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Journal of Dispersion Science and Technology Volume 36, 2015 - Issue 11
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Original Articles

Development of Stable Water-in-Oil Emulsions Using Polyglycerol Polyricinoleate and Whey Protein Isolate and the Impact on the Quality of Bittern-Tofu

Qiaomei ZhuBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Jinlong LiBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Haijie LiuBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Masayoshi SaitoBiological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan
,
Eizo TatsumiBiological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan
&
Lijun YinBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;College of Food Science and Technology, Henan University of Technology, Zhengzhou, ChinaCorrespondence[email protected]
Pages 1548-1555 | Received 28 Aug 2014, Accepted 08 Sep 2014, Published online: 21 May 2015

Citations (17)

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Xin Hong, Qiaoli Zhao, Yuanfa Liu & Jinwei Li. (2023) Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition 63:10, pages 1406-1436.
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Qing Zhang, Chenzhi Wang, Bokang Li, Lin Li, Derong Lin, Hong Chen, Yaowen Liu, Suqing Li, Wen Qin, Jiang Liu, Weiguo Liu & Wenyu Yang. (2018) Research progress in tofu processing: From raw materials to processing conditions. Critical Reviews in Food Science and Nutrition 58:9, pages 1448-1467.
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Zenghui Chen, Songping Zhang, Zhengjun Li, Guanghui Ma & Zhiguo Su. (2017) Construction of a stable w/o nano-emulsion as a potential adjuvant for foot and mouth disease virus vaccine. Artificial Cells, Nanomedicine, and Biotechnology 45:5, pages 897-906.
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Articles from other publishers (14)

Zijian Zhi, Hao Li, Indi Geurs, Benny Lewille, Rui Liu, Paul Van der Meeren, Koen Dewettinck & Filip van Bockstaele. (2024) Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspective. Food Hydrocolloids 148, pages 109488.
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Mi zhang, Liuping Fan, Yuanfa Liu, Shengquan Huang & Jinwei Li. (2022) Effects of proteins on emulsion stability: The role of proteins at the oil–water interface. Food Chemistry 397, pages 133726.
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Xiaolin Wu, Na Xu, Ce Cheng, David Julian McClements, Xing Chen, Liqiang Zou & Wei Liu. (2022) Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility. Food Hydrocolloids 123, pages 107184.
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Mengzhu Wang, Weiqiang Yan, Yulin Zhou, Liuping Fan, Yuanfa Liu & Jinwei Li. (2021) Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology 118, pages 388-398.
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Yueying Pan, Yangyang Xu, Lijie Zhu, Xiuying Liu, Guoxiu Zhao, Shengnan Wang, Lina Yang, Tao Ma & He Liu. (2021) Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system. Future Foods 4, pages 100096.
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Jingjing Xu, Siyan Guo, Xingjiang Li, Shaotong Jiang, Xiyang Zhong & Zhi Zheng. (2021) Gel properties of transglutaminase‐induced soy protein isolate–polyphenol complex: influence of epigallocatechin‐3‐gallate. Journal of the Science of Food and Agriculture 101:9, pages 3870-3879.
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Li Zheng, Joe M. Regenstein, Fei Teng & Yang Li. (2020) Tofu products: A review of their raw materials, processing conditions, and packaging. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 3683-3714.
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Morfo Zembyla, Brent S. Murray & Anwesha Sarkar. (2020) Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review. Trends in Food Science & Technology 104, pages 49-59.
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Jianguo Feng, Rong Wang, Zhiyang Chen, Shengwei Zhang, Shuzhong Yuan, Hongen Cao, Seid Mahdi Jafari & Wenchao Yang. (2020) Formulation optimization of D-limonene-loaded nanoemulsions as a natural and efficient biopesticide. Colloids and Surfaces A: Physicochemical and Engineering Aspects 596, pages 124746.
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Iveta Klojdová, Eva Feldeková, Monika Kumherová, Kristina Veselá, Šárka Horáčková & Jiří Štětina. (2020) Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry. Chemical Engineering & Technology 43:3, pages 523-530.
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Qiaomei Zhu, Yijun Pan, Xin Jia, Jinlong Li, Min Zhang & Lijun Yin. (2019) Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives. Comprehensive Reviews in Food Science and Food Safety 18:6, pages 1660-1675.
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Li Zheng, Chong Cao, Rong-Yu Li, Li-Dong Cao, Zhao-Lu Zhou, Ming Li & Qi-Liang Huang. (2018) Preparation and characterization of water-in-oil emulsions of isoprothiolane. Colloids and Surfaces A: Physicochemical and Engineering Aspects 537, pages 399-410.
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Qiaomei Zhu, Ce Wang, Nazia Khalid, Shuang Qiu & Lijun Yin. (2017) Effect of protein molecules and MgCl2 in the water phase on the dilational rheology of polyglycerol polyricinoleate molecules adsorbed at the soy oil-water interface. Food Hydrocolloids 73, pages 194-202.
Crossref
Qiaomei Zhu, Feifei Wu, Masayoshi Saito, Eizo Tatsumi & Lijun Yin. (2016) Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu. Food Chemistry 201, pages 197-204.
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