Results 21 to 30 of about 10,603 (156)
Phase inversion of ionomer-stabilized emulsions to form high internal phase emulsions (HIPEs) [PDF]
Physical Chemistry Chemical Physics, 2015 The phase inversion of ionomer-stabilized emulsions to form high internal phase emulsions can be induced by salt concentration and pH changes.
Tao, Zhang +3 more
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Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
Foods, 2021 The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages.
Chen Tan, David Julian McClements
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Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt [PDF]
PeerJ, 2023 The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids.
Mirosław M. Kasprzak +14 more
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Food Chemistry: X, 2022 The use of antioxidant-loaded protein-polysaccharide nanoparticle in stabilizing and delivering curcumin with high internal phase Pickering emulsions is comparatively scarce.
Yuting Fan, Dixue Luo, Jiang Yi
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Journal of Agriculture and Food Research, 2023 Plant proteins are of interest to the food science, biopharmaceutical, and environmental engineering fields due to their excellent surface properties, biocompatibility, biodegradability, biosafety, and sustainability.
Chenyang Ji, Yangchao Luo
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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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Interfacial Regulation Mechanisms and Stability of Animal and Plant Protein-Based Emulsions: A Review [PDF]
Shipin KexueEmulsions are widely used in the food field, but they are thermodynamically unstable and require emulsifiers for stabilization. As common emulsifiers, animal and plant proteins exhibit different advantages in stabilizing emulsion interfaces due to ...
WANG Lang, LIU Simiao, LIU Linlin, HUANG Yuyang, ZHU Xiuqing, ZHU Ying
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eXPRESS Polymer Letters, 2015 The effect of adding a comonomer to dicyclopentadiene in high internal phase emulsions (HIPEs) on the properties of ring-opening metathesis polymerisation (ROMP) derived polyHIPEs has been investigated.
E. H. Mert, C. Slugovc, P. Krajnc
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Food Frontiers, 2023 Compared with ordinary emulsions, the unique structures endow double emulsions with special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats.
Tian Luo, Zihao Wei
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Gels, 2021 The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry
Adrián López-García +3 more
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