Buscar
Mostrando ítems 1-10 de 1666
Rhamnolipid emulsifying activity and emulsion stability: pH rules
(Elsevier B.V., 2011-07-01)
Rhamnolipids have excellent emulsifying power with a variety of hydrocarbons, aromatic compounds and vegetable oils. This paper evaluates the effect of pH ranging from 3 to 9 on the emulsifying activity and stability of ...
Rhamnolipid emulsifying activity and emulsion stability: pH rules
(Elsevier B.V., 2011-07-01)
Rhamnolipids have excellent emulsifying power with a variety of hydrocarbons, aromatic compounds and vegetable oils. This paper evaluates the effect of pH ranging from 3 to 9 on the emulsifying activity and stability of ...
Effect of Various Thickening Agents on the Rheological Properties of Oil-in-Water Emulsions Containing Nonionic Emulsifier
(2013-05-01)
The knowledge of rheological characteristics can indicate the emulsions properties, thus, nowadays rheology is used in the cosmetic and pharmaceutical industries, even to study the influence of rheological additives on ...
Effect of Various Thickening Agents on the Rheological Properties of Oil-in-Water Emulsions Containing Nonionic Emulsifier
(2013-05-01)
The knowledge of rheological characteristics can indicate the emulsions properties, thus, nowadays rheology is used in the cosmetic and pharmaceutical industries, even to study the influence of rheological additives on ...
Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin
(Academic Press, 2019)
Consumer demand for ‘natural’ products has led the food industry to substitute synthetic ingredients with others of natural origin. Nanoemulsions are thermodynamically unstable systems, so an emulsifier is necessary to ...
Emulsifying and foaming properties of beta-lactoglobulin modified by heat treatment
(Elsevier, 2013-04)
The effects of heat treatment on emulsifying properties of beta-lactoglobulin were studied in order to compare them with previous studies on foaming properties. Both of them are closely linked to the structural changes on ...
Influence of ternary emulsifier mixtures on oxidative stability of nanoemulsions based on avocado oil
(MDPI, 2020)
The aim of this work was to study the effect of two emulsifiers (M-1: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M-2: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of ...
Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration
(Elsevier Sci LtdOxfordInglaterra, 2005)