[go: up one dir, main page]

Martins et al., 2018 - Google Patents

Food grade polymers for the gelation of edible oils envisioning food applications

Martins et al., 2018

Document ID
8986551638567803774
Author
Martins A
Pastrana L
Vicente A
Cerqueira M
Publication year
Publication venue
Polymers for Food Applications

External Links

Snippet

Oleogels are systems traditionally produced by the self-assembly of materials called gelators, which are responsible for inducing viscosity and solid-like capabilities to oil-based systems. The emergent interest concerning oil structuring strategies in food applications is …
Continue reading at link.springer.com (other versions)

Classifications

    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08JWORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G
    • C08J3/00Processes of treating or compounding macromolecular substances
    • C08J3/02Making solutions, dispersions or lattices by other methods than by solution, emulsion or suspension polymerisation techniques
    • C08J3/03Making solutions, dispersions or lattices by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K9/00Medicinal preparations characterised by special physical form
    • A61K9/14Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • A61K9/16Agglomerates; Granulates; Microbeadlets; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
    • A61K9/1605Excipients; Inactive ingredients
    • A61K9/1629Organic macromolecular compounds
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08LCOMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L89/00Compositions of proteins; Compositions of derivatives thereof
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K9/00Medicinal preparations characterised by special physical form
    • A61K9/48Preparations in capsules, e.g. of gelatin, of chocolate

Similar Documents

Publication Publication Date Title
Zhao et al. Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications
Patel et al. Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates
Bai et al. Recent innovations in emulsion science and technology for food applications
Xu et al. Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
Li et al. Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network
Qiu et al. Fabrication and characterization of oleogel stabilized by gelatin-polyphenol-polysaccharides nanocomplexes
Yang et al. Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels
De Vries et al. Protein oleogels from protein hydrogels via a stepwise solvent exchange route
Sun et al. Binary complex based on zein and propylene glycol alginate for delivery of quercetagetin
Sun et al. Properties of ternary biopolymer nanocomplexes of zein, sodium caseinate, and propylene glycol alginate and their functions of stabilizing high internal phase Pickering emulsions
Chen et al. In situ interfacial conjugation of chitosan with cinnamaldehyde during homogenization improves the formation and stability of chitosan-stabilized emulsions
Ge et al. Preparation of a strong gelatin–short linear glucan nanocomposite hydrogel by an in situ self-assembly process
Liu et al. Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil
Zhang et al. High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles
Martins et al. Food grade polymers for the gelation of edible oils envisioning food applications
Nimaming et al. Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
Wang et al. Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
Tao et al. All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization
Song et al. Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo
Jiang et al. Formulation and characterization of bigels utilizing whey protein and polysaccharides: Potential applications as cream analogues
More et al. Development and characterization of taro starch-casein composite bioactive films functionalized by micellar pomegranate peel extract (MPPE)
Sánchez et al. Contribution of the engineering of tailored interfaces to the formulation of novel food colloids
Kim et al. Thermoresponsive semi-interpenetrating gelatin-alginate networks for encapsulation and controlled release of scent molecules
Xu et al. Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective
Carpineti et al. β-Lactoglobulin–carboxymethylcellulose core–shell microparticles: Construction, characterization and isolation