Results 21 to 30 of about 89,475 (301)
e-Polymers, 2020 High internal phase emulsions (HIPEs) are among complex biphasic fluids that expand on the traditional emulsion compositions, for instance, for the preparation of macroporous polymers by emulsion templating.
Huerta-Marcial Silvia T. +1 more
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Food Chemistry: X, 2023 Novel thermoresponsive emulsion gels and oleogels were fabricated by assembling nanofibrous from natural triterpenoid Quillaja saponin (QS) and glycyrrhizic acid (GA). The viscoelasticity of QS-coated emulsion was observed to be remarkably improved by GA
Yao Liu +5 more
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Stabilization of Lipase in Polymerized High Internal Phase Emulsions [PDF]
Journal of Agricultural and Food Chemistry, 2018 Candida antarctica lipase B is stabilized in a porous, high internal phase emulsion (HIPE) of polydicyclopentadiene to enable biocatalytic waste stream upcycling. The immobilized lipase is subjected to thorough washing conditions and tested for stability in extreme environments and reusability.
Stephanie M. Andler, Julie M. Goddard
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Food Chemistry: X, 2022 The abilities of Tartary buckwheat whole flour (TBWF), Tartary buckwheat core flour (TBCF), and Tartary buckwheat bran flour (TBBF) to directly construct Pickering high internal phase emulsions (HIPEs) were compared.
Sheng Zhang +4 more
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Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese [PDF]
Shipin KexueAn emulsion gel stabilized by a mixture of whey protein and pectin (WP) and an emulsion gel stabilized by a mixture of whey protein and glucan (WG) were prepared by an acid induction method.
LI Hongjuan, LI Zhen, REN Chuan, YUAN Yujing, LI Ke, QIU Xiaobao, LI Hongbo, YU Jinghua
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Frontiers in Nutrition, 2022 Food-grade high internal-phase Pickering emulsions (HIPPEs) stabilized by solid or colloidal particles with different advantages have attracted extensive attention nowadays. However, looking for new appropriate particle stabilizers is the common practice
Wei Xu +9 more
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Fabrication of Pickering Emulsions Stabilized by Burdock Rhamnogalacturonan I (RG-1)-Type Pectin/Zein Composite Particles and Their Utilization for the Delivery of Curcumin [PDF]
Shipin Kexue, 2023 In the present work, Pickering emulsions were fabricated using burdock RG-1-type pectic polysaccharides/zein composite particles as emulsifiers. The effects of polysaccharide concentration, pH, ionic strength, and oil phase volume fraction (φ) on the ...
WU Tong, FENG Jin, HUANG Wuyang, WANG Jing, LI Ying, CHEN Xiao’e
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Hype about High Internal Phase Emulsion templating: Adding particles makes all the difference
eXPRESS Polymer Letters, 2012 editorial
A. Bismarck
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Effect of Amines on High Internal Phase Emulsion Adsorbents for Carbon Dioxide Adsorption
Chemical Engineering Transactions, 2013 High internal phase emulsion polymers (PolyHIPE) with amine, i.e. hexylamine, were prepared. The oil-in-water emulsion system was obtained by mixing divinylbenzene, vinylbenzylchloride and surfactants, SpanR 80 (oil soluble surfactant) and Triton X-100 ...
N. Athipongarporn +2 more
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Frontiers in Nutrition, 2021 In this paper, a novel high-internal-phase Pickering emulsion (HIPPE) prepared by acid-induced self-assembly SPI gel (A/S-SPIG) was investigated. The steady-state shear test results showed that all HIPPEs were typical shear thinning emulsion, which could
Chong-hao Bi +7 more
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