Results 21 to 30 of about 248,963 (355)
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
Emulsifying properties of hemp proteins: Effect of isolation technique [PDF]
, 2018 peer-reviewedHemp protein was isolated from hemp seed meal using two different isolation procedures: alkali extraction/isoelectric precipitation (HPI) and micellization (HMI). The ability of these proteins to form and stabilize 10% (w/w) sunflower oil-in-
Dapčević-Hadnađev, Tamara +5 more
core +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
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
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
Foods, 2022 This study aimed to investigate the antifungal and antimycotoxicogenic effect of binary and tertiary mixtures of Thymus vulgaris, Origanum sativum, and Coriandrum sativum essential oils (EOs), as well as emulsions based on EO mixtures, on fungi developed
Ersilia Alexa +8 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
Isotachophoresis with emulsions [PDF]
Biomicrofluidics, 2013 An experimental study on isotachophoresis (ITP) in which an emulsion is used as leading electrolyte (LE) is reported. The study aims at giving an overview about the transport and flow phenomena occurring in that context. Generally, it is observed that the oil droplets initially dispersed in the LE are collected at the ITP transition zone and advected ...
G, Goet, T, Baier, S, Hardt, A K, Sen
openaire +2 more sources
Droplet Microfluidics for Food and Nutrition Applications
Micromachines, 2021 Droplet microfluidics revolutionizes the way experiments and analyses are conducted in many fields of science, based on decades of basic research. Applied sciences are also impacted, opening new perspectives on how we look at complex matter.
Karin Schroen +7 more
doaj +1 more source