7 documents found, page 1 of 1

Brewery spent yeast insoluble residue as microcarriers for bioactive compound

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Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural pr...

Supplementary data to this article can be found online at https:// doi.org/10.1016/j.foodres.2018.10.019.; Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence most of their properties. The present study shows how different fractions...

Cold gel-like emulsions of lactoferrin subjected to ohmic heating

Ohmic heating is a technique that has gained increasing attention because of its capacity to produce uniform heating, and claimed electrical influence on the functional and technological properties of treated protein dispersions. The aim of this work was to evaluate the influence of ohmic heating on the properties of cold gel-like emulsions, comparing them with those obtained by conventional heating. The effect...

In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofib...

The effect of pH (3 and 7) and varied energy density of a high-pressure homogenization process on the stability of oil-in-water (O/W) emulsions stabilized by whey protein fibrils was evaluated. A dynamic digestion model comprising the simulation of stomach, duodenum, jejunum and ileum, has been used to evaluate O/W emulsions' behavior under gastrointestinal (GI) conditions. The emulsions did not separate phases...

Digestibility of organogels produced with medium- and large- chain triacylglyce...

The structure of organogels depends on the organogelator and the type of oil used, exerting influence on the release profiles of bioactives in the gastrointestinal system. So, the aim of this work was to produce gels using medium-chain triacylglycerols (OMCT) or high oleic sunflower oil (large-chain triacylglycerols – OLCT), glycerol monostearate as organogelator and β-carotene as bioactive compound and evaluat...

Effect of structure and concentration of gelator on organogels properties : a r...

Thermal behaviour of organogels : effect of concentration and organogels structure