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Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
(Wiley VCH Verlag, 2017-10)
Partial coalescence was studied in double (W1/O/W2) emulsions prepared with skimmed milk, polyglycerol polyricinoleate (PGPR) as lipophilic emulsifier, and different fats. Microstructural and rheological analyses were ...
Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate
(Academic Press Inc Elsevier Science, 2010-01)
The objective of this work was to obtain water-in-oil (w/o) emulsions with polyglycerol polyricinoleate (PGPR) as emulsifier and to study the effect of the addition of calcium in the dispersed aqueous phase on the stability ...
Stability mechanisms of liquid water-in-oil emulsions
(Elsevier Sci LtdOxfordInglaterra, 2014)
Double (W1/O/W2) and Simple (O/W2) emulsions prepared with soybean flour dispersion and vegetable fat: partial coalescence promotion by polyglycerol polyricinoleate and calcium
(Wiley VCH Verlag, 2022-02)
The objective is to study the partial coalescence process in calcium-fortified double (W1/O/W2) and simple (O/W2) emulsions prepared with soybean flour dispersion as continuous aqueous (W2) phase and vegetable fat plus ...
Influence of different factors on the particle size distribution and solid fat content of water-in-oil emulsions
(Springer, 2016-04)
The influence of the variation of different parameters on the particle size distribution and solid fat content (SFC) of water-in-oil emulsions was studied. The use of solid fat instead of liquid oil, higher polyglycerol ...
Enzymatic hydrolysis of steryl glucosides, major contaminants of vegetable oil-derived biodiesel
(Springer, 2013-11)
Biodiesels are mostly produced from lipid transesterification of vegetable oils, including those from soybean, jatropha, palm, rapeseed, sunflower, and others. Unfortunately, transesterification of oil produces various ...
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 ...
Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content
(Springer, 2021-03)
This work is focused on the study of freeze-thaw behavior of double (W1/O/W2) emulsions by the application of a coolingheating-cooling cycle by differential scanning calorimetry. Emulsions were prepared with sodium caseinate ...
Modified Soybean Lecithins As Inducers Of The Acceleration Of Cocoa Butter Crystallization
(Wiley-BlackwellHoboken, 2016)
Margarine-Like Emulsions Prepared with Coconut and Palm Oils: Analysis of Microstructure and Freeze–Thaw Stability by Differential Scanning Calorimetry
(American Oil Chemists' Society, 2020-10)
The objective was to study the microstructure and freeze–thaw stability of margarine-like emulsions formulated with vegetable fats using differential scanning calorimetry. Emulsions were prepared with 20% w/w dispersed ...