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 ...

The gel transition of depletion flocculated oil-in-water emulsions is analyzed as a function of the strength of the droplet–droplet interaction. The critical volume fraction for gelation has been found to decrease exponentially ...

The objective was to analyze the microstructure, stability, and rheology of model emulsions prepared with distilled water, refined sunflower oil, and different Spans (20, 40, 60, and 80) as emulsifiers. The effects of the ...

Caseinglycomacropeptide (CMP) is a valuable peptide for its bioactive as well as for its technological properties. One of the more relevant properties of this peptide is its ability to self-assemble in solution by decreasing ...

We studied the phase transition of petroleum ether/water/n-dodecanephosphonic acid (DPA) from W/O to W/O/W emulsion when the neutralization degree (nd) of dodecanephosphonic acid (DPA) with NaOH was changed. We concluded ...

We analyze the possibility of using the emulsifying properties of amaranth proteins and the bioactivity shown by peptide sequences encrypted in these proteins to formulate functional emulsions with angiotensin I-converting ...

The physicochemical properties of emulsions play an important role in food systems as they directly contribute to texture, sensory and nutritional properties of foods. Sodium caseinate (NaCas) is a well-used ingredient ...

There is a growing interest in the development and use of smart materials. These materials are able to detect stimuli from their environment, for example, temperature, light, pH and to react in a useful, reliable and ...