Isotonic Beverage Pigmented with Water-Dispersible Emulsion from Astaxanthin Oleoresin
Astaxanthin is a powerful antioxidant, because it neutralizes free radicals and plays a vital role in the prevention of human diseases. The objective of this work was to develop an isotonic beverage (IB) of orange-red color, using an astaxanthin ...
Pedro Cerezal Mezquita +5 more
doaj +1 more source
Formulation development and microstructure analysis of a polymer modified bitumen emulsion road surfacing : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Product Development at Massey University, Palmerston North, New Zealand [PDF]
The purpose of this research was to develop a formulation for a polymer modified bitumen emulsion road surfacing product called microsurfacing to a mid-scale prototype stage.
Forbes, Allan R
core
Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]
We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P. +4 more
core +1 more source
Tissue engineering (TE) aims to regenerate critical size defects, which cannot heal naturally, by using highly porous matrices called TE scaffolds made of biocompatible and biodegradable materials. There are various manufacturing techniques commonly used
Betül Aldemir Dikici, F. Claeyssens
semanticscholar +1 more source
Backbone Heterojunction Photocatalysts for Efficient Sacrificial Hydrogen Production
Herein, a ‘single‐component’ organic semiconductor photocatalyst is presented in which a molecular donor is bonded to a polymer acceptor. The resultant material demonstrates exceptional photocatalytic activity for hydrogen evolution in aqueous triethylamine with an outstanding external quantum efficiency of 38% at 420 nm.
Richard J. Lyons +11 more
wiley +1 more source
Recent Developments and Applications of Food-Based Emulsifiers from Plant and Animal Sources
Food-based emulsifiers, derived from natural or edible sources such as soybeans, oats, eggs, milk, and fruits, have gained increasing attention in the food industry due to their clean label appeal, recognition as natural ingredients, and alignment with ...
Yuqiao Jin, Achyut Adhikari
doaj +1 more source
Automated quantitative analysis of single and double label autoradiographs [PDF]
A method for the analysis of silver grain content in both single and double label autoradiographs is presented. The total grain area is calculated by counting the number of pixels at which the recorded light intensity in transmission dark field ...
Aus, H. M. +7 more
core +1 more source
Bio‐based and (semi‐)synthetic zwitterion‐modified novel materials and fully synthetic next‐generation alternatives show the importance of material design for different biomedical applications. The zwitterionic character affects the physiochemical behavior of the material and deepens the understanding of chemical interaction mechanisms within the ...
Theresa M. Lutz +3 more
wiley +1 more source
Traditional dairy emulsions such as ghee, laban, reyab, and fermented camel milk are produced using locally adapted livestock breeds and unique microbial consortia, reflecting centuries of ecological adaptation. These products are increasingly positioned
Anand Kumar +8 more
doaj +1 more source
Status of Salerno Laboratory (Measurements in Nuclear Emulsion) [PDF]
A report on the analysis work in the Salerno Emulsion Laboratory is presented. It is related to the search for nu_mu->nu_tau oscillations in CHORUS experiment, the calibrations in the WANF (West Area Neutrino Facility) at Cern and tests and preparation ...
Amendola, S. +9 more
core +1 more source

