Results 261 to 270 of about 248,963 (355)

Multiscale Insights into the Genesis of Pickering Emulsions: Nanomixing and Interfacial Design of Surface-Active Silica Particles. [PDF]

Langmuir
Wang K, Salom-Català A, Roldan A, Pera-Titus M.   +3 more
europepmc   +1 more source

Contrasting effects of phase-oriented antioxidant localization on oxidative resistance and physical stability of double emulsions. [PDF]

NPJ Sci Food
Jeon S, Jeong J, Sumnu G, Sahin S, Choi MJ, Lee J.   +5 more
europepmc   +1 more source

Pickering or Non-Pickering Dilemma: A Complicated System of Anionic Lignin-Incorporated Oil-Water Emulsions. [PDF]

ChemSusChem
Khodavandegar S, Edlund U, Rättö P, Dobryden I, Fatehi P.   +4 more
europepmc   +1 more source

Characterization and In-vitro Study of Metformin and Repaglinide Nano Emulsion in the Treatment of Diabetes

Devendra Singh Rawat, Naveen Kalra
openalex   +1 more source

Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley   +1 more source

Effect of Pre-Hydrolyzed Rice Extrudates with Different Dextrose Equivalent Values on Stability of Emulsion-Type Food for Special Medical Purposes. [PDF]

Gels
Ge Z, Liu C, Li P, Zeng J, Tang X, Zhou P, Zhao Z, Deng Y, Liu G.   +8 more
europepmc   +1 more source

Compositional Characterization, Quality Parameters, and Physicochemical and Bioactive Properties of Pequi (Caryocar brasiliense) Oils From Xingu and Cerrado in Mato Grosso, Brazil

Journal of the American Oil Chemists' Society, EarlyView.
Cerrado oil is richer in MUFA and antioxidant compounds, while Xingu oil shows higher SFA and enhanced oxidative stability, reinforcing the potential of pequi oil as a sustainable bioactive ingredient. ABSTRACT Pequi (Caryocar brasiliense) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and ...
Dhayna O. Sobral, Patrícia T. Souza, Gabriel S. L. Pereira, Sara Fraga, Maria E. O. Carvalho, Antonio J. A. Meirelles, Eduardo A. C. Batista, Klicia A. Sampaio, Guilherme J. Maximo   +8 more
wiley   +1 more source