Zobrazeno 1 - 10
of 1 010
pro vyhledávání: '"w/o/w"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101803- (2024)
Alginate-chitosan (Alg-CH) coated multiple water-in-oil-in-water (W/O/W) nanoemulsion loaded with sesamol and retinol was hypothesized to enhance the oxidative stability of margarine. Total phenol content (TPC), antioxidant activity, acid value (AV),
Externí odkaz:
https://doaj.org/article/60a6924276df4f7f9dc83cb1579e7e10
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101195- (2024)
W/O/W double emulsion systems offer the ability to co-deliver water-soluble and oil-soluble bioactives, making them a promising choice for multifunctional delivery applications. This study focused on the development of a whey protein isolate-based W/
Externí odkaz:
https://doaj.org/article/bb6d272fa4164cdebba8b8e5a9bd9928
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101260- (2024)
Salidroside (Sal), the main bioactive substance in Rhodiola rosea, is a promising functional food component with a wide range of pharmacological effects, but its biological activity is challenging to sustain due to its short half-life, low oral bioav
Externí odkaz:
https://doaj.org/article/1cc639d35a0f443abaac544de31381dd
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 567-580 (2023)
ABSTRACTVitamin C is a compound that is widely used in food processing as a preservative and antioxidant. The weakness of vitamin C is that it is unstable and very reactive to environmental conditions. To maintain the stability of vitamin C during pr
Externí odkaz:
https://doaj.org/article/9baa6164030f48a29eb664061ff09ebc
Publikováno v:
Foods, Vol 13, Iss 17, p 2748 (2024)
Tofu quality is determined by a controlled coagulation process using a W/O/W emulsion coagulant. The impact of adding soy protein isolate (SPI) to the inner water phase on the stability of W/O/W high-internal-phase emulsions (HIPEs) and its applicati
Externí odkaz:
https://doaj.org/article/15e13fd763224627b5fee3ad323f50d6
Publikováno v:
Shipin yu jixie, Vol 39, Iss 2, Pp 176-181 (2023)
Objective: This study aimed to improve the application range and bioavailability of ursolic acid. Methods: The W/O/W pickering emulsion was prepared by a two-step process with ursolic acid as emulsifier and pectin as external aqueous phase. The prepa
Externí odkaz:
https://doaj.org/article/2a3fd17606564b2c8991557f5acceee3
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 19, Pp 137-145 (2022)
To improve the stability and oral absorption effect of salidroside, W/O/W multiple emulsion was prepared with salidroside as the internal aqueous phase and rapeseed oil containing polyglycerol polyricinoleate as the oil phase, and dextran, chitosan a
Externí odkaz:
https://doaj.org/article/d43d34fd5c484fc38557d475a92d326b
Publikováno v:
Foods, Vol 12, Iss 24, p 4431 (2023)
Water-in-oil-in-water (W/O/W) emulsions with high-melting diacylglycerol (DAG) crystals incorporated in the oil droplets were fabricated and the compositions were optimized to achieve the best physical stability. The stability against osmotic pressur
Externí odkaz:
https://doaj.org/article/15667c1ab7ba410b934e208dd6164a66
Publikováno v:
Foods, Vol 13, Iss 1, p 131 (2023)
This study aimed to diminish the reliance on water-in-oil-in-water (W/O/W) emulsions on the synthetic emulsifier polyglycerol polyricinoleate (PGPR). Considering the potential synergistic effects of proteins and PGPR, various protein types (whey, pea
Externí odkaz:
https://doaj.org/article/be12b27ea22c499390bf4380aa3d2aab
Publikováno v:
Foods, Vol 12, Iss 23, p 4361 (2023)
In this study, the soybean protein isolate (SPI)–xanthan gum (XG) or carrageenan (CA) W/O/W emulsions for the co-delivery of vitamin B12 and vitamin E were prepared. The effects of XG and CA concentrations on the physicochemical properties and dige
Externí odkaz:
https://doaj.org/article/6173a39fa6fb46b885d56929a46874ce