搜索结果: 1-12 共查到“食品科学技术 emulsions”相关记录12条 . 查询时间(0.221 秒)
Effect of storage on texture and microbiological stability of o-w emulsions with inulin
inulin microbiological stability oil-in-water emulsions texture spreads
2014/2/25
The aim of this study was to characterise the effect of storage at 8°C on the texture and microbiological stability of oil-in-water solid emulsions containing inulin (20% w/w) and rapeseed oil (20% w/...
Oxidative Stability and Rheological Properties of Oil-In-Water Emulsions with Walnut Oil
Food emulsions oxidation protein emulsifiers
2010/9/30
The oxidative stability of walnut oil and oil-in-water (O/W) emulsions with walnut oil stabilized by soy protein isolate (SI) and Whey Protein Isolate (W PI) was evaluated. The food emulsions w ere mo...
Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions
silk fibroin corn oil emulsion stability pH
2010/3/24
The purpose of this study is to prepare and characterize stable oil-in-water emulsions containing droplets coated with silk fibroin. Silk fibroin, a native edible fibrous protein originating from silk...
Preparation of High Concentration O/W and W/O Emulsions by the Membrane Phase Inversion Emulsification Using PTFE Membranes
membrane emulsification phase inversion PTFE membrane
2009/7/7
A new phase inversion method was developed by modifying the membrane emulsification method with preliminary emulsification. A phase-inverted O/W emulsion of which the volume fraction of dispersed phas...
Preparation of W/O/W Emulsions at Low Emulsifier Concentrations
W/O/W emulsion low emulsifier concentration encapsulation efficiency
2009/6/18
W/O/W emulsions were prepared using low concentrations of emulsifiers in the oily and outer aqueous phases, and the formation of the emulsions were evaluated by the encapsulation efficiency of a fluor...
Preparation of W/O/W Multiple Emulsions with Polymers in the Outer Aqueous Phase
W/O/W emulsion encapsulation efficiency surfactant
2009/6/18
Conditions for preparing W/O/W emulsions with a polymer in the aqueous phase as a possible entrapping agent to produce powdery multiple emulsions were investigated for food applications of W/O/W emuls...
Factors Affecting the Properties of Ethanol-in-Oil Emulsions
ethanol-in-oil emulsion polyglycerol esters of oleic acid apparent emulsion viscosity
2009/6/17
Factors affecting the rheological properties and stability of ethanol-in-oil (E/O) emulsion were studied. Emulsions prepared with lower ethanol concentration exhibited higher apparent viscosity, small...
Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions
dairy emulsions droplet size protein coverage
2008/3/19
Oil in water emulsions were prepared using anhydrous milk fat and skim milk homogenized with a laboratory-scale microfluidizer. The fat content was varied between that of raw milk and cream, 4 to 30 g...
Effects of sesamin-supplemented dietary fat emulsions on the ex vivo production of lipopolysaccharide-induced prostanoids and tumor necrosis factor in rats
Sesamin short-term continuous feeding, prostanoids septic shock rats antiinflammatory effects
2016/6/8
Background: Sesamin, a nonfat constituent of sesame oil,
inhibits 5
-desaturase activity, resulting in accumulation of
dihomo--linolenic acid (DGLA), which displaces arachidonic
acid (AA) and cons...
Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes
emulsifying rate monodispersibility stability
2010/11/23
PTFE (polytetrafluoroethylene) membrane filters were tested for preparing corn oil emulsions by the membrane emulsification method using a pre-emulsified emulsion. A hydrophilic PTFE membrane was used...
Effect of Polymer Additives on the Stability of O/W Emulsions
O/W emulsions depletion effect neutral polymer
2010/11/22
Different types of polymers were added to ethyl oleate-in-water emulsions and the stability of the emulsions was followed by a turbidimetric technique. Addition of neutral polymers such as pullulan an...
Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions
membrane emulsification pre-emulsified emulsion particle diameter distribution
2010/11/22
A novel membrane emulsification method was used to prepare corn oil/water (O/W) emulsions (25 wt% oil phase) with sharp particle diameter distribution. When pre-emulsified O/W emulsions were used as d...