Preparation and Characterization of Grape Seed Oil-Whey Protein Isolate High Internal Phase emulsion
Liang you shipin ke-jiIn this study, whey protein isolate (WPI) was used as natural emulsifier and grapeseed oil as oil phase to prepare high internal phase emulsion. The morphology, average particle size, stability, rheological properties and microstructure of emulsion ...
GUO Bing-bing +7 more
doaj +1 more source
Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions [PDF]
, 2011 The antioxidant properties of caffeic acid and bovine serum albumin in oil-in-water and water-in-oil emulsions were studied. Caffeic acid (5 mmol/kg emulsion) showed good antioxidant properties in both 30% sunflower oil-in-water (OW) and 20% water-in ...
Conde, Enma +3 more
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Advanced Healthcare Materials, EarlyView.This study presents HAEP@Res sub‐microgels as a lung‐targeted delivery system integrating antioxidant activity with anti‐inflammatory therapy. The sub‐microgels demonstrate excellent biocompatibility, efficiently scavenge intracellular ROS, and downregulate pro‐inflammatory cytokines and genes in a Bleo‐induced ALI mouse model. These findings highlight
Bo Liu +10 more
wiley +1 more source
Drop size in a liquid pulsed sieve-plate extraction column [PDF]
, 2009 Peer reviewedPublisher ...
Afzal, W +5 more
core +2 more sources
Advanced Healthcare Materials, EarlyView.Recent studies reported immunosuppressive properties of specific MXene nanomaterials. Their intravenous injection into the bloodstream of laboratory animals has been a common delivery method to suppress systemic inflammation and prevent transplant rejection.
Alireza Rafieerad +2 more
wiley +1 more source
Eutectozymes as Soft Hybrid Materials for Advanced Biocatalysis
Advanced Materials, EarlyView.Eutectozymes are sustainable hybrid materials that embed a GOx–HRP cascade within hydrophobic eutectogels featuring a dual supramolecular–covalent network. This architecture preserves native enzyme structure and stability, enables efficient heterogeneous biocatalysis in aqueous media, and positions eutectogels as robust platforms for next‐generation ...
Manuel Eduardo Martinez Cartagena +10 more
wiley +1 more source
High Internal Phase Emulsion Gels Stabilized by Natural Casein peptides
Journal of Oleo Science, 2018 The surface and interfacial properties of casein-hydrolyzed peptides were evaluated using measurement of surface and interfacial tensions, surface viscosity, dynamic light scattering (DLS), and freeze-fracture transmission electron microscopy (FF-TEM).
Kazuaki, Wakita, Tomohiro, Imura
openaire +3 more sources
Stability of water-in-oil-in-water emulsions formed by membrane emulsification : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2004 The main objectives of this study were to determine i. The effectiveness of encapsulating whey protein concentrates (WPC) within water-in-oil-in-water multiple emulsions produced by membrane emulsification. ii.
Janardhanan, Jithesh
core
Encapsulation of DNA by cationic diblock copolymer vesicles
, 2004 Encapsulation of dsDNA fragments (contour length 54 nm) by the cationic diblock copolymer poly(butadiene-b-N-methyl 4-vinyl pyridinium) [PBd-b-P4VPQ] has been studied with phase contrast, polarized light, and fluorescence microscopy, as well as scanning ...
Jesse, W. +2 more
core +1 more source
Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]
, 2014 We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P. +4 more
core +1 more source