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Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
(Springer, 2014-02)
The effect of the addition of sucrose and xanthan gum, protein concentration, and processing method on the stability and destabilization mechanism type of emulsions formulated with two commercial whey protein concentrate ...
New Insights About Flocculation Process In Sodium Caseinate-stabilized Emulsions
(Elsevier Science BVAmsterdam, 2016)
Propiedades fisicoquímicas de microemulsiones estabilizadas con caseinato de sodioPhysicochemical properties of sodium caseinate microemulsions
(Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires, 2013)
Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications
(Springer, 2020-02)
Legislation and concerns about health effects of trans and saturated fatty acids have led to elimination or reduction of them in foods formulation. One of the alternatives for structuring food with healthy ingredients is ...
Colloidal properties of sodium caseinate-stabilized nanoemulsions prepared by a combination of a high-energy homogenization and evaporative ripening methods
(Elsevier Science, 2017-06)
Nanoemulsions stabilized by sodium caseinate (NaCas) were prepared using a combination of a high-energy homogenization and evaporative ripening methods. The effects of protein concentration and sucrose addition on physical ...
Diseño de una crema limpiadora e hidratante a base de aceite de zanahoria
(Universidad de los AndesIngeniería QuímicaFacultad de IngenieríaDepartamento de Ingeniería Química, 2019)
La formulación y proceso de preparación de emulsiones influye directamente en la estabilidad y apariencia de éstas, pues las propiedades microscópicas y por tanto macroscópicas se ven afectadas directamente. Por esto, ...
Evaluación de la estabilidad de emulsiones creadas a partir del aceite de la palma canangucha y diferentes concentraciones de surfactantes
(Universidad de los AndesIngeniería QuímicaFacultad de IngenieríaDepartamento de Ingeniería Química y de Alimentos, 2017)
"The plant diversity of amazonian region offers an opportunity to the development of new technologies for the cosmetics industry. However, the study has its limitations because those plants are part of the heritage of a ...