Results 91 to 100 of about 178,263 (158)

In vitro release of dibucaine hydrochloride from chitosan semisolid vehicles: emulsion and hydrophilic gels [PDF]

, 2017
Context: Chitosan has received attention as a functional, sustainably renewable, nontoxic and biodegradable biopolymer for pharmaceutical applications.
Caridad M. García, Nilia de la Paz, Mirna Fernández, Dania Pérez, Vivian Martínez, Oscar García, Antonio Nogueira   +6 more
core  

Impact of Ultrasound-Treated Emulsion Gels on the Structure of Purees for Oropharyngeal Dysphagia

Molecules
This study investigated the effects of inulin concentration and ultrasonic homogenization on the particle size distribution and microstructure of oil-in-water emulsion gels stabilized with psyllium husk. These gels were then incorporated into meal purees
Minfang Luo, Winifred Akoetey, Nuria Martí, Domingo Saura, Farah Hosseinian   +4 more
doaj   +1 more source

Construction and Release Characteristics of 3D Printed Spaced Multi-layer Structure of Lutein Emulsion Gel

Shipin gongye ke-ji
In this study, 3D printing technology with double nozzles was applied to print lutein emulsion gels (lutein-loaded layer) and corresponding unloaded emulsion gels in an interlaced manner.
Shuai DENG, Minghui ZHAO, Chunxue HAO, Ming LI, Dajing LI, Lei FENG, Zhongyuan ZHANG, Yayuan XU   +7 more
doaj   +1 more source

Particle Stabilized (Pickering) Emulsion Gels-Structural and Rheological Analysis [PDF]

, 2014
Emulsions are a group of mixtures made up of two or more immiscible liquids. In 1907, Pickering first described the phenomenon that sufficiently fine-grained solid particles could act as emulsifiers.
Xu, Zhixuan
core  

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

, 2016
Many highly palatable foods are composed of multiple components which can have considerably different mechanical properties leading to contrasting texture sensations.
Bertrand, D., Bertrand, Dominique, van de Velde, Fred, Stieger, Markus, Velde, F., van de, Tournier, Carole, Devezeaux de Lavergne, M.S.M., Salles, C., Stieger, M.A., Devezeaux de Lavergne, Marine, Tournier, C., Salles, Christian   +11 more
core   +1 more source

EXPERIMENTAL STUDY OF THE RHEOLOGY AND STABILITY BEHAVIOUR OF SURFACTANT STABILIZED WATER-IN-OIL EMULSION [PDF]

, 2016
Formation water almost always comes out with crude oil production. Under extreme mixing and high turbulence provided by pumps, valves, chokes and pipelines in the production system, water and oil can mix to form highly stable and viscous emulsions. These
Oluwatosin, Israel
core  

Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels

, 2016
The aim of this work was to determine the effect and magnitude of matrix inhomogeneity on the rheological properties of emulsion-filled gels. To this end, we have investigated the rheological properties in casein gels containing different volume ...
Oliver, L., Wieck, L., Scholten, E.
core   +1 more source

Effect of droplet-matrix interactions on large deformation properties of emulsion-filled gels

, 2007
The aim of this work was to identify the effect of droplet¿matrix interactions on the large deformation properties of emulsion-filled gels. A study was carried out on the behavior in compression of gelatin, whey protein isolate (WPI) and ¿-carrageenan ...
Aken, G.A., van, Sala, G., Velde, F., van de, Cohen Stuart, M.A.   +3 more
core   +1 more source

Acknowledgement to Reviewers of Gels in 2017

, 2018
Peer review is an essential part in the publication process, ensuring that Gels maintains high quality standards for its published papers[...
Gels Editorial Office, null null
core   +1 more source

Preparation of Transglutaminase-Catalyzed Rice Bran Protein Emulsion Gels as a Curcumin Vehicle

Foods
Protein-based emulsion gels have tunable viscoelasticity that can be applied to improve the stability of bioactive ingredients. As the by-product of rice processing, rice bran protein (RBP) has high nutritional value and good digestibility, exhibiting ...
Jie Liu, Siqi Yang, Jiayuan Liu, Hongzhi Liu, Ziyuan Wang   +4 more
doaj   +1 more source