Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions

Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide a...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Liu, Xinye [verfasserIn] Xue, Feng [verfasserIn] Adhikari, Benu [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Hemp protein isolate Polysaccharides Complex coacervate O/W emulsion Emulsion stability

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 137
Übergeordnetes Werk:	volume:137

DOI / URN:	10.1016/j.foodhyd.2022.108352

Katalog-ID:	ELV009060367

Internformat


LEADER	01000caa a22002652 4500
001	ELV009060367
003	DE-627
005	20230524160130.0
007	cr uuu---uuuuu
008	230510s2022 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1016/j.foodhyd.2022.108352 \|2 doi
035			\|a (DE-627)ELV009060367
035			\|a (ELSEVIER)S0268-005X(22)00872-4
040			\|a DE-627 \|b ger \|c DE-627 \|e rda
041			\|a eng
082	0	4	\|a 630 \|a 640 \|q DE-600
084			\|a 58.34 \|2 bkl
100	1		\|a Liu, Xinye \|e verfasserin \|0 (orcid)0000-0003-4572-4187 \|4 aut
245	1	0	\|a Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
264		1	\|c 2022
336			\|a nicht spezifiziert \|b zzz \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths.
650		4	\|a Hemp protein isolate
650		4	\|a Polysaccharides
650		4	\|a Complex coacervate
650		4	\|a O/W emulsion
650		4	\|a Emulsion stability
700	1		\|a Xue, Feng \|e verfasserin \|0 (orcid)0000-0003-3732-6912 \|4 aut
700	1		\|a Adhikari, Benu \|e verfasserin \|0 (orcid)0000-0002-7571-7968 \|4 aut
773	0	8	\|i Enthalten in \|t Food hydrocolloids \|d Amsterdam : Elsevier, 1986 \|g 137 \|h Online-Ressource \|w (DE-627)324455631 \|w (DE-600)2026957-2 \|w (DE-576)259271993 \|x 1873-7137 \|7 nnns
773	1	8	\|g volume:137
912			\|a GBV_USEFLAG_U
912			\|a SYSFLAG_U
912			\|a GBV_ELV
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_32
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_150
912			\|a GBV_ILN_151
912			\|a GBV_ILN_224
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 137

Indexfelder

author_variant	x l xl f x fx b a ba
matchkey_str	article:18737137:2022----::eprtiioaeoyacaieopecaevtsnterplctoaeu
hierarchy_sort_str	2022
bklnumber	58.34
publishDate	2022
allfields	10.1016/j.foodhyd.2022.108352 doi (DE-627)ELV009060367 (ELSEVIER)S0268-005X(22)00872-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Liu, Xinye verfasserin (orcid)0000-0003-4572-4187 aut Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths. Hemp protein isolate Polysaccharides Complex coacervate O/W emulsion Emulsion stability Xue, Feng verfasserin (orcid)0000-0003-3732-6912 aut Adhikari, Benu verfasserin (orcid)0000-0002-7571-7968 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 137 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:137 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 137
spelling	10.1016/j.foodhyd.2022.108352 doi (DE-627)ELV009060367 (ELSEVIER)S0268-005X(22)00872-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Liu, Xinye verfasserin (orcid)0000-0003-4572-4187 aut Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths. Hemp protein isolate Polysaccharides Complex coacervate O/W emulsion Emulsion stability Xue, Feng verfasserin (orcid)0000-0003-3732-6912 aut Adhikari, Benu verfasserin (orcid)0000-0002-7571-7968 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 137 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:137 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 137
allfields_unstemmed	10.1016/j.foodhyd.2022.108352 doi (DE-627)ELV009060367 (ELSEVIER)S0268-005X(22)00872-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Liu, Xinye verfasserin (orcid)0000-0003-4572-4187 aut Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths. Hemp protein isolate Polysaccharides Complex coacervate O/W emulsion Emulsion stability Xue, Feng verfasserin (orcid)0000-0003-3732-6912 aut Adhikari, Benu verfasserin (orcid)0000-0002-7571-7968 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 137 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:137 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 137
allfieldsGer	10.1016/j.foodhyd.2022.108352 doi (DE-627)ELV009060367 (ELSEVIER)S0268-005X(22)00872-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Liu, Xinye verfasserin (orcid)0000-0003-4572-4187 aut Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths. Hemp protein isolate Polysaccharides Complex coacervate O/W emulsion Emulsion stability Xue, Feng verfasserin (orcid)0000-0003-3732-6912 aut Adhikari, Benu verfasserin (orcid)0000-0002-7571-7968 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 137 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:137 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 137
allfieldsSound	10.1016/j.foodhyd.2022.108352 doi (DE-627)ELV009060367 (ELSEVIER)S0268-005X(22)00872-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Liu, Xinye verfasserin (orcid)0000-0003-4572-4187 aut Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths. Hemp protein isolate Polysaccharides Complex coacervate O/W emulsion Emulsion stability Xue, Feng verfasserin (orcid)0000-0003-3732-6912 aut Adhikari, Benu verfasserin (orcid)0000-0002-7571-7968 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 137 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:137 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 137
language	English
source	Enthalten in Food hydrocolloids 137 volume:137
sourceStr	Enthalten in Food hydrocolloids 137 volume:137
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Hemp protein isolate Polysaccharides Complex coacervate O/W emulsion Emulsion stability
dewey-raw	630
isfreeaccess_bool	false
container_title	Food hydrocolloids
authorswithroles_txt_mv	Liu, Xinye @@aut@@ Xue, Feng @@aut@@ Adhikari, Benu @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	324455631
dewey-sort	3630
id	ELV009060367
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV009060367</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230524160130.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230510s2022 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodhyd.2022.108352</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV009060367</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0268-005X(22)00872-4</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Liu, Xinye</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0003-4572-4187</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Hemp protein isolate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Polysaccharides</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Complex coacervate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">O/W emulsion</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Emulsion stability</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Xue, Feng</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0003-3732-6912</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Adhikari, Benu</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0002-7571-7968</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food hydrocolloids</subfield><subfield code="d">Amsterdam : Elsevier, 1986</subfield><subfield code="g">137</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)324455631</subfield><subfield code="w">(DE-600)2026957-2</subfield><subfield code="w">(DE-576)259271993</subfield><subfield code="x">1873-7137</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:137</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="j">Lebensmitteltechnologie</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">137</subfield></datafield></record></collection>
author	Liu, Xinye
spellingShingle	Liu, Xinye ddc 630 bkl 58.34 misc Hemp protein isolate misc Polysaccharides misc Complex coacervate misc O/W emulsion misc Emulsion stability Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
authorStr	Liu, Xinye
ppnlink_with_tag_str_mv	@@773@@(DE-627)324455631
format	electronic Article
dewey-ones	630 - Agriculture & related technologies 640 - Home & family management
delete_txt_mv	keep
author_role	aut aut aut
collection	elsevier
remote_str	true
illustrated	Not Illustrated
issn	1873-7137
topic_title	630 640 DE-600 58.34 bkl Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions Hemp protein isolate Polysaccharides Complex coacervate O/W emulsion Emulsion stability
topic	ddc 630 bkl 58.34 misc Hemp protein isolate misc Polysaccharides misc Complex coacervate misc O/W emulsion misc Emulsion stability
topic_unstemmed	ddc 630 bkl 58.34 misc Hemp protein isolate misc Polysaccharides misc Complex coacervate misc O/W emulsion misc Emulsion stability
topic_browse	ddc 630 bkl 58.34 misc Hemp protein isolate misc Polysaccharides misc Complex coacervate misc O/W emulsion misc Emulsion stability
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Food hydrocolloids
hierarchy_parent_id	324455631
dewey-tens	630 - Agriculture 640 - Home & family management
hierarchy_top_title	Food hydrocolloids
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993
title	Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
ctrlnum	(DE-627)ELV009060367 (ELSEVIER)S0268-005X(22)00872-4
title_full	Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
author_sort	Liu, Xinye
journal	Food hydrocolloids
journalStr	Food hydrocolloids
lang_code	eng
isOA_bool	false
dewey-hundreds	600 - Technology
recordtype	marc
publishDateSort	2022
contenttype_str_mv	zzz
author_browse	Liu, Xinye Xue, Feng Adhikari, Benu
container_volume	137
class	630 640 DE-600 58.34 bkl
format_se	Elektronische Aufsätze
author-letter	Liu, Xinye
doi_str_mv	10.1016/j.foodhyd.2022.108352
normlink	(ORCID)0000-0003-4572-4187 (ORCID)0000-0003-3732-6912 (ORCID)0000-0002-7571-7968
normlink_prefix_str_mv	(orcid)0000-0003-4572-4187 (orcid)0000-0003-3732-6912 (orcid)0000-0002-7571-7968
dewey-full	630 640
author2-role	verfasserin
title_sort	hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
title_auth	Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
abstract	Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths.
abstractGer	Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths.
abstract_unstemmed	Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths.
collection_details	GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393
title_short	Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
remote_bool	true
author2	Xue, Feng Adhikari, Benu
author2Str	Xue, Feng Adhikari, Benu
ppnlink	324455631
mediatype_str_mv	c
isOA_txt	false
hochschulschrift_bool	false
doi_str	10.1016/j.foodhyd.2022.108352
up_date	2024-07-06T21:51:01.130Z
_version_	1803868083199148032
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV009060367</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230524160130.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230510s2022 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodhyd.2022.108352</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV009060367</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0268-005X(22)00872-4</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Liu, Xinye</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0003-4572-4187</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Complex coacervates of hemp protein isolate (HPI) and three different polysaccharides (gum Arabic, sodium alginate and pectin) were prepared and used as the emulsifiers in three different oils (hemp, essential and coconut oils) to produce oil-in-water (O/W) emulsions. The effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers (in-situ and ex-situ) on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt. The results showed that the characteristics of emulsions, especially their stability, were affected by the type of polysaccharides, type of oil and the way these complex coacervates were applied as emulsifiers during the preparation of emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability. The emulsion prepared by in-situ method had better storage stability when stored at 4 °C. The emulsion stabilized by the ex-situ method was less sensitive to temperature and ionic strengths.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Hemp protein isolate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Polysaccharides</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Complex coacervate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">O/W emulsion</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Emulsion stability</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Xue, Feng</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0003-3732-6912</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Adhikari, Benu</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0002-7571-7968</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food hydrocolloids</subfield><subfield code="d">Amsterdam : Elsevier, 1986</subfield><subfield code="g">137</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)324455631</subfield><subfield code="w">(DE-600)2026957-2</subfield><subfield code="w">(DE-576)259271993</subfield><subfield code="x">1873-7137</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:137</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="j">Lebensmitteltechnologie</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">137</subfield></datafield></record></collection>
score	7.398983

Nicht das Richtige dabei?

Schreiben Sie uns!

Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?