Slovenian Veterinary Research, 2021 This work was done to investigate the effect of dietary emulsifier supplementation (Lipidol) in different life stages of broilers (Ross 308) with different soybean oil levels with or without a reduced energy diet (-50 Kcal/Kg) on growth performance ...
Asmaa EL-Sayed Kamel +3 more
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Effect of Fat Sources and Emulsifier Supplementation in Broiler Starter, Grower and Finisher Diets on Performance, Nutrient Digestibility, and Carcass Parameters [PDF]
Brazilian Journal of Poultry ScienceThe purpose of this study was to evaluate the effect of fat sources and emulsifier supplementation in different phases on growth performance of broilers. Treatments were; (T1) basal ration (BR) which contained soy oil (SO) and had inclusion of emulsifier
J Kamran +8 more
doaj +2 more sources
Optimization of Oil-in-Water Emulsion Stability: Experimental Design, Multiple Light Scattering, and Acoustic Attenuation Spectroscopy [PDF]
, 2010 To find an optimal formulation of oil-in-water (O/W) emulsions (o = 0.05), the effect of emulsifier nature and concentration, agitation speed, emulsifying time, storage temperature and their mutual interactions on the properties and behavior of these ...
Bendjaballah, Malek +2 more
core +2 more sources
Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier [PDF]
, 2015 The antioxidant activity of gallic acid and a series of alkyl gallates (C4-C18) and glycosylated alkyl gallates (C4-C18) on fish oil-in-water emulsions was studied.
González, M. Jesús +4 more
core +2 more sources
Journal of Pharmacological Sciences, 2008 Effects of an injectable emulsion of propofol and its emulsifier on singlet oxygen (1O2) were examined. 1O2 released from activated human neutrophils was detected by chemiluminescence, and chemically generated 1O2 was detected by electron paramagnetic ...
Chika Senda +9 more
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Colloids and Interfaces, 2022 Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill™ 1, Crill™ 4, AMP, and PGPR)
Pelin Salum +4 more
doaj +1 more source
Emulsifier in broiler diets containing deactived full-fat soybean [PDF]
Revista Brasileira de ZootecniaThis study aimed to evaluate effects of an emulsifier based on glyceryl polyethyleneglycol ricinoleate in diets containing deactivated full-fat soybean (DFFS) on performance, relative weight of pancreas, pancreatic lipase activity, intestinal morphometry,
Karine Isabela Tenório +7 more
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Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]
, 2014 We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P. +4 more
core +1 more source
Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles [PDF]
, 2016 © 2016 Elsevier Ltd The aim of this study was to investigate the possibility of stabilising foam bubbles in water by adsorption of calcium carbonate (CaCO 3 ) particles.
Binks, Bernard P. +3 more
core +1 more source
Записки Горного института, 2021 Production well killing before workover operations in late-stage oil and gas-condensate fields can be complicated by abnormally low formation pressure, carbonate type of reservoir rocks, and high gas-oil ratio.
Dmitrii V. Mardashov
doaj +1 more source