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Microstructure and Stability of Non-Protein Stabilized Oil-in-Water Food Emulsions Measured by Optical Methods
(Wiley Blackwell Publishing, Inc, 2002-04)
The microstructure and stability of oil-in-water emulsions, stabilized with non-protein emulsifiers (sorbitan esters), were analyzed as a function of emulsification time, rotor speed, hydrophilic-lipophilic balance (HLB), ...
Flaxseed oil - Whey protein isolate emulsions: Effect of high pressure homogenization
(Elsevier Sci LtdOxfordInglaterra, 2012)
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 ...
Characterization of lubricating oil using ultrasound
(2001-12-01)
This paper presents an ultrasonic method to measure small concentrations of water in lubricating oil. It uses an ultrasonic measurement cell composed by a piezoceramic emitter (5 and 10 MHz), and a large aperture PVDF ...
Characterization of lubricating oil using ultrasound
(2001-12-01)
This paper presents an ultrasonic method to measure small concentrations of water in lubricating oil. It uses an ultrasonic measurement cell composed by a piezoceramic emitter (5 and 10 MHz), and a large aperture PVDF ...
Oil-in-water emulsion development for the encapsulation and sustained release of xanthone
(Taylor & Francis, 2020-02)
In the present work, an oil-in-water emulsion was developed for the encapsulation of xanthone, a potent anti-inflammatory and antitumor molecule of natural source. The xanthone is insoluble in water so it was encapsulated ...
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 ...
Stability and rheology properties of oil-in-water emulsions prepared with mucilage extracted from Opuntia ficus-indica (L). Miller
(Elsevier, 2018-11)
The droplet size distributions, microstructure, rheological properties, and stability of oil-in-water emulsions prepared with mucilage (PM) were studied in comparison to guar gum (GG), xanthan gum (XG), and carboxymethyl ...