Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
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DOI: 10.1016/j.foodhyd.2016.10.024
Abstract: Abstract The present study aims to investigate the impact of ultrasonic treatment on the emulsifying property and emulsion stability of an emulsion system stabilized with soybean protein isolate (SPI) and lecithin. Ultrasonic parameters used were… read more here.
Keywords: emulsifying property; property emulsion; emulsion; emulsion stability ... See more keywords
Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose
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DOI: 10.1016/j.foodhyd.2020.105936
Abstract: Abstract In the present work, sodium carboxymethyl cellulose (CMCNa) was utilized to improve the emulsifying property of gliadin colloid particles (GCPs). We demonstrated the use of gliadin/CMCNa complex particles (GCCPs) as stabilizer to stabilize oil-in-water… read more here.
Keywords: gliadin; gliadin cmcna; pickering emulsions; emulsifying property ... See more keywords
Recognition and characterization of active fractions from petroleum sulfonate
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DOI: 10.1016/j.petrol.2019.106797
Abstract: Abstract Petroleum sulfonates are widely used in chemical flooding in China. The samples are complicated and not all the fractions are effective. To recognize effective fraction with excellent interfacial activity and emulsifying property, a preparative… read more here.
Keywords: emulsifying property; petroleum; petroleum sulfonate; fraction ... See more keywords