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Ultrasonic Emulsification of Whey Protein Isolate-Stabilized Nanoemulsions Containing Omega-3 Oil from Plant Seed
Whey Protein Isolate-Stabilized Nanoemulsions Plant Seed
2016/6/1
In this study, nanoemulsions containing omega-3 oil from Echium plantagineum seed and stabilized by Whey Protein Isolate (WPI) were prepared using ultrasonic emulsification technique. The ultrasonic p...
Flame Atomic Absorption Spectrometry Determination of Trace Amounts of Nickel Ions in Water Samples after Ligandless Ultrasound-assisted Emulsification Microextraction
Flame Atomic Absorption Spectrometry Determination Trace Amounts Nickel Ions
2010/9/17
In the present work, a new ligandless-ultrasound-assisted emulsification microextraction (LL-USAEME) method was developed for preconcentration trace amounts of nickel as a prior step to its determinat...
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...
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...
复配乳化剂乳化生物油/柴油技术（Emulsification Technology of Bio-oil in Diesel with Combined Surfactants）
生物油 柴油 乳化
2009/5/22
以非离子表面活性剂为乳化剂，对生物油和柴油混合制备乳化油技术进行了研究。以乳化油稳定性为评价指标，研究了乳化剂的选择，并考察了HLB值、乳化温度、乳化时间对乳化油稳定性的影响。试验结果表明：在乳化温度为30～50℃的条件下，以2%的司班80和吐温80复配液并辅以0.1%的正辛醇构成的HLB值为8的乳化剂乳化含有5%生物油和柴油的混合液，可以形成油包水（W/O）型乳化油，其稳定时间可达60h；显微镜...
A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification
adults healthy
2008/4/23
The health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem. The process of emulsification is used in the food industry to provide a ...
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...