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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 ...
Gel transition of depletion flocculated emulsions
(Elsevier Science, 2003-03)
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 ...
Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology
(Springer, 2007-03)
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 ...
pH-induced cold gelation of caseinglycomacropeptide emulsions
(Elsevier, 2019-02)
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 ...
The effect of the hydrocarbon-water interface structure on the behavior of an emulsion stabilized with dodecanephosphonic acid
(Elsevier Science, 2010-09-05)
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 ...
Amaranth proteins emulsions as delivery system of Angiotensin-I converting enzyme inhibitory peptides
(Elsevier, 2019-05)
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 ...
Structures and stability of lipid emulsions formulated with sodium caseinate
(Elsevier Science London, 2011-05)
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 ...
Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions
(Elsevier, 2019-08)
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 ...