Results 31 to 40 of about 15,908 (262)
Research Progress on Inhibition of Recrystallization of Ice Cream Crystals
Shipin gongye ke-ji, 2023 Ice cream has the characteristic of thermodynamic instability. During processing, storage, transportation, and sales, temperature fluctuations cause recrystallization of ice crystals and then increase the average size of ice crystals, which leads to ...
Lei XUE +5 more
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Emulsifier of Arthrobacter RAG-1: isolation and emulsifying properties [PDF]
Applied and Environmental Microbiology, 1979 The oil-degrading Arthrobacter sp. RAG-1 produced an extracellular nondialyzable emulsifying agent when grown on hexadecane, ethanol, or acetate medium. The emulsifier was prepared by two procedures: (i) heptane extraction of the cell-free culture medium and (ii) precipitation with ammonium sulfate.
E, Rosenberg +3 more
openaire +2 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source