Results 221 to 230 of about 14,773 (239)
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The emulsifying properties of egg yolk phosphatidylcholine
Lipids, 1972AbstractThe effects of lipid concentration and w/w ratios on the formation of emulsions by some combinations of phosphatidylcholine, cholesterol oleate, cholesterol and triglyceride were studied, with the following results. Phosphatidylcholine emulsified cholesterol oleate and triglyceride, the degree of dispersion and emulsion stability increasing ...
C, Horwitz, L, Krut, L S, Kaminsky
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Elastic Properties of Emulsified Acids: Effect of Emulsifier Concentration and Temperature
SPE/DGS Saudi Arabia Section Technical Symposium and Exhibition, 2011Abstract For many years, hydrochloric acid was the main fluid used in carbonate reservoirs well stimulation. Hydrochloric acid has many advantages including high dissolving power and water soluble products, but it also has some disadvantages such as high reaction rate and high corrosivity. There are other acid systems that can be used to
M. A. Sayed, H. A. Nasr-El-Din
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BROMINATED SURFACTANTS AS EMULSIFIERS AND WEIGHTING AGENTS, PART II: EMULSIFYING PROPERTIES
Journal of Dispersion Science and Technology, 1984ABSTRACT Brominated mono- and tri- sorbitan esters of fatty acids and their corresponding polyoxyethylene sorbitan esters have been recently prepared and shown to have surface properties. These brominated surfactants serve as effective emulsifiers for o/w emulsions.
M. Frenkel, Z. Krauz, N. Garti
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Emulsifying and structural properties of ovalbumin
Journal of Agricultural and Food Chemistry, 1991The emulsifying properties of ovalbumin were investigated, and the relationships between the emulsifying properties and protein structure were also discussed. The emulsifying properties of ovalbumin were dependent on pH, concentration of protein dispersion, oil-phase volume, and presence of salts.
Yoshinori Mine +2 more
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Emulsifying properties of soybean soluble polysaccharide
Food Hydrocolloids, 2004Abstract Soybean soluble polysaccharide (SSPS) is an ingredient extracted from the by-product of the isolation of soybean protein. The objective of this work was not only to study the emulsifying properties of SSPS, but also to determine if different extraction conditions would affect the behavior of the polysaccharide when adsorbed at oil/water ...
Akihiro Nakamura +4 more
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Emulsifying Properties of Proteins
1997Emulsification is the most important process in the manufacturing of many formulated foods. Food emulsions are classified as macroemulsions with droplet size of 0.2 to 50 µm. Emulsion represents a heterogeneous mixture of fat globules. Food emulsions can be of the oil in water (O/W) or water in oil (W/O) type.
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Emulsifying properties of a new polysaccharide gum
Journal of Pharmaceutical Sciences, 1967A recently developed polysaccharide gum produced by bacterial fermentation, now commercially available, was investigated as a potential emulsifying agent for pharmaceutical systems. Mineral oil emulsions having a fixed oil to water ratio were prepared using concentrations of the new gum ranging from 0.1 to 0.9 per cent. Emulsions containing 5 to 40 per
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Emulsifying properties of some legume proteins
International Journal of Food Science and Technology, 1998Abstract Protein concentrates of some Nigerian underused legume seed flours, lima bean (Phaseolus lunatus L.) and pigeon pea (Cajanus cajan), were prepared by alkaline extraction followed by acid precipitation, whereas that of African yam bean (Sphenotilis sternocarpa) was prepared by acid extraction followed by alkaline precipitation ...
Emmanuel T Akintayo +2 more
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Emulsifying properties of Ghanaian grewia gum
International Journal of Food Science & Technology, 2019AbstractGrewia gums were extracted with phosphate (PB) and sodium metabisulphite buffers (SMB) and their emulsification properties in acidic oil‐in‐water emulsions on ageing were studied by means of droplet size distribution, ζ‐potential measurements, interfacial composition analysis and viscometry.
Fidelis Mawunyo Kpodo +3 more
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Emulsifying Properties of Bovine Serum Albumin−Galactomannan Conjugates
Journal of Agricultural and Food Chemistry, 2003Bovine serum albumin (BSA)-galactomannan conjugates were prepared through the Maillard reaction. To 1 mol of BSA was bound 2.5-7 mol of galactomannan. Conjugates could be grouped into two fractions, on the basis of the weight-average molar mass measured with a multiangle laser light-scattering detector, the main one with 220 000-250 000 Da and the ...
Hyun Jung, Kim +3 more
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