Results 251 to 260 of about 145,572 (303)
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Progress in Organic Coatings, 1975
A survey article on the chemical and physical factors determining emulsion stability.
Fumincki Haursawa, Takeo Mitsui
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A survey article on the chemical and physical factors determining emulsion stability.
Fumincki Haursawa, Takeo Mitsui
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Fluorocarbon Emulsions the Stability Issue
Artificial Cells, Blood Substitutes, and Biotechnology, 1994Long-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
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Stability of Intravenous Fat Emulsions
Archives of Surgery, 1982To 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
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Protein‐stabilized foams and emulsions
C R C Critical Reviews in Food Science and Nutrition, 1981This 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
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Stability of Intravenous Fat Emulsions
Archives of Surgery, 1980To 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
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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.
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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.
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Pickering Emulsions with Controllable Stability
Langmuir, 2005We 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 +2 more
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Protein Fibrils Induce Emulsion Stabilization
Langmuir, 2016The behavior of an oil-in-water emulsion was studied in the presence of protein fibrils for a wide range of fibril concentrations by using rheology, diffusing wave spectroscopy, and confocal laser scanning microscopy. Results showed that above a minimum fibril concentration depletion flocculation occurred, leading to oil droplet aggregation and ...
Peng, Jinfeng +3 more
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Modeling stability of double emulsions
2017Abstract Double emulsions are of high potential for drug delivery of active ingredients. They consist of small droplets of one fluid suspended in larger droplets of a second immiscible fluid. The product properties in double emulsions are governed by the droplet size distribution (DSD) of both the internal and external emulsions.
Khadem, Behnam, Sheibat-Othman, Nida
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Current Opinion in Colloid & Interface Science, 2004
Proteins are widely used as emulsifiers to facilitate the formation, improve the stability and provide specific physicochemical properties to oil-in-water emulsions. There have been a number of recent advances in the understanding of the ability of various types of proteins to provide these functional properties.
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Proteins are widely used as emulsifiers to facilitate the formation, improve the stability and provide specific physicochemical properties to oil-in-water emulsions. There have been a number of recent advances in the understanding of the ability of various types of proteins to provide these functional properties.
openaire +1 more source