Influence of emulsion interfacial membrane characteristics on Ostwald ripening in a model emulsion.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.09.018
Abstract: Ostwald ripening is a major destabilization mechanism for emulsions containing flavor oils with relatively high water solubilities. Emulsions with different oil phase compositions were prepared that were stabilized by polyoxyethylene alkyl ether-type emulsifiers with differently… read more here.
Keywords: ostwald ripening; emulsion interfacial; influence emulsion; emulsions containing ... See more keywords
Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.11.005
Abstract: Abstract The objective of this study was to improve the physical stability of emulsions containing oil droplets stabilized by hydrolyzed rice glutelin (HRG) by coating them with anionic polysaccharides. Polysaccharide type and concentration had a… read more here.
Keywords: anionic polysaccharides; salt; rice glutelin; emulsions containing ... See more keywords
Preparation and characterization of W/O/W double emulsions containing MgCl2
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Dispersion Science and Technology"
DOI: 10.1080/01932691.2017.1318076
Abstract: ABSTRACT The aim of present study is to design food-grade W/O/W double emulsions encapsulating Mg2+ and investigate their stability and release properties. Prepared emulsions were characterized in terms of global stability, particle size, rheological properties,… read more here.
Keywords: double emulsions; stability; characterization double; emulsions containing ... See more keywords
Formulation, Characterization and Evaluation of Innovative O/W Emulsions Containing Curcumin Derivatives with Enhanced Antioxidant Properties
Sign Up to like & getrecommendations! Published in 2022 at "Antioxidants"
DOI: 10.3390/antiox11112271
Abstract: In the present study, a series of semisolid Oil in Water (O/W) emulsions containing different Curcumin (Cur) derivatives (Cur powder, Cur extract and Cur complexed with β-cyclodextrin) in varying concentrations, were prepared. Initially, Dynamic Light… read more here.
Keywords: cur powder; emulsions containing; cur; curcumin ... See more keywords
Preparation and Investigation of the SPF and Antioxidant Properties of O/W and W/O Emulsions Containing Vitamins A, C and E for Cosmetic Applications
Sign Up to like & getrecommendations! Published in 2023 at "Cosmetics"
DOI: 10.3390/cosmetics10030076
Abstract: In the current work, Oil in Water (O/W) and Water in Oil (W/O) emulsions containing Vitamins A, C and E in 0.5, 1 and 2% wt concentrations were prepared. The pH and viscosity stability over… read more here.
Keywords: preparation investigation; emulsions containing; spf; containing vitamins ... See more keywords