Curcumin and catechin are naturally occurring phytochemicals with extreme sensitivity to oxidation and low bioavailability. We fabricated a water-in-oil-in-water (W/O/W) double emulsion encapsulating hydrophilic catechin and hydrophobic curcumin simultaneously. The co-loaded emulsion was fabricated using a two-step emulsification method, and its physicochemical properties were characterised. Vo...

Cereal Chem. 66(4):263-267 Emulsifying capacity and emulsion stability of hexane-defatted corn content; 70.39% water was retained by the emulsion. High emulsion germ protein obtained by modified and conventional extraction processes stability was obtained as the result of specific protein properties. Increasing were studied. Defatted corn germ protein obtained by the modified fat content in emu...

Breviscapine is a Traditional Chinese Medicine treating cardiovascular diseases by promoting blood circulation and removing blood stasis. The major active component of breviscapine has low aqueous solubility, poor chemical stability, short biological half-life and rapid elimination rate from the plasma. The use of a lipid emulsion formulation containing breviscapine might improve chemical stabi...

The functionality of casein that was precipitated by batch by a novel process using CO2 was investigated for solubility in water and NaCl, foam stability, overrun, emulsion activity index, and emulsion stability. These properties were compared with those of acidified casein and Na caseinate prepared in the laboratory, commercial acid casein, and commercial Na caseinate and Ca caseinates. The pH...

We have measured the short-time and long-time elastic responses to compression of various types of surfactant layers adsorbed at oil-water interfaces. We prepared reasonably monodisperse oil-in-water emulsions with the same surfactants and monitored the time evolution of the emulsion droplets' diameter. We used a broad variety of surfactants (cationic, nonionic, and small polymers) and alkanes ...

In the present article we analyze the influence of various factors, both thermodynamic and hydrodynamic, on the stability of emulsion systems. The effect of the droplet size on the droplet life-time in an emulsion cream is quantified. The comparative importance of kinetic factors such as surface and bulk diffusion fluxes, or viscous and elastic surface stresses, is investigated. The fact that t...

Frankfurters are the most popular comminuted products in the US and account for the 25% of all sausages sold (NHDSC, 2006). Base on an average cooking loss (weight, %) of 2.64 (optimum chopping conditions), the estimated economic loss resulting from non optimum emulsion stability during the cooking process was estimated to range between 0.2 and 1.65 billion dollar per year (only in the US). A n...

In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG (0-0.3% w/v) were used for the manufacture and stabilization of oil-in-water emulsions (30% w/w). The results showed that by increasing BSG concentration, the storage (21 days)...