Improving the in vitro bioaccessibility of β-carotene using pectin added nanoemulsions [PDF]
, 2020 The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems.
Ballesté Muñoz, Sara +4 more
core +1 more source
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.
openaire +4 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions [PDF]
, 2011 The antioxidant properties of caffeic acid and bovine serum albumin in oil-in-water and water-in-oil emulsions were studied. Caffeic acid (5 mmol/kg emulsion) showed good antioxidant properties in both 30% sunflower oil-in-water (OW) and 20% water-in ...
Conde, Enma +3 more
core +1 more source
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)
core +1 more source
Oxidation and oxidative stability in emulsions
Comprehensive Reviews in Food Science and Food Safety, 2023 Abstract Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability.
Sakhi Ghelichi +5 more
openaire +3 more sources
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
doaj +1 more source
Design of surface-active artificial enzyme particles to stabilize Pickering emulsions for high-performance biphasic biocatalysis [PDF]
, 2015 © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Surface-active artificial enzymes (SAEs) are designed and constructed by a general and novel strategy.
Baciocchi +39 more
core +1 more source