ライフサイエンスコーパス: emulsion

1 tofu (soya-based food), soya milk, and a pea emulsion.

2 on requires only 40 s of shaking to form the emulsion.

3 he thickness of separated cream layer in the emulsion.

4 assist the fabrication of a stabilized nano-emulsion.

5 de higher G' compared to the non-crosslinked emulsion.

6 understanding of the kinetic stability of an emulsion.

7 n, which had larger oil droplets than the 5% emulsion.

8 oplets containing single cells within an oil emulsion.

9 g a sample in an immiscible oil to create an emulsion.

10 for tofu, 92% for soya milk and 94% for pea emulsion.

11 76), was blended with a soybean oil-in-water emulsion.

12 uence on the parameters of a mayonnaise-type emulsion.

13 enzyme inactivation), resulting in a stable emulsion.

14 droplet size and zeta-potential of the fresh emulsions.

15 e most (p < 0.05) susceptible serotype to PA emulsions.

16 roarray-derived oligonucleotides in vortexed emulsions.

17 ood stabilizers in what are called Pickering emulsions.

18 rarchize key structure parameters of protein emulsions.

19 onjugation and was lowest for PPI-stabilized emulsions.

20 d higher physical stability (78.11-75.33) of emulsions.

21 gher as compared to the elasticity of common emulsions.

22 ulsifier combination for oxidation sensitive emulsions.

23 ilized emulsions compared to PS80 stabilized emulsions.

24 ions and 30-35% in the sequentially-digested emulsions.

25 sed on the agglutination of all-liquid Janus emulsions.

26 l-water interface and of the respective bulk emulsions.

27 containing sodium caseinate to obtain A/O/W emulsions.

28 uare displacements (MSDs) in dense colloidal emulsions.

29 after gavage with carotene-rich oil-in-water emulsions.

30 orces creates a range of multifarious exotic emulsions.

31 oxidative stability of 70% fish oil-in-water emulsions.

32 oidal surfactants generate remarkably stable emulsions.

33 ent of antioxidants efficacy in oil-in-water emulsions.

34 hase for both cyclosporine and difluprednate emulsions.

35 the best oxidative stability for echium oil emulsions.

36 n the oxidative stability of n-3 FA rich O/W emulsions.

37 enal and 2,4-decadienal were measured in the emulsions.

38 y for the formation of ultrastable water/oil emulsions.

39 red to WPI (1.88-4.62 mum) and WPI:Capsul(R) emulsions (1.68-5.62 mum).

40 A tuna oil-in-water emulsion (20%v/v) was exposed to iron-induced oxidation.

41 The emulsions (20 wt% oil, 1 wt% MCNCs) were subjected to tw

42 Fish oil-in-water emulsions (20% v/v) were exposed to iron or free radical

43 diameter) within highly monodisperse double emulsions (35 mum in diameter).

44 he primary constituents of whey protein-rich emulsions (40:60).

45 O/W emulsions (5% triolein, 1% sodium taurodeoxycholate) wit

46 tion was found to provide mucilage with good emulsion activity and stability, making it possible to b

47 s make it difficult and expensive to produce emulsion adjuvants on a large scale, especially in devel

48 marrow mononuclear cells by BEAMing (beads, emulsion, amplification, magnetics) digital polymerase c

49 nanoparticles were fabricated using a single emulsion and mixed organic solvent method.

50 Herein, we optimized double emulsion and niosomal formulations for encapsulating ant

51 e, latter was 40-45% in the gastric-bypassed emulsions and 30-35% in the sequentially-digested emulsi

52 te the properties of chickpea-stabilized o/w emulsions and determine its effect on digestibility.

53 support regulatory assessment of ophthalmic emulsions and formulation development.

54 gressing to more complex samples such as oil emulsions and LDs in various eukaryotic cells, we find g

55 rogels, which can be dived in suspensions or emulsions and macro hydrogels that are gel colloid type.

56 ity has been determined in fish oil-in-water emulsions and nanoemulsions by the pseudophase model.

57 Droplet sizes of emulsions and viscosity were observed to decrease signif

58 l of different EHD methods (including blend, emulsion, and co-/multi-axial electrospinning and electr

59 These emulsions are also applicable for designing functional f

60 Pickering emulsions are an excellent platform for interfacial cata

61 Oil-in-water (O/W) emulsions are important delivery systems of omega-3 fatt

62 use of a perioperative intravenous n-3 PUFA emulsion as a standalone infusion in the time sequence r

63 rated, monodisperse, disordered oil-in-water emulsions as droplets jam.

64 PA emulsions at a concentration of 31.25 mM generated using

65 -6-AO not only stabilizes oil-in-water (O/W) emulsions at concentrations above its critical micelle c

66 ntration (cmc) of 0.6 mm, but also forms gel emulsions at concentrations beyond the CGC with the oil

67 ved the physical stability (droplet size) of emulsions at the isoelectric point, during storage at 4-

68 We tested both liposomal and emulsion based CAFs with solid and fluid phase lipids, w

69 The nano emulsion based films showed a more organized and dense m

70 seasonal influenza vaccines, in stockpiled, emulsion-based adjuvanted pandemic influenza vaccines, a

71 Solid lipid nanoparticles (SLNs) are emulsion-based carriers of lipophilic bioactive compound

72 the present work, effects of nano-sizing of emulsion-based delivery vehicle on the bioavailability o

73 s a viscous graphene stabilized water-in-oil emulsion-based ink.

74 85%) with liposomes, lipid nanoparticles and emulsions being <200 nm, whilst polymeric nanoparticles

75 ted emulsification and extraction induced by emulsion breaking (EIEB).

76 Extending the pH-shift process with emulsion breaking techniques can thus be a promising bio

77 after extraction induced by solid-oil-water emulsion breaking.

78 ture (10 degrees C) and a combination of the emulsion-breaking techniques was required for efficient

79 increased the overall oxidative stability of emulsions but decreased the antioxidant efficiency of th

80 orage, at a concentration of 0.0125% (w/w of emulsion), by slowing down the formation of hydroperoxid

81 The Pickering emulsion can be used as a microreactor that enables cata

82 or severe VKC, cyclosporine A (CsA) cationic emulsion (CE), an oil-in-water emulsion with increased b

83 arotene interacted with other ingredients of emulsions changing their properties and behavior under g

84 During the IV emulsion clearance, HDL rapidly acquired d6-alpha-T (21

85 Pickering emulsion coating (CNCP-CH) composed of oleic acid (OA, 1

86 gestion was slower in bioparticle-stabilized emulsions compared to PS80 stabilized emulsions.

87 ity, and digestion fate of flaxseed oil (FO) emulsions, compared to bulk FO and conventional emulsion

88 Results confirmed that mucin-emulsion complexes were formed instantaneously mostly du

89 Medium chain triacyclglycerol oil-in-water emulsions containing an oxidizable fluorescent dye, BODI

90 ical and oxidative stability of oil-in-water emulsions containing lipid droplets coated by CNCs/LAE c

91 Enrichment of mayonnaise using delivery emulsions (DEs) containing 70% fish oil versus neat fish

92 This study suggests that the mechanism of emulsion destabilization in the gastric environment and

93 It is concluded that the W(1)/O/W(2) emulsion developed was stable for 28 days and maintained

94 antigen) at the injection site, the cationic emulsions did not.

95 LPI-CAR emulsion displayed the highest emulsion stability (ES) b

96 ere, we demonstrate that the mobilization of emulsion driven through model disordered media is a crit

97 ts for an influenza vaccine in mice than the emulsion droplet size of commercial influenza vaccine ad

98 le DNA molecules encapsulated in a myriad of emulsion droplets (emulsion PCR, ePCR) allows the mitiga

99 ll encapsulation into picoliter-scale double emulsion droplets compatible with high-throughput screen

100 Flocculation of emulsion droplets occurred because of charge screening e

101 l, micelle-mediated transport of oil between emulsion droplets of differing composition and are power

102 latform employs water-in-oil-in-water double emulsion droplets serving as single-cell enzymatic micro

103 direct functional screening in water-in-oil emulsion droplets with cell-free expression.

104 us, high-throughput mechanism for sorting of emulsion droplets with different sizes concurrently flow

105 ding of subnuclear particles in water-in-oil emulsion droplets, followed by cDNA sequencing.

106 racteristics of mucus induce flocculation of emulsion droplets, which could significantly influence t

107 ts application is independent of the size of emulsion droplets.

108 t is, oil-in-water and water-in-oil-in-water emulsion droplets.

109 ns with differential content of resin-in-sap emulsion droplets.

110 n products could transfer between individual emulsion droplets.

111 investigated by encapsulating them in double-emulsion drops.

112 o preserve the nutritional properties of the emulsion during 23 days of storage, at a concentration o

113 relaxation were studied in water-in-milk fat emulsions during in situ cooling from 40 degrees C to 5

114 Remarkably, this extra high emulsion elasticity inhibits the emulsion syneresis even

115 on of the food models (i.e. the extracts and emulsions), enzymatic lipid oxidation occurred.

116 Althought all PA emulsions evalauted inhibited Salmonella, morphological

117 (2) level, hardening time, encapsulation and emulsion fabrication methods was studied on loading capa

118 Freeze-dried double emulsion (FDE) microcapsules possessed higher total anth

119 lsions with shorter storage time such as pre-emulsions for microencapsulation of omega-3 oils.

120 (~65%) shows promise in the use of Pickering emulsions for the colon-targeted delivery of SCFAs.

121 e a basic guideline to formulate stable nano-emulsions for their use in active food packaging, oils,

122 covery (ASF EOR) of heavy oil is affected by emulsion formation.

123 The animals treated with emulsion (G(E)) and emulsion + peptide (G(E+VIKP)) showe

124 In AMF-based emulsions, gelation of water phase not only immobilized

125 This article evaluates the use of emulsion gels (EGs) containing two different solid polyp

126 Emulsion gels (EGs) have characteristics that make them

127 The antimicrobial efficacy of PA emulsions generated using surfactants: Tween 80, Triton

128 PA emulsions generated with 1.00% SDS had the highest (p <

129 administered in combination with TLR4 ligand-emulsion (GLA-SE) adjuvant.

130 l or glucopyranosyl lipid adjuvant in stable emulsion (GLA-SE) or in a liposomal formulation with QS2

131 mposition of the food: soya-based food > pea emulsion > seitan.

132 sing synthetic surfactants to stabilize food emulsions have inspired a trend towards the use of natur

133 ricating grapefruit-peel-phenolic (GPP) nano-emulsion in mustard oil using ultrasonication.

134 reased after incorporation into FO Pickering emulsions in comparison to the bulk oil.

135 and mechanism of drug release of ophthalmic emulsions in the context of factors associated with the

136 The apparent viscosity of viscous heavy oil emulsions in water can be less than that of the bulk oil

137 Components of PN lipid emulsions, including plant sterols, interact with hepati

138 The peroxide value of SPH emulsion increased after the first day of storage, but i

139 The size of the oil droplets of all double emulsions increased in oral phase and decreased in gastr

140 l characterization of solidified polystyrene emulsions indicates that the emulsion interface is evenl

141 ever, out of the systems tested the cationic emulsions induced the highest antibody responses.

142 ied polystyrene emulsions indicates that the emulsion interface is evenly covered by JNPS.

143 se and subsequently 3D printed the resulting emulsion into a variety of structures.

144 eomic analysis revealed that the crosslinked emulsion is a source of bioactive peptides that are libe

145 The Pickering emulsion is fabricated from Pd-supported silica nanopart

146 e biorecognition interface between the Janus emulsions is assembled by attaching antibodies to a func

147 current study, a biphasic release model for emulsions is proposed and discussed.

148 urfactants and particle-stabilized Pickering emulsions, Janus colloidal surfactants generate remarkab

149 Subjecting the floating emulsion layer formed during pH-shift processing of salm

150 The RR emulsions led to marked augmentation of the total cell p

151 based and cotton rag papers resulted in more emulsion lift than resin-coated paper, and increased tim

152 platform, we prepared four cationic systems (emulsions, liposomes, polymeric nanoparticles and solid

153 based Michael Addition during (water-in-oil) Emulsion (MADE) method, we fabricated both trypsin-respo

154 An on-chip double emulsion method was implemented to generate monodisperse

155 aded into PAOEs nanoparticles using a double emulsion method.

156 ueous two-phase separation of dextran-in-PEG emulsion micro-droplets for the capture, spatial organiz

157 hniques such as flow lithography or multiple-emulsion microfluidics.

158 Contrary to MP1/MP1'-based emulsions, MP2/MP2'-based ones showed higher affinity to

159 Perfluorocarbon emulsion nanodroplets containing iron oxide nanoparticle

160 A single water-in-oil emulsion of aqueous leuprolide/gelatin solution in PLGA

161 e-motor suspensions), instead, we observe an emulsion of spontaneously rotating droplets of different

162 n containing analyte ions and an appropriate emulsion of the desired sensing components to allow thei

163 are found to be able to stabilize Pickering emulsions of different oil/water systems.

164 When comparing two emulsions of different type with similar stability and d

165 The inclusion in the emulsions of rapeseed oil, especially of rapeseed oil FF

166 this technique to prepare novel oil-in-water emulsions of varying droplet size and composition on ben

167 Here, we use double emulsions of water droplets inside radial nematic liquid

168 nd digestibility of different lipid systems (emulsions, oil bodies and oil enriched in phytosterols)

169 intestinal digestion (GID) exerted by an O:W emulsion on the integrity of the antihypertensive peptid

170 t was reduced by a 50% regarding that of the emulsions only stabilized with NaCAS.

171 resence of constituents or structures in the emulsions, originating from tomato, that reduced pancrea

172 ext] made on similar disordered monodisperse emulsions over a wide range of droplet radii and phi.

173 ins did not have a great effect on retarding emulsion oxidation.

174 capsulated in a myriad of emulsion droplets (emulsion PCR, ePCR) allows the mitigation of this proble

175 The animals treated with emulsion (G(E)) and emulsion + peptide (G(E+VIKP)) showed the most significa

176 the electrical charge of the emulsifier and emulsion pH on the oxidative stability of n-3 FA rich O/

177 s transfer of the sensing components from an emulsion phase.

178 Enzyme addition improved the emulsion physical stability (over a month) compared to t

179 PS nanoparticles (MPNPs) are synthesized via emulsion polymerization in five sizes (50, 150, 300, 350

180 ng of the PISA mechanism during RAFT aqueous emulsion polymerization.

181 ous in situ SAXS studies during RAFT aqueous emulsion polymerizations poses a formidable technical ch

182 Emulsions prepared from the modified starches had smalle

183 ed significantly higher cellular uptake than emulsions prepared using a combination of protein and le

184 After 28 days of analysis the multiple emulsion presented a stability index of 75% without pH v

185 Pickering emulsions presented bigger droplet size (6.49-9.98 mum)

186 EGDA) hydrogel at high cell density using an emulsion process.

187 sis even at 65 vol% of the oil drops - these emulsions remain homogeneous and stable even after 30 da

188 port of fragmented fluids, such as foams and emulsions, remain elusive with studies mostly limited to

189 nd rheological properties of a bidimensional emulsion resulting from a mixture of a passive isotropic

190 dy located at the hydrocarbon surface of the emulsions results in the tilting of the Janus structure

191 scopicity was observed in spray-dried double emulsion (SDE) microcapsules.

192 The scaffold, produced by emulsion/sequential electrospinning, consists of a poly(

193 hat the elasticity of sunflower oil-in-water emulsions (SFO-in-W) stabilized by Yucca Schidigera Roez

194 The Citrem-stabilized emulsion showed extensive coalescence in the gastric env

195 The multiple emulsion showed pseudoplastic behavior.

196 lobular fat and serum solids in butter-based emulsions showed to fasten the water proton relaxation.

197 are fossilized, resin-in-sap-in-resin double emulsions, showing banding patterns with differential co

198 Furthermore, imine formation at the emulsion-solid interface offers a triggered payload rele

199 thesized employing single oil in water (o/w) emulsion solvent evaporation method.

200 propionic and butyric acids) using Pickering emulsions stabilised by hydrophobically modified cellulo

201 This study was carried out in Pickering emulsions stabilised solely with silica particles of dif

202 LPI-CAR emulsion displayed the highest emulsion stability (ES) because of its higher continuous

203 capacity (78%), foaming stability (60%), and emulsion stability index (42 min) were registered for F1

204 Increasing OA from 1 to 3% reduced emulsion stability ~43%, indicated by the thickness of s

205 ed with control sausages, they showed better emulsion stability, lower water activity and lipid oxida

206 al composition and technological properties (emulsion stability, pH, water activity, color changes, t

207 Quinoa PI had higher emulsifying activity, emulsion stability, water binding capacity and dispersib

208 R complex has good foam-forming capacity and emulsion stability, which are crucial for food product f

209 and 2% chitosan (CH) was optimized for high emulsion stability.

210 OA concentration played significant role on emulsion stability.

211 Da) were migrated to oil-water interface for emulsion stabilization.

212 e successfully prepared from an oil-in-water emulsion stabilized by graphene oxide and including a si

213 Emulsion stabilized with BPH suffered a constant increas

214 lsions, compared to bulk FO and conventional emulsions stabilized by polysorbate 80 (PS80).

215 The gel emulsions stabilized by R-6-AO can be prepared with diff

216 ypes of water-in-oil-in-water (W/O/W) double emulsions stabilized with biopolymers: gum arabic, sodiu

217 3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseina

218 ld and yeast proliferation and preserved the emulsion structure, while the other treatments acted in

219 nate species in blood indicative of micellar/emulsion structures which eventually dissociated into ch

220 extra high emulsion elasticity inhibits the emulsion syneresis even at 65 vol% of the oil drops - th

221 thods were compared for a krill-oil-in-water emulsion system.

222 a better understanding of lipid oxidation in emulsion system.

223 g distribution within a simplified biphasic (emulsion) system employing cyclosporine and difluprednat

224 g distribution within a simplified biphasic (emulsion) system.

225 Pickering emulsion systems have emerged as platforms for the synth

226 the drug distribution and release in complex emulsion systems.

227 or utilization of RL and HL as emulsifier in emulsion systems.

228 yolk (HL) lecithin in sunflower-fish oil O/W emulsion systems.

229 , ranging from colloids suspensions to multi-emulsion systems.

230 ingiensis (Bt) was produced by the Pickering emulsion technique to improve its activity and stability

231 Here, we present an emulsion templated method which allows formation of dens

232 RL and WL formed more stable emulsions than HL and SL.

233 ver a month) compared to the non-crosslinked emulsion that showed phase separation after two weeks of

234 Creams are multi-component semi-solid emulsions that find widespread utility across a wide ran

235 CNCs and 0.1% LAE produced stable Pickering emulsions that were resistant to droplet coalescence.

236 different concentrations (0.5 and 2%) to the emulsions that were subsequently analysed after seven da

237 vely) compared to intact cells and Pickering emulsions; these results in YCWPs were attributed to the

238 ameters to control lipid oxidation of an O/W emulsion, they do not totally explain their behavior in

239 e rapid production of surfactants and double emulsions through spontaneous in situ imine formation at

240 In this sense, the behavior of emulsions through the gastrointestinal tract, the stabil

241 e second step consisted of adding the simple emulsion to the external aqueous phase (W(2)) composed o

242 including modifications of intravenous lipid emulsions to reduce pro-inflammatory fatty acids and pla

243 y the functionality and digestibility of o/w emulsions towards positive effects on human health.

244 Beyond the specifics of emulsion transport, we close our article discussing the

245 ulsification of a light-responsive Pickering emulsion, triggered by alternating between UV and visibl

246 and freeze-drying complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-c

247 study, we investigated the tailoring of food emulsions using interactions between rice bran cellulose

248 ical ultrasound scanners, whereas 10 and 15% emulsion vaporized at 1.87 and 1.24 MI, respectively.

249 no-energy density required to produce stable emulsions varied depending on the ratio of caseins (CN)

250 Based on natural self-assembly of polymeric emulsions via spinodal decomposition, here we demonstrat

251 ) because of its higher continuous phase and emulsion viscosities, lower mean droplet sizes, and nega

252 ind where nano-encapsulation of GPP into W/O emulsion was done to stabilize the active compound insid

253 In the first step, a simple W(1)/O emulsion was prepared with distilled water, polyglycerol

254 Stability of lipids during storage of an O/W emulsion was tested by the hydroperoxides and thiobarbit

255 ompound inside mustard oil and then the nano-emulsion was used to extend oxidative stability of musta

256 0.02% CNCs and 0.1% LAE complexes stabilized-emulsions was able to extend the lag phase to 20 days fo

257 Oxidative stability of freeze dried emulsions was assessed via Rancimat and accelerated oven

258 ing physically and chemically stable omega-3 emulsions was compared to hydrolysates obtained from oth

259 eed extract when encapsulated in W(1)/O/W(2) emulsions was compared to that of the single NaCAS (1%).

260 ulin (1.80-2.69 mg/m(2)) in oil/water (5/95)-emulsions was determined via FTIR, analyzing the Amide I

261 xidative stability of hydrolysate-stabilized emulsions was greatly influenced by their physical stabi

262 ts showed that the physical stability of the emulsions was improved with increasing concentrations of

263 y of fresh and aged (up to 30 days) oil body emulsions was studied.

264 Cyclosporine and difluprednate emulsions were chosen as model systems.

265 Although emulsions were crystallized faster than the bulk fat, th

266 Emulsions were designed under low frequency ultrasound (

267 RR aqueous emulsions were examined for cell cytotoxicity, prolifera

268 lglycerols were not able to escape out until emulsions were extremely oxidized.

269 e cell uptake and antigen processing, whilst emulsions were less effective.

270 ndary products of oxidation, when echium oil emulsions were prepared using negatively charged emulsif

271 Citral-in-water emulsions were prepared with two different essential oil

272 Oil-in water emulsions were produced from 40% corn oil and 6% chickpe

273 Emulsions were stable under different stress conditions.

274 f calcium and vitamin D(3), the W/O/W double emulsions were subjected to digestion in simulated condi

275 stric phase while in the second pathway, the emulsions were subjected to sequential gastrointestinal

276 In the first pathway, the emulsions were used for direct intestinal digestion by b

277 In contrast, WPH-stabilized emulsion, which did not had any change in droplet size d

278 into the oil droplets was highest in the 10% emulsion, which had larger oil droplets than the 5% emul

279 mposition, we can create high internal phase emulsions, which undergo sudden phase inversion when act

280 ion properties including the globule size in emulsions, which was found to be an indicator for the ra

281 bility of TG-crosslinked chickpea-stabilized emulsions, while proteomic analysis revealed that the cr

282 sical and oxidative stabilization of omega-3 emulsions, while SPH could be used in emulsions with sho

283 d 0.52% Span-80 produced the stable GPP nano-emulsion with a droplet size of 29.73 +/- 1.62 nm.

284 is work is to develop a W(1)/O/W(2) multiple emulsion with gallic acid in the internal aqueous phase

285 CsA) cationic emulsion (CE), an oil-in-water emulsion with increased bioavailability versus conventio

286 Decreasing the ratio of CAS to PC led to emulsions with a significantly lower concentration of 1-

287 An increase in energy densities produced emulsions with a smaller droplet size and narrow size di

288 Emulsions with changing emulsifiers and buffers were ana

289 beta-carotene on the structure of fresh O/W emulsions with different oil phase (sunflower oil-LCT or

290 een 4.95 and 20.33%(w/w) by spray drying O/W emulsions with different oil to matrix ratios (0.05, 0.1

291 This study shows that food-grade Pickering emulsions with good stability can be produced by CNCs wi

292 Complex Pickering emulsions with highly controllable and reconfigurable mo

293 Complex double emulsions with imine surfactants are stable to neutral a

294 Non-Newtonian stable emulsions with mono-modal droplet size distributions wer

295 erful new approach to structure oil-in-water emulsions with potential applications for formulating he

296 mega-3 emulsions, while SPH could be used in emulsions with shorter storage time such as pre-emulsion

297 s to liquid food products, whereas utilizing emulsions with solid food is scarce.

298 e, for the first time, the properties of the emulsions with the conversion of the reaction, thus gain

299 e best controlling lipid oxidation of an O/W emulsion, with crude extracts from overripe fruit and bu

300 e fluorous phase of a liquid perfluorocarbon emulsion would potentiate acoustic vaporization.