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• W2030483606 endingPage "123" @default.
• W2030483606 startingPage "115" @default.
• W2030483606 abstract "The present work describes the emulsifying properties of dried orange pulp fibers. Their surface activity is believed to originate from the proteins (∼8%) and pectins (∼35%), while the cellulose (>45%) enables the fibers to act as thickener. The surface activity of the dried fibers was compared to the one of their pre-activated counterparts. High pressure homogenization at 700 bar prior drying was used for this, which allowed obtaining significantly finer emulsions. Rheology of the emulsions demonstrated that at same fiber:water ratio, a critical concentration (c*) of 3.1 wt% was found when using pre-activated fibers. This corresponded well with the c* of suspensions without oil. The non-activated fiber emulsions had a much higher c*. Interestingly, no coalescence could be observed at room temperature during 2 weeks when G′ reached 345 Pa. CLSM imaging demonstrated increased amounts of proteins at the oil-water interface in activated fiber emulsions, which explained their higher surface activity." @default.
• W2030483606 created "2016-06-24" @default.
• W2030483606 creator A5004983268 @default.
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• W2030483606 date "2015-05-01" @default.
• W2030483606 modified "2023-10-15" @default.
• W2030483606 title "Emulsifying and stabilizing properties of functionalized orange pulp fibers" @default.
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• W2030483606 doi "https://doi.org/10.1016/j.foodhyd.2015.01.009" @default.
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