Zobrazeno 1 - 10
of 865
pro vyhledávání: '"high internal phase emulsion"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 82-91 (2024)
In order to improve the structural strength and stability of high internal phase emulsions (HIPEs) and to meet the actual requirements of 3D printing inks and fat substitutes, this study used gelatin-soybean protein isolate composite micromicelles as
Externí odkaz:
https://doaj.org/article/7ce3eb4728ea4f13b741ce361957195a
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101689- (2024)
Lycopene, a carotenoid with numerous physiological benefits, particularly in its Z-isomer form, faces challenges in its application due to low chemical stability. To address this limitation, high internal phase emulsion was successfully synthesized u
Externí odkaz:
https://doaj.org/article/9f9746b559e24b5097fe691c553b3d4d
Publikováno v:
Poultry Science, Vol 104, Iss 1, Pp 104644- (2025)
Excessive intake of saturated fatty acids poses health risks, necessitating the development of healthier animal fat substitutes. In this study, high internal phase emulsion (HIPE) stabilized by egg yolk-hydroxypropyl distarch phosphate (EY-HPDSP) com
Externí odkaz:
https://doaj.org/article/c62c6a9fb713438a85f8748f4be0a450
Autor:
Li, Maoning a, Sun, Haoyang a, ⁎, Zhao, Jing a, Du, Qingyuan a, Yang, Meng a, Xiong, Tiancheng a, Nan, Yu b, Zhang, Zhi b, Li, Dandan a, Sun, Dazhi a, ⁎
Publikováno v:
In Chemical Engineering Journal 15 January 2025 504
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101251- (2024)
Oil-in-water (O/W) high internal phase (HIP) emulsion was prepared to investigate its effects on the physicochemical properties and antimicrobial properties of soy protein isolate (SPI)-based films. The particle size and migration degree of oil dropl
Externí odkaz:
https://doaj.org/article/67fe65f4034948479dea05e9622d70d3
Publikováno v:
Shipin Kexue, Vol 44, Iss 20, Pp 35-42 (2023)
This study was executed in order to further improve the emulsion stability of chitosan/gum arabic composite particles and to regulate the rheological properties of high internal phase emulsions stabilized by it. Chitosan/gum arabic composite particle
Externí odkaz:
https://doaj.org/article/f45fab842aa2498a9c6a57e01b72aa86
Publikováno v:
Gels, Vol 10, Iss 9, p 559 (2024)
Starch nanocrystals (SNCs) to stabilize high internal phase emulsions (HIPEs) always suffer low production efficiency from acid hydrolysis. Due to its small granule size, Quinoa starch (QS) was selected to produce SNCs as a function of acid hydrolysi
Externí odkaz:
https://doaj.org/article/9707c14b331d474bb4a07379f08f49f7
Publikováno v:
شیمی کاربردی روز, Vol 18, Iss 68, Pp 251-270 (2023)
During recent years, the development of drug delivery systems based on polymers has created powerful carriers for smart application in nanomedicine for the treatment of diseases. Based on this, the design of polymers that contain various active funct
Externí odkaz:
https://doaj.org/article/402ebc1cf1bf4137a5f6df8426d38edb
Autor:
Beibei Li, Yang Wang, Shuyu Wang, Sengao Chen, Chaoyue Yang, Linggao Liu, Shenghui Bi, Ying Zhou, Qiujin Zhu
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101241- (2024)
The effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated. The results showed that the PP-PSO HIPEs with 4.0 % (w/
Externí odkaz:
https://doaj.org/article/60110f9b4a7347efb4a14ec4e520b5fb
Publikováno v:
Foods, Vol 13, Iss 9, p 1324 (2024)
Spirulina protein (SP) is recognized as a nutritious edible microbial protein and holds potential as a natural emulsifier. Due to the inherent challenges SP faces in stabilizing high internal phase emulsions (HIPEs), ultrasonic techniques were utiliz
Externí odkaz:
https://doaj.org/article/21ad7d9601f847f2b955848a6631cff9