메뉴 건너뛰기




Volumn 135, Issue , 2015, Pages 525-532

Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability

Author keywords

Aggregation; Emulsifier; Glutaraldehyde; Laccase; Oil in water emulsion; Stability

Indexed keywords

AGGLOMERATION; AGGREGATES; AMINO ACIDS; CONVERGENCE OF NUMERICAL METHODS; CROSSLINKING; EMULSIONS; ENZYMES; LIGHT SCATTERING; METABOLITES; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SUGAR BEETS;

EID: 84939624826     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2015.08.009     Document Type: Article
Times cited : (16)

References (30)
  • 1
    • 84860294310 scopus 로고    scopus 로고
    • Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets
    • Mao Y., McClements D.J. Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets. Food Chem. 2012, 134:872-879.
    • (2012) Food Chem. , vol.134 , pp. 872-879
    • Mao, Y.1    McClements, D.J.2
  • 2
    • 62649171734 scopus 로고    scopus 로고
    • Determination of cluster composition in heteroaggregation of binary particle systems by flow cytometry
    • Rollié S., Sundmacher K. Determination of cluster composition in heteroaggregation of binary particle systems by flow cytometry. Langmuir 2008, 24:13348-13358.
    • (2008) Langmuir , vol.24 , pp. 13348-13358
    • Rollié, S.1    Sundmacher, K.2
  • 3
    • 33751030087 scopus 로고    scopus 로고
    • Stability of binary colloids: kinetic and structural aspects of heteroaggregation processes
    • López-López J.M., Schmitt A., Moncho-Jordá A., Hidalgo-Álvarez R. Stability of binary colloids: kinetic and structural aspects of heteroaggregation processes. Soft Matter 2006, 2:1025-1042.
    • (2006) Soft Matter , vol.2 , pp. 1025-1042
    • López-López, J.M.1    Schmitt, A.2    Moncho-Jordá, A.3    Hidalgo-Álvarez, R.4
  • 4
    • 84897901001 scopus 로고    scopus 로고
    • Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH values
    • Maier C., Zeeb B., Weiss J. Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH values. Colloids Surf., B 2014, 117:368-375.
    • (2014) Colloids Surf., B , vol.117 , pp. 368-375
    • Maier, C.1    Zeeb, B.2    Weiss, J.3
  • 5
    • 0029065662 scopus 로고
    • Flow-injection analysis of phenols at a graphite electrode modified with co-immobilised laccase and tyrosinase
    • Yaropolov A.I., Kharybin A.N., Emnéus J., Marko-Varga G., Gorton L. Flow-injection analysis of phenols at a graphite electrode modified with co-immobilised laccase and tyrosinase. Anal. Chim. Acta 1995, 308:137-144.
    • (1995) Anal. Chim. Acta , vol.308 , pp. 137-144
    • Yaropolov, A.I.1    Kharybin, A.N.2    Emnéus, J.3    Marko-Varga, G.4    Gorton, L.5
  • 6
    • 44349164116 scopus 로고    scopus 로고
    • Formation of protein-oligosaccharide conjugates by laccase and tyrosinase
    • Selinheimo E., Lampila P., Mattinen M.-L., Buchert J. Formation of protein-oligosaccharide conjugates by laccase and tyrosinase. J. Agric. Food Chem. 2008, 56:3118-3128.
    • (2008) J. Agric. Food Chem. , vol.56 , pp. 3118-3128
    • Selinheimo, E.1    Lampila, P.2    Mattinen, M.-L.3    Buchert, J.4
  • 7
    • 84923260941 scopus 로고    scopus 로고
    • Phenolic constituents in commercial aqueous Quillaja (Quillaja saponaria Molina) wood extracts
    • Maier C., Conrad J., Carle R., Weiss J., Schweiggert R.M. Phenolic constituents in commercial aqueous Quillaja (Quillaja saponaria Molina) wood extracts. J. Agric. Food Chem. 2015, 63:1756-1762.
    • (2015) J. Agric. Food Chem. , vol.63 , pp. 1756-1762
    • Maier, C.1    Conrad, J.2    Carle, R.3    Weiss, J.4    Schweiggert, R.M.5
  • 8
    • 0025249627 scopus 로고
    • Oxidative cross-linking of chemically and enzymatically modified sugar-beet pectin
    • Guillon F., Thibault J.-F. Oxidative cross-linking of chemically and enzymatically modified sugar-beet pectin. Carbohydr. Polym. 1990, 12:353-374.
    • (1990) Carbohydr. Polym. , vol.12 , pp. 353-374
    • Guillon, F.1    Thibault, J.-F.2
  • 10
    • 8444230519 scopus 로고    scopus 로고
    • Glutaraldehyde: behavior in aqueous solution, reaction with proteins, and application to enzyme crosslinking
    • Migneault I., Dartiguenave C., Bertrand M.J., Waldron K.C. Glutaraldehyde: behavior in aqueous solution, reaction with proteins, and application to enzyme crosslinking. Biotechniques 2004, 37:790-806.
    • (2004) Biotechniques , vol.37 , pp. 790-806
    • Migneault, I.1    Dartiguenave, C.2    Bertrand, M.J.3    Waldron, K.C.4
  • 12
    • 0034110656 scopus 로고    scopus 로고
    • Characterization of tyrosinase for the treatment of aqueous phenols
    • Ikehata K., Nicell J.A. Characterization of tyrosinase for the treatment of aqueous phenols. Bioresour. Technol. 2000, 74:191-199.
    • (2000) Bioresour. Technol. , vol.74 , pp. 191-199
    • Ikehata, K.1    Nicell, J.A.2
  • 13
    • 33845397243 scopus 로고    scopus 로고
    • Formation, stability and properties of multilayer emulsions for application in the food industry
    • Guzey D., McClements D.J. Formation, stability and properties of multilayer emulsions for application in the food industry. Adv. Colloid Interface Sci. 2006, 128-130:227-248.
    • (2006) Adv. Colloid Interface Sci. , pp. 227-248
    • Guzey, D.1    McClements, D.J.2
  • 16
    • 84866597412 scopus 로고    scopus 로고
    • Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions
    • Zeeb B., Gibis M., Fischer L., Weiss J. Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions. J. Colloid. Interface Sci. 2012, 387:65-73.
    • (2012) J. Colloid. Interface Sci. , vol.387 , pp. 65-73
    • Zeeb, B.1    Gibis, M.2    Fischer, L.3    Weiss, J.4
  • 17
    • 84865281543 scopus 로고    scopus 로고
    • Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?
    • Bouyer E., Mekhloufi G., Rosilio V., Grossiord J.-L., Agnely F. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?. Int. J. Pharm. 2012, 436:359-378.
    • (2012) Int. J. Pharm. , vol.436 , pp. 359-378
    • Bouyer, E.1    Mekhloufi, G.2    Rosilio, V.3    Grossiord, J.-L.4    Agnely, F.5
  • 18
    • 80055063554 scopus 로고    scopus 로고
    • Fabrication of functional micro-clusters by heteroaggregation of oppositely charged protein-coated lipid droplets
    • Mao Y., McClements D.J. Fabrication of functional micro-clusters by heteroaggregation of oppositely charged protein-coated lipid droplets. Food Hydrocoll. 2012, 27:80-90.
    • (2012) Food Hydrocoll. , vol.27 , pp. 80-90
    • Mao, Y.1    McClements, D.J.2
  • 19
    • 84877345463 scopus 로고    scopus 로고
    • Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets
    • Mao Y., McClements D.J. Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets. Food Hydrocoll. 2013, 33:320-326.
    • (2013) Food Hydrocoll. , vol.33 , pp. 320-326
    • Mao, Y.1    McClements, D.J.2
  • 20
    • 80053554913 scopus 로고    scopus 로고
    • Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: characterization and pH-stability
    • Zeeb B., Gibis M., Fischer L., Weiss J. Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: characterization and pH-stability. Food Hydrocoll. 2012, 27:126-136.
    • (2012) Food Hydrocoll. , vol.27 , pp. 126-136
    • Zeeb, B.1    Gibis, M.2    Fischer, L.3    Weiss, J.4
  • 21
    • 84867293548 scopus 로고    scopus 로고
    • Protein cluster formation during enzymatic cross-linking of globular proteins
    • Saricay Y., Dhayal S.K., Wierenga P.A., de Vries R. Protein cluster formation during enzymatic cross-linking of globular proteins. Faraday Discuss. 2012, 158:51-63.
    • (2012) Faraday Discuss. , vol.158 , pp. 51-63
    • Saricay, Y.1    Dhayal, S.K.2    Wierenga, P.A.3    de Vries, R.4
  • 22
    • 4344713722 scopus 로고    scopus 로고
    • Use of laccase in baking
    • J.Q. Si, Use of laccase in baking, patent US 6296883 B1, (2001).
    • (2001)
    • Si, J.Q.1
  • 23
    • 64349085455 scopus 로고    scopus 로고
    • Method for cross-linking protein by using enzyme
    • S. Yamaguchi, Method for cross-linking protein by using enzyme, patent US 6121013 A, (2000).
    • (2000)
    • Yamaguchi, S.1
  • 26
    • 0342493918 scopus 로고
    • Chlorogenic acid interactions with sunflower proteins
    • Saeed M., Cheryan M. Chlorogenic acid interactions with sunflower proteins. J. Agric. Food Chem. 1989, 37:1270-1274.
    • (1989) J. Agric. Food Chem. , vol.37 , pp. 1270-1274
    • Saeed, M.1    Cheryan, M.2
  • 28
    • 58849160125 scopus 로고    scopus 로고
    • Cross-linking proteins by laccase-catalyzed oxidation: importance relative to other modifications
    • Steffensen C.L., Andersen M.L., Degn P.E., Nielsen J.H. Cross-linking proteins by laccase-catalyzed oxidation: importance relative to other modifications. J. Agric. Food Chem. 2008, 56:12002-12010.
    • (2008) J. Agric. Food Chem. , vol.56 , pp. 12002-12010
    • Steffensen, C.L.1    Andersen, M.L.2    Degn, P.E.3    Nielsen, J.H.4
  • 29
    • 70349300288 scopus 로고    scopus 로고
    • Phenomenology and physical origin of shear localization and shear banding in complex fluids
    • Ovarlez G., Rodts S., Chateau X., Coussot P. Phenomenology and physical origin of shear localization and shear banding in complex fluids. Rheol. Acta 2009, 48:831-844.
    • (2009) Rheol. Acta , vol.48 , pp. 831-844
    • Ovarlez, G.1    Rodts, S.2    Chateau, X.3    Coussot, P.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.