Ever since C.R.Berry found quantum size effect on nanometer-sized AgX grain and made studies on its anomalous absorption behaviour, much effort has been made on different aspects of nanometer-sized grain emulsion. H.Thiry, M.Iwasaki and his coworkers prepared nanometer-sized AgBr or AgBrI grain emulsion below 30nm scale and made some attempts on spectral sensitization; Investigated the mixture ...

HIGHLIGHTS Food waste causes environmental pollution and valuable compounds loss Tomato grapefruit processing release significant food Emulsion stability is a very important parameter in O/W emulsion Both types increased These wastes contributed meat emulsions many ways

one small-scale double emulsion technique for incorporation of naja- naja oxiana venom into poly (lactide-co-glycolide) (plga) microspheres were developed and optimized. the effects of high speed homogenization on the double emulsion stability, microsphere size, entrapment efficiency and in vitro release of venom were studied. a stable double emulsion was verified by homogenization method. slow...

High molecular weight amines, quaternary salts etc. have the potential of removing heavy metal ions including the toxic ones at low concentrations. In the present work an attempt has been made to extract Cr(VI) through emulsion liquid surfactant membrane (or, emulsion liquid membrane-ELM) from it’s acidic solution using alamine-336 and caustic soda as extractant and striping reagents respective...

Pickering emulsions possess many advantages over traditional surfactant stabilized emulsions. For example, Pickering emulsions impart better stability against coalescence and, in many cases, are biologically compatible and environmentally friendly. These characteristics open the door for their use in a variety of industries spanning petroleum, food, biomedicine, pharmaceuticals, and cosmetics. ...

The aim of this work was to apply an experimental design to formulate a stable depilatory cream at ambient temperature. A preliminary study was performed to optimize the most accurate operating parameters, which are then used for the determination of the rheological properties. Long-term stability of the emulsion formulations was investigated to obtain the optimal region of each factor. An expe...

Soluble spray dried protein powder (CRP) was made from catfish roe and its physical and nutritional properties were evaluated. An emulsion system (CRPE) was developed using CRP and rheological properties compared with two commercial mayonnaises (RME and RVE). CRP contained 67% protein, 4.5% moisture, 10% ash, and 18.3% fat. CRP had a high content of essential amino acids and desirable mineral c...

introduction: an emulsion is made of dispersed particles through the continuous phase, while not dissolving happens between two phases. mayonnaise is oil-in- water emulsion (james and dakin, 1962), as one of the most sauces used in the world. it has a mild odor and taste, creamy to pale yellow color and a ph in the range of 3.6- 4.0, which does not exceed 4.1 (iranian national standard, no 2454...

BACKGROUND Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study w...