Results 41 to 50 of about 43,562 (291)

MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion

Foods, 2022
The main objective of this study was to investigate the effect of different oil phase compositions (medium-chain triglyceride (MCT) and long-chain triglyceride (LCT), the proportion of MCT is 0%, 5%, 10%, 15% and 20%, respectively) on the rheological ...
Jiahao Liu, Yi Han, Jiashi Chen, Zhigang Zhang, Song Miao, Baodong Zheng, Longtao Zhang   +6 more
doaj   +1 more source

Lamellar ordering, droplet formation and phase inversion in exotic active emulsions

, 2018
We study numerically the behaviour of a mixture of a passive isotropic fluid and an active polar gel, in the presence of a surfactant favouring emulsification. Focussing on parameters for which the underlying free energy favours the lamellar phase in the
Bonelli, Francesco, Carenza, Livio Nicola, Gonnella, Giuseppe, Marenduzzo, Davide, Orlandini, Enzo, Tiribocchi, Adriano   +5 more
core   +2 more sources

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
core   +2 more sources

High Internal Phase Oil-in-Water Emulsions Stabilised by Cost-Effective Rhamnolipid/Alginate Biocomplexes

Molecules
A novel, cost-effective, partially purified biosurfactant in the form of a rhamnolipid biocomplex (RLBC) was investigated for its emulsifying properties. The RLBC was obtained through the cultivation of Pseudomonas sp.
Ilona E. Kłosowska-Chomiczewska, Gabriela Burakowska, Paulina Żmuda-Trzebiatowska, Aleksandra Soukup, Iwona Rok-Czapiewska, Elżbieta Hallmann, Tetiana Pokynbroda, Olena Karpenko, Krystyna Mędrzycka, Adam Macierzanka   +9 more
doaj   +1 more source

Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties [PDF]

, 2017
The aims of this work were to obtain different samples of insoluble soybean polysaccharides (ISPS) from defatted soy flour and to study their potential application as O/W emulsifier. In this regard, the insoluble residue (okara) resulting from an aqueous
Cabezas, Dario Marcelino, Navarro, Diego Alberto, Porfiri, María Cecilia, Stortz, Carlos Arturo, Vaccaro, J., Wagner, Jorge Ricardo   +5 more
core   +2 more sources

Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil [PDF]

, 2013
The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield.
AOCS, Autino, Cabezas, Cabezas, Cabezas, Cardenia, Clausen, Diehl, Dijkstra, Galhardo, Gordon, Gutiérrez, Ixtaina, Johnson, Judde, Manjula, Mc Clements, Márquez, Pan, Pokorný, Saito, Shukla, Sosada, van Nieuwenhuyzen, van Nieuwenhuyzen, van Nieuwenhuyzen, Verleyen, Wu, Wu   +28 more
core   +2 more sources

Addition of Trans-Resveratrol-Loaded, Highly Concentrated Double Emulsion to Moisturizing Cream: Effect on Physicochemical Properties

Colloids and Interfaces, 2022
Resveratrol is a compound increasingly studied for its many beneficial properties for health. However, it is a highly unstable photosensitive compound, and therefore it is necessary to encapsulate it to protect it if you want to use it in a commercial ...
Rocío Díaz-Ruiz, Amanda Laca, Ismael Marcet, Lemuel Martínez-Rey, María Matos, Gemma Gutiérrez   +5 more
doaj   +1 more source

Flow of High Internal Phase Ratio Emulsions through Pipes

Journal of Physics: Conference Series, 2015
The flow behavior of W/O type of HIPRE stabilized by hydrogen bonds with a sugar (sorbitol) in the aqueous phase, was studied. Two groups of experiments were done in this work: The effect of wall shear stresses were investigated in flow through pipes of different diameters.
Özsaygi R., Kostak K., Gündüz I., Yorganciolu E., Tekden E., Güzel O., Sadiklar D., Peker S., Helvaci Ş.Ş.   +8 more
openaire   +2 more sources

An elasto-visco-plastic model for immortal foams or emulsions [PDF]

, 2007
A variety of complex fluids consist in soft, round objects (foams, emulsions, assemblies of copolymer micelles or of multilamellar vesicles -- also known as onions). Their dense packing induces a slight deviation from their prefered circular or spherical
Asipauskas, Aubouy, Berret, Berret, Bulatov, Bulatov, Bulatov, Bécu, C. -H. Bruneau, C. Gay, Cipeletti, Cloitre, Cohen-Addad, Debrégeas, Decruppe, Eiser, Eiser, Emile, F. Molino, Falk, Gordon, Höhler, Kabla, Kabla, Khan, Lerouge, Lu, Marmottant, Marze, Myers, Picard, Picard, Porte, S. Bénito, Saramito, T. Colin, Takeshi, Terriac   +37 more
core   +5 more sources

Stretching the Printability Metric in Direct‐Ink Writing with Highly Extensible Yield‐Stress Fluids

Advanced Functional Materials, EarlyView.
This study introduces “drawability” as a new metric for assessing printability in direct‐ink writing, focusing on gap‐spanning performance and speed robustness. By designing yield‐stress fluids with high extensibility, we demonstrate that extensional strain‐to‐break significantly enhances printability.
Chaimongkol Saengow, Samya Sen, Joaquin Yus, Eliza E. Lovrich, Amanda G. Hoika, Kelly M. Chang, Arielle A. Pfeil, Nellie Haug, Amy J. Wagoner Johnson, Randy H. Ewoldt   +9 more
wiley   +1 more source