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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The interaction between sodium caseinate and (-)-epigallocatechin-3-gallate (EGCG) and the antioxidant activity of their complexes as influenced by ultrasound pretreatment were studied by a fluorescence spectrophotometer and an ultraviolet spectrophotometer, and its mechanism was also investigated base on the changes in protein structure. The results showed that the quenching of the endogenous fluorescence of sodium casein induced by EGCG was a static nature. With ultrasound pretreatment, the apparent binding constant between sodium caseinate and EGCG increased from 9.51×103 L·(mol/L)−1 to 7.48×104 L·(mol/L)−1 and the number of binding sites between sodium caseinate and EGCG increased from 0.871 to 1.067, indicating an increase of 7.87 times and 22.50%, respectively. The results revealed that ultrasound pretreatment could enhance the binding capacity of sodium caseinate for EGCG. Compared with sodium caseinate, ultrasound pretreated sodium caseinate showed higher random coil content, fluorescence intensity and surface hydrophobicity. These ultrasound-induced conformational changes promoted the binding between sodium casein and EGCG. Complexing with sodium caseinate could inhibit the degradation of EGCG and improve its antioxidant stability, and better protection was obtained by complexing EGCG with ultrasound pretreated sodium caseinate.

To investigate the application of lemongrass essential oil in extending the shelf life of pickle. This study used lemongrass essential oil as the core material, sodium carboxymethyl starch and sodium caseinate as wall materials to prepare lemongrass essential oil microcapsules, and examined the effects of the mass ratio of sodium carboxymethyl starch to sodium caseinate on physicochemical properties, microscopic morphology, thermal stability, and others of lemongrass essential oil microcapsules. Furthermore, the effects of microencapsulation on the chemical composition of the essential oil and the antibacterial activity against major pathogenic bacteria in pickle was evaluated. Results showed that when the mass ratio of sodium carboxymethyl starch to sodium caseinate was 1:5 and 1:9, there was no significant difference in the essential oil encapsulation rate (P>0.05), which was 98.29% and 96.90%, respectively. The appearance was spherical and blocky. With the increasing sodium caseinate content, the micropores on the surface of the microcapsules gradually decreased, and the cavities became smaller. The thermogravimetric curves showed that the temperature corresponding to the maximum weight loss rate of microcapsules was increased with the increasing casein content, reaching a maximum of 314.27 ℃, while that of pure essential oil was only 106.27 ℃. Gas chromatgraphy-mass spectrometry (GC-MS) results showed that essential oil microcapsulation treatment retained multiple antibacterial ingredients of essential oils such as nerol (34.69%), geranyl acetate (27.41%), linalool (5.65%) and caryophyllene (6.50%). This conferred lemongrass essential oil microcapsules strong antibacterial properties against the main spoilage bacteria Bacillus subtilis in pickle and Staphylococcus epidermidis, the bacteria that cause packaging bags to bulge, with the minimum inhibitory concentration of 97.66 µg/mL for Bacillus subtilis and 195.31 µg/mL for Staphylococcus epidermidis, and the maximum bactericidal concentration of 1562.5 µg/mL for both bacteria. In summary, it is feasible to use sodium carboxymethyl starch and sodium caseinate as encapsulating agents to prepare lemongrass essential oil microcapsules, with a desirable inhibitory effect on the main spoilage bacteria in pickle. This research would provide a new perspective for further exploring the application of lemongrass essential oil in extending the shelf life of pickle.

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to solve the problem of the low bioavailability of 6-shogaol (6S), in this study, zein-sodium caseinate nanoparticles (ZCP) were constructed by the anti-solvent precipitation method as a nano-delivery carrier for 6S. The physicochemical properties of 6S-loaded zein nanoparticles (ZCP-6S) were characterized and the bioavailability was investigated by in vitro simulated digestion, Caco-2 cell model and pharmacokinetic studies in rats. The particle size distribution, microstructure and chemical structure of ZCP-6S were characterized by laser particle size analyzer, transmission electron microscopy (TEM) and Fourier transform infrared (FTIR) spectroscopy. The results indicated that the nanoparticles were spherical in shape, with small particle size and uniform distribution. 6S might interact with zein through non-covalent bonds. The in vitro simulated digestion results showed that ZCP-6S increased the bioaccessibility of 6S to (75.34 ± 9.82)%. Moreover, ZCP-6S significantly enhanced the uptake and transport of 6S by Caco-2 cells. After 4 h treatment, the cell uptake increased by (0.36 ± 0.06) μg/mg. The concentration of 6S in the basolateral side of the Caco-2 cell model increased by (1.06 ± 0.06) μg/mL. In addition, pharmacokinetic studies showed that the relative oral bioavailability of 6S increased by 3.28 times after nanoparticle encapsulation. In summary, the bioaccessibility, cellular absorption and oral bioavailability of 6S were effectively improved by its encapsulation into zein nanoparticles.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

For the sake of producing fermented milk enriched in Angiotensin-I converting enzyme (ACE) inhibitory peptides, the fermented milk was fortified with sodium caseinate and a high ACE inhibitory peptide producing strain Lb. plantarum M11. The factors of sodium caseinate addition amount, inoculation amount, and fermentation temperature were selected for investigation. Aside from that, a three-factor, three-level response surface experiment was conducted on the basis of single-factor experiments to obtain the optimal process conditions for producing ACE inhibitory peptide-enriched fermented milk, as well as to probe deep into the effects of sodium caseinate and Lb. plantarum M11 on the texture and flavor characteristics of the fermented milk. As demonstrated by the results, the highest ACE inhibitory activity of the fermented milk was 83.15% when the condition was set as a sodium caseinate addition amount of 2%, inoculation amount of 1.5×107 CFU/mL, and fermentation temperature of 40 ℃. The addition of Lb. plantarum M11 and sodium caseinate strikingly heightened the hardness, consistency, cohesiveness, and viscosity index of the fermented milk (P

Objective: To explore the conditions of embedding diacylglycerol (DAG) with sodium casein (SC) and nano cellulose cellulose (NCC) as wall materials and improve the quality of functional fermented dairy products.Methods: Using milk fat as raw material, DAG was prepared by enzymolysis reaction. Using SC and NCC as wall materials, oil in water DAG emulsion was prepared. The addition amount of SC and NCC, particle size and homogeneous pressure of the emulsion under optimal preparation conditions were screened, and rheological analysis, texture analysis and sensory analysis were conducted on soft cheese with DAG nano-emulsion added. The stability difference between them was investigated and soft cheese was prepared as a fat substitute. Results: The optimum conditions for preparing sodium caseinate cellulose DAG lotion by the high-pressure homogenization method were as follows: NCC content 1.5%, SC content 5%, core wall ratio 1:1, homogenization pressure 100 MPa. All lotions are oils in water with particle sizes between 100~240 nm. By analyzing the characteristics of soft cheese, with the addition of DAG lotion, the elasticity of soft cheese increased, and the hardness, consistency, and cohesiveness all increased at first and then decreased. When the addition of lotion was 2%, the sensory quality was significantly higher than in other groups. Conclusion: In the NCC content of 1.5%, SC content of 5%, core wall ratio of 1:1, under the conditions of homogenization pressure of 100 MPa, DAG could be effectively embedded, and the embedding rate could reach 77.9%. When 2% DAG lotion was added to soft cheese, the sensory quality of the soft cheese could be significantly improved.

In order to prepare a more stable coconut oil emulsion, sodium caseinate (SC) and xanthan gum (XG) were combined as emulsifiers, and coconut oil was used as the oil phase, and the coconut oil emulsion was prepared by ultrasonic method. The average droplet sizes, Zeta-potentials, centrifugal stability and turbidity of emulsions were characterized to choose reasonable parameters concerning the ultrasonic treatment time, ultrasonic treatment power, mass fraction of oil phase, and pH values of aqueous phase, by the single factor test. The Box-Behnken response surface methodology (RSM) was used to optimize the parameter (including ultrasonic treatment power, ultrasonic treatment time, and pH values of aqueous phase) to prepare the stable emulsions. The optimal conditions were obtained as follows: Ultrasonic power 480 W, ultrasonic time 18 min, and pH7 of aqueous phase. Under this condition, the smallest droplets size of emulsions was obtained 304.5±13.2 nm. All coconut oil-based emulsions showed an extraordinary stability with heat treatment temperature of 40~90 ℃, pH6~8 and ion concentration of 0~0.5 mol/L, and the emulsion remained stable after three freeze-thaw cycles. The findings would provide a facile strategy to prepare stable coconut oil-based emulsions in the food processing.

To investigate the bactericidal effect of slightly acidic hypochlorous water (SAHW) against Pseudomonas fragi and Pseudomonas fluorescens, the major spoilage bacteria of chilled meat and, more broadly, to improve its effectiveness in killing spoilage bacteria on the surface of chilled meat, we studied the stability of 50 mg/L SAHW combined with 0.02% sodium caseinate in terms of changes in effective chlorine concentration and pH during storage, and determined the total number of Pseudomonas in suspension and in inoculated chilled meat after treatment with both SAHW and sodium caseinate. The results showed that the mixture of SAHW and sodium caseinate was most stable under sealed and dark conditions. The bactericidal effect of SAHW on P. fragi and P. fluorescens in suspension was stronger than that of the mixture. The number of P. fragi was reduced by 6.16 and 2.26 (lg (CFU/mL)) by SAHW and the mixture with lethality rate of 85.20% and 31.26%, respectively. The numbers of P. fragi and P. fluorescens in inoculated meat were reduced by 1.74 and 1.87 (lg(CFU/mL)) by the mixture, respectively, which were 55.4% and 62.7% higher than those obtained using SAHW alone, respectively. Therefore, addition of the emulsifier can improve the bactericidal effect of SAHW on spoilage bacteria on chilled meat.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this paper, quinoa dough was used as raw material to investigate the effects of different salt (NaCl, KCl, sodium caseinate) on the texture and rheological properties of quinoa dough and noodles such as hardness, chewiness, viscosity and structural recovery. Sensory evaluation showed that the smoothness and elasticity of quinoa dough were better when the amount of water added was 50%. NaCl, KCl and sodium caseinate could affect the viscosity, elasticity, hardness and chewiness of the quinoa dough. The quinoa dough prepared with 1.5% sodium caseinate+1% KCl in quinoa flour had moderate viscosity, good hardness and elasticity. The rheological experiment results showed that the addition of NaCl, KCl and sodium caseinate could improve the G'', G', viscosity of the dough. The addition of 1.5% sodium caseinate+1% KCl could increase the G'', G', and viscosity of quinoa dough. Adding NaCl and sodium caseinate to quinoa noodles could significantly improve the water absorption of quinoa noodles, NaCl could reduce the dry matter loss rate of quinoa noodles, KCl had the opposite effect, and sodium caseinate combined with 1% KCl could increase its water absorption while reducing dry matter. The material loss rate reached the optimum under the condition of 2.0% sodium caseinate and 1% KCl, and the recovery ability was the best. The scanning of noodles morphology showed that sodium caseinate and 1% KCl could increase the density of the surface lamellae of quinoa noodles. The results showed that the elasticity, hardness and chewiness of quinoa dough reached the maximum when the amount of sodium caseinate and KCl was 1.5% and 1%. Meanwihle, the results quinoa noodles showed that 2.0% sodium caseinate and 1% KCl could improve the cooking loss and dry matter loss rate, reduce the turbidity of noodle soup, and increase the hardness of quinoa noodles.

Objective: To investigate the effect of phytosterol nano-dispersion (PSND) with sodium caseinate-dextran gly-cosylation complex on lowing blood lipid and glucose in obese mice induced by high-fat diet. Methods: SPF C57BL/6J male mice were randomly divided into normal control group (CK group), high-fat diet group (HFD group), low (L), middle (M) and high (H) dosing intervention groups. The mice of L, M and H groups separately drank the dispersions containing 0.3, 0.5 mg/mL and 0.7 mg/mL of phytosterol nano-dispersion. At the same time, they were fed with high-fat diet. After continuous feeding 15, 16 and 17 weeks, the fasting blood glucose, glucose tolerance test (GTT), insulin tolerance test (ITT) were determined, respectively. After 18 weeks, body weight, subcutaneous fat, epididymal fat, brown fat, fat coefficient, liver index, serum biochemistry and other indicators were measured. The mRNA expression of HMG-CoA reductase (HMGCR), low density lipoprotein receptor (LDL-R) and cholesterol 7α-hydroxylase (CYP7A1) in liver were assayed. Results: After 18 weeks of PSND intervention, compared with the HFD group, the gain of weight of mice in the low (L, 0.3 mg/mL), middle (M, 0.5 mg/mL) and high (H, 0.7 mg/mL) groups decreased by 31.25%, 37.38% and 49.13%, respectively. The mass of subcutaneous fat decreased by 19.30%, 47.37% and 60.53% in three intervention groups, respectively. The mass of epididymal fat and brown fat decreased by 26.05% and 62.5% and in group H. At the same time, white fat cell enlargement and brown fat whiteness were inhibited with the intervention of phytosterol nano-dispersion. In H group, the liver index and contents of total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), glutamic oxalacetic transaminase (AST) and alanine transaminase (ALT) were significantly decreased. The expression of HMGCR (cholesterol synthesis related gene) was down-regulated in M and H groups, while the expression of LDL-R (cholesterol decomposition related gene) in all intervention groups and CYP7A1 in H group in were up-regulated. In M and H groups, the fasting blood glucose level of mice was reduced, and the glucose tolerance was improved as well as the insulin sensitivity in all intervention groups. Conclusion: phytosterol nano-dispersion with sodium caseinate-glucan glycosylation complex has significant effects of decreasing blood lipid and glucose and protecting the liver. This study provides the experimental basis for promoting the application of phytosterol in food. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Decaglycerol monooleate (DGMO)-sodium caseinate (NaCas) complex was prepared by the self-assembly method. The particle size, polydispersity index (PDI), and zeta potential were used as indexes to investigate the effect of mass ratio of NaCas-to-DGMO on the complex. Furthermore, fluorescence spectroscopy, UV-Vis spectrophotometry, and Fourier transform infrared spectroscopy (FTIR) were used to characterize the NaCas-DGMO complex. The properties of the NaCas-DGMO complex, such as stability against pH and salts, and emulsifying property of soybean oil-in-water (O/W) emulsion, were also investigated.Astable complex with a particle size of 238.10 nm and a PDI of 0.27 was obtained with a NaCas-DGMO mass ratio of 1:2 and 80°for one hour. The fluorescence and FT-IR spectra showed that the NaCas-DGMO complex could exist stably, and hydrophobic interaction promoted the formation of the NaCas-DGMO complex, which enhanced the surface hydrophobicity of NaCas (319.46 to 596.45). The NaCas-DGMO complex had better stability against acid and salts, and showed the ability to improve the dispersity of NaCas. The NaCas-DGMO complex had excellent properties of stable O/W emulsions, which could form a stable interfacial layer on the surface of oil droplets to prevent them from coagulating. The constructed O/W emulsion had better stability after encapsulation of citral with a particle size of 208~225 nm and PDI of 0.18~0.27. The citral retention rate was 78.83% after storage for 28 days, which could effectively protect the citral. Therefore, the NaCas-DGMO complex could stabilize O/W emulsions and be used as a good delivery systemfor lipophilic bioactive compounds. [ABSTRACT FROM AUTHOR]

Plant-based meat products have been the popular food at present, in order to prevent processed meat from cardiovascular disease and cancer today. The pre-emulsification technique can often be used to prepare an oil-in-water emulsion, before introducing the fat/oil into a meat product. Compared with the direct oil addition, the ability to bind water and oil can allow for the better dispersion of oil into the meat batter. Recently, several studies have also reported that the particle size of the pre-emulsified oil can influence the textural properties and gel formation of the sausage. However, few studies have reported the effects of droplet size and emulsifier in the pre-emulsion on the rheological and textural properties of vegetarian sausage. Therefore, the aim of this work was to apply the pre-emulsification for the processing of vegetarian sausages with Textured Fibril Soy Protein (TFSP). An investigation was made to clarify the effects of oils pre-emulsified on the rheological properties, texture, and microstructure of TFSP vegetarian sausages using different protein emulsifiers and homogenization conditions. The results show that the apparent viscosity of both Soybean Protein Isolate (SPI) and Sodium Caseinate (SC) emulsions increased gradually, as the pressure homogenization increased from 0 to 30 MPa. The particle size d3,2 of SPI emulsions ranged from 24.80 to 0.39 μm, and the particle size d3,2 of SC emulsions ranged from 12.37 to 0.12 μm. The temperature and frequency sweep of the TFSP vegetarian meat batter demonstrated all the vegetarian meat batters formed an emulsion gel with viscoelasticity after cooking. The higher the homogenization pressure of the pre-emulsion was, the higher the storage modulus (G′) of the vegetarian meat batter was. In the Warner–Bratzler (WB) shear test and texture properties (Texture Profile Analysis, TPA), it was found that the breaking force and TPA (Hardness, Springiness, Cohesiveness, Chewiness) of TFSP vegetarian sausages increased with the decrease of the particle size d3,2 of the pre-emulsion. The microstructures of different emulsions and TFSP vegetarian sausages were characterized by Confocal Laser Scanning Microscopy (CLSM). It was found that the coalescence of emulsion droplets occurred in the TFSP vegetarian sausages after cooking, when the SC emulsions were prepared at the pressure of 0-20 MPa. However, the TFSP vegetarian sausages prepared by the SPI emulsions showed a strong ability to resist the coalescence of emulsion droplets after cooking. Therefore, the shear force and textural properties of TFSP vegetarian sausage can be effectively improved, when the pressure was more than 20 MPa during the pre-emulsification of plant oils using the SPI. The finding can provide a strong reference for the development and application of the oil pre-emulsification process in vegetarian products. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this study was to investigate the effects of seven homogenization speeds (8500, 12000, 17000, 20000, 28000, 30000 and 34000 rpm/mm) and pre-emulsion heat treatments (no heat treatment or 45- 50°C heat treatment) on emulsion stability of sodium caseinate, whey protein concentrate and refined beef oil emulsions. The analyzed items includes emulsion droplet size, emulsion activity, emulsion stability and surface hydrophobicity intensity. The results showed that the emulsion droplet size of pre-emulsion heating (45-50°C heat treatment) + 34000 rpm treatment was smaller than that of the other treatments. The emulsion activity of pre-emulsion heating (45-50°C heat treatment) + 34000 rpm treatment was significantly higher than that of the other treatments (p < 0.05). The emulsion stability and surface hydrophobicity intensity of pre-emulsion heating treatment (45-50°C heat treatment) were significantly higher than that of control (p < 0.05). [ABSTRACT FROM AUTHOR]