Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Katona Jaroslav"'
Autor:
Spasojević Ljiljana, Katona Jaroslav, Bučko Sandra, Petrović Lidija, Milinković-Budinčić Jelena, Fraj Jadranka, Sharipova Altynay, Aidarova Saule
Publikováno v:
Journal of the Serbian Chemical Society, Vol 85, Iss 3, Pp 369-380 (2020)
The aim of this work was to investigate a possibility of preparing composite zein/natural resin (shellac and rosin) nanoparticles by antisolvent co–precipitation from their aqueous ethanol solutions. Influence of zein/resin mass ratio (1/0, 0.8/0.2
Externí odkaz:
https://doaj.org/article/b16739dd76fd4d54a9bac1249bca5a9d
Autor:
Milinković-Budinčić Jelena R., Petrović Lidija B., Fraj Jadranka L., Bučko Sandra Đ., Katona Jaroslav M., Spasojević Ljiljana M.
Publikováno v:
Acta Periodica Technologica, Vol 2019, Iss 50, Pp 152-162 (2019)
Chitosan is a cationic biopolymer, which attracts more and more attention in recent years, due to its exceptional physical and chemical properties, expressive biocompatibility and possibilities of obtaining from renewable sources. Formed polymer/s
Externí odkaz:
https://doaj.org/article/d5abfee0f4d24e9c9063a8c8b5485dfe
Autor:
Fraj Jadranka L., Petrović Lidija B., Milinković-Budinčić Jelena R., Katona Jaroslav M., Bučko Sandra Đ., Spasojević Ljiljana M.
Publikováno v:
Journal of the Serbian Chemical Society, Vol 84, Iss 12, Pp 1427-1438 (2019)
Double emulsions are complex liquid dispersion systems in which the droplets of one dispersed liquid are further dispersed in another liquid, producing W/O/W or O/W/O emulsions. W/O/W emulsions are the most studied systems because they have great pot
Externí odkaz:
https://doaj.org/article/546a021fb33c495baeb1ba03e05a8e3b
Autor:
Bučko Sandra Đ., Katona Jaroslav M., Petrović Lidija B., Milinković Jelena R., Fraj Jadranka L., Spasojević Ljiljana M., Miller Reinhard
Publikováno v:
Journal of the Serbian Chemical Society, Vol 83, Iss 7-8, Pp 847-861 (2018)
Pumpkin (Cucurbita pepo) seed protein hydrolysate (PSPH) was obtained by enzymatic hydrolysis of pumpkin seed protein isolate using pepsin. Influence of pH (3, 5 and 8) and ionic strength, Ic (0–1 mol dm-3), on the adsorption kinetics of PSPH (diff
Externí odkaz:
https://doaj.org/article/befab8b70c6c43ca9a73df6f1d1b5c35
Autor:
Fraj Jadranka L., Petrović Lidija B., Milinković Jelena R., Katona Jaroslav M., Bučko Sandra Đ., Spasojević Ljiljana M.
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 95-107 (2017)
Water in oil (W/O) emulsions are dispersed systems which have very wide application as a carriers in the food, pharmaceutical and cosmetic industry products. The main problem with practical application of such systems is their low stability. The e
Externí odkaz:
https://doaj.org/article/24392792c0bd4f488a7c424b950e89db
Autor:
Milinković Jelena R., Aleksić Milijana V., Petrović Lidija B., Fraj Jadranka L., Bučko Sandra Đ., Katona Jaroslav M., Spasojević Ljiljana M.
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 221-229 (2017)
Contemporary formulations of cosmetic and pharmaceutical emulsions may be achieved by using combined polymer/surfactant system, which can form complexes with different structure and physicochemical properties. Such complexation can lead to additio
Externí odkaz:
https://doaj.org/article/9b915e91b69043c1bf8c93ef1f110488
Autor:
Milinković Jelena R., Petrović Lidija B., Fraj Jadranka L., Bučko Sandra Đ., Katona Jaroslav M.
Publikováno v:
Acta Periodica Technologica, Vol 2016, Iss 47, Pp 219-230 (2016)
Water-in-oil (W/O) emulsions are dispersed systems which are often used in the pharmaceutical, cosmetic and food industries as products, or as carriers of active substances. It is well known that they are very unstable, so that selection of the em
Externí odkaz:
https://doaj.org/article/e187e7e0563d4f488ec88f7573f9c256
Autor:
Bučko Sandra Đ., Katona Jaroslav M., Popović Ljiljana M., Vaštag Žužana G., Petrović Lidija B.
Publikováno v:
Journal of the Serbian Chemical Society, Vol 81, Iss 1, Pp 35-46 (2016)
Pumpkin seed protein isolate (PSPI) was enzymatically hydrolysed by pepsin to obtain pumpkin seed protein hydrolysate, PSPH. Investigation on solubility, interfacial and emulsifying properties of both PSPI and PSPH was conducted under different co
Externí odkaz:
https://doaj.org/article/2e4dac7cb17c4aafa08db77335fa98b1
Autor:
Petrović Lidija B., Milinković Jelena R., Fraj Jadranka L., Bučko Sandra Đ., Katona Jaroslav M.
Publikováno v:
Journal of the Serbian Chemical Society, Vol 81, Iss 5, Pp 575-587 (2016)
Polymer/surfactant association is a cooperative phenomenon where surfactant binds to the polymer in the form of aggregates, usually through electrostatic or hydrophobic forces. As already known, polyelectrolytes may interact with oppositely charge
Externí odkaz:
https://doaj.org/article/394d2bfc278f41468350bc891c0e9737
Publikováno v:
Acta Periodica Technologica, Vol 2015, Iss 46, Pp 229-237 (2015)
Mixtures of polymers and surfactants are commonly found in a range of products of pharmaceutical, cosmetic, and food industry. Interaction between polymers and surfactants influences different properties of these products, e.g. stability, flow pro
Externí odkaz:
https://doaj.org/article/64b8bb7a48404e13ac04ea1278393412