ArticleFoods (Basel, Switzerland)2024
The Effect of Ionic Strength on the Formation and Stability of Ovalbumin-Xanthan Gum Complex Emulsions.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 17 citations in OpenAlex.
- Mechanisms underlying the changes in interaction characteristics of beef sarcoplasmic, myofibrillar protein and their correlations induced by ovalbumin and ethanol addition.Food chemistry: X · 2026Article
- Functional and Interfacial Responses of Honeybee Pupa Water-Soluble Proteins to pH, Ionic Strength, and Sucrose.Foods (Basel, Switzerland) · 2026Article
- Complex enzyme hydrolysis of okara to enrich soluble dietary fiber and peptides and insights into the dietary fiber-protein interaction mechanism.Current research in food science · 2026Article
- Interfacial Stability of Acid-Crude Oil Emulsions in Matrix Acidizing of Carbonate Reservoirs.ACS omega · 2025Article
- Relevance of Protein-Polysaccharide Interactions on Nutritional Quality and Gastrointestinal Digestion of Protein-Based Foods.Journal of agricultural and food chemistry · 2025Review
- Preparation, Optimization, and Characterization of Bovine Bone Gelatin/Sodium Carboxymethyl Cellulose Nanoemulsion Containing Thymol.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Protein-polysaccharide complexes have been widely used to stabilize emulsions, but the effect of NaCl on ovalbumin-xanthan gum (OVA-XG) complex emulsions is unclear. Therefore, OVA-XG complex emulsions with different XG concentrations at pH 5.5 were prepared, and the effects of NaCl on them were explored. The results indicated that the NaCl significantly affected the interaction force between OVA-XG complexes. The NaCl improved the adsorption of proteins at the oil-water interface and significantly enhanced emulsion stability, and the droplet size and zeta potential of the emulsion gradually decreased with increasing NaCl concentrations (0-0.08 M). In particular, 0.08 M NaCl was added to the OVA-0.2% XG emulsion, which had a minimum droplet size of 18.3 μm. Additionally, XG as a stabilizer could improve the stability of the emulsions, and the OVA-0.3% XG emulsion also exhibited good stability, even without NaCl. This study further revealed the effects of NaCl on emulsions, which has positive implications for the application of egg white proteins in food processing.
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