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Emulsions are utilized in the food, pharmaceutical, and personal care industries to provide specific physicochemical properties and functional attributes. In many applications, it is desirable to use natural ingredients to formulate emulsions to create “label-friendly” products. In this study, the impact of three polysaccharide-based emulsifiers on the formation and stability of oil-in-water emulsions...
The purpose of this study was to prepare and characterize stable oil-in-water emulsions containing oil droplets coated by multilayered biopolymer interfaces that were cross-linked by the enzyme laccase. Laccase is an enzyme that can cross-link ferulic acid groups present in beet pectin. Emulsions were prepared that contained 0.1wt% corn oil, 0.05wt% β-lactoglobulin, and 0.02wt% beet pectin at pH 7...
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