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Emulsified systems based on glyceryl monostearate and potassium cetyl phosphate: Scale-up and characterization of physical properties
(ELSEVIER SCIENCE BV, 2008)
introducing a pharmaceutical product on the market involves several stages of research. The scale-up stage comprises the integration of previous phases of development and their integration. This phase is extremely important ...
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
(2018-08)
Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium ...
EMULSIFYING PROPERTIES OF THE GUM PRODUCED BY PROSOPIS LAEV IGATA (HUMB. & BONPL. EX WILLD) M.C. JOHNST.
(2013-02-28)
The mesquite gum (MG) production from Prosopis laevigata cells suspension culture in a stirred tank type bioreactor, with characteristics similar to those of MG obtained from wild trees are reported. The cells showed a ...
Emulsifying properties of hydrolyzed sunflower lecithins by PLA2 of different sources
(IntechOpen, 2012)
Sunflower (Helianthus annuus L.) lecithins are obtained by gum purification from raw oil by a degumming process, which is a step of the refining process of raw vegetable oils. Food industry uses lecithins because of their ...
Exopolysaccharides produced by Pandoraea shows emulsifying and anti-biofilm activities
(2019-04-01)
Little is known about the biotechnological and biological properties of exopolysaccharides (EPS) from the species within the Burkholderiaceae family, such as Pandoraea species. For this reason, the rheological, chemical ...
Sorbitan And Sucrose Esters As Modifiers Of The Solidification Properties Of Zero Trans Fats
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Evaluation of emulsifier stability of biosurfactant produced by Saccharomyces lipolytica CCT-0913
(Instituto de Tecnologia do Paraná - Tecpar, 2009)