Zobrazeno 1 - 10
of 300
pro vyhledávání: '"ultrasonic emulsification"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107081- (2024)
In present scenario, much of the attention has been put on the production and utilization of Pickering emulsions deciphering enhanced stability and applicability over wide environmental conditions. In this context the present study was carried out to
Externí odkaz:
https://doaj.org/article/ace35fc395ae4515bb5836e17c4c6001
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1214-1229 (2023)
ABSTRACTThe objective of this study was to investigate the effects of ultrasonically emulsified palm oil (UE-PA), peanut oil (UE-PE), and sunflower oil (UE-SU) on the whiteness, textural, rheological, and microstructural properties of surimi gels fro
Externí odkaz:
https://doaj.org/article/411a8b5bd90b453598769e2dd6cb3903
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 127-134 (2023)
The purpose of this study was to investigate the effects of sodium starch octenyl succinate (SSOS) as emulsifier and soy protein isolate (SPI) as co-emulsifier on the oxidative stability of nanoemulsion. The ultrasonic emulsification method was used
Externí odkaz:
https://doaj.org/article/a39d9da8a7864484b968d651f4f2f344
Autor:
Zhuanqing Huang, Qi Sun, Haoyuan Shi, Sen Yang, Yuanyuan Li, Yue Ma, Fei Yang, Zhenwei Shi, Yalong Yang, Ying Zhang, Hui Gong, Fenghua Xu
Publikováno v:
ChemPhysMater, Vol 2, Iss 3, Pp 259-266 (2023)
Pickering emulsions were prepared by phacoemulsification in an ice water bath with squalene as the oil phase and an aluminum adjuvant as the particle stabilizer. The effects of formulation and process conditions on the size and distribution of the Pi
Externí odkaz:
https://doaj.org/article/2935e3635db14ac2b0095ba0a7cdfa45
Publikováno v:
Shipin Kexue, Vol 44, Iss 9, Pp 32-38 (2023)
Objective: To study the mechanism of ultrasonic emulsification of soy protein isolate (SPI) and to investigate the emulsification efficiency of SPI under different ultrasonic powers. Methods: Different ultrasonic powers of 28, 47, 69, 88 and 109 W we
Externí odkaz:
https://doaj.org/article/dd5b6f2182fe46c58e489b304dd26068
Autor:
赵钰航,肖英琛,冯棋琴,郭朋坤,胡锦文,崔玮 ZHAO Yuhang, XIAO Yingchen, FENG Qiqin, GUO Pengkun, HU Jinwen, CUI Wei
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 1, Pp 67-70,78 (2024)
为扩大椰子油的应用范围,以精制冷榨椰子油为油相,Tween 80为乳化剂,无水乙醇为助乳剂,采用超声乳化法制备椰子油纳米乳液。以椰子油纳米乳液平均粒径及多分散指数(PDI)为指标,
Externí odkaz:
https://doaj.org/article/2cba84cda6b14d608fa71f1b1655d536
Green Preparation and Antibacterial Activity Evaluation of AgNPs-Blumea balsamifera Oil Nanoemulsion
Autor:
Chunfang Ma, Bingnan Liu, Lingfeng Du, Wei Liu, Yue Zhu, Teng Chen, Zuhua Wang, Hongpeng Chen, Yuxin Pang
Publikováno v:
Molecules, Vol 29, Iss 9, p 2009 (2024)
Bacterial infection is a thorny problem, and it is of great significance to developing green and efficient biological antibacterial agents that can replace antibiotics. This study aimed to rapidly prepare a new type of green antibacterial nanoemulsio
Externí odkaz:
https://doaj.org/article/5a93c17aa35b44e29213be370c964a93
Publikováno v:
Ultrasonics Sonochemistry, Vol 93, Iss , Pp 106296- (2023)
In this study, the stable system of bilayer emulsion was fabricated by ultrasonic emulsification. The effect of chitosan (CS) addition (0.05 %-0.4 %, w/v) at pH 5.0 on the stability of rice bran protein hydrolysate-ferulic acid (RBPH-FA) monolayer em
Externí odkaz:
https://doaj.org/article/2895572103874f16aafb65f005ff310f
Akademický článek
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Autor:
A.A. Andreev, N.A. Belov, V.V. Makarova, G.A. Shandryuk, D.V. Bryankin, D.S. Pashkevich, A.Yu. Alentiev
Publikováno v:
Eurasian Chemico-Technological Journal, Vol 24, Iss 3 (2022)
This work aims to obtain the dispersions based on polyethylene glycols (PEGs) of various molecular masses (MM) and perfluorodecalin (PFD) for subsequent direct fluorination. The solubility of the components was estimated using laser interferometry an
Externí odkaz:
https://doaj.org/article/c707c880f8cd47f0965c2e92fec8eadf