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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 ...
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) ...
Regarding the effect that different twin-tailed surfactant have on a solid stabilized petroleum emulsion
(Springer, 2008-12)
An industrial petroleum emulsion stabilized by colloidal silica particles was treated with four different twin-tailed surfactants: sodium bis-2-(ethylhexyl) sulfosuccinate (AOT), didodecylammonium bromide (DDAB), calcium ...
Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
(Elsevier, 2012-07)
The cryoprotective effect of dehydrated tofu whey (DTW) and sucrose on freeze-thaw stability of sunflower oil-in-water emulsions stabilized by soy protein isolate was comparatively evaluated at equivalent carbohydrate ...
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. ...
Influence of Phase Inversion on the Formation and Stability of One-Step Multiple Emulsions
(AMER CHEMICAL SOC, 2009)
A novel method of preparation of water-in-oil-in-micelle-containing water (W/O/W(m)) Multiple emulsions using the one-step emulsification method is reported. These multiple emulsions were normal (not temporary) and stable ...
Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
(Elsevier, 2008-07)
The effect of processing conditions (Ultra Turrax (UT) and valve homogeniser (VH)) and protein concentration (0.37-2.93% w/w) on stability of 50% o/w emulsions prepared with commercial WPC were investigated by optical and ...
Advantages and challenges of Pickering emulsions applied to bio-based films: a mini-review
(2021-07-01)
The strategy of adding hydrophobic compounds to bio-based films (usually based on hydrophilic matrices), forming films containing emulsions, is a technique that has been used to improve some physical properties (such as ...
Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability
(Elsevier Ltd, 2019)
Double emulsions (DE) with a healthy oil blend as lipid phase and an olive leave extract (OLE) encapsulated in the internal aqueous phase (DE/OLE) were incorporated as fat replacers in meat systems, in order to improve ...
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 ...