Results 31 to 40 of about 160,495 (283)

Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and Bioaccessibility

Foods, 2022
Lutein is a carotenoid found in real eggs that has been reported to have beneficial effects on eye health by reducing the risk of age-related macular degeneration. However, lutein is not often included in plant based (PB) egg analogs. It would, therefore,
Giang Vu, Xiaoke Xiang, Hualu Zhou, David Julian McClements   +3 more
doaj   +1 more source

Forced generation of simple and double emulsions in all-aqueous system [PDF]

, 2012
We report an easy-to-implement method that allows the direct generation of water-in-water (w/w) single emulsions. The method relies on direct perturbation of the pressure that drives the flow of the dispersed phase of the emulsions.
Sauret, Alban, Shum, Ho Cheung
core   +5 more sources

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

Foods, 2022
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability.
Trinidad Perez-Palacios, Jorge Ruiz-Carrascal, Juan Carlos Solomando, Francisco de-la-Haba, Abraham Pajuelo, Teresa Antequera   +5 more
doaj   +1 more source

Antioxidant activity of thyme waste extract in O/W emulsions [PDF]

, 2019
Thymus vulgaris (thyme) is an aromatic plant and its essential oil has been applied as antimicrobial and antioxidant due to the presence of phenolic compounds.
AAZZA, Smail, Anahi Dandlen, Susana, Antunes, Maria Dulce, EL-GEUNDOUZ, Soukaina, Gomes, Vera, Lyoussi, Badiaa, MAJDOUB, Nesrine, Miguel, Maria, Raposo, Sara   +8 more
core   +1 more source

Formulation, Characterization and Evaluation of Innovative O/W Emulsions Containing Curcumin Derivatives with Enhanced Antioxidant Properties

Antioxidants, 2022
In the present study, a series of semisolid Oil in Water (O/W) emulsions containing different Curcumin (Cur) derivatives (Cur powder, Cur extract and Cur complexed with β-cyclodextrin) in varying concentrations, were prepared.
Evdokia Dalla, Ioanna Koumentakou, Nikolaos Bikiaris, Evangelia Balla, Smaro Lykidou, Nikolaos Nikolaidis   +5 more
doaj   +1 more source

Influence of different fat emulsions with 10 or 20% MCT/LCT or LCT on lipoproteins in plasma of patients after abdominal surgery [PDF]

, 1998
In patients after elective abdominal surgery, different fat emulsions were used to compare their efficacy in total parenteral nutrition and in normalizing plasma lipoprotein levels.
Hailer, Susanne, Jauch, Karl-Walter, Wolfram, Günther   +2 more
core   +1 more source

Physicochemical properties of peanut oil body nutritional emulsions: effects of energy density and nutrient ratio

Frontiers in Sustainable Food Systems
The physical and chemical stability of peanut oil body (POB) nutritional emulsions and traditional emulsifier-based nutritional emulsions were compared under varying energy densities and nutrient ratios, with a focus on protein adsorption at the oil ...
Zihui Lin, Zihui Lin, Zihui Lin, Zhihao Zhao, Zhihao Zhao, Pengfei Zhou, Yuanyuan Deng, Guang Liu, Ping Li, Jiarui Zeng, Fahui Xiang, Jie Pang, Mingwei Zhang   +12 more
doaj   +1 more source

Characterization of Films Produced with Cross-Linked Cassava Starch and Emulsions of Watermelon Seed Oils

Foods, 2022
Starches are promising molecules in the production of edible films. However, the hydrophilic nature of these materials is among the main limitations of packaging based on natural polymers.
Julio Colivet, Vitor Augusto dos Santos Garcia, Rodrigo Vinicius Lourenço, Cristiana Maria Pedroso Yoshida, Alessandra Lopes de Oliveira, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho   +6 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., Faridi Esfanjani, A., Jafari, S.M., Mohammadi, A.   +3 more
core   +1 more source

Modeling of Droplet Generation in a Microfluidic Flow-Focusing Junction for Droplet Size Control

Micromachines, 2021
In this paper, we study the parameters that affect the generation of droplets in a microfluidic flow-focusing junction. Droplets are evaluated based on the size and frequency of generation. Droplet size control is essential for microfluidic lab-on-a-chip
Ali M. Ibrahim, Jose I. Padovani, Roger T. Howe, Yasser H. Anis   +3 more
doaj   +1 more source