Results 11 to 20 of about 178,263 (158)

Jammed Pickering Emulsion Gels

Advanced Science
Emulsion gels with specific rheological properties have widespread applications in foods, cosmetics, and biomedicines. However, the constructions of water‐in‐oil emulsion gels are still challenging, due to the limited interactions available in the ...
Jia Zhang, Yuan Zheng, Baoling Guo, Dongpeng Sun, Yao Xiao, Ze Yang, Rongrong Liu, Jingyi Chen, Baiheng Wu, Peng Zhao, Jian Ruan, David A Weitz, Dong Chen   +12 more
doaj   +4 more sources

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)
Wu Li, Gregory J.O. Martin, Muthupandian Ashokkumar   +2 more
doaj   +4 more sources

Gels in soap stabilized emulsions

Journal of Pharmacy and Pharmacology, 1976
AbstractIn some soap stabilized liquid paraffin emulsions a correlation has been found between emulsion type and the contact angle of the soap gel (the stabilizing agent) at the o/w interface. Two unrelated series of emulsions have been prepared, one series being stabilized by magnesium oleate gels and the other series by ammonium oleate gels. The soap
J M, Pickett, K A, Ellway
openaire   +3 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, Clegg, Paul S.; id_orcid 0000-0003-0280-4670, Frith, William J.   +2 more
openaire   +4 more sources

Formulation and Antifungal Activity of Piper betle L. Leaf Extract in Emulsion Gels Against Candida albicans [PDF]

, 2021
Candidiasis is the most common fungal infection in humans and is a form of primary and secondary infections of C. albicans. Betel (Piper betle L.) leaf extract has been reported to exhibit efficacious antifungal effects against C. albicans. Emulsion gels,
Witasari, Hardi Astuti, Widyasari Putranti, Putranti, Widyasari, Asterina, Chairisty, Hardi Astuti Witasari, Chairisty Asterina   +5 more
core   +1 more source

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Foods, 2022
In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of ...
Tianzhen Xiong, Haomin Sun, Ziyi Niu, Wei Xu, Zhifan Li, Yawen He, Denglin Luo, Wenjie Xi, Jingjing Wei, Chunlan Zhang   +9 more
doaj   +1 more source

Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin

Frontiers in Nutrition, 2022
The emulsion gels have attracted extensive interests due to their unique physical characters, remarkable stability, and control release properties of flavor and functional components compared to emulsions in liquid.
Jiaqi Su, Linlin Wang, Wenxia Dong, Jiao Wei, Xi Liu, Jinxin Yan, Fazheng Ren, Fang Yuan, Pengjie Wang   +8 more
doaj   +1 more source

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
Moreira, Ines P., Piskorz, Tomasz K., H. van Esch, Jan, Tuttle, Tell, Ulijn, Rein V.   +4 more
openaire   +4 more sources

Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants

Gels, 2022
Emulsions of peanut and soy proteins, including their major components (arachin, conarachin, glycinin and β−conglycinin), were prepared by ultrasonication (300 W, 20 min) at a constant protein concentration (4%, w/v) and oil fraction (30%, v/v).
Shaobing Zhang, Yushan Jiang, Shuyan Zhang, Lin Chen   +3 more
doaj   +1 more source

Research Progress in Properties and Applications of Soybean Protein-Stabilized Emulsion Gels [PDF]

Shipin Kexue
Emulsion gels, a complex colloid system in which the emulsion and the gel coexist with a unique three-dimensional network structure, are widely used in the pharmaceutical, cosmetic and food industries.
ZHU Xiuqing, AN Yuexin, HE Yang, HUANG Yuyang, ZHU Ying
doaj   +1 more source