Surface Functionalization of Sugarcane-Bagasse-Derived Cellulose Nanocrystal for Pickering Emulsion Gel: Microstructural Properties and Stability Efficiency. [PDF]
Gels, 2023 An environmentally friendly Pickering stabilizer was developed by upcycling sugarcane bagasse (SCB) into a cellulose nanocrystal (CNC), which was subjected to surface modification by using quaternary ammonium compound to enhance its amphiphilic ...
Teo SH, Ching YC, Fahmi MZ, Lee HV.
europepmc +2 more sources
Effects of pH and NaCl on the Spatial Structure and Conformation of Myofibrillar Proteins and the Emulsion Gel System-Insights from Computational Molecular Dynamics on Myosin of Golden Pompano. [PDF]
Gels, 2023 In this study, the effects of pH and NaCl concentrations on the structure of golden pompano myosin and emulsion gel were analyzed using SEM in combination with molecular dynamics simulations (MDS).
Xue C, Pei Z, Wen P, Chin Y, Hu Y.
europepmc +2 more sources
Department of Environmental and Ordnance Systems [PDF]
, 2009 This study investigated the formulation and characterisation of emulsion explosives. This included the manufacture of more than 120kg of emulsion explosive of which around 105kg was used on the explosive ordnance range in over 350 individual firings ...
Allum, John
core +7 more sources
Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2 - Framework for the study of emulsion gels [PDF]
Journal of Colloid and Interface Science, 2021 22 pages, 5 ...
Roullet, Marion +2 more
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Applied Food Research, 2022 Gelatin-based pre-emulsified chewable gels have presented advantages over traditional tablets, bulk oils, hard and soft capsules for oral delivery. Ethical, ecological, and religious considerations have increased the demand for plant-based gelling agents
Tuna Baydin +3 more
doaj +1 more source
Foods, 2022 Emulsion gel, a novel oral delivery carrier, provides the possibility to co-load hydrophilic and lipophilic nutrients simultaneously. In this study, duo-induction methods of laccase and glucono-δ-lactone (L&GDL) or laccase and transglutaminase (L&MTG ...
Minghao Zhang +4 more
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Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel
Shipin gongye ke-ji, 2023 An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared ...
Zhisheng PEI +3 more
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Shipin gongye ke-ji, 2023 In this study, rabbit myofibrillar protein (RMP) was extracted, and Pickering emulsion and the emulsion gel were prepared with soybean oil as the oil phase.
Shan XUE, Juan LUO
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Turbulence-induced formation of emulsion gels
Ultrasonics Sonochemistry, 2021 Emulsion gels have a wide range of applications. We report on a facile and versatile method to produce stable emulsion gels with tunable rheological properties. Gel formation is triggered by subjecting a mixture containing aqueous colloidal particle (CP) suspensions and water-immiscible liquids to intense turbulence, generated by low frequency (20 kHz)
Li, W, Martin, GJO, Ashokkumar, M
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Mechanism and Influential Factors of the Stability of Hydrophobic Starch Pickering Emulsion Gels [PDF]
Shipin Kexue, 2023 This study aimed to investigate the effects of different factors (temperature, pH and ionic strength) on the stability of Pickering emulsion gel stabilized by starch-lipid complexes (SFAC) and uncover the underlying mechanism.
GUO Lu, HUANG Liang, ZHANG Bin, FU Xiong, HUANG Qiang
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