Results 81 to 90 of about 178,263 (158)

Effect of Polysaccharides on Rheological Properties of Soy Protein Isolate Emulsion Gels

, 1988
The effects of x-carrageenan (KC), sodium alginate (SA), xanthan gum (XG) and XG/locust bean gum (XG+LG) mixture on rheological properties and microstructure of soy protein isolate (SPI) emulsion gels were investigated.
Tsai, Jenn-Shou, 大村, 浩久, 野中, 美智子, Omura, Hirohisa, Nonaka, Michiko, Yamada, Koji, 村上, 浩紀, Murakami, Hiroki, 山田, 耕路   +8 more
core  

Construction of cold-set Mickering emulsion gel using whey protein assembly particles as oil-water interfacial stabilizer and gelling agent: Phase stability, nonlinear rheology, and tribology

Journal of Dairy Science
: In the current study, whey protein fractal assembly (FA) particles were manufactured and used as emulsifying agent to manufacture oil-in-water (o/w) emulsion system, namely FA emulsion.
Usman Amin, Chi Kong Yeung, Haotian Zheng   +2 more
doaj   +1 more source

Assessment of agar gel loaded with micro-emulsion for the cleaning of porous surfaces

CeROArt : Conservation, Exposition, Restauration d'Objets d'Art, 2010
Agar gel loaded with micro-emulsion could be used to extract lipophilic materials from porous surfaces. The physical properties of the gels are good enough for a conservation work. They allow the micro-emulsion to flow on the porous surface and to wet it
Florence Gorel
doaj   +1 more source

Bicontinuous emulsion gels induced by partial coalescence: Kinetics and mechanism

, 2006
We describe a gelation process based on the unrelaxed coalescence of partially crystallised droplets in a primary oil-in-water emulsion. Under the effect of a gentle thermal treatment, fluid emulsions turned into hard gels whose evolution was arrested
SCHMITT, Vivien, N. Drelon, F. Thivilliers, V. Schmitt, F. Leal-Calderon, THIVILLIERS, F., LEAL-CALDERON, F., DRELON, N.   +7 more
core   +1 more source

Radiofrequency and microwave 3D bioprinting of emulsion gel for dysphagia diets

Scientific Reports
Three-dimensional (3D) bioprinting of emulsion gels is expected to achieve a flexible design of dysphagia diets for individuals with difficulty in swallowing. In this study, the 3D bioprinting of emulsion gels have been achieved using radiofrequency (RF)
Shuntaro Tsubaki, Ayane Ide, Daniel R. Slocombe, Oliver Castell, Ibrahim Maamoun, Noriyuki Igura   +5 more
doaj   +1 more source

Responsive Emulsion Gels with Tunable Properties Formed by Self-Assembled Nanofibrils of Natural Saponin Glycyrrhizic Acid for Oil Structuring

, 2017
Saponin nanofibrils assembled from natural glycyrrhizic acid (GA) have been recently shown to be an effective structurant for edible oil structuring. This work showed that the microstructure and mechanical properties of the novel emulsion gels formed by ...
Yingen Sun (1412587), Shouwei Yin (3836074), Lulu Ma (1440085), Xiaoquan Yang (1412590), Jian Guo (191157), Zhili Wan (2902637)   +5 more
core   +1 more source

Comparative Study on the Freeze–Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels

Gels
The paper explored the impact of sodium caseinate (CAS) emulsion on the freeze–thaw stability of konjac glucomannan (KGM)/κ-carrageenan (KC) composite gels.
Weifeng Chen, Guanchen Wu, Lanlan Zhang, Lihua Zhang, Bakht Ramin Shah, Wei Xu   +5 more
doaj   +1 more source

A Comparative Study of Soy Protein Isolate-κ-Carrageenan Emulsion Gels and Bigels for the Encapsulation, Protection, and Delivery of Curcumin

Gels
Protein-based emulsion gels and bigels serve as ideal delivery systems owing to their distinctive structural properties, high encapsulation efficiency, and adjustable digestive behavior.
Emmanueline T Gray, Weining Huang, Zhongkai Zhou, Hao Cheng, Li Liang   +4 more
doaj   +1 more source

Tuning particle properties to control rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles

, 2019
In the present work, we studied the influence of particle size and charge density on the structure formation and rheological property of high internal phase emulsion gels (HIPE-gels) stabilized with zein/tannic acid complex particles (ZTPs). The size (68
Zou, Yuan, Yang, Xiaoquan, Scholten, Elke   +2 more
core   +1 more source

Amylolytic treatment on faba bean for producing emulsions and emulsion gels

, 2015
The objective of the thesis was to investigate the effect of carbohydrates on solubility, emulsifying, gelling and water holding properties of proteins.
Suryanarayanan, Tilak
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