Results 241 to 250 of about 47,425 (299)

Interfacial Route to Low-Fat Muffin Cake Quality: Pre-Emulsification-Enabled Lipase Action Improves Structure and Acceptance. [PDF]

Foods
Ozbek S, Kirtil E.
europepmc   +1 more source

Effect of the degree of blockiness on the glycosylation and emulsification of citrus pectin-whey protein isolate conjugates. [PDF]

Front Nutr
Huang P, Yuan G, Zhong X, Li J, Chen Y, Jiang Y.   +5 more
europepmc   +1 more source

Ultrasound-fabricated thyme essential oil nanoemulsions stabilized by clean-label emulsifiers: Physicochemical properties, antibacterial activity, and food decontamination applications. [PDF]

Ultrason Sonochem
He Q, Yuan S, Bian Y, Zhuang Z, Ding C, Zhang C, Tu C, Lu C, Jiang H.   +8 more
europepmc   +1 more source

Spontaneous emulsification

Current Opinion in Colloid and Interface Science, 2016
Spontaneous emulsification may occur when immiscible liquids in non-equilibrium conditions are in contact. This phenomenon is triggered by gradients of chemical potential between the phases, which under certain conditions lead to negative values of free ...
Conxita Solans
exaly   +2 more sources

Microencapsulated probiotics using emulsification technique coupled with internal or external gelation process

Carbohydrate Polymers, 2013
Alginate-chitosan microcapsules containing probiotics (Yeast, Y235) were prepared by emulsification/external gelation and emulsification/internal gelation techniques respectively.
Huiyi Song, Weiting Yu, Xiudong Liu
exaly   +2 more sources

Premix emulsification: A review

Journal of Membrane Science, 2010
Membrane emulsification is known to be a mild technique that renders narrowly dispersed emulsions at energy inputs that are orders of magnitude lower than in traditional emulsification techniques.
Karin Schroen, Akmal Nazir, Remko Boom
exaly   +2 more sources

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Emulsification Properties of Pectin

2020
In this chapter, the efficacy of pectin as emulsifier and the structural components that influence its emulsification properties are discussed. The complex molecular structure of pectin makes the assignment of structure vs. function relationships particularly challenging.
Alba, Katerina, Kontogiorgos, Vassilis
openaire   +2 more sources

Phaco-Emulsification of Cataracts

AJN, American Journal of Nursing, 1975
technique of phaco-emulsification. This technique shortens the patient's hospitalization and his visual rehabilitation period. Essentially it is the emulsification and aspiration of a cataract through a tiny incision. A cataract is a clouding of the lens of the eye, which usually is transparent.
M, Pilgrim, B, Sigler
openaire   +2 more sources

Ultrasonic Emulsification

The Journal of the Acoustical Society of America, 1958
The ultrasonic emulsification of various liquid pairs has been investigated at several frequencies in the range of 104 to 106 cycles/sec with relatively uniform ultrasonic fields at intensities less than 10 w/cm2 as well as in the nonuniform fields from focused transducers with maximum intensities of the order of 103 w/cm2. Cavitation conditions in the
Angelos Potsis, Ernest Yeager, Frank Hovorka   +2 more
openaire   +1 more source

Microsystems for Emulsification

2016
Emulsions are important pharmaceutical preparations that are traditionally prepared by techniques like high-shear mixing and high-pressure homogenization. In recent years, microstructured devices have attained increasing importance with regard to emulsion preparation.
H. Bunjes, C. C. Müller-Goymann
openaire   +1 more source