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Stability mechanisms of liquid water-in-oil emulsions
(Elsevier Sci LtdOxfordInglaterra, 2014)
The hydrophilic, foaming and emulsifying properties of casein concentrates produced by various methods
(Wiley-blackwellMaldenEUA, 2006)
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 ...
Stability of oil: Water emulsions of amaranth proteins: Effect of hydrolysis and pH
(Elsevier, 2010-08)
In this contribution we have determined the effect of limited enzymatic hydrolysis on the emulsifying capacity of amaranth proteins. The action of enzyme (alcalase and trypsin) and the pH of the continuous phase of the ...
Carminic acid linked to silica nanoparticles as pigment/antioxidant bifunctional excipient for pharmaceutical emulsions
(MDPI, 2020)
The incorporation of pigments and natural polyphenols into inorganic matrices, resulting in a hybrid material that improves the resistance and chemical stability of the pigments and the antioxidant capacity of the materials, ...
Accelerated Stability and Moisturizing Capacity of Emulsions Presenting Lamellar Gel Phase Obtained from Brazilian Natural Raw Material
(TAYLOR & FRANCIS INC, 2011)
Oil-in-water (O/W) emulsions containing gel phase were developed with cupuassu and/or cocoa butter from Brazilian ecosystem. They were subjected to storage advanced stability tests (SAST) and to in vivo corneometry evaluation. ...
Role of the phases composition on the incorporation of gallic acid in O/W and W/O emulsions
(Elsevier Sci Ltd, 2016)
This work aimed to study the incorporation and preservation of gallic acid (GA) in emulsions formulated using soybean oil as oil phase, polyoxyethylene sorbitan (Tween 20) and polyglycerol polyricinoleate (PGPR) as ...
FOAMING AND EMULSIFYING CAPACITY, FOAM AND EMULSION STABILITY OF PROTEINS OF PORCINE BLOOD: DETERMINATION AT DIFFERENT VALUES OF pH AND CONCENTRATIONS
(Universidade Tecnológica Federal do Paraná (UTFPR), 2015)
Produção, caracterização e aplicação de biosurfactante obtido por cepas de Bacillus subtilis, Bacillus sp. e Pseudomonas aeruginosa para aplicação em emulsão de clara de ovo
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2014-05-13)
The aim of this study was to produce, characterize and apply biosurfactants produced by Bacillus subtilis, Bacillus sp. and Pseudomona aeruginosa and applied in emulsion of egg white. Biosurfactants were produced by ...