Results 21 to 30 of about 147,012 (299)
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
doaj +1 more source
Evidence for Marginal Stability in Emulsions
Physical Review Letters, 2016 We report the first measurements of the effect of pressure on vibrational modes in emulsions, which serve as a model for soft frictionless spheres at zero temperature. As a function of the applied pressure, we find that the density of states D(omega) exhibits a low-frequency cutoff omega*, which scales linearly with the number of extra contacts per ...
Lin, Jie +4 more
openaire +6 more sources
Pickering emulsions stabilized by hydrophilic nanoparticles: in situ surface modification by oil [PDF]
, 2016 We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently hydrophilic nanoparticles. In the case of dialkyl adipate oils, in situ hydrophobisation of the particles by dissolved oil molecules in the aqueous phase ...
Binks, Bernard P., Yin, Dezhong
core +2 more sources
Journal of Electroanalytical Chemistry, 1972 Recent work on the film thinning behavior during the coalescence of oil drops in water is summarized. In the experimental work, color movies were taken of the light interference patterns produced by the thin film of water trapped between the rising drop and the bulk oil phase.
Donald R. Woods, Kenneth A. Burrill
openaire +3 more sources
Optimization of Oil-in-Water Emulsion Stability: Experimental Design, Multiple Light Scattering, and Acoustic Attenuation Spectroscopy [PDF]
, 2010 To find an optimal formulation of oil-in-water (O/W) emulsions (o = 0.05), the effect of emulsifier nature and concentration, agitation speed, emulsifying time, storage temperature and their mutual interactions on the properties and behavior of these ...
Bendjaballah, Malek +2 more
core +2 more sources
Construction and Stability of Rice Bran Protein-Flaxseed Oil Emulsion System
Shipin gongye ke-ji, 2022 The flaxseed oil emulsion (O/W type) was prepared by high-speed shearing with rice bran protein as emulsifier. The effects of different rice bran protein addition amount, ultrasonic power, shear speed on the change of emulsion particle size were ...
Fuquan ZHAO +7 more
doaj +1 more source
A new way of valorizing biomaterials: the use of sunflower protein for 1 a-tocopherol microencapsulation [PDF]
, 2013 Biopolymer based microparticles were efficiently prepared from sunflower protein (SP) wall material and a-tocopherol (T) active core using a spray-drying technique. Protein enzymatic hydrolysis and/or N-acylation were carried out to make some structural
A. Nesterenko +64 more
core +4 more sources
Cogent Engineering, 2019 The influence of sodium chloride salt (NaCl) concentrations on the physical stability of sunflower oil (SFO)-in-water emulsions (40 w/w% SFO) stabilized by 7 w/w% bambara groundnut flour (BGNF) was investigated.
Oladayo Adeyi +2 more
doaj +1 more source
The phase inversion mechanism of the pH-sensitive reversible invert emulsion from w/o to o/w
Open Physics, 2020 Alteration in the environmental conditions will cause a reversed reaction between o/w emulsion and w/o emulsion that has similar advantages of different liquids form on the reversible invert emulsion.
Liu Fei +12 more
doaj +1 more source
Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate [PDF]
, 2016 In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions.
Assadpour, E. +3 more
core +1 more source