Results 21 to 30 of about 15,938 (217)
Molecules, 2023 Emulsion systems are widely used in various industries, including the cosmetic, pharmaceutical, and food industries, because they require emulsifiers to stabilize the inherently unstable contact between oil and water. Although emulsifiers are included in
So-Yeon Kim +3 more
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Effects of food emulsifiers on gut microbiota [PDF]
BIO Web of ConferencesFood emulsifier is mainly used in processed food, which involves the production and use and food safety issues. In recent years, more and more people suffer from metabolic diseases, which makes people begin to pay attention to them and study them in ...
Liu Hanfei
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Application of Pickering emulsion in oil drilling and production
Nanotechnology Reviews, 2021 When surfactant is used as emulsifier, the stability of emulsion is often greatly reduced with the influence of reservoir conditions (temperature, pressure, salinity, etc.), which shortens the validity period of emulsion.
Fu Lipei +5 more
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Brazilian Journal of Poultry ScienceA feed production trial was conducted to study the effect of synthetic emulsifier and natural biosurfactant the process and quality of pelletized broiler feed.
YS Cheah, TC Loh, H Akit, S Kimkool
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Aquafaba: A Multifunctional Ingredient in Food Production
Biology and Life Sciences Forum, 2022 Recently, the demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown significantly. This tendency is driven by many reasons mainly comprised of
Gamze Nil Yazici +2 more
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A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage
Foods, 2022 Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric ...
Pradeep Puligundla, Seokwon Lim
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Molecules, 2013 The effects of selected nonionic emulsifiers on the physicochemical characteristics of astaxanthin nanodispersions produced by an emulsification/evaporation technique were studied.
Navideh Anarjan, Chin Ping Tan
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Gels, 2021 The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils.
Deepti Bharti +6 more
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Directed evolution of enzymes at the crossroads of tradition and innovation
FEBS Open Bio, EarlyView.An iterative cycle of data‐driven enzyme optimization comprising four stages: genetic diversification of a template enzyme, expression of protein variants, high‐throughput evaluation, and machine‐learning‐guided redesign of the next variant library.
Maria Tomkova +2 more
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Stretching the Printability Metric in Direct‐Ink Writing with Highly Extensible Yield‐Stress Fluids
Advanced Functional Materials, EarlyView.This study introduces “drawability” as a new metric for assessing printability in direct‐ink writing, focusing on gap‐spanning performance and speed robustness. By designing yield‐stress fluids with high extensibility, we demonstrate that extensional strain‐to‐break significantly enhances printability.
Chaimongkol Saengow +9 more
wiley +1 more source