Stability characteristics of O/W emulsions prepared using purified glycyrrhizin or a non-purified glycyrrhizin-rich extract from liquorice root (Glycyrrhiza glabra)
Sign Up to like & getrecommendations! Published in 2020 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2020.126006
Abstract: Abstract This study evaluated the stability characteristics of oil-in-water emulsions prepared using purified glycyrrhizin (PG) or a non-purified glycyrrhizin-rich extract from liquorice root (LRE) at equivalent glycyrrhizin concentrations (0.01−0.1%, w/w). PG-stabilized emulsions were sensitive to… read more here.
Keywords: glycyrrhizin; emulsions prepared; stability characteristics; prepared using ... See more keywords
Emulsions prepared by ultrahigh methoxylated pectin through the phase inversion method.
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DOI: 10.1016/j.ijbiomac.2019.01.111
Abstract: Ultrahigh methoxylated pectin (UHMP) was prepared by esterification of citrus pectin in absolute methanol at 60 °C for 12 h, whereby its methoxylation degree was increased from 63.18 ± 0.08% to 91.20 ± 0.13%, and its molecular weight was reduced from… read more here.
Keywords: phase inversion; inversion method; emulsions prepared; pectin ... See more keywords
Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate
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DOI: 10.3390/molecules25030759
Abstract: Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on… read more here.
Keywords: oil water; emulsions prepared; glycol alginate; water emulsions ... See more keywords