsorption of charged clay nanoplatelets on a preformed Latex microsphere in an aqueous medium is investigated at high temporal resolution using optical tweezer-based single-colloid electrophoresis. Above a critical clay concentration, charged clay nanoplatelets in an aqueous medium self-assemble gradually to form gel-like networks that become denser with increasing medium salinity.
View Article and Find Full Text PDFFood Chem
January 2025
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address:
Non-dairy whipped creams (NDWC) are a typical food emulsion system and are gaining popularity among consumers. Oleogels as reasonable alternatives to trans and saturated fats in foods show great potential application in NDWC. Effects of different proportions of oleogel (30 %-70 %) as base oil on the crystallization behavior, appearance, interface and rheological properties of NDWC were evaluated.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, Brazil. Electronic address:
In response to the growing need to expand the knowledge base on novel, more sustainable protein sources, this study investigated the effectiveness of cowpea protein concentrate (CPC) as a natural emulsifying agent, examining the relationships between pH (3-11), oil concentration (2-10 %), and emulsion stability. pH and oil concentration significantly impacted droplet size distribution, with uniformity decreasing in the order of pH 9 > pH 11 > pH 7, which was attributed to droplet coalescence and flocculation. As evidenced by circular dichroism, alkalinity induced a slight increase in the beta-sheet content of CPC, while simultaneously reducing the alpha-helix content.
View Article and Find Full Text PDFMaterials (Basel)
December 2024
Division of Chemical Engineering and Equipment, Faculty of Chemical Technology, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznan, Poland.
The paper presents the results of research on the rheological properties and stability of oil-in-water emulsions containing cellulose derivatives: methylcellulose, hydroxyethylcellulose, and hydroxypropylmethylcellulose. The continuous phase of the emulsion was a 70% ethanol (EtOH) solution by volume. The dispersed phase consisted of mineral, linseed, and canola oils (20% by volume).
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!