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dc.contributor.authorLu, Wei
dc.contributor.authorMaidannyk, Valentyn
dc.contributor.authorKelly, Alan L.
dc.contributor.authorMiao, Song
dc.date.accessioned2021-02-17T17:04:03Z
dc.date.available2021-02-17T17:04:03Z
dc.date.issued2020-05
dc.identifier.citationW Lu, V Maidannyk, A L Kelly, S Miao, Fabrication and characterization of highly re-dispersible dry emulsions, Food Hydrocolloids, 2020, 102, 105617. DOI: https://doi.org/10.1016/j.foodhyd.2019.105617en_US
dc.identifier.urihttp://hdl.handle.net/11019/2381
dc.descriptionpeer-revieweden_US
dc.description.abstractHighly re-dispersible dry emulsions were obtained through drying konjac glucomannan (KGM) or monoglyceride (MG) structured O/W emulsions. Emulsion powders showed different morphologies, particle size and surface microstructures, depending on the drying method (spray/freeze-drying), and the emulsion compositions. The introduction of a low level of KGM (0.15 wt%) and MG (1 wt%) significantly reduced the level of maltodextrin as wall material. All powdered emulsions showed rapid re-hydration in water. Compared with original emulsions before drying, re-constituted emulsions from spray-dried powders showed slightly increased mean droplet size while that from freeze-dried ones showed slightly decreased mean droplet size. KGM significantly decreased the initial viscosity (p < 0.05) but increased the creaming stability (p < 0.05) of re-constituted emulsions. Measurement of β-carotene content in re-constituted oil droplets fractions indicated that emulsion powders have good re-dispersibility in water (>93% in average). The findings in this study make it possible to obtain emulsion powders and their reconstitutions with desired properties by structuring the original emulsions before drying, and confirmed the possibility of KGM and MG in producing low-cost emulsion powders and the potential of these dry emulsions as novel solid delivery carriers for lipophilic components.en_US
dc.description.sponsorshipTeagasc-The Irish Agriculture and Food Development Authority
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesFood Hydrocolloids;102
dc.rights© 2019 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectemulsionen_US
dc.subjectkonjac glucomannanen_US
dc.subjectdryingen_US
dc.subjectemulsion powderen_US
dc.subjectre-dispersibilityen_US
dc.titleFabrication and characterization of highly re-dispersible dry emulsionsen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2019.105617
dc.contributor.sponsorShanghai Pujiang Programen_US
dc.contributor.sponsorShanghai Jiao Tong Universityen_US
dc.contributor.sponsorGrantNumber19PJ1406500en_US
dc.contributor.sponsorGrantNumber19X100040028en_US
dc.source.volume102
dc.source.beginpage105617
refterms.dateFOA2021-02-17T17:04:04Z
dc.source.journaltitleFood Hydrocolloids


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