ライフサイエンスコーパス: emulsification

1 hey are sufficiently cross-linked to survive emulsification.

2 e containing a surfactant causes spontaneous emulsification.

3 efficiency when used for particle-templated emulsification.

4 MBBs desorbed from the interface, causing de-emulsification.

5 perature (25, 65 and 95 C for 15 min) before emulsification.

6 to increase curcumin bioaccessibility is its emulsification.

7 l, in the presence of a surfactant favouring emulsification.

8 d in significant enhancement in gelation and emulsification.

9 ic pressure that is released in an explosive emulsification.

10 weathering processes such as evaporation and emulsification.

11 (p < 0.05) of the AA of free thymol through emulsification.

12 ic balance (HLB) surfactants via spontaneous emulsification.

13 hyme oil nanoemulsions formed by spontaneous emulsification.

14 temperature, followed by agitation to induce emulsification.

15 ogies that can be controllably altered after emulsification.

16 proteins' native hydrophobicity for improved emulsification.

17 orphologies, and also induce phase inversion emulsification.

18 by a previously unexplained process of self-emulsification.

19 ters were then related to the changes in the emulsification activity (EAI) and stability (ESI).

20 Extracted Med1 EPS revealed significant emulsification activity against different food grade veg

21 g also improved protein water solubility and emulsification activity but reduced gelation properties.

22 isolation of a gene responsible for enhanced emulsification activity of a high molecular weight biopo

23 The levan displayed good emulsification activity with excellent stability against

24 resulted in larger droplets compared to post-emulsification addition.

25 olymer design with enhanced understanding of emulsification, adhesion, and related properties in flui

26 e of hydrophobic surfaces, i.e., spontaneous emulsification, also known as ouzo formation in practice

27 have been identified as key factors in lipid emulsification and absorption due to their detergent pro

28 nsitive compounds, is scalable to industrial emulsification and applicable to fabricating particulate

29 The nanosensor was fabricated using emulsification and characterized in solution by absorban

30 well as oil and air volume all increase the emulsification and decrease PFOS concentrations in water

31 we report the reversible transition between emulsification and demulsification of a light-responsive

32 sterol and are known to be involved with the emulsification and digestion of dietary lipids and fat-s

33 cence spectrometry after ultrasound-assisted emulsification and extraction induced by emulsion breaki

34 % vs 66.7%), keratopathy due to silicone oil emulsification and migration to the anterior chamber (7.

35 -Amp) method, which combines single-molecule emulsification and short-round polymerase chain reaction

36 tion efficiency of nanoemulsions prepared by emulsification and solvent evaporation method were 68.8+

37 mproved techno-functional properties such as emulsification and water retention.

38 s such as surface cleaning, fluid mixing and emulsification, and biomedical engineering.

39 nterface, a key process involved in foaming, emulsification, and droplet coarsening.

40 ng, stabilization, gelling, water retention, emulsification, and foaming.

41 om gelatin film surfaces through hydrolysis, emulsification, and solubilization mechanisms.

42 such as spinodal decomposition, spontaneous emulsification, and the Ouzo effect.

43 er, making them promising candidates for W/O emulsification applications.

44 ), are synthesized in batch using a membrane emulsification approach and conjugated with both biologi

45 Emulsification approach is widely employed to deliver be

46 nt, amylose inclusion complexation, and nano-emulsification are introduced in this mini-review.

47 cence of oppositely charged droplets in bulk emulsification as well as in microfluidic devices, where

48 this phenomenon, we evaluated the effect of emulsification, as well as the use of sodium caseinate o

49 undant waste acorn fruit and investigate its emulsification behavior by mixing different protein (0.1

50 In addition the predicted growth regime and emulsification behaviour in relation to interfacial tens

51 The observed in-situ emulsification behaviour links quantitatively the geomet

52 The emulsification behaviour of KLTA gum was found to be sup

53 ere shown to play an important role in their emulsification behaviour, and mechanisms of emulsificati

54 lmitate (SMP) is an effective surfactant for emulsification, but exhibits poor stability in low pH en

55 ater and oil retention capacities and a high emulsification capacity (100%) with stability above 83%.

56 Physicochemical properties and emulsification capacity of the modified starch were stud

57 roduced by micronization using solvent-based emulsification (CIE-h degrees = 33-37 degrees ) and high

58 The effect of emulsification combined with ionic gelation was more pro

59 In contrast, likely due to emulsification, comminuted sausages were characterized b

60 ulsions has been shown to be affected by the emulsification conditions.

61 mer (M(n) = 290 kDa) by altering the initial emulsification conditions.

62 Moreover, emulsification/demulsification and interconversion betwe

63 ficiency, long-term stability, and on-demand emulsification/demulsification capabilities.

64 into bottlebrush surfactants for controlled emulsification/demulsification, adhesion, and stimuli-tr

65 e some oil is trapped at depth through shear emulsification due to the particular conditions of the M

66 However, their absorption depends on emulsification during digestion and incorporation into m

67 "smart emulsifiers" with attributes of high emulsification efficiency, long-term stability, and on-d

68 involving charged liquid drops, including de-emulsification, electrospray ionization and atmospheric

69 r secondary causes of visual loss such as SO emulsification, epiretinal membranes or macular edema we

70 microbial cell disruption, dairy processing, emulsification, fermentation, waste processing, crystall

71 proteins exhibit valuable properties such as emulsification, foaming, and gelling, along with potenti

72 TGase affects solubility and hence gelation, emulsification, foaming, viscosity and water-holding cap

73 encapsulating pomegranate seed oil (PSO) by emulsification followed by spray drying using whey prote

74 emulsification behaviour, and mechanisms of emulsification for the two gums were suggested to be dif

75 se P2s-GA combined with fluorescent P2s upon emulsification form nanosystems (P2Ns) of size <150 nm w

76 ncing (PIP-seq) accommodates a wide range of emulsification formats, including microwell plates and l

77 amaranth protein, including its solubility, emulsification, gelation, foaming, and binding propertie

78 In self-emulsification higher-energy micrometre and sub-micromet

79 n ISA 720 appeared to be more effective than emulsification in Freund's adjuvant.

80 ocapsules (LLNs), obtained through olive oil emulsification, in which LLNs are coated by a protective

81 ied to encapsulate drug compounds, including emulsification, inclusion complexation, nanoparticulate

82 However, fully stable emulsions (emulsification index = 1.0) were obtained by dual extrus

83 The emulsification index showed a marked increase of about 1

84 ugar conjugates showed higher solubility and emulsification index than unreacted counterpart pairs.

85 Alginate nano/microspheres are produced by emulsification/internal gelation of sodium alginate disp

86 Emulsification is a powerful, well-known technique for m

87 Microfluidic emulsification is a promising method for producing highl

88 Self-emulsification is routinely used for oral delivery of li

89 d on the interplay between hydrodynamics and emulsification kinetics reveals that filaments are forme

90 rate and applicable analytical method namely emulsification liquid-liquid microextraction based deep

91 A novel green alternative vortex-assisted emulsification liquid-liquid microextraction based on a

92 In this study, ultrasound-assisted emulsification liquid-liquid microextraction based on de

93 We verified that emulsification may increase lipid absorption, as determi

94 1/O/W2 emulsions produced by premix membrane emulsification (ME) enabled to produce microcapsules con

95 The emulsification mechanism of PFOS based on air bubbles is

96 n properties of GCA gum, indicating that the emulsification mechanisms for KLTA and GCA were differen

97 Non-thermal emulsification method (o/w/o) was developed and the effe

98 rus nobilis essential oil (EO) by ultrasonic emulsification method and characterization of nano-form:

99 tion of hemp seed oil using the oil-in-water emulsification method followed by ultrasonication.

100 The spontaneous emulsification method is simple and inexpensive to carry

101 Here, we report an industrially scalable emulsification method to produce biodegradable mucus-pen

102 EG MW (1, 2, 5, and 10 kDa), prepared by the emulsification method using low MW emulsifiers, all rapi

103 tion, surfactant type and concentration, and emulsification method, on the droplet size and stability

104 Nanoemulsions were formed using spontaneous emulsification method: 10% oil phase (grape seed oil plu

105 Existing emulsification methods rely either on the breakup of lar

106 Current approaches rely on bulk emulsification methods, require further chemical and the

107 method was developed by ultrasound assisted emulsification microextraction (USAEME) combined with in

108 environmentally friendly ultrasound-assisted emulsification microextraction (USAEME) technique allowe

109 edure termed as CO(2)-effervescence assisted emulsification microextraction was first utilized for pr

110 ffective method based on ultrasound-assisted emulsification-microextraction (USAEME) coupled to HPLC-

111 nt extraction (USAE) and ultrasound-assisted emulsification-microextraction (USAEME).

112 ocular pressure, inflammation, lens, and oil emulsification/migration.

113 tin, whey protein isolate and concentrate by emulsification O/W to evaluate which agent could promote

114 Emulsification occurs when AuCl(4)(-) interacts with NBu

115 Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) s

116 This approach is based on the emulsification of a microvolume of polar organic extract

117 lties in the determination of Kow because of emulsification of both water and octanol phases.

118 The emulsification of diblock copolymers of poly(lactic-co-g

119 rient and fat-soluble vitamin absorption and emulsification of lipids.

120 reased oil extraction yield, indicating that emulsification of oil and alteration of the geometry of

121 The emulsification of oil at the Deepwater Horizon (DWH) wel

122 MBs were prepared by emulsification of perfluorocarbon gas in phospholipids a

123 Emulsification of SFA8 resulted in strong protection aga

124 Emulsification of the 5gP protein in ISA 720 appeared to

125 evels of neutralizing antibodies compared to emulsification of the same immunogens in Ribi adjuvant.

126 he presence of a surfactant that favours the emulsification of the two phases.

127 cted techno-functional properties (gelation, emulsification) of SPH were affected by the presence of

128 The results revealed that the emulsification, oil absorption, and foaming properties o

129 We implement dual-volume centrifugal step emulsification on a single chip to extend the dynamic ra

130 The effects of phosphatidylcholine (PC) and emulsification on the digestibility of the proteins were

131 eted for different applications, such as for emulsification or gel formation in food systems.

132 /enzyme concentration interaction; while the emulsification performance was positively correlated wit

133 ere developed for conjugation efficiency and emulsification performance.

134 The emulsification potential of plant-based emulsifiers, tha

135 The emulsification potentials of PIDFs subjected to various

136 We designed a two-step Pickering emulsification procedure to create nano-encapsulated pha

137 describe the challenges of sonication-based emulsification procedures and how these were overcome by

138 cols in this issue highlight applications of emulsification procedures, which deliver high-throughput

139 with gels and rat skin demonstrate this self-emulsification process as the mechanism of action for su

140 In this study, we used a proprietary emulsification process to encapsulate bis-2-(5-phenylace

141 ronic acid (HA) nanocapsules by using a self-emulsification process without the need of organic solve

142 nanostructures do not survive the high-shear emulsification process.

143 acid, and lecithin) using various ultrasonic emulsification processes.

144 mg/ml), antioxidant property (DPPH, 67%) and emulsification properties (encapsulation up to 96%), lea

145 High pressure and pH treatment changed the emulsification properties of both gums.

146 t and chemical reduction of gums changed the emulsification properties of both gums.

147 nt in gum arabic, may be responsible for the emulsification properties of GCA gum, indicating that th

148 The emulsification properties of the gum samples were examin

149 This study investigated the emulsification properties of the native gums and those t

150 This study has compared the emulsification properties of two types of gums, KLTA (Ac

151 sition of taro mucilage (TM) and explain its emulsification properties using different commercial emu

152 Emulsification properties were measured specifically on

153 solubility, water and oil binding capacity, emulsification properties, and in vitro digestibility, a

154 ve stabilization over 30 days, with improved emulsification properties.

155 that Maillard conjugation could improve PPI emulsification properties.

156 Unfortunately, emulsification requires a significant driving force for

157 approaches, the dual-volume centrifugal step emulsification requires neither complex manufacturing no

158 increase in particle concentration prior to emulsification resulted in an increase of the interfacia

159 Incorporating tryptophan with SMP before emulsification resulted in larger droplets compared to p

160 thermal energy combined with more efficient emulsification resulting from microfractionation of ultr

161 t content impaired foaming (rho = -0.86) and emulsification (rho = -0.78) of protein isolates.

162 amin D nanoemulsions prepared by spontaneous emulsification (SE) was investigated.

163 Transglutaminase cross-linking prior to emulsification slightly increased the amount of protein

164 llergenicity, and techno-functions including emulsification, solubility, gelling, and structure-funct

165 lactide MNP were formulated using a modified emulsification-solvent evaporation methodology with both

166 -related visual loss, secondary glaucoma, SO emulsification) some VR surgeons prefer a gas tamponade.

167 ormation thereby lowering the load on the de-emulsification step.

168 lue, traditional fabrication by means of two emulsification steps leads to very ill-controlled struct

169 successfully prepared using a hybrid premix emulsification system.

170 Tip streaming--a phenomenon well known in emulsification technology, involving the ejection of a f

171 re size (DMTS), a low-energy high-throughput emulsification technology.

172 at 37 degrees C) but with significantly less emulsification tendency than Siluron 5000 or Siluron 200

173 s the fluid elasticity, thereby reducing the emulsification tendency.

174 holding capacities, foaming capacities, and emulsification than alcalase-produced counterparts.

175 Further, we utilize osmotically driven emulsification to tailor the structures of multiple emul

176 NLCs were prepared by a melt emulsification-ultra sonication technique.

177 l nanoemulsions were produced by spontaneous emulsification, ultrasound, and a combination of both me

178 ffect the intensity of the induced explosive emulsification, underscoring the crucial role of interpa

179 60 um) were prepared through premix membrane emulsification using different carrier oils: tributyrin

180 60 um) were prepared through premix membrane emulsification using different carrier oils: tributyrin

181 Power-free emulsification using gravity-driven flow in the absence

182 NLCs were produced by melt-emulsification using ultra-homogenisation followed by ul

183 Emulsification was at a minimum when using 10% or 15% HM

184 E-enriched emulsions produced by spontaneous emulsification was examined.

185 Emulsification was induced using a sonication device.

186 al properties (solubility, foaming capacity, emulsification, water/oil absorption capacity) and bioac

187 effects of ultrasonic gelation combined with emulsification were also investigated.

188 simple and inexpensive assay of spontaneous emulsification were studied.

189 s of size and polydispersion was spontaneous emulsification where thymol was efficiently encapsulated

190 mechanism of spontaneous droplet formation (emulsification), where the interfacial solute flux promo

191 Our approach is based on particle-templated emulsification, which allows single-cell encapsulation a

192 intensity ultrasonication for 50s after pre-emulsification with a high speed blender during 5 min.

193 using W(1)/O/W(2) emulsions produced through emulsification with dynamic membranes of tunable pore si

194 sterols can also be dispersed in water after emulsification with lecithin and reduce cholesterol abso

195 r than 10 mum in diameter were fabricated by emulsification with poly(lactic-co-glycolic acid) as a c

196 to porous microparticles through spontaneous emulsification without the use of additional porogens.