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
doaj +1 more source
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
doaj +1 more source
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
openaire +2 more sources
Microstructure of brushite crystals prepared via high internal phase emulsion [PDF]
, 2010 For the first time, various microstructures of calcium phosphates were successfully synthesized using a high internal phase emulsion process. The crystals were possessed in the brushite crystalline phase.
Chia, Chin Hua +3 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions [PDF]
, 2019 Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems.
Bahtz +50 more
core +1 more source
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
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
Gas dispersion and bubble-to-emulsion phase mass exchange in a gas-solid bubbling fluidized bed: a computational and experimental study [PDF]
, 2003 Knowledge of gas dispersion and mass exchange between the bubble and the emulsion phases is essential for a correct prediction of the performance of fluidized beds, particularly when catalytic reactions take place.
Kuipers, J.A.M. +2 more
core +2 more sources