Results 41 to 50 of about 2,556 (157)

Optimization of microfluidization for the homogeneous distribution of cellulose nanocrystals (CNCs) in biopolymeric matrix [PDF]

, 2014
Microfluidization, which is a high-pressure homogenization technique, was used to develop highly dispersed cellulose nanocrystal (CNC) reinforced chitosan based nanocomposite films. A three factor central composite design with five levels was designed to
Chauve, Gregory, Bouchard, Jean, Lacroix, Monique, Vu, Khanh Dang, Khan, Avik, Riedl, Bernard   +5 more
core   +1 more source

Production of Nanoemulsions from Palm-Based Tocotrienol Rich Fraction by Microfluidization

Molecules, 2015
In the present study, tocotrienol rich fraction (TRF) nanoemulsions were produced as an alternative approach to improve solubility and absorption of tocotrienols.
Pik Seah Goh, Mei Han Ng, Yuen May Choo, Nasrulhaq Boyce Amru, Cheng Hock Chuah   +4 more
doaj   +1 more source

Chia Oil-in-Water Nanoemulsions Produced by Microfluidization

, 2022
Oil-in-water (O/W) nanoemulsions (d < 200 nm) are systems with considerable potential for protecting and delivering sensible ingredients such as chia seed oil rich in ω-3 fatty acids (~64% α-linolenic acid).
Mabel C. Tomás, Nicolás Censi, Luciana M. Julio   +2 more
core   +1 more source

Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin

Pharmaceutics, 2023
Phycocyanin (PC), a natural product obtained from algae, is attracting attention due to its health benefits, such as its antioxidant and anti-inflammatory properties.
Patricia Tello, Nuria Calero, Jenifer Santos, Luis A. Trujillo-Cayado   +3 more
doaj   +1 more source

The effects of high-pressure microfluidization on the properties of lotus seed starch-glycerin monostearin complex

, 2023
In order to investigate the effects of microfluidization in different pressure combined with pullulanase debranching treatment on the structural properties and starch composition of lotus seed starch-glycerin monostearin complex, the determination of ...
ZENG, Hong-liang, GUO, Ze-bin, ZHENG, Bao-dong, ZHENG, Yi-xin, ZENG, Shao-xiao, ZHANG, Yi   +5 more
core   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Effects of Phospholipid from Different Sources on the Stability of Antarctic Krill Oil Liposomes

Liang you shipin ke-ji
To investigate the stability of Antarctic krill oil during processing, storage, and transportation, liposomes are employed as delivery carriers and the effects of four different phospholipids are investigated: soybean, egg yolk, rapeseed, and ...
ZHENG Rui-qi, HAN Wan-jun, LIU Yuan-fa
doaj   +1 more source

The Influence of Drosophila Spire and Myosin V During Mid‐Oogenesis Is Independent of Their Direct Interaction

Cytoskeleton, EarlyView.
ABSTRACT Cooperativity between cytoskeletal proteins is crucial for spatiotemporal coordination in biological processes, like oogenesis. In mammalian and Drosophila oogenesis, proper assembly and function of actin networks require coordination between actin assembly factors Spire and formins, as well as actin‐associated proteins like myosins and Rab ...
Joseph Y. Ong, Hannah M. Bailey, Emma Carley, Michelle Panzica, Merin Rixen, Neil Billington, Rong Liu, Margot E. Quinlan   +7 more
wiley   +1 more source

Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions

, 2019
International audienceThe effect of microfluidization pressure (50, 70 and 130 MPa) during emulsification on the properties of native (NP) and soluble thermally aggregated (SA) pea (Pisum sativum L.) globulin-based emulsions at neutral pH was studied ...
Oliete, Bonastre, Cases, Eliane, Potin, François, Saurel, Rémi   +3 more
core   +1 more source

Metabolomics‐based study of the preservation mechanism of a tea saponin–cinnamaldehyde nanoemulsion applied to Xinyu tangerines

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background The Xinyu tangerine is a geographical indication agricultural product from Jiangxi province, China. During postharvest storage, nutrient loss and pathogen‐induced decay reduce fruit quality. The selection of appropriate preservatives is therefore important for maintaining postharvest quality.
Yan Leng, Xinjian Gao, Yichen Zhang, Zehang Yan, Wanyi Chen, Yang Huang, Xiaoxia Zuo, Liqin Zhu, Zhipeng Cai, Jing Wang, Yonggen Shen   +10 more
wiley   +1 more source