Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
- Author
- Yongjian Cai, Bifen Chen, Di Zeng, Lihua Huang, Chuqiao Xiao, Xiujie Zhao, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren (UGent)
- Organization
- Abstract
- Insoluble soybean fiber with few proteins, which is extracted from defatted okara by homogeneous combined with alkali treatment, was used to prepare concentrated emulsions. Firstly, insoluble soybean fiber extracted under pH12 was used to fabricate concentrated emulsions containing various particle concentrations and oil volume fractions and the optimized condition was obtained. Subsequently, insoluble soybean fiber extracted under pH12 followed by different homogeneous strengths were utilized. Concentrated emulsions stabilized by insoluble soybean fiber that was subjected to stronger homogenization presented lower absolute values of the zeta-potential about -47.7 mV and average droplet sizes of 37.0 mu m approximately. Moreover, these emulsions exhibited a higher viscosity and elastic modulus, thereby providing better stability and less pronounced environmental sensitivities towards either pH 5 or 100 mM NaCl. Overall, results revealed that insoluble soybean fiber with few protein, especially subjected to homogenization during fiber extraction, was well suited to fabricate concentrated emulsions.
- Keywords
- Concentrated emulsions, Insoluble soybean fiber, Homogenization, Rheological characteristics, Environmental stability, IN-WATER EMULSIONS, EMULSIFYING PROPERTIES, O/W EMULSIONS, FLAXSEED GUM, PH, CELLULOSE, STABILIZATION, NANOPARTICLES, FORMULATION, PARTICLES
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01GKS7E1ARSCCPXG1100Y1HJE9
- MLA
- Cai, Yongjian, et al. “Rheology and Stability of Concentrated Emulsions Fabricated by Insoluble Soybean Fiber with Few Combined-Proteins: Influences of Homogenization Intensity.” FOOD CHEMISTRY, vol. 383, 2022, doi:10.1016/j.foodchem.2022.132428.
- APA
- Cai, Y., Chen, B., Zeng, D., Huang, L., Xiao, C., Zhao, X., … Van der Meeren, P. (2022). Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity. FOOD CHEMISTRY, 383. https://doi.org/10.1016/j.foodchem.2022.132428
- Chicago author-date
- Cai, Yongjian, Bifen Chen, Di Zeng, Lihua Huang, Chuqiao Xiao, Xiujie Zhao, Mouming Zhao, Qiangzhong Zhao, and Paul Van der Meeren. 2022. “Rheology and Stability of Concentrated Emulsions Fabricated by Insoluble Soybean Fiber with Few Combined-Proteins: Influences of Homogenization Intensity.” FOOD CHEMISTRY 383. https://doi.org/10.1016/j.foodchem.2022.132428.
- Chicago author-date (all authors)
- Cai, Yongjian, Bifen Chen, Di Zeng, Lihua Huang, Chuqiao Xiao, Xiujie Zhao, Mouming Zhao, Qiangzhong Zhao, and Paul Van der Meeren. 2022. “Rheology and Stability of Concentrated Emulsions Fabricated by Insoluble Soybean Fiber with Few Combined-Proteins: Influences of Homogenization Intensity.” FOOD CHEMISTRY 383. doi:10.1016/j.foodchem.2022.132428.
- Vancouver
- 1.Cai Y, Chen B, Zeng D, Huang L, Xiao C, Zhao X, et al. Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity. FOOD CHEMISTRY. 2022;383.
- IEEE
- [1]Y. Cai et al., “Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity,” FOOD CHEMISTRY, vol. 383, 2022.
@article{01GKS7E1ARSCCPXG1100Y1HJE9,
abstract = {{Insoluble soybean fiber with few proteins, which is extracted from defatted okara by homogeneous combined with alkali treatment, was used to prepare concentrated emulsions. Firstly, insoluble soybean fiber extracted under pH12 was used to fabricate concentrated emulsions containing various particle concentrations and oil volume fractions and the optimized condition was obtained. Subsequently, insoluble soybean fiber extracted under pH12 followed by different homogeneous strengths were utilized. Concentrated emulsions stabilized by insoluble soybean fiber that was subjected to stronger homogenization presented lower absolute values of the zeta-potential about -47.7 mV and average droplet sizes of 37.0 mu m approximately. Moreover, these emulsions exhibited a higher viscosity and elastic modulus, thereby providing better stability and less pronounced environmental sensitivities towards either pH 5 or 100 mM NaCl. Overall, results revealed that insoluble soybean fiber with few protein, especially subjected to homogenization during fiber extraction, was well suited to fabricate concentrated emulsions.}},
articleno = {{132428}},
author = {{Cai, Yongjian and Chen, Bifen and Zeng, Di and Huang, Lihua and Xiao, Chuqiao and Zhao, Xiujie and Zhao, Mouming and Zhao, Qiangzhong and Van der Meeren, Paul}},
issn = {{0308-8146}},
journal = {{FOOD CHEMISTRY}},
keywords = {{Concentrated emulsions,Insoluble soybean fiber,Homogenization,Rheological characteristics,Environmental stability,IN-WATER EMULSIONS,EMULSIFYING PROPERTIES,O/W EMULSIONS,FLAXSEED GUM,PH,CELLULOSE,STABILIZATION,NANOPARTICLES,FORMULATION,PARTICLES}},
language = {{eng}},
pages = {{11}},
title = {{Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity}},
url = {{http://doi.org/10.1016/j.foodchem.2022.132428}},
volume = {{383}},
year = {{2022}},
}
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