Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
Dan Li
1
,
Yue Zhao
1
,
Xu Wang
1
,
Honglin Tang
1
,
Nan Wu
1
,
Fei-Yun Wu
1
,
Dianyu Yu
1
,
Walid Elfalleh
2
Publication type: Journal Article
Publication date: 2020-01-01
scimago Q1
wos Q1
SJR: 2.837
CiteScore: 21.7
Impact factor: 12.4
ISSN: 0268005X, 18737137
General Chemistry
General Chemical Engineering
Food Science
Abstract
The aim of this work was to study the stability of oil-in-water emulsions formed by corn oil with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin concentration of 0.05%–0.25% (w/v). The experimental results showed that the addition of (+)-catechin decreased the α-helix and β-sheet content to 10.15% and 36.68%, respectively. The surface hydrophobicity increased, and the oil-water interfacial tension decreased to 11.52 mN/m. The emulsions using the rice bran protein-catechin complex (0.15%, w/v) showed the smallest droplet size and the best emulsifying properties. However, a (+)-catechin concentration above 0.20% (w/v) negatively affected the emulsion stability, with increasing droplet size and decreasing absolute ζ-potential values due to protein aggregation. Rheological behavior analyses suggested that the rice bran protein-catechin complex emulsion had higher viscosity and viscoelasticity than the emulsion formed with the control rice bran protein.
Found
Nothing found, try to update filter.
Found
Nothing found, try to update filter.
Top-30
Journals
|
10
20
30
40
50
|
|
|
Food Hydrocolloids
50 publications, 14.16%
|
|
|
Food Chemistry
49 publications, 13.88%
|
|
|
International Journal of Biological Macromolecules
32 publications, 9.07%
|
|
|
LWT - Food Science and Technology
23 publications, 6.52%
|
|
|
Foods
21 publications, 5.95%
|
|
|
Food Research International
17 publications, 4.82%
|
|
|
Ultrasonics Sonochemistry
12 publications, 3.4%
|
|
|
Food Chemistry: X
11 publications, 3.12%
|
|
|
Food Bioscience
8 publications, 2.27%
|
|
|
Journal of Agricultural and Food Chemistry
7 publications, 1.98%
|
|
|
Journal of Food Engineering
6 publications, 1.7%
|
|
|
Journal of the Science of Food and Agriculture
6 publications, 1.7%
|
|
|
Journal of Food Measurement and Characterization
5 publications, 1.42%
|
|
|
International Journal of Food Science and Technology
5 publications, 1.42%
|
|
|
Journal of Food Science
5 publications, 1.42%
|
|
|
Innovative Food Science and Emerging Technologies
4 publications, 1.13%
|
|
|
Food and Function
4 publications, 1.13%
|
|
|
Industrial Crops and Products
3 publications, 0.85%
|
|
|
Advances in Colloid and Interface Science
3 publications, 0.85%
|
|
|
Colloids and Surfaces A: Physicochemical and Engineering Aspects
3 publications, 0.85%
|
|
|
Current Research in Food Science
3 publications, 0.85%
|
|
|
Carbohydrate Polymers
3 publications, 0.85%
|
|
|
Pharmaceutics
2 publications, 0.57%
|
|
|
Frontiers in Nutrition
2 publications, 0.57%
|
|
|
Food Biophysics
2 publications, 0.57%
|
|
|
Molecules
2 publications, 0.57%
|
|
|
Colloids and Surfaces B: Biointerfaces
2 publications, 0.57%
|
|
|
RSC Advances
2 publications, 0.57%
|
|
|
Journal of Dairy Science
2 publications, 0.57%
|
|
|
10
20
30
40
50
|
Publishers
|
50
100
150
200
250
300
|
|
|
Elsevier
252 publications, 71.39%
|
|
|
MDPI
31 publications, 8.78%
|
|
|
Wiley
24 publications, 6.8%
|
|
|
Springer Nature
13 publications, 3.68%
|
|
|
American Chemical Society (ACS)
11 publications, 3.12%
|
|
|
Royal Society of Chemistry (RSC)
7 publications, 1.98%
|
|
|
Frontiers Media S.A.
3 publications, 0.85%
|
|
|
Taylor & Francis
3 publications, 0.85%
|
|
|
Research Square Platform LLC
3 publications, 0.85%
|
|
|
Korean Society of Food Science and Technology
2 publications, 0.57%
|
|
|
SAGE
1 publication, 0.28%
|
|
|
Tsinghua University Press
1 publication, 0.28%
|
|
|
American Dairy Science Association
1 publication, 0.28%
|
|
|
50
100
150
200
250
300
|
- We do not take into account publications without a DOI.
- Statistics recalculated weekly.
Are you a researcher?
Create a profile to get free access to personal recommendations for colleagues and new articles.
Metrics
353
Total citations:
353
Citations from 2024:
172
(48.72%)
Cite this
GOST |
RIS |
BibTex
Cite this
GOST
Copy
Li D. et al. Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior // Food Hydrocolloids. 2020. Vol. 98. p. 105306.
GOST all authors (up to 50)
Copy
Li D., Zhao Y., Wang X., Tang H., Wu N., Wu F., Yu D., Elfalleh W. Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior // Food Hydrocolloids. 2020. Vol. 98. p. 105306.
Cite this
RIS
Copy
TY - JOUR
DO - 10.1016/j.foodhyd.2019.105306
UR - https://doi.org/10.1016/j.foodhyd.2019.105306
TI - Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
T2 - Food Hydrocolloids
AU - Li, Dan
AU - Zhao, Yue
AU - Wang, Xu
AU - Tang, Honglin
AU - Wu, Nan
AU - Wu, Fei-Yun
AU - Yu, Dianyu
AU - Elfalleh, Walid
PY - 2020
DA - 2020/01/01
PB - Elsevier
SP - 105306
VL - 98
SN - 0268-005X
SN - 1873-7137
ER -
Cite this
BibTex (up to 50 authors)
Copy
@article{2020_Li,
author = {Dan Li and Yue Zhao and Xu Wang and Honglin Tang and Nan Wu and Fei-Yun Wu and Dianyu Yu and Walid Elfalleh},
title = {Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior},
journal = {Food Hydrocolloids},
year = {2020},
volume = {98},
publisher = {Elsevier},
month = {jan},
url = {https://doi.org/10.1016/j.foodhyd.2019.105306},
pages = {105306},
doi = {10.1016/j.foodhyd.2019.105306}
}