Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.04.028
Abstract: Water-in-oil high internal phase emulsions (HIPEs) can provide interesting textures that could be used to reduce trans- and/or saturated fat content in food products. On the other hand oil-in-water emulsions can be found in a… read more here.
Keywords: emulsions hipes; water; lecithin; oil ... See more keywords
A simple route to renewable high internal phase emulsions (HIPEs) strengthened by successive cross-linking and electrostatics of polysaccharides.
Sign Up to like & getrecommendations! Published in 2019 at "Chemical communications"
DOI: 10.1039/c8cc09683j
Abstract: We demonstrate a simple synthesis of renewable high internal phase emulsions (HIPEs) featuring great stability and processability, by centrifuging ultrasonication-produced oil-filled polysaccharide microspheres without the aid of any surfactant or synthetic particles. The properties of… read more here.
Keywords: phase emulsions; internal phase; electrostatics; renewable high ... See more keywords