Results 251 to 260 of about 145,658 (286)

Beverage emulsions: Comparison among nanoparticle stabilized emulsion with starch and surfactant stabilized emulsions

Food Research International, 2015
Abstract Emulsions are widely used in beverages to impart desired appearance and flavor to the products. Ring formation in beverages with emulsions during thermal processing and storage is one of the key challenges. This study was aimed at comparing the relative effectiveness of silica nanoparticle based emulsifiers with surfactant and biopolymer ...
Amol Chaudhari, Yuanjie Pan, Nitin Nitin
openaire   +1 more source

Solid-stabilized emulsions

Current Opinion in Colloid & Interface Science, 2008
The comprehension of bulk properties of solid-stabilized emulsions (stability, compressibility, elasticity) in relation with interfacial properties has progressed. The association of oil, water and particles allows a large set of materials to be obtained, where emulsions are used either as intermediate or end products.
Leal-Calderon, Fernando, Schmitt, Véronique   +1 more
openaire   +1 more source

Surfactant-stabilized emulsions

Current Opinion in Colloid & Interface Science, 1996
From their preparation to their destruction, emulsions raise a variety of challenging questions which are still far from being fully answered. Besides the predominance of empiricism in controlling most of the applications, the basic understanding of emulsions is progressing through well established concepts that emanate from the description of ...
Jérome Bibette, Fernando Leal-Calderon
openaire   +1 more source

Stability of emulsions

Progress in Organic Coatings, 1975
A survey article on the chemical and physical factors determining emulsion stability.
Fumincki Haursawa, Takeo Mitsui
openaire   +1 more source

Fluorocarbon Emulsions the Stability Issue

Artificial Cells, Blood Substitutes, and Biotechnology, 1994
Long-term room temperature stability of ready-to-use concentrated fluorocarbon emulsions is necessary in order to fully exploit the therapeutic potential of fluorocarbons. Consequently, considerable efforts have been directed at investigating the physical nature of such emulsions, the mechanisms which lead to their degradation and the means of ...
M, Postel, J G, Riess, J G, Weers
openaire   +2 more sources

Stability of Intravenous Fat Emulsions

Archives of Surgery, 1982
To the Editor .—Recently, Black and Popovich reported on the stability of the liposomes of a 10% fat emulsion (Intralipid) in various mixtures with carbohydrates, amino acids, and electrolytes (Archives1980;115:891). By means of an electronic RBC counter and a light microscope equipped with a hemocytometer, they evaluated the fat particle size ...
H, Pamperl, G, Kleinberger
openaire   +2 more sources

Protein‐stabilized foams and emulsions

C R C Critical Reviews in Food Science and Nutrition, 1981
This review is a survey of studies on protein-stabilized foams and emulsions in relatively simple, well-defined systems (rather than in food products per se). The emphasis is on the extent of basic understanding developed, particularly in terms of the physicochemical properties involved.
Peter J. Hailing, Pieter Walstra
openaire   +2 more sources

Stability of Intravenous Fat Emulsions

Archives of Surgery, 1980
To the Editor.—Since the reintroduction of fat emulson into the marketplace, surgeons have expressed interest in the compatibility of the product with the dextrose, amino acids, and electrolytes that comprise the balance of total parenteral nutrition regimens.
C D, Black, N G, Popovich
openaire   +2 more sources

Protein-stabilized emulsions

Current Opinion in Colloid & Interface Science, 1996
The protein film is an essential element in protein-stabilized emulsions. Significant advances have been made in our understanding of the process of protein adsorption. Novel techniques and concepts have been applied to the determination of the structure and properties of the adsorbed layer.
openaire   +1 more source

Pickering Emulsions with Controllable Stability

Langmuir, 2005
We prepare solid-stabilized emulsions using paramagnetic particles at an oil/water interface that can undergo macroscopic phase separation upon application of an external magnetic field. A critical field strength is found for which emulsion droplets begin to translate into the continuous-phase fluid. At higher fields, the emulsions destabilize, leading
Sonia, Melle, Mauricio, Lask, Gerald G, Fuller   +2 more
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