Results 11 to 20 of about 160,396 (184)
Molecules, 2021 Surfactants have been used for decades in the food industry for the preparation of lipid-based emulsified food stuffs. They play two main roles in the emulsification processes: first they decrease the interfacial tension between the oil and water ...
Marlene Costa +3 more
doaj +1 more source
Demulsification based on the thermal treatment (cooling and heating) of W/O emulsions [PDF]
Hemijska Industrija, 2004 An important step in waste water treatment is the removal of oil from an O/W emulsion and the separation of oil and water into two phases, a process usually called demulsification.
Rajaković Vladana N., Skala Dejan U.
doaj +1 more source
Influence of oxidized oils on digestibility of caseins in O/W emulsions [PDF]
, 2018 The impact of lipid oxidation on protein modifications in emulsions and the consequences on protein digestibility remains unclear. In this study, this impact is evaluated in casein (6 mg mL(-1)) based emulsions containing oxidized soybean or fish oil (3%)
De Meulenaer, Bruno +2 more
core +1 more source
Oil-in-oil emulsions stabilised solely by solid particles [PDF]
, 2015 A brief review of the stabilisation of emulsions of two immiscible oils is given. We then describe the use of fumed silica particles coated with either hydrocarbon or fluorocarbon groups in acting as sole stabilisers of emulsions of various vegetable ...
Binks, Bernard P., Tyowua, Andrew T.
core +1 more source
Applied Sciences, 2019 An in-situ method of measuring the viscosity of unstable and stable emulsions on a continuous basis under agitation conditions was developed and utilized to investigate the viscous behaviour of surfactant-stabilized and nanoparticles-stabilized oil-in ...
Upinder Bains, Rajinder Pal
doaj +1 more source
Cosmetics, 2022 The validation of a cosmetic product is performed by physical analyses and sensory assessment. However, the recruitment of panelists takes a long time and is expensive.
Sylvia Imbart +7 more
doaj +1 more source
Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]
, 2014 We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P. +4 more
core +1 more source
Foods, 2022 Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and ...
Ruoning Zhang +4 more
doaj +1 more source
Colloids and Interfaces, 2022 Self-emulsifying microbubbles, especially designed to increase the contrast of ultrasound images by the inclusion of perfluorocarbon molecules, have been studied by thermal analysis techniques.
Yohann Corvis +6 more
doaj +1 more source
Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification [PDF]
, 2016 Spontaneous emulsification may be used for encapsulating bioactive compounds in food and pharmaceutical industry. It has several advantages over high energy and other low energy methods including, protecting sensitive compounds against severe conditions ...
Jafari, S.-M. +3 more
core +1 more source