Egg yolk lecithin (EYL) is a good source of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), and it is different from soy lecithin (SL) in both fatty acid and phospholipid class composition. These factors may lead to different behavior in oxidative stability and emulsification properties in food systems. Therefore, these characteristics were investigated in this study. Emulsification...

Eucalyptus oil (Eucalyptus globulus) nanoemulsion was formulated using low-and high-energy emulsification methods. Development of nanoemulsion was optimized for system parameters such as emulsifier type, emulsifier concentration, and emulsification methods to obtain a lower droplet size with greater stability. The minimized droplet diameter was achieved using the high-energy method of ultrasoni...

This study investigates human chondrocyte expansion on four macroporous gelatine microcarriers (CultiSpher) differing with respect to two manufacturing processes-the amount of emulsifier used during initial preparation and the gelatine cross-linking medium. Monolayer-expanded articular chondrocytes from three donors were seeded onto the microcarriers and cultured in spinner flask systems for a ...

Corn fiber arabinoxylan is a hemicellulose B isolated from the fibrous portions (pericarp, tip cap, and endosperm cell wall fractions) of corn kernels by alkaline solution, often in the presence of hydrogen peroxide and is commonly referred to as ‘‘Corn fiber gum’’ (CFG). The unique polysaccharide, CFG, with its low solution viscosity has been proposed as a good stabilizer for oil-in-water emul...

Recombinant human insulin was encapsulated within alginate microspheres by the emulsification/internal gelation technique with the objective of preserving protein stability during encapsulation procedure. The influence of process and formulation parameters was evaluated on the morphology and encapsulation efficiency of insulin. The in vitro release of insulin from microspheres was studied under...

Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and welfare. In this study, chickpea aquafaba was as emulsifier mayonnaise, the effect of ultrasound on mayonnaise investigated. Aquafaba [1:2 (w/w)] treated by 40 kHz 200 W 0, 30, 60, 90 min. The emulsion property quality ultrasonic treatment time (UTT) (UT...

Abstract The improvement of physical properties emulsified bitumen residues is the prime concern for researchers to improve performance cold mix asphalt and different types polymers are incorporated in this purpose. However, emulsion usually prepared with help emulsifier function emulsions reduce interfacial tension on surfaces water droplets which results a stable suspension system sufficient ...

background: the dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...

phytosterols have been used for reduction of cholesterol since 1950. the high melting temperature and chalky taste are the major problems related to the enrichment of foodstuffs with phytosterols. the cristal construct of these compounds could not reduce remarkably the blood cholesterol in comparison with the fatty soluble forms. presence of free and alcoholic forms of phytosterols and also the...