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
Autor*in: |
Liu, Xinye [verfasserIn] Xue, Feng [verfasserIn] Adhikari, Benu [verfasserIn] |
---|
Format: |
E-Artikel |
---|---|
Sprache: |
Englisch |
Erschienen: |
2022 |
---|
Schlagwörter: |
---|
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 |
---|
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 |
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 |