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Buriti oil emulsions as affected by spi/high-methoxyl pectin ratio, oil content and homogenization pressure: Production and characterization of buriti oil emulsions
(2020-01-01)
Research background. Emulsion technology is a suitable way of encapsulating, protecting and releasing bioactive hydrophobic compounds for application in food industries, but they are thermodynamically unstable systems. ...
Sunflower Lecithin Emulsion Applications
(CRC Press-Taylor & Francis Group, 2020)
Lecithin is a mixture of acetone-insoluble phospholipids. These compounds contain lipophilic fatty acyl groups and hydrophilic head groups; this amphiphilic structure makes lecithin a good surface tension reducing agent, ...
Stabilization Mechanisms Of Oil-in-water Emulsions By Saccharomyces Cerevisiae
(ELSEVIER SCIENCE BVAMSTERDAM, 2016)
Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
(Sage Publications Ltd, 2002-09)
The droplet size distribution, stability, flow and viscoelastic properties of 35% oil-in-water emulsions stabilised with 1% w/w Tween 60 and: (i) 5% potato starch (PS), (ii) 5% potato starch and 0.5% xanthan gum (PS + XG), ...
Impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates
(Taylor & Francis, 2016-02)
The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75-15.0% ...
Stability and antimicrobial activity of eucalyptus essential oil emulsions
(Food Science and Technology International, 2018-08-27)
We evaluated various formulations of oil-in-water emulsions prepared from eucalyptus essential oil, for their stability and antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa. ...
Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour
(Association of Food Scientists and Technologists of India, 2016-02)
The present study compares the emulsifying properties in acidic conditions of hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and its mixtures. These fractions were obtained from byproducts of ...