Results 241 to 250 of about 147,012 (299)

P264 the influence of interfacial properties of emulsion stabilizers on emulsion stability

European Journal of Pharmaceutical Sciences, 1994
openaire   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Characterization of Bio‐Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste: A Sustainable Alternative to Synthetic Plasticizers for Green Polymer Applications

Journal of the American Oil Chemists' Society, EarlyView.
Comprehensive Characterization of Bio‐Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste. ABSTRACT The development of eco‐friendly plasticizer is driving the interest of many scientists due to its environmentally benign nature.
Divya Divakaran, Indran Suyambulingam, Sunesh Narayanaperumal, Nadir Ayrilmis, Murugesan Palaniappan, Sivasubramanian Palanisamy, P. Senthamaraikannan, Siva Avudaiappan   +7 more
wiley   +1 more source

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source

Evaluating the Impact of Cellulose Nanocrystals on the Performance of Polycarbonate Thin‐Film Nanocomposite Membranes for Treating Oily Wastewater

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT A new type of thin‐film nanocomposite (TFN) membrane was synthesized by incorporating cellulose nanocrystals (CNCs) into a polyvinyl alcohol (PVA) top layer on a polycarbonate (PC) substrate via dip‐coating. The synthesized TFC and TFN membranes (PC/PVA TFC and PC/PVA‐CNC TFN membranes) were evaluated using contact angle measurement, field ...
Habib Etemadi, Naser Ghasemian, Homayun Khezraqa, Solmaz Tozihi, Seyed Mehdi Sajjadi, Omid Ahmadi   +5 more
wiley   +1 more source

Preparation and Performance Evaluation of a Self‐Generated Particle Plugging Agent Based on Thermosetting Resin

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT A thermosetting in situ curing resin microsphere system has been developed. It has controllable phase transition time and particle size. This system addresses the current challenges of low strength, shear susceptibility, and short phase transition time in polymer microsphere blockers and thermoplastic particle blockers.
Baolei Jiao, Lifeng Chen, Minghao Xue, Xuemin Yan, Jiamin Zhang, Feifan Liu   +5 more
wiley   +1 more source

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Perspectives in the stability of emulsion explosive

Advances in Colloid and Interface Science, 2022
This review explores the stability of emulsion explosive, through summarizing its instability reason, stability mechanism, affecting factors, improvement ways and evaluation methods. The emulsion explosive can be recognized as highly concentrated emulsion due to the volume fraction of dispersed phase exceed 74%.
Kai-ming Zhang, Hai-Rong Zhao
exaly   +3 more sources

Stability criteria for emulsions

Physical Review Letters, 1992
The coalescence of monodisperse silicone oil-in-water emulsions stabilized with sodium dodecyl sulfate has been studied. We report the existence of a sharp destabilization threshold, controlled by surfactant chemical potential, osmotic pressure, and droplet diameter, at which the rate of coalescence increases dramatically.
, Bibette, , Morse, , Witten, , Weitz
openaire   +2 more sources

Protein-stabilized emulsions

Journal of Food Engineering, 1994
Abstract Factors affecting the structure and composition of adsorbed protein layers are described with reference to macroscopic oil-water interfaces and protein-stabilized oil-in-water emulsions. Measurements of specular neutron reflectance and surface shear viscosity provide information on differences in adsorbed layers between the disordered β ...
openaire   +1 more source