Results 191 to 200 of about 15,908 (262)
A review of yeast-derived emulsifiers developed through microbial fermentation for the food sector. [PDF]
Shokri S +3 more
europepmc +1 more source
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi +2 more
wiley +1 more source
Ultrasonic microreactor-mediated fabrication of stable W<sub>1</sub>/O/W<sub>2</sub> double emulsions for efficient vitamin C encapsulation. [PDF]
Zhou C +9 more
europepmc +1 more source
The statistical analysis of SAXS modelling data allows to identify the critical physicochemical parameters that have an impact on the phase behavior of crude sophorolipid batches. ABSTRACT The aqueous self‐assembly of raw sophorolipid mixtures has been studied by small angle x‐ray scattering (SAXS) to understand the impact of the composition ...
Maia Ouret‐Campagnet +5 more
wiley +1 more source
Developing Active Modified Starch-Based Films Incorporated with Ultrasound-Assisted Muña (<i>Minthostachys mollis</i>) Essential Oil Nanoemulsions. [PDF]
Flores-Bao JA +6 more
europepmc +1 more source
ABSTRACT In this study, saponification variables were optimized using a face‐centred central composite design‐response surface methodology. The variables included reaction temperature (50°C–120°C), reaction time (30–180 min), KOH concentration (0.5–3 M) and pyrogallol concentration (0–1% w/v).
Milad Kazemi +4 more
wiley +1 more source
A Comparative Study of Cast-Tape, Freeze, and Oven Drying on the Physicochemical and Bioactive Properties of Red Cabbage Microgreen (Brassica oleracea var. capitata f. rubra) Foam Powders. [PDF]
De Jesus Silva I +9 more
europepmc +1 more source
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard +2 more
wiley +1 more source
Preparation and performance evaluation of non-sticky wheel emulsified asphalt. [PDF]
Wang J, Pu C, Ma H, Sun C.
europepmc +1 more source
ABSTRACT A thermosetting in situ curing resin microsphere system has been developed. It has controllable phase transition time and particle size. This system addresses the current challenges of low strength, shear susceptibility, and short phase transition time in polymer microsphere blockers and thermoplastic particle blockers.
Baolei Jiao +5 more
wiley +1 more source

