Food-grade double emulsions as effective fat replacers in meat systems

2017 ◽  
Vol 213 ◽  
pp. 54-59 ◽  
Author(s):  
Viktorija Eisinaite ◽  
Dovile Juraite ◽  
Karin Schroën ◽  
Daiva Leskauskaite
Keyword(s):  
Fat Replacers ◽  
Food Grade ◽  
Double Emulsions

scholarly journals Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency

2019 ◽  
Vol 10 (6) ◽  
pp. 3312-3323 ◽  
Author(s):  
Yeon-Ji Jo ◽  
Heike Petra Karbstein ◽  
Ulrike Sabine van der Schaaf
Keyword(s):  
Salt Concentration ◽  
Encapsulation Efficiency ◽  
Phase Fraction ◽  
Dispersed Phase ◽  
Functional Ingredients ◽  
Food Grade ◽  
Double Emulsions ◽  
Collagen Peptide ◽  
Droplet Stability ◽  
Formulation Parameters

Collagen peptide-loaded double emulsions are developed by using various formulation parameters to utilize as food-grade functional ingredients with excellent droplet stability and encapsulation efficiency of collagen peptide.

Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases

2018 ◽  
Vol 253 ◽  
pp. 71-78 ◽  
Author(s):  
Wladimir Silva ◽  
María Fernanda Torres-Gatica ◽  
Felipe Oyarzun-Ampuero ◽  
Andrea Silva-Weiss ◽  
Paz Robert ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Fat Replacers ◽  
Double Emulsions

scholarly journals Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability

2019 ◽  
Vol 120 ◽  
pp. 904-912 ◽  
Author(s):  
Paz Robert ◽  
Marcela Zamorano ◽  
Estefanía González ◽  
Andrea Silva-Weiss ◽  
Susana Cofrades ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Leaves ◽  
Fat Replacers ◽  
Double Emulsions

Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour

2018 ◽  
Vol 226 ◽  
pp. 73-81 ◽  
Author(s):  
María Matos ◽  
Gemma Gutiérrez ◽  
Lemuel Martínez-Rey ◽  
Olvido Iglesias ◽  
Carmen Pazos
Keyword(s):  
Rheological Behaviour ◽  
Food Grade ◽  
Double Emulsions

Stability and microstructure of food-grade double emulsions

2012 ◽  
Vol 5 (1-2-3) ◽  
pp. 185-200
Author(s):  
Lanny Sapei ◽  
◽  
Dérick Rousseau ◽  
Keyword(s):  
Food Grade ◽  
Double Emulsions

scholarly journals The formation of double emulsions in skim milk using minimal food-grade emulsifiers – A comparison between ultrasonic and high pressure homogenisation efficiencies

2018 ◽  
Vol 219 ◽  
pp. 81-92 ◽  
Author(s):  
Thomas S.H. Leong ◽  
Meifang Zhou ◽  
Darren Zhou ◽  
Muthupandian Ashokkumar ◽  
Gregory J.O. Martin
Keyword(s):  
High Pressure ◽  
Skim Milk ◽  
Food Grade ◽  
Double Emulsions

scholarly journals Double emulsions fortified with plant and milk proteins as fat replacers in cheese

2021 ◽  
Vol 288 ◽  
pp. 110229
Author(s):  
Paraskevi Paximada ◽  
Martin Howarth ◽  
Bipro N. Dubey
Keyword(s):  
Milk Proteins ◽  
Fat Replacers ◽  
Double Emulsions
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