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Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
(Elsevier, 2006-10)
In the present work, the influence of pH on stability of oil in water O/W (25:75 w/w) emulsions prepared with soy isolates and lecithin (Lec) was studied. Emulsions were prepared using native (NSI) and denatured (DSI) ...
Thixotropic Behavior of Oil-in-Water Emulsions Stabilized with Ethoxylated Amines at Low Shear Rates
(2019)
© 2019 WILEY-VCH Verlag GmbH & Co. KGaA, WeinheimOil-in-water (O/W) emulsification is a lubricating pipeline method based on the reduction of the energy frictional loss produced during viscous flow. The flow behavior of ...
Stability and in vitro digestibility of emulsions containing lecithin and whey proteins
(Royal Soc ChemistryCambridgeInglaterra, 2013)
Rheological Measurements and Thermal Characterization of Lamellar Gel Phase Emulsions Developed with Cetearyl Alcohol/Nonionic Ethoxylated Surfactants
(TAYLOR & FRANCIS INCPHILADELPHIA, 2012)
The aim of this research was to characterize emulsion systems (ES) containing nonionic ethoxylated surfactants by using rheological, microscopic, and thermogravimetric assays. Three formulations were developed: ES-1: 8.0% ...
Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products
(Association of Food Scientists and Technologists of India, 2016-08)
The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high ω-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different ...
Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate
(Academic Press Inc Elsevier Science, 2010-01)
The objective of this work was to obtain water-in-oil (w/o) emulsions with polyglycerol polyricinoleate (PGPR) as emulsifier and to study the effect of the addition of calcium in the dispersed aqueous phase on the stability ...
Influence of different factors on the particle size distribution and solid fat content of water-in-oil emulsions
(Springer, 2016-04)
The influence of the variation of different parameters on the particle size distribution and solid fat content (SFC) of water-in-oil emulsions was studied. The use of solid fat instead of liquid oil, higher polyglycerol ...
Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content
(Springer, 2021-03)
This work is focused on the study of freeze-thaw behavior of double (W1/O/W2) emulsions by the application of a coolingheating-cooling cycle by differential scanning calorimetry. Emulsions were prepared with sodium caseinate ...
In Vivo Evaluation of the Photoprotective Efficacy of O-1/W/O-2 Multiple Emulsions with Andiroba Oil (Carapa guianensis)
(TAYLOR & FRANCIS INC, 2008)
Stable multiple emulsions containing andiroba oil and sunscreen have been formulated. These were prepared using the two-step procedure. The formulations were characterized and their stability over the time was evaluated ...
Ultrasonic characterization of emulsions: milk and water in oil
(1999-12-01)
Measurements of ultrasonic attenuation and velocity in milk and low concentration water-in-oil (W/O) emulsion were conducted, using a measurement cell with a double-element transducer that eliminates diffraction losses. ...