ArticleFoods (Basel, Switzerland)2021
Impact of Type of Sugar Beet Pectin-Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed, 14 citations in OpenAlex.
- Enzymatic synthesis of some sugar-lauric acid esters by lipase fromFood chemistry: X · 2025Article
- Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order.Current research in food science · 2024Article
- Increased brain uptake of pterostilbene loaded folate modified micellar delivery system.Drug delivery · 2022Article
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Authors and funding
2 authors at 1 institution in 1 country.
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Abstract
Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.
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