搜索结果: 1-15 共查到“emulsion”相关记录21条 . 查询时间(0.062 秒)
The emulsification process of sunflower oil in water using high speed homogenizing was studied in presence of 30% oil, 3% emulsifier (Tween 40) supplemented with 0.4-0.8% vitamin E (α-tocopherole). Th...
Designing Novel Emulsion Performance by Controlled Hetero-Aggregation of Mixed Biopolymer Systems
Emulsion Performance Controlled Heteroaggregation Mixed Biopolymer Systems
2014/10/27
The increase in obesity and overweight in many countries has led to an upsurge of interest in the development of reduced fat food products. However, the development of these products is challenging be...
Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin
microencapsulation bifidobacteria emulsifier partical size distribution size distribution
2014/2/24
The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin in...
Emulsion Stability and Vegetable Oil Identification and Adulteration
Oil Identification and Adulteration Emulsion Stability
2016/6/1
The emulsion stability of nitromethane/vegetable oil is use for the rapid identification and quality control of vegetable oils. Using a volume ratio of nitromethane to vegetable oil of 3:7, the emulsi...
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
meat emulsion-type sausage water-holding capacity texture
2012/8/13
This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor por...
基于微通道乳化技术的单分散大豆分离蛋白乳状液制备Preparation of Monodispersed Emulsion Stabilized by Isolated Soybean Protein Based on Microchannel Emulsification Technique
单分散 大豆分离蛋白 微通道乳化技术
2009/8/11
以大豆分离蛋白为乳化剂，采用微通道乳化技术制备单分散乳状液，研究乳状液粒子的成粒特性。结果表明：当大豆分离蛋白的pH值为6～8时，微通道乳化技术能够成功制备单分散的乳状液，但是随着pH值的增大，粒子的单分散性增强。当pH值为7时，单分散乳状液的粒子平均粒径为43.4μm，变异系数为4.3％。大豆分离蛋白的微通道乳化特性与其等电点相关，当pH值低于等电点时，蛋白质分子的正电性与微通道板的负电性相互作...
Effects of Salt and pH on Property of Emulsion Prepared with Monolaurin Monoglucoside
emulsion stability monolaurin monoglucoside pH
2009/7/7
The effects of salt and pH on the reduction of interfacial tension and the emulsifying property of monolaurin monoglucoside [MG(C12:0)-G] were investigated. MG(C12:0)-G made an emulsion of an oil in w...
Autoxidation of Fish Oil in Mayonnaise-Like O/W Type Emulsion
emulsion fish oil flavor stability
2009/6/17
O/W type emulsions were prepared with salmon oil as lipid and soymilk or whole egg as an emulsifier at different pH, to know the effect of pH on the oxidation and flavor stability of mayonnaise-like e...
CFD Analysis of Generation of Soybean Oil-in-Water Emulsion Droplets Using Rectangular Straight-Through Microchannels
Straight-through microchannel rectangular channel droplet generation
2009/5/20
This study reports a three-dimensional computational fluid dynamics (CFD) analysis of generation of soybean oil-in-water emulsion droplets using rectangular straight-through microchannels (MCs) with s...
Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid and Glucono-Delta-Lactone on the Quality of Pork Sausages
Glucono-Delta-Lactone Pork Sausages
2008/11/26
The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Del...
Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid and Glucono-Delta-Lactone on the Quality of Pork Sausages
Different Levels Glucono-Delta-Lactone
2016/5/31
The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Del...
Isolation of Lipase-Active Fractions from Ultra-High Temperature-Processed Milk and Their Patterns of Releasing Fatty Acids from Milk Fat Emulsion
lipase ultra-high temperature releasing patterns fatty acids
2008/3/22
To examine residual lipase activities in UHT-processed milk samples, two protein isolates were prepared, one from aqueous supernatant and the other from milk fat globule membrane. Results of DEAE-cell...
Preparation and Properties of Triethoxyvinylsilane-Modified Styrene - Butyl Acrylate Emulsion Copolymers
Triethoxyvinylsilane emulsion copolymerization poly (styrene-co- butylacrylate)
2010/4/16
The copolymers of triethoxyvinylsilane (TEVS) with styrene (St), butyl acrylate (BA), and methacrylic acid (MAA) were prepared by emulsion polymerization. The copolymerization was carried out by using...
Development and Characterization of a Cationic Emulsion Formulation as a Potential pDNA Carrier System
Gene delivery Cationic emulsions Cetyltrimethylammonium bromide (CTAB) Plasmid DNA
2010/4/20
The development of efficient and stable carriers for the delivery of DNA to the body is becoming an increasingly important issue in the fields of gene therapy and vaccination. The present study was de...
Determination of Some of the Physicochemical Properties of Fine Alumina Powders Prepared by Emulsion Evaporation
Alumina powder calcination pore volume sintering surface area thermal analysis
2010/4/23
In order to prepare fine alumina powders, an emulsion was prepared under optimum conditions. The emulsion was examined by optical microscopy and the prepared fine alumina powders were characterised by...