ライフサイエンスコーパス: emulsification

1 ic balance (HLB) surfactants via spontaneous emulsification.

2 hyme oil nanoemulsions formed by spontaneous emulsification.

3 temperature, followed by agitation to induce emulsification.

4 ogies that can be controllably altered after emulsification.

5 orphologies, and also induce phase inversion emulsification.

6 by a previously unexplained process of self-emulsification.

7 hey are sufficiently cross-linked to survive emulsification.

8 e containing a surfactant causes spontaneous emulsification.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

39 1/O/W2 emulsions produced by premix membrane emulsification (ME) enabled to produce microcapsules con

40 The emulsification mechanism of PFOS based on air bubbles is

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

42 The spontaneous emulsification method is simple and inexpensive to carry

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

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

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

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

47 Existing emulsification methods rely either on the breakup of lar

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

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

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

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

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

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

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

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

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

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

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

59 Emulsification of SFA8 resulted in strong protection aga

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

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

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

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

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

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

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

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

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

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

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

71 The emulsification properties of the gum samples were examin

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

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

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

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

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

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

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

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

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

81 successfully prepared using a hybrid premix emulsification system.

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

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

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

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

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

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

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

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

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

91 Emulsification was induced using a sonication device.

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

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

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

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