Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128094
Abstract: The aim of this work is to evaluate the effect of dextrose equivalent (DE) of maltodextrins (MD) on the stability of whey protein and maltodextrin stabilized oil-in-water (o/w) emulsions. Emulsions with DE 15 maltodextrin (MD… read more here.
Keywords: dextrose equivalent; maltodextrin stabilized; protein maltodextrin; oil water ... See more keywords
Restructuring the surface of polyurethane resin enforced filter media to separate surfactant stabilized oil-in-water emulsions via coalescence
Sign Up to like & getrecommendations! Published in 2017 at "Separation and Purification Technology"
DOI: 10.1016/j.seppur.2016.07.051
Abstract: Abstract Reported here is a facile resin emulsification method of treating polyurethane enforced filter media by controlling the initial level of solvent volatilization for resin solidification. The treated media are endowed with varying degrees of… read more here.
Keywords: resin; surfactant stabilized; stabilized oil; polyurethane ... See more keywords