Results 11 to 20 of about 437,189 (325)

Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake

Foods, 2020
The oil from thraustochytrids, unicellular heterotrophic marine protists, is increasingly used in the food and biotechnological industries as it is rich in omega-3 fatty acids, squalene and a broad spectrum of carotenoids.
Thi Linh Nham Tran, Ana F. Miranda, Aidyn Mouradov, Benu Adhikari   +3 more
doaj   +1 more source

Stabilization of an Aqueous Bio-Based Wax Nano-Emulsion through Encapsulation

Nanomaterials, 2022
The emulsification of biowaxes in an aqueous environment is important to broaden their application range and make them suitable for incorporation in water-based systems.
Pieter Samyn, Vibhore K. Rastogi
doaj   +1 more source

Efficient Hydrolysis of Chitin in a Deep Eutectic Solvent Synergism for Production of Chitin Nanocrystals

Nanomaterials, 2020
A deep eutectic solvent (DES) derived from ferric chloride hexahydrate and betaine chloride (molar ratio of 1:1) was used as hydrolytic media for production of chitin nanocrystals (ChNCs) with a high yield (up to 88.5%).
Shu Hong, Yang Yuan, Kaitao Zhang, Hailan Lian, Henrikki Liimatainen   +4 more
doaj   +1 more source

Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability

Molecules, 2021
Yogurt is a nutritious food that is regularly consumed in many countries around the world and is widely appreciated for its organoleptic properties. Despite its contribution to human dietary requirements, yogurt in its traditional recipe is a poor source
Vassilios Raikos, Lynn P. Pirie, Sati Gürel, Helen E. Hayes   +3 more
doaj   +1 more source

Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein

Foods, 2023
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions.
Mirosław M. Kasprzak, Maciej Jarzębski, Wojciech Smułek, Wiktor Berski, Marzena Zając, Karolina Östbring, Cecilia Ahlström, Stanisław Ptasznik, Jacek Domagała   +8 more
doaj   +1 more source

The phase inversion mechanism of the pH-sensitive reversible invert emulsion from w/o to o/w

Open Physics, 2020
Alteration in the environmental conditions will cause a reversed reaction between o/w emulsion and w/o emulsion that has similar advantages of different liquids form on the reversible invert emulsion.
Liu Fei, Wang Yanling, Li Xiaqing, Zhang Zhaoxiang, Dai Xiaodong, Wang Xuewu, Xin Yanping, Liu Kun, Gao Liang, Du Dehui, Xing Chunyu, Jiang Hong, Liu Zhihua   +12 more
doaj   +1 more source

Balsam Poplar Buds Extracts-Loaded Gels and Emulgels: Development, Biopharmaceutical Evaluation, and Biological Activity In Vitro

Gels, 2023
Balsam poplar buds have been used for wound healing and treating irritated skin in traditional medicine. Balsam poplar buds extracts exhibit anti-inflammatory, antioxidant, and antimicrobial effects.
Monika Jokubaite, Greta Pukenaite, Mindaugas Marksa, Kristina Ramanauskiene   +3 more
doaj   +1 more source

An Emulsion-Based Formulation for Increasing the Resistance of Plants to Salinity Stress: US20160302416A1 Patent Evaluation

Environmental Sciences Proceedings, 2022
This study describes the use of an emulsion-based formulation to increase the resistance of plants to salinity and other abiotic stress. Inventors have described and claimed, through the US20160302416A1 patent, an emulsion-based formulation for ...
Fatima Zahra Hafiane, Ahmed Fatimi
doaj   +1 more source

Magnetoresistive Emulsion Analyzer [PDF]

Scientific Reports, 2013
We realize a magnetoresistive emulsion analyzer capable of detection, multiparametric analysis and sorting of ferrofluid-containing nanoliter-droplets. The operation of the device in a cytometric mode provides high throughput and quantitative information about the dimensions and magnetic content of the emulsion.
G. Lin, L. Baraban, L. Han, D. Karnaushenko, D. Makarov, G. Cuniberti, O. G. Schmidt   +6 more
openaire   +2 more sources

Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses

Foods, 2022
Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important.
Christopher N. Schädle, Stephanie Bader-Mittermaier, Solange Sanahuja   +2 more
doaj   +1 more source