Results 11 to 20 of about 145,658 (286)
Ultrasonics Sonochemistry, 2023 In this study, the stable system of bilayer emulsion was fabricated by ultrasonic emulsification. The effect of chitosan (CS) addition (0.05 %-0.4 %, w/v) at pH 5.0 on the stability of rice bran protein hydrolysate-ferulic acid (RBPH-FA) monolayer ...
Tengyu Wang +6 more
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Energies, 2020 Polymeric surfactant flooding is an effective method to improve oil recovery, and the stability of the emulsion is closely related to the effect of surfactant flooding. The preparation method for a surfactant-stabilized emulsion is relatively simple, and
Yusen Wei +3 more
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The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder [PDF]
, 2017 In this study camel sausage was formulated with different levels (1, 2, 3 and 4%) of whey protein powder (WPP). Raw and cooked sausage samples were evaluated for physical properties, cooking measurements, shrinkage, color parameters, emulsion capacity ...
Zaki, E. F. (Engy)
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Journal of King Saud University: Engineering Sciences, 2018 Considerable attention is currently devoted to producing a cold-resistance pour point depressant (PPD) via the emulsification process. The aim of this study is to optimize the emulsification process parameter as to yield a stable emulsion.
M.R.H. Rosdi, A. Ariffin, Z.A.M. Ishak
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Lipid Oxidation In Oil-In-Water Emulsions: A Mini Review
Jurnal Teknologi dan Industri Pertanian Indonesia, 2015 Emulsion technology has been emerged into food industries widely. Researches in emulsion and its application have been done intensively particularly to understand emulsion behavior in relation to its stability.
Sri Haryani Anwar
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Milk Emulsions: Structure and Stability [PDF]
Foods, 2019 The main aim of this research is to investigate the characteristics of milk and milk proteins as natural emulsifiers. It is still largely unclear how the two main fractions of the milk proteins behave as emulsifier in highly concentrated emulsions. The surface-active effect of these is determined experimentally for emulsions with a high oil content (φ &
Braun, K., Hanewald, A., Vilgis, T.
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The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2020 In this study, a double emulsion system was developed based on an optimized initial simple emulsion with the view to increase the stability of effective saffron compounds (crocin, picrocrocin and safranal).
Masoud Najaf Najafi +3 more
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Frontiers in Nutrition, 2022 Pectin, a kind of natural polysaccharide, shows the attractive potential as a natural stabilizer for protein emulsion. The aim of this study is to investigate the effect of pectin on the physical stability, rheology, interface, and interaction properties
Sheng Huang +14 more
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Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]
, 2014 We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P. +4 more
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Antioxidant activity of thyme waste extract in O/W emulsions [PDF]
, 2019 Thymus vulgaris (thyme) is an aromatic plant and its essential oil has been applied as antimicrobial and antioxidant due to the presence of phenolic compounds.
AAZZA, Smail +8 more
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