Results 261 to 270 of about 354,683 (294)

Multiscale combined techniques for evaluating emulsion stability: A critical review.

Advances in Colloid and Interface Science, 2022
Emulsions are multiscale and thermodynamically unstable systems which will undergo various unstable processes over time. The behavior of emulsifier molecules at the oil-water interface and the properties of the interfacial film are very important to the ...
Hui Niu, Wenduo Wang, Zuman Dou, Xianwei Chen, Xianxiang Chen, Haiming Chen, Xiong Fu   +6 more
semanticscholar   +1 more source

Effects of proteins on emulsion stability: The role of proteins at the oil-water interface.

Food Chemistry, 2022
To obtain a stable protein-added emulsion system, researchers have focused on the design of the oil-water interface. This review discussed the updated details of protein adsorption behavior at the oil-water interface.
Mi Zhang, Liuping Fan, Yuanfa Liu, Sheng-Yin Huang, Jinwei Li   +4 more
semanticscholar   +1 more source

Pickering Emulsion Catalysis: Interfacial Chemistry, Catalyst Design, Challenges, and Perspectives.

Angewandte Chemie, 2022
Pickering emulsions are particle-stabilized surfactant-free dispersions composed of two immiscible liquid phases, and emerge as attractive catalysis platform to surpass traditional technique barrier in some cases.
Lin Ni, Chang Yu, Qianbing Wei, Dongming Liu, J. Qiu   +4 more
semanticscholar   +1 more source

Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion.

Advances in Colloid and Interface Science, 2020
Recently, there have been increasing demand for the application of Pickering emulsions in various industries due to its combined advantage in terms of cost, quality and sustainability.
L. Low, Sangeetaprivya P. Siva, Yong Kuen Ho, E. Chan, B. Tey   +4 more
semanticscholar   +1 more source

Emulsification and emulsion stability: The role of the interfacial properties.

Advances in Colloid and Interface Science, 2020
In this review, we highlight and discuss the effects of interfacial properties on the major mechanisms governing the aging of emulsions: flocculation, coalescence and Ostwald ripening.
F. Ravera, Katarzyna Dziza, E. Santini, L. Cristofolini, L. Liggieri   +4 more
semanticscholar   +1 more source

Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content.

Carbohydrate Polymers, 2022
A high elastic starch-based emulsion gel was fabricated by one-step heat-set gelation of the emulsion stabilized by octenylsuccinate starch for the first time.
Xia Zhao, Dong Li, Lijun Wang, Yong Wang
semanticscholar   +1 more source

Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations.

Carbohydrate Polymers, 2022
BACKGROUND Chitosan-based particles are one of the most promising Pickering emulsions stabilizers due to its cationic properties, cost-effective, biocompatibility, biodegradability. However, there are currently no comprehensive reviews analyzing the role
Weihao Meng, Hongnan Sun, Taihua Mu, Marco Garcia-Vaquero   +3 more
semanticscholar   +1 more source

Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat.

International Journal of Biological Macromolecules, 2022
To obtain an analogue of pork backfat (PBF), we combined emulsion and gel to fabricate emulsion gel, which was prepared by using soybean protein isolate (SPI) and curdlan (CL) through a facile heat-treatment method in this paper.
B. Cui, Ying Mao, Hongshan Liang, Yan Li, Jing Li, Shuxin Ye, Wenxin Chen, Bin Li   +7 more
semanticscholar   +1 more source

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

, 2020
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).
Li Dan, Zhao Yue, Wang Xu, Honglin Tang, Nan Wu, Fei Wu, Dianyu Yu, W. Elfalleh   +7 more
semanticscholar   +1 more source

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages.

Food Chemistry, 2022
Emulsion gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl dextrin were served as fat substitute in sausages. Color, pH, texture, rheology, microstructure, cooking loss and antioxidant activity of sausages were assessed.
Xiao-long Li, Ran Meng, Bao-cai Xu, Bao Zhang, Bo Cui, Zhengzong Wu   +5 more
semanticscholar   +1 more source