Results 11 to 20 of about 566,957 (326)
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
Foods, 2021 The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages.
Chen Tan, D. Mcclements
semanticscholar +1 more source
Fundamentals of Emulsion Polymerization.
Biomacromolecules, 2020 A comprehensive overview of the fundamentals of emulsion polymerization and related processes is presented with the object of providing theoretical and practical understanding to researchers considering use of these methods for synthesis of polymer ...
P. Lovell, F. Schork
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Application of Emulsion Gels as Fat Substitutes in Meat Products
Foods, 2022 Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in
Yuqing Ren +6 more
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Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion
Ultrasonics sonochemistry, 2022 Highlights • Effect of ultrasound assisted emulsification on Rice Bran Protein-Chlorogenic Acid Complex Emulsion was researched.• Droplet morphology was investigated.• The stability of emulsion was improved.
Weining Wang +7 more
semanticscholar +1 more source
Trends in Food Science & Technology, 2020 Background In recent years, there has been increasing interest in emulsion gels, due to their better stability during storage and potential for prolonged intestinal drug release compared to emulsions.
Duanquan Lin, A. Kelly, S. Miao
semanticscholar +1 more source
Delhi Journal of Ophthalmology, 2013 The mainstay in the treatment of ocular inflammation, either post-surgical or endogenous, is the use of steroids. While these agents effectively address inflammation, they are not without their risks, including ocular hypertension and acceleration of ...
Charu Mithal +3 more
doaj +1 more source
A new way of valorizing biomaterials: the use of sunflower protein for 1 a-tocopherol microencapsulation [PDF]
, 2013 Biopolymer based microparticles were efficiently prepared from sunflower protein (SP) wall material and a-tocopherol (T) active core using a spray-drying technique. Protein enzymatic hydrolysis and/or N-acylation were carried out to make some structural
A. Nesterenko +64 more
core +4 more sources
Recent Innovations in Emulsion Science and Technology for Food Applications.
Journal of Agricultural and Food Chemistry, 2021 Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings.
Long Bai +3 more
semanticscholar +1 more source
Colloid-stabilized emulsions: behaviour as the interfacial tension is reduced [PDF]
, 2005 We present confocal microscopy studies of novel particle-stabilized emulsions. The novelty arises because the immiscible fluids have an accessible upper critical solution temperature.
A B Schofield +10 more
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Impact of surface-modified silica and magnesium oxide nanoparticles on the flow behaviour of East Baghdad crude oil and emulsion [PDF]
Engineering and Technology JournalThe transportation of crude oil naturally, including emulsion from the wellhead to the processing facility, presents a challenge in the oil industry, particularly as wells age and the production of associated water increases.
Mohammed Nasera +3 more
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