Results 81 to 90 of about 12,112 (219)
Timescales of emulsion formation caused by anisotropic particles [PDF]
, 2014 Particle stabilized emulsions have received an enormous interest in the recent past, but our understanding of the dynamics of emulsion formation is still limited.
Frijters, Stefan +2 more
core +2 more sources
Food Biomacromolecules, EarlyView.Abstract Understanding plant protein gel microstructure is key to designing functional food systems. This study introduces a deep learning framework using a U‐Net model with a ResNet34 encoder to segment and quantify confocal laser scanning microscopy (CLSM) images of plant protein gels.
Zhi Yang
wiley +1 more source
A Simple Model for the Viscosity of Pickering Emulsions
Fluids, 2017 A new model is proposed for the viscosity of Pickering emulsions at low shear rates. The model takes into consideration the increase in the effective volume fraction of droplets, due to the presence of an interfacial layer of solid nanoparticles at the ...
Rajinder Pal
doaj +1 more source
Food Safety and Health, EarlyView.Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem +9 more
wiley +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 +50 more
core +1 more source
Advances in conjugated porous polymers via high internal phase emulsion templating
Polymer International, EarlyView.This mini‐review highlights the design, synthesis and potential applications of π‐conjugated polyHIPEs, emphasizing their unique hierarchical structure and tunable properties. The work outlines innovative synthetic strategies and explores their promising roles in photocatalysis and environmental remediation, paving the way for future advancements in ...
Julie‐Lisa Malaval +4 more
wiley +1 more source
Pickering Emulsion and Derived Materials [PDF]
, 2017 Particle-stabilized emulsions, today often referred to as Pickering/Ramsden emulsions, are vital in many fields, including personal care products, foods, pharmaceuticals, and oil recovery. The exploitation of these Pickering emulsions for the manufacture of new functional materials has also recently become the subject of intense investigation.
Syuji Fujii, To Ngai
openaire +3 more sources
Coalescence of Pickering emulsion droplets induced by an electric field
, 2013 Combining high-speed photography with electric current measurement, we investigate the electrocoalescence of Pickering emulsion droplets. Under high enough electric field, the originally-stable droplets coalesce via two distinct approaches: normal ...
Chen, Guo +5 more
core +2 more sources
Pickering emulsions stabilized by stacked catanionic micro-crystals controlled by charge regulation [PDF]
, 2011 Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence
Möhwald, Helmuth +3 more
core +4 more sources
Packaging Technology and Science, EarlyView.Biodegradable cassava starch films were developed incorporating micro‐ and nanoencapsulated pomegranate seed oil (PSO). The films exhibited enhanced mechanical flexibility, antioxidant activity and UV‐barrier properties. Particle size influenced the functional behaviour, highlighting lipid encapsulation as a key strategy to stabilize bioactive ...
Amanda Tibães Lopes +7 more
wiley +1 more source