Results 131 to 140 of about 12,270 (221)

Pickering emulsions and their use in production of polymer nanostructured materials

Тонкие химические технологии, 2013
In this article both types of Pickering emulsions – oil/water and water/oil – and their applications in the synthesis of different polymers have been considered.
B. V. Pokidko, D. A. Botin, M. Yu. Pletnev   +2 more
doaj  

Microstructural and Physical Properties of High‐Protein, High‐Overrun Frozen Desserts

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT Ice cream and frozen desserts fortified with protein often have undesirable physical and textural properties despite their increased nutritional value, and are susceptible to shrinkage during storage. The effects of dairy protein structure on structural and physical properties of the mix and frozen product were identified by studying frozen ...
Samantha R. VanWees, Scott A. Rankin, Richard W. Hartel   +2 more
wiley   +1 more source

Pickering emulsions with proteins

, 2023
Emulsion science plays a pivotal role in our daily lives, influencing the production of a wide range of everyday products and industrial processes. Over the past few decades, significant attention has been given to emulsions stabilized with particles, also known as Pickering emulsions, owing to the alternatives they offer in addressing environmental ...
openaire   +1 more source

Hesperidin Encapsulation for Food, Pharmaceutical, and Chemical Industries: A Bibliometric Review

Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.
The encapsulation of hesperidin in solid matrices is an excellent strategy for overcoming pharmacokinetic limitations while maintaining its antioxidant, antidiabetic, anti‐inflammatory, and neuroprotective properties. This study highlights the multidisciplinary scope of the research as well as the versatility of encapsulated hesperidin in the ...
Thais Fernanda de Marco, Luana Bettanin, Jaqueline Scapinello, Alexandre Tadeu Paulino   +3 more
wiley   +1 more source

Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics

Shipin gongye ke-ji
Cellulose nanocrystals (CNC) are rod-shaped, nanoscale colloidal particles. Their strong hydrophilicity and the single functional group structure seriously have limited potential utilization in stabilizing Pickering emulsions. This study aimed to improve
Lin LIU, Dan WANG, Qian ZHANG, Yuxian LONG, Jie TANG, Xingzhong ZHANG   +5 more
doaj   +1 more source

Direct measurements of the effects of salt and surfactant on interaction forces between colloidal particles at water-oil interfaces

, 2007
The forces between colloidal particles at a decane-water interface, in the presence of low concentrations of a monovalent salt (NaCl) and of the surfactant sodium dodecylsulfate (SDS) in the aqueous subphase, have been studied using laser tweezers.
Aveyard R., Aveyard R., Aveyard R., Aveyard R., Basavaraj M. G., Benjamin I., Binks B. P., Chen W., Danov K. D., Dinsmore A. D., Faucheux L. P., Fernández-Toledano J. C., Frydel D., Ghezzi E., Hansen P. H. F., Hoekstra H., Hurd A. J., Israelachvili J., Kralchevsky P., Kralchevsky P., Loudet J. C., Manoharan V. N., Mejia-Rosales S. J., Midmore B. R., Moncho-Jord A., Nakagaki M., Pantina J. P., Paunov V. N., Pickering S. U., Pieranski P., Ramsden W., Reynaert S., Robinson D. J., Robinson D. J., Ruiz-Garcia J., Stamou D., Stancik E. J., Sun J. Z., Turner S. F., Vassileva N. D., Velev O. D., Vignati E., Zahn K.   +42 more
core   +1 more source

The Future of Food Processing—A Food Science and Technology Perspective. Proceedings of a Roundtable Event

Nutrition Bulletin, Volume 51, Issue 1, Page 127-147, March 2026.
ABSTRACT Rising interest in the links between processed food consumption and poor health outcomes often overlooks the perspectives of those working in food technology and innovation. To address this, a virtual roundtable was held in October 2024 to provide a setting for a technical discussion among those working in food processing, technology and ...
Stacey Lockyer, Ciarán Forde, Michael Adams, Cathrina Edwards, Timothy Foster, Stephen French, Caroline Millman, Keshavan Niranjan, Yrjö Roos, Anthony Warner, Gleb Yakubov, Christine Williams   +11 more
wiley   +1 more source

Untying Surface Chemistry and Emulsion Stability to Construct Multifunctional Pickering Emulsion SERS Sensors for Pretreatment‐Free Quantitative Analysis in Bio‐Media

Advanced Science
Plasmonic Pickering emulsions have immense potential as enhancing substrates in surface‐enhanced Raman spectroscopy (SERS). Traditionally, the functional nanoparticles also act as the emulsion stabilizer, so that their surface chemistry is tied directly ...
Yingrui Zhang, Chunchun Li, Ruairi Carland, Ziwei Ye, Steven E. J. Bell, Yikai Xu   +5 more
doaj   +1 more source

Ozonolysis of Lignin: From Extensive Degradation to Selective Ring‐Opening Oxidation

ChemSusChem, Volume 19, Issue 4, 25 February 2026.
Despite its potential as a renewable feedstock, lignin, a major component of plant cell walls and a by‐product of the pulp and paper industry, has long been underutilized. Historically, pulp mills employed ozonolysis, a powerful oxidative process, to delignify cellulosic fibers and break down lignin.
Alexandros E. Alexakis, Mika H. Sipponen
wiley   +1 more source

Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread

Shipin gongye ke-ji
To investigate the effect of cyclodextrins (CDs) stabilized Pickering emulsions on the quality of gluten-free rice bread, the corn oil Pickering emulsions stabilized by α-CD, β-CD or γ-CD were prepared and applied to gluten-free rice bread respectively ...
Xuehong LI, Jingjing GONG, Minjie LI, Dijia XIN, Lu ZHANG, Yong LU   +5 more
doaj   +1 more source