Results 261 to 270 of about 566,957 (326)

Emulsification and emulsion stability: The role of the interfacial properties.

Advances in Colloid and Interface Science, 2020
In this review, we highlight and discuss the effects of interfacial properties on the major mechanisms governing the aging of emulsions: flocculation, coalescence and Ostwald ripening.
F. Ravera, Katarzyna Dziza, E. Santini, L. Cristofolini, L. Liggieri   +4 more
semanticscholar   +1 more source

Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content.

Carbohydrate Polymers, 2022
A high elastic starch-based emulsion gel was fabricated by one-step heat-set gelation of the emulsion stabilized by octenylsuccinate starch for the first time.
Xia Zhao, Dong Li, Lijun Wang, Yong Wang
semanticscholar   +1 more source

Raman Spectroscopy of Emulsions and Emulsion Chemistry

Critical Reviews in Analytical Chemistry, 2023
Emulsions are dispersed systems widely used in various industries. In recent years, Raman spectroscopy (RS), as a spectroscopic technique, has gained much attention for measuring and monitoring emulsions. In this review, we explore the use of RS on emulsion structures and emulsification, important reactions that use emulsions such as emulsion ...
Huaizhou, Jin, Qifei, Ma, Tingting, Dou, Shangzhong, Jin, Li, Jiang   +4 more
openaire   +2 more sources

Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations.

Carbohydrate Polymers, 2022
BACKGROUND Chitosan-based particles are one of the most promising Pickering emulsions stabilizers due to its cationic properties, cost-effective, biocompatibility, biodegradability. However, there are currently no comprehensive reviews analyzing the role
Weihao Meng, Hongnan Sun, Taihua Mu, Marco Garcia-Vaquero   +3 more
semanticscholar   +1 more source

Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat.

International Journal of Biological Macromolecules, 2022
To obtain an analogue of pork backfat (PBF), we combined emulsion and gel to fabricate emulsion gel, which was prepared by using soybean protein isolate (SPI) and curdlan (CL) through a facile heat-treatment method in this paper.
B. Cui, Ying Mao, Hongshan Liang, Yan Li, Jing Li, Shuxin Ye, Wenxin Chen, Bin Li   +7 more
semanticscholar   +1 more source

Silicone emulsions

Advances in Colloid and Interface Science, 2006
Silicone polymers are a class of hybrid organic/inorganic polymers, that show desirable surface properties such as low surface energy and high flexibility, which enables even a very high molecular weight chain to achieve optimal orientation at the interface.
P, Somasundaran, Somil C, Mehta, Parag, Purohit   +2 more
openaire   +2 more sources

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

, 2020
The aim of this work was to study the stability of oil-in-water emulsions formed by corn oil with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin concentration of 0.05%–0.25% (w/v).
Li Dan, Zhao Yue, Wang Xu, Honglin Tang, Nan Wu, Fei Wu, Dianyu Yu, W. Elfalleh   +7 more
semanticscholar   +1 more source

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages.

Food Chemistry, 2022
Emulsion gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl dextrin were served as fat substitute in sausages. Color, pH, texture, rheology, microstructure, cooking loss and antioxidant activity of sausages were assessed.
Xiao-long Li, Ran Meng, Bao-cai Xu, Bao Zhang, Bo Cui, Zhengzong Wu   +5 more
semanticscholar   +1 more source

Attractive Pickering Emulsion Gels

Advances in Materials, 2021
Properties of emulsions highly depend on the interdroplet interactions and, thus, engineering interdroplet interactions at molecular scale are essential to achieve desired emulsion systems.
Baiheng Wu, Chenjing Yang, Qi Xin, Linlin Kong, M. Eggersdorfer, J. Ruan, Peng Zhao, Jianzhen Shan, Kai Liu, Dong Chen, D. Weitz, Xiang-Jie Gao   +11 more
semanticscholar   +1 more source

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

, 2020
This article focused on the formation, physicochemical properties, and functionality of whey protein isolate (WPI) emulsion gels induced by crosslinking with transglutaminase and/or Ca2+ ions.
Xiuping Liang, Cuicui Ma, Xiaojia Yan, Huan Zeng, D. Mcclements, Xuebo Liu, Fuguo Liu   +6 more
semanticscholar   +1 more source