Results 71 to 80 of about 57,333 (310)
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source
The indiscriminate use of antibiotics and the emergence of resistant microorganisms have become a major challenge for the food industry. The purpose of this work was to microencapsulate the bacteriophage UFV-AREG1 in a calcium alginate matrix using ...
Batalha, Laís S. +6 more
core +2 more sources
Wurster fluidised bed coating of microparticles: Towards scalable production of oral sustained-release liquid medicines for patients with swallowing difficulties [PDF]
© 2019 The Author(s). This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium ...
Craig Richardson +5 more
core +2 more sources
ABSTRACT Environmental pollution from textile dyeing wastewater, particularly the discharge of harmful dyes like methylene blue (MB), poses a significant challenge. This study presents an innovative solution for dyeing wastewater treatment by utilizing durian husk, an agricultural waste, as an adsorbent for MB removal.
L. H. V. Thanh +5 more
wiley +1 more source
Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction [PDF]
Milk fat globules (MFGs) originate from mammary epithelial cells, with the lipids and proteins in the milk fat globule membrane (MFGM) maintaining the stability of MFGs through electrostatic repulsion and steric hindrance.
WANG Xin, YU Jinghua, ZHAO Tingting, LIU Xiaohui
doaj +1 more source
Microencapsulation in food industry – an overview
In the modern health concept, food quality is becoming more and more important. People are increasingly looking for added value to their diet through the presence of bioactive substances.
D. Petkova, D. Mihaylova, I. Desseva
semanticscholar +1 more source
Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk [PDF]
The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(Carboxyethyl)-L-lysine (CEL), Nε ...
Ahmed +36 more
core +5 more sources
An eco‐friendly, polydopamine‐assisted electroless metallization of phase change microcapsules enables thin silver or nickel coatings that preserve phase‐change functionality and while enhancing thermal diffusivity and thermomechanical performance in flexible epoxy composites.
Giulia Fredi +3 more
wiley +1 more source
Microencapsulation of Essential Oils by Spray-Drying and Influencing Factors
Essential oils (EOs) are known as any aromatic oily organic substances which are naturally synthesized in plants. Exhibiting a broad range of biological activities, EOs have played a key role in numerous industries for ages, including pharmaceutical ...
Thi Thu Anh Nguyen +8 more
semanticscholar +1 more source
Fatigue crack propagation in microcapsule toughened epoxy [PDF]
The addition of liquid-filled urea-formaldehyde (UF) microcapsules to an epoxy matrix leads to significant reduction in fatigue crack growth rate and corresponding increase in fatigue life.
Brown, Eric N. +2 more
core +1 more source

