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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), ...
Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions
(Elsevier Science, 2017-03)
The effects of the combination of two low-molecular weight emulsifiers (lecithin and glycerol-monostearate (GMS)) on the stability, the dynamic interfacial properties and rheology of emulsions have been studied. Different ...
Development and characterization of edible chitosan/olive oil emulsion films
(Elsevier, 2012-01)
The properties of plasticized chitosan-olive oil emulsion films prepared with increasing oil concentrations were investigated. Emulsifying nature of chitosan was enough to stabilize olive oil droplets in the film forming ...
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. ...
Emulsions with heavy crude oil in presence of nanoparticles
(Universidad Nacional de Colombia - Sede Medellín - Facultad de Minas, 2014-07-01)
A study about the use of silica nanoparticles in crude oils from the Castilla field and the effects on stability, drop size and emulsion viscosity was carried out. The interest in the use of this type of nanoparticles is ...
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 ...
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 ...
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 ...