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Stability mechanisms of liquid water-in-oil emulsions
(Elsevier Sci LtdOxfordInglaterra, 2014)
Oil-in-Water Emulsions Formulated with Sunflower Lecithins: Vesicle Formation and Stability
(Springer, 2004-12)
Oil-in-water emulsions (30:70, vol/vol) were formulated with sunflower lecithin to characterize the destabilization processes and the vesicles formed. Dispersions containing levels of 0.1 % lecithin were more stable against ...
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 ...
Flaxseed oil - Whey protein isolate emulsions: Effect of high pressure homogenization
(Elsevier Sci LtdOxfordInglaterra, 2012)
Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
(Elsevier, 2015-01)
The effect of maltodextrin (MDX) concentration on the stability of multilayer linseed oil-in-water emulsions before and after freeze-thawing has been studied. Interfacial double-layer emulsions were obtained by performing ...
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 ...