Properties and Proanthocyanidin-Loading Capacity of Acid-Induced Micellar Casein-Sodium Alginate Emulsion Gels

Properties and Proanthocyanidin-Loading Capacity of Acid-Induced Micellar Casein-Sodium Alginate Emulsion Gels

In this work, oil-in-water (O/W) emulsion gels with 70% oil phase were prepared using micellar casein (MC) and sodium alginate (SA) as substrates with the addition of gluconate-δ-lactone (GDL) as acidifying agent. The effects of GDL addition on the microstructure, stability and rheological propertie...

Full description

Bibliographic Details
Main Author:	QIAO Leilei, YANG Min, QIN Juanjuan, LIAO Haizhou, JI Wei, LI Qian
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-08-01
Series:	Shipin Kexue
Subjects:	micellar casein; proanthocyanidins; emulsion gel; rheology; stability
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-007.pdf

Similar Items

Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products
by: D.J. Wilbanks, et al.
Published: (2023-01-01)

Production and storage stability of concentrated micellar casein
by: Ahmed R.A. Hammam, et al.
Published: (2022-02-01)

Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder
by: Ram R. Panthi, et al.
Published: (2021-08-01)

Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures
by: Thomas C. France, et al.
Published: (2024-05-01)

Peptidomic data in porcine duodenal effluents after oral administration of micellar casein
by: B. Miralles, et al.
Published: (2021-10-01)

Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate
by: Joice Pranata, et al.
Published: (2023-12-01)

Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate
by: Bong Song, et al.
Published: (2021-11-01)

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate
by: Ahmed R. A. Hammam, et al.
Published: (2021-12-01)

Effects of storage temperature on the solubility of cross-linked micellar casein powders
by: Angella Velazquez-Dominguez, et al.
Published: (2024-06-01)

Ultrasonication of Micellar Casein Concentrate to Reduce Viscosity—Role of Undissolved Material
by: Frank Schulnies, et al.
Published: (2023-12-01)

Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials
by: Ivana M. Geremias-Andrade, et al.
Published: (2016-08-01)

Influencing Factors of Micellar Casein Concentrate Composition and Its Application in Cheese Production
by: YAN Qing-quan, et al.
Published: (2023-05-01)

Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin
by: Mengqi Mao, et al.
Published: (2022-06-01)

Micellar Casein Production and Application in Dairy Protein Industry
by: Elena I. Melnikova, et al.
Published: (2022-10-01)

Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content
by: Elaheh Ahmadi, et al.
Published: (2024-01-01)

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture
by: P. Salunke, et al.
Published: (2022-10-01)

Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate
by: Chenchaiah Marella, et al.
Published: (2021-08-01)

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing
by: Valeska F. Sager, et al.
Published: (2020-12-01)

Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate
by: Ahmed R.A. Hammam, et al.
Published: (2023-01-01)

Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages
by: D.M. Whitt, et al.
Published: (2022-07-01)

Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins
by: Dahlia Daher, et al.
Published: (2021-06-01)

Encapsulation and Characterization of Proanthocyanidin Microcapsules by Sodium Alginate and Carboxymethyl Cellulose
by: Yanfei Li, et al.
Published: (2024-02-01)

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties
by: P. Salunke, et al.
Published: (2022-10-01)

Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents
by: Prafulla Salunke, et al.
Published: (2021-07-01)

The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels
by: Hongliang Li, et al.
Published: (2018-07-01)

The effect of proanthocyanidin and casein phosphopeptide‐amorphous calcium phosphate on the bond strength durability to caries‐affected dentin
by: Zahra Jowkar, et al.
Published: (2021-06-01)

Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7
by: Zhang Juyang, et al.
Published: (2021-03-01)

Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions
by: Anil Kommineni, et al.
Published: (2022-05-01)

Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
by: Dahlia Daher, et al.
Published: (2020-09-01)

Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate
by: Ahmed R. A. Hammam, et al.
Published: (2023-08-01)

Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentration
by: Jinyan Yang, et al.
Published: (2023-12-01)

Linear and Nonlinear Dynamic Behavior of Polymer Micellar Assemblies Connected by Metallo-Supramolecular Interactions
by: Zhi-Chao Yan, et al.
Published: (2019-09-01)

Effects of homogeneous and ultrasonic treatment on casein/phosphatidylcholine complex-emulsions: Stability and bioactivity insights
by: Xue Li, et al.
Published: (2023-07-01)

Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion
by: Qing-quan Fu, et al.
Published: (2023-02-01)

Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel
by: Zhisheng PEI, et al.
Published: (2023-03-01)

Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism
by: Siqi Li, et al.
Published: (2022-03-01)

Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility
by: Wei Liu, et al.
Published: (2018-01-01)

Effect of Amylose Content on Stability of Maize Starch-Tea Polyphenol Emulsion Gels
by: WANG Ran
Published: (2024-03-01)

Preparation and Characterization of Sodium Caseinate-Glycerol Diester Soft Cheese
by: Yanping HAN, et al.
Published: (2023-07-01)

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective
by: Tianzhen Xiong, et al.
Published: (2022-11-01)