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Water-in-oil emulsions separation using an ultrasonic standing wave coalescence chamber.
(Elsevier, 2019)
The offshore extraction of crude oil produces stable water in oil emulsion. To separate this emulsion into oil and water phases, the oil/water interfacial film is commonly destroyed by the addition of chemical demulsifiers. ...
Chia seed oil-in-water emulsions as potential delivery systems of ω-3 fatty acids
(Elsevier, 2015-10)
Chia oil can be incorporated into oil-in-water (O/W) emulsions as ω-3 fatty acid delivery systems in food matrices. Chia O/W emulsions varying in sodium caseinate (NaCas) concentration (2, 5 and 10% (wt/wt)), with and ...
Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure
(ELSEVIER SCI LTD, 2012)
The initial characteristics of emulsions and the rearrangement of the oil droplets in the film matrix during film drying, which defines its microstructure, has an important role in the physical properties of the emulsion-based ...
Laminar pipeline flow of heavy oil–in–water emulsions produced by continuous in-line emulsification
(2017)
© 2017 Elsevier B.V.Oil-in-water emulsions have been proposed as an emergent technology to transport viscous heavy crude oils. In this work, pipeline flow properties of heavy oil–in–water emulsions and their feasibility ...
Laminar pipeline flow of heavy oil–in–water emulsions produced by continuous in-line emulsification
(2017)
© 2017 Elsevier B.V.Oil-in-water emulsions have been proposed as an emergent technology to transport viscous heavy crude oils. In this work, pipeline flow properties of heavy oil–in–water emulsions and their feasibility ...
Oil-in-Water Emulsions Formulated with Sunflower Lecithins: Vesicle Formation and Stability
(Springer, 2004-12)
Oil-in-water emulsions (30:70, vol/vol) were formulated with sunflower lecithin to characterize the destabilization processes and the vesicles formed. Dispersions containing levels of 0.1 % lecithin were more stable against ...
Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
(Elsevier Science, 2020-01)
The aim of this work was to develop rice bran oil-in-water emulsions stabilized with proteins and polysaccharides from soybean meal as the basis of food products able to be included in ketogenic diet. The effect of the ...
Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
(Elsevier, 2015-01)
The effect of maltodextrin (MDX) concentration on the stability of multilayer linseed oil-in-water emulsions before and after freeze-thawing has been studied. Interfacial double-layer emulsions were obtained by performing ...