Results 31 to 40 of about 102,754 (301)

Supported liquid membranes: stabilization by gelation [PDF]

, 1992
A new method has been developed to increase the stability of supported liquid membranes. By applying a homogeneous gel network in the pores of the support both the mechanical stability (against liquid displacement) and the long term permeability increase
Bargeman, D., Bargeman, D., Neplenbroek, A.M., Neplenbroek, A.M., Smolders, C.A., Smolders, C.A.   +5 more
core   +3 more sources

Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products

Gels, 2023
The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability.
Abu Bakar Asyrul-Izhar, Jamilah Bakar, Awis Qurni Sazili, Yong Meng Goh, Mohammad Rashedi Ismail-Fitry   +4 more
doaj   +1 more source

Influence of oxidized oils on digestibility of caseins in O/W emulsions [PDF]

, 2018
The impact of lipid oxidation on protein modifications in emulsions and the consequences on protein digestibility remains unclear. In this study, this impact is evaluated in casein (6 mg mL(-1)) based emulsions containing oxidized soybean or fish oil (3%)
De Meulenaer, Bruno, Obando, Monica, Soto, Erika   +2 more
core   +1 more source

Clindamycin 1% Nano-emulsion Gel Formulation for the Treatment of Acne Vulgaris: Results of a Randomized, Active Controlled, Multicentre, Phase IV Clinical Trial [PDF]

Journal of Clinical and Diagnostic Research, 2014
Background: Acne vulgaris of the face is a common dermatological disease with a significant impact on the quality of life, psychosocial development as well as self-esteem of the patients.
Bhavik Bhavsar, Bimal Choksi, Jayesh Sanmukhani, Alka Dogra, Rizwan Haq, Sudhanshu Mehta, Santanu Mukherjee, V Subramanian, Shafiq Sheikh, Ravindra Mittal   +9 more
doaj   +1 more source

Adsorption of carboxylic modified latex particles at liquid interfaces studied by the gel trapping technique [PDF]

, 2014
We have studied how carboxylic modified latex (CML) microparticles adsorb at liquid surfaces and the preferred type of emulsion they can stabilise depending on the particle size and the surface density of carboxylic groups.
Al-Shehri, Hamza, Horozov, Tommy S., Paunov, Vesselin N.   +2 more
core   +2 more sources

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Gels, 2023
Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and
Canice Chun-Yin Yiu, Sophie Wenfei Liang, Kinza Mukhtar, Woojeong Kim, Yong Wang, Cordelia Selomulya   +5 more
doaj   +1 more source

Effect of Emulsion Gel on Gelation Performance of Nemipterus virgatus Myofibrillar Protein [PDF]

Shipin Kexue
To investigate the potential of fish oil as a solid fat substitute in surimi products, the effects of adding different amounts of pea protein isolate-curdlan (PPI-CL)-based emulsion gel on the gel properties, microstructure, and odor of Nemipterus ...
Zhao Honglei, Guo Wangsong, LÜ Yanan, Wu Yiqiong, Xu Yongxia, Li Xuepeng, Yi Shumin, Li Jianrong
doaj   +1 more source

Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase

Ultrasonics Sonochemistry, 2023
In this study, emulsion gels were prepared by sonicated grass pea protein isolates (GPPI) at different ultrasonic amplitudes (25, 50 and 75 %) and times (5, 10 and 20 min). Formation of emulsion gels was induced by transglutaminase. Enzymatic gelation of
Rassoul Mozafarpour, Arash Koocheki
doaj   +1 more source

An overview on preparation of emulsion-filled gels and emulsion particulate gels

Trends in Food Science & Technology, 2019
Background: Emulsion gels are a class of soft solid-like materials. These composite materials are structurallyeither a polymeric gel matrix into which emulsion droplets are incorporated (emulsion-filled gels), or a networkof aggregated emulsion droplets (emulsion particulate gels).
Farjami, Toktam, Madadlou, Ashkan
openaire   +4 more sources

Biocatalytic Self-Assembly of Tripeptide Gels and Emulsions [PDF]

Langmuir, 2017
We report on the biocatalytic activation of a self-assembling (unprotected) tripeptide to stabilize oil-in-water emulsions on-demand. This is achieved by the conversion of a phosphorylated precursor into a hydrogelator using alkaline phosphatase (AP) as the trigger. The rate of conversion, controlled by the amount of enzyme used, is shown to play a key
Inês P. Moreira, Tomasz K. Piskorz, Jan H. van Esch, Tell Tuttle, Rein V. Ulijn   +4 more
openaire   +3 more sources