Literature DB >> 17223060

Formation, stability and properties of multilayer emulsions for application in the food industry.

Demet Guzey1, D Julian McClements.   

Abstract

The formation of multilayered interfaces around oil droplets in oil-in-water emulsions provides food technologists with a novel means of improving the quality and stability of many food products, as well as the ability to develop novel encapsulation and delivery systems. This article reviews the basic principles of multilayer emulsion formation, discusses the factors that influence the characteristics of the interfaces formed, and highlights the relationship between interfacial properties and emulsion functionality. Finally, it highlights some potential applications of the multilayer emulsion technology in the food industry for improving the stability of emulsions to environmental stresses or for developing controlled or triggered release systems.

Entities:  

Mesh：

Substances：

Year:  2007        PMID： 17223060     DOI： 10.1016/j.cis.2006.11.021

Source DB:  PubMed          Journal:  Adv Colloid Interface Sci        ISSN： 0001-8686            Impact factor:   12.984


  30 in total

1.  Effect of pH on turbidity, size, viscosity and the shape of sodium caseinate aggregates with light scattering and rheometry.

Authors:  Sara Ghorbani Gorji; Elham Ghorbani Gorji; Mohammad Amin Mohammadifar
Journal:  J Food Sci Technol       Date:  2013-08-23       Impact factor: 2.701

2.  Converting poorly soluble materials into stable aqueous nanocolloids.

Authors:  Yuri M Lvov; Pravin Pattekari; Xingcai Zhang; Vladimir Torchilin
Journal:  Langmuir       Date:  2010-12-29       Impact factor: 3.882

3.  Binding of Cobaltocenium-containing Polyelectrolytes with Anionic Probes.

Authors:  Parasmani Pageni; Mohammad Pabel Kabir; Peng Yang; Chuanbing Tang
Journal:  J Inorg Organomet Polym Mater       Date:  2017-04-29       Impact factor: 3.543

4.  Novel Approach to the Development of Functional Goat's Milk-Based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment.

Authors:  Draženka Komes; Arijana Bušić; Ana Belščak-Cvitanović; Mladen Brnčić; Tomislav Bosiljkov; Aleksandra Vojvodić; Filip Dujmić
Journal:  Food Technol Biotechnol       Date:  2017-12       Impact factor: 3.918

5.  Effects of chitosan coating on physical properties and pharmacokinetic behavior of mitoxantrone liposomes.

Authors:  Jie Zhuang; Qineng Ping; Yunmei Song; Jianping Qi; Zheng Cui
Journal:  Int J Nanomedicine       Date:  2010-08-09

6.  Glycosaminoglycan-mediated selective changes in the aggregation states, zeta potentials, and intrinsic stability of liposomes.

Authors:  Erin K Nyren-Erickson; Manas K Haldar; Jessica R Totzauer; Riley Ceglowski; Dilipkumar S Patel; Daniel L Friesner; D K Srivastava; Sanku Mallik
Journal:  Langmuir       Date:  2012-11-07       Impact factor: 3.882

7.  Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and β-lactoglobulin coatings.

Authors:  Tanushree Tokle; Yingyi Mao; David Julian McClements
Journal:  Pharm Res       Date:  2013-03-06       Impact factor: 4.200

8.  Layered nanoemulsions as mucoadhesive buccal systems for controlled delivery of oral cancer therapeutics.

Authors:  Amy Gavin; Jimmy Th Pham; Dawei Wang; Bill Brownlow; Tamer A Elbayoumi
Journal:  Int J Nanomedicine       Date:  2015-02-23

9.  Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior.

Authors:  Chuanai Cao; Xin Li; Yongchao Yin; Baohua Kong; Fangda Sun; Qian Liu
Journal:  Foods       Date:  2021-05-09

10.  Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extract.

Authors:  Monika Gibis; Nina Rahn; Jochen Weiss
Journal:  Pharmaceutics       Date:  2013-08-20       Impact factor: 6.321
View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.