Results 31 to 40 of about 79,680 (292)
Hype about High Internal Phase Emulsion templating: Adding particles makes all the difference
eXPRESS Polymer Letters, 2012 editorial
A. Bismarck
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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
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Modelling of large-scale dense gas–solid bubbling fluidised beds using a novel discrete bubble model [PDF]
, 2006 In order to model the complex hydrodynamic phenomena prevailing in industrial scale gas–solid bubbling fluidised bed reactors and especially the macro-scale emulsion phase circulation patterns induced by bubble–bubble interactions and bubble coalescence,
Bokkers, G.A. +3 more
core +9 more sources
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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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
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Foods, 2022 There is an increasing interest in the development of high internal phase emulsions (HIPE) stabilized by food-grade nanoparticles due to their potential applications in the food industry. In this study, cross-linked egg white protein isolates (cEPIs) are
Yanjie Zhao +4 more
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Pickering emulsions stabilized by hydrophilic nanoparticles: in situ surface modification by oil [PDF]
, 2016 We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently hydrophilic nanoparticles. In the case of dialkyl adipate oils, in situ hydrophobisation of the particles by dissolved oil molecules in the aqueous phase ...
Binks, Bernard P., Yin, Dezhong
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The effects of bioactive akermanite on physiochemical, drug-delivery, and biological properties of poly(lactide-co-glycolide) beads [PDF]
, 2011 Poly(lactide-co-glycolide) (PLGA) beads have been widely studied as a potential drug/protein carrier. The main shortcomings of PLGA beads are that they lack bioactivity and controllable drug-delivery ability, and their acidic degradation by-products can ...
Ara +33 more
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Current Research in Food Science, 2020 In this work, the bioaccessibility of polymethoxyflavones (PMFs) loaded in high internal phase emulsions (HIPE, ϕoil = 0.82) stabilized by whey protein isolate (WPI)-low methoxy pectin (LMP) complexes was evaluated using in vitro lipolysis and dynamic in
Wahyu Wijaya +6 more
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