Results 11 to 20 of about 43,562 (291)

Development and characterization of high internal phase emulsions for lycopene encapsulation with safflower seed meal globulin modified via ultrasound, heating and pH-shifting [PDF]

open access: yesUltrasonics Sonochemistry
This study investigated the synergistic effect of ultrasound in combination with pH-shifting and heating modification on the physicochemical properties, structural characteristics, and emulsifying performance of safflower seed meal globulins (SMG ...
Ke'er Xiao   +9 more
doaj   +2 more sources

High internal phase emulsions gel ink for direct-ink-writing 3D printing of liquid metal [PDF]

open access: yesNature Communications
3D printing of liquid metal remains a big challenge due to its low viscosity and large surface tension. In this study, we use Carbopol hydrogel and liquid gallium-indium alloy to prepare a liquid metal high internal phase emulsion gel ink, which can be ...
Zewen Lin   +8 more
doaj   +2 more sources

3D-Printable and Enzymatically Active Composite Materials Based on Hydrogel-Filled High Internal Phase Emulsions [PDF]

open access: yesFrontiers in Bioengineering and Biotechnology, 2020
The immobilization of enzymes in biocatalytic flow reactors is a common strategy to increase enzyme reusability and improve biocatalytic performance.
Lukas Wenger   +6 more
doaj   +2 more sources

Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl [PDF]

open access: yesFoods
Water-in-Oil high internal phase emulsions (W/O HIPEs) have great potential in developing novel healthy food products. However, the high content of the aqueous phase poses great risks in physical stability and lipid oxidation.
Jiao Wei   +4 more
doaj   +2 more sources

Cold plasma-induced ovalbumin amyloid fibrils: Morphological characteristics and stability on astaxanthin-loaded high internal phase emulsions [PDF]

open access: yesFood Chemistry: X
The morphological characteristics of cold plasma (CP)-induced ovalbumin (OVA) amyloid fibrils (OAFs) and their ability to stabilize astaxanthin-loaded high internal phase emulsions (HIPEs) were investigated.
Chang Liu   +7 more
doaj   +2 more sources

High Internal Phase Emulsions Stabilized Solely by Functionalized Silica Particles

open access: yesAngewandte Chemie International Edition, 2008
High Internal Phase Emulsions (HIPEs) are important for a wide range of applications in the food, cosmetic, pharmaceutical and petroleum industries. If the continuous phase is polymerizable, HIPEs can be used as templates for the synthesis of highly porous polymers with potential applications as low weight structures or scaffolds in tissue engineering.
Ikem, VO, Menner, A, Bismarck, A
openaire   +6 more sources

Polyimide-Based PolyHIPEs Prepared via Pickering High Internal Phase Emulsions. [PDF]

open access: yesPolymers (Basel), 2019
Pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA) oligoimide particles and PMDA-ODA poly(amic acid) salt (PAAS) were synthesized and used as stabilizers to prepare oil-in-water Pickering high internal phase emulsions (HIPEs). The stability of the Pickering HIPEs was investigated by dispersion stability analysis.
Song IH   +6 more
europepmc   +4 more sources

Effects of Different Treatment Methods on the Structure and Properties of High Internal Phase Emulsion Stabilized by Chitosan/Arabic Gum Composite Particles [PDF]

open access: yesShipin Kexue, 2023
This study was executed in order to further improve the emulsion stability of chitosan/gum arabic composite particles and to regulate the rheological properties of high internal phase emulsions stabilized by it.
XU Tianlin, HAN Jing, CHEN Fenglian, DOU Xinlai, GAO Chengcheng, TANG Xiaozhi
doaj   +1 more source

Formation of W/O emulsion using hydrophilic nanoparticles by three-phase emulsification and its energetic analysis

open access: yesHeliyon, 2023
In this study, we investigated the characteristics of water-in-oil (W/O) emulsions formed by hydrophilic nanoparticles in three-phase emulsification and discussed their stability by performing an energy analysis.
Kana Miyasaka, Yoko Imai, Kazuo Tajima
doaj   +1 more source

Novel Pickering High Internal Phase Emulsion Stabilized by Food Waste-Hen Egg Chalaza

open access: yesFoods, 2021
A massive amount of chalaza with nearly 400 metric tons is produced annually as waste in the liquid-egg industry. The present study aimed to look for ways to utilize chalaza as a natural emulsifier for high internal phase emulsions (HIPEs) at the optimal
Lijuan Wang, Jingjing Wang, Anheng Wang
doaj   +1 more source

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