Results 241 to 250 of about 46,355 (309)

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Exploration of Natural Protein-Polysaccharide-Polyphenol Ternary Complexes from Grape Pomace for Clean-Label Pickering Emulsions Through pH Adjustment. [PDF]

Foods
Du Z, Jia Z, Yang J, Zhao Y, Zang J, Zhao G.   +5 more
europepmc   +1 more source

Probing molecular mechanisms of emulsifier-modulated lipid crystallization via ultrasonic phase velocity. [PDF]

Ultrason Sonochem
Zhang L, Lai K, Kitaori N, Wang X.
europepmc   +1 more source

Oxidation Mechanism in Bigels and Emulgels-Challenges and Solutions. [PDF]

Molecules
Juchniewicz S, Harasym J.
europepmc   +1 more source

Optimization of Solid Lipid Microcapsule Matrix for Enhanced Release and Bioavailability of L-Lysine in Swine. [PDF]

Animals (Basel)
Bonnici C, Marchesi MF, Felici M, Ghiselli F, Majer R, Tugnoli B, Gallina G, Piva A, Grilli E.   +8 more
europepmc   +1 more source

Cosmetic after-feel modulates brain activity in sensory and reward networks: an fMRI study. [PDF]

Front Neurosci
Maniere A, Pêtre A, Kupers R, Manetta C, Attia J, Gerardin E.   +5 more
europepmc   +1 more source

Perspective: Making Treatment Decisions for Crohn's Disease in 2025-Key Considerations. [PDF]

J Clin Med
Latorre MA, Rennie M, Rosiou K, Selinger CP.   +3 more
europepmc   +1 more source

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Bio-Emulsifiers

CRC Critical Reviews in Microbiology, 1976
This review discusses the currect state of the art on the subject of emulsifiers, particularly those of biological origins. The basic principles involved in the mode of action of emulsifier molecules are reviewed. Current ideas on the classification, physicochemical properties, stability, and rheological properties of emulsions are discussed.
J. E. Zajic, C. J. Panchal, D. Westlake
openaire   +2 more sources