麦芽糊精
阿拉伯树胶
乳状液
黄原胶
食品科学
化学
粘度
分散性
表观粘度
表面张力
Zeta电位
分离乳清蛋白粉
剪切速率
多糖
阿拉伯语
流变学
化学工程
材料科学
色谱法
乳清蛋白
复合材料
高分子化学
喷雾干燥
有机化学
纳米技术
物理
量子力学
纳米颗粒
工程类
语言学
哲学
作者
Amer Ali Mahdi,Jalaleldeen Khaleel Mohammed,Waleed Al‐Ansi,Qais Ali Al‐Maqtari,Abdulqader Al‐Adeeb,Haiying Cui,Lin Lin
摘要
This research aimed to investigate the impact of various wall materials, namely, gum arabic (GA), maltodextrin (MD), and whey protein (WP) on the properties of Citrus reticulata essential oil (CREO) oil-in-water (O/W) emulsions. The wall materials were blended at varied rates to generate seven formulas. The GA showed the highest viscosity at a high shear rate of 80 s−1 (0.024 Pa s) and the highest molecular weight (406.44 KDa). The O/W emulsions showed significant variations in particle size (352.85–664.74 nm), polydispersity index (0.169–0.256), zeta potential (−57.27 to −56.68 mV), surface tension (30.71–43.55 mN/m), and viscosity (0.006–0.097 Pa s). This research showed that combining GA, MD, and WP as wall materials can produce emulsions with better qualities than those made with single-wall materials. Novelty impact statement In this study, the GA, MD, and WP were applied successfully to produce oil-in-water emulsions of CREO. These good properties broaden the applicability of CREO emulsions in foods. This combination is expected to be suitable for producing oil-in-water emulsions for many other essential oils.
科研通智能强力驱动
Strongly Powered by AbleSci AI