Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 498307
Title The interplay between diverse oil body extracts and exogenous biopolymers or surfactants
Author(s) Nikiforidis, Costas; Donsouzi, Stella; Kiosseoglou, Vasilios
Source Food Research International 83 (2016). - ISSN 0963-9969 - p. 14 - 24.
DOI https://doi.org/10.1016/j.foodres.2016.02.007
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Caseinate - Hazelnut - Natural emulsion - Oil bodies - Physical stability - Sesame - Soybean - Tween - Xanthan
Abstract

Hazelnuts, sesame seeds and soybeans were selected as three diverse sources of oil bodies. Application of aqueous extraction and centrifugation steps resulted in concentrated oil body creams that were studied for their physical stability after dilution to a series of 5.0 wt.% oil-in-water emulsions incorporating sodium caseinate (1.0 wt.%), Tween 80 (1.0 wt.%) or xanthan gum (0.1 wt.%). In terms of aggregation/coalescence and creaming, the stability of the oil body based emulsions was ruled to a large extent by the initial natural oil droplet size and the presence of co-extracted exogenous proteins and secondarily by the added biopolymers and the surfactant. More specifically, soybean oil bodies exhibited the highest physical stability, even though incorporation of Tween 80 into all three oil body emulsions improved the stability against aggregation/coalescence, while xanthan gum was an effective stabilizer against creaming.

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