Results 31 to 40 of about 43,562 (291)

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., Faridi Esfanjani, A., Jafari, S.M., Mohammadi, A.   +3 more
core   +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, Bahtz, Balcaen, Benichou, Bernewitz, Bonnet, Bonnet, Choi, Colinart, Declerck, Declerck, Dickinson, Frasch-Melnik, Frasch-Melnik, Garti, Garti, Gibon, Guery, Herzi, Herzi, Herzi, Jenning, Kiokias, Lamba, Maleky, Marangoni, McClements, Mezzenga, Muschiolik, Muschiolik, Müller, Müller, Nadin, Nelis, Oppermann, Provencher, Rosano, Sabatino, Sela, Spyropoulos, Stejskal, Trezza, Vermeir, Vermeir, Vermeir, Weiss, Weiss, Wen, Wen, Wen, Yan   +50 more
core   +1 more source

Highly permeable macroporous polymers synthesized from pickering medium and high internal phase emulsion templates [PDF]

, 2010
Open porous poly-Plckerlng-M/HIPEs with permeabilities of up to 2.6 D were prepared by polymerisation of PickeringM/HIPEs to which small amounts of surfactant were added.
Akartuna, Barbetta, Barbetta, Biasetto, Blaker, Butler, Cameron, Cameron, Carnachan, Haibach, Horozov, Horozov, Horozov, Ikem, Lissant, Manley, Menner, Menner, Menner, Menner, Menner, Powell, Princen, Richez, Williams, Zhang   +25 more
core   +1 more source

Tailoring the mechanical and thermal properties of dicyclopentadiene polyHIPEs with the use of a comonomer

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
doaj   +1 more source

Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends

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
doaj   +1 more source

Palm-based nonionic surfactants as emulsifiers for high internal phase emulsions [PDF]

, 2009
In the present study, a series of as-synthesized palm-based nonionic surfactants with various hydrophile–lipophile balance values were successfully synthesized.
Huang, Nay Ming, Kassim, Anuar, Lim, Hong Ngee, Yarmo, Mohd Ambar   +3 more
core   +1 more source

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., Maghsoudlou, Y., Makhmal-Zadeh, B.S., Mehrnia, M.-A.   +3 more
core   +1 more source

Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

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, Gemma Moraga, Isabel Hernando, Amparo Quiles   +3 more
doaj   +1 more source

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, Obando, Monica, Soto, Erika   +2 more
core   +1 more source

One-pot preparation of three-component oil-in-water high internal phase emulsions stabilized by palm-based laureth surfactants and their moisturizing properties [PDF]

, 2009
In the present study, olive and olein oils had been used for the preparation of three-component high internal phase emulsions with oil volume fraction of more than 0.77 stabilized by palm-based laureth surfactants for the first time, respectively.
Chiu, Wee Siong, Huang, Nay Ming, Kassim, Anuar, Khiew, Poi Sim, Lim, Hong Ngee, Yarmo, Mohd Ambar, Yeong, Shoot Kian   +6 more
core   +1 more source