Results 81 to 90 of about 36,699 (241)
Wood polymer composites and their contribution to cascading utilisation [PDF]
, 2015 Due to a shortage of resources and a growing competition of land use, sustainable and efficient resource utilisation becomes increasingly important.
Krause, Andreas +4 more
core +1 more source
Pickering Emulsions and Capsules Stabilized by Wool Powder Particles
Journal of Oleo Science, 2011 We prepared emulsions and capsules that were stabilized by wool powder particles. These powder particles were adsorbed on oil-water interfaces, and they formed both oil-in-water and water-in-oil emulsions. These emulsions were observed in ternary systems containing silicone oil, n-dodecane, fluoric oil, oleic acid, or linoleic acid as the oil phase.
Takako, Hikima, Yoshimune, Nonomura
openaire +3 more sources
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
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
Small ScienceAdjuvants based on spherical particles and stabilized Pickering emulsions represent a significant area of research in the adjuvant field. However, the immune effects of adjuvants containing nonspherical particles and their stabilized Pickering emulsions ...
Yanan Li +6 more
doaj +1 more source
Applied Food ResearchPickering emulsions with antioxidant properties are of great interest in developing encapsulation systems for compounds that are highly susceptible to oxidation. In this study, the fabrication of antioxidant O/W Pickering emulsions using cocoa bean shell
Ivan Chóez-Guaranda +6 more
doaj +1 more source
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
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
Attachment of composite porous supra-particles to air–water and oil–water interfaces: theory and experiment [PDF]
, 2016 We developed and tested a theoretical model for the attachment of fluid-infused porous supra-particles to a fluid–liquid interface. We considered the wetting behaviour of agglomerated clusters of particles, typical of powdered materials dispersed in a ...
Al-Shehri, Hamza +2 more
core +1 more source
Food-grade Pickering emulsions stabilised with solid lipid particles
Food & Function, 2016 Aqueous dispersions of tripalmitin particles (with a minimum size of 130 nm) were produced, via a hot sonication method, with and without the addition of food-grade emulsifiers.
Aleksandra, Pawlik +3 more
openaire +3 more sources