ライフサイエンスコーパス: emulsion

1 bled the localization of beta-carotene in an emulsion.

2 and during preparation of the gelled double emulsion.

3 was found to be less stable than the gelled emulsion.

4 nosyl lipid adjuvant (5 microg) in 2% stable emulsion.

5 by suspension polymerization via oil-in-oil emulsion.

6 rough water in oil in water (W/O/W) multiple emulsions.

7 te hydrolysis was observed for the other two emulsions.

8 e oil-water interface to stabilize Pickering emulsions.

9 , CRPH rendered rheological stability to the emulsions.

10 milli-interfaces after injection of DCE-in-W emulsions.

11 ect of Quillaja saponin extract in oil/water emulsions.

12 7.3+/-0.6nm and 86.3+/-0.3% for conventional emulsions.

13 lydispersity, and stability of the resulting emulsions.

14 ing in aqueous solutions are not observed in emulsions.

15 escence quenchers, was compared in the three emulsions.

16 ed citrus pectin as a natural antioxidant in emulsions.

17 vity based on the reconfiguration of complex emulsions.

18 components in heterogeneous systems such as emulsions.

19 e to phase separation and resulted in stable emulsions.

20 into polymer nanoparticles from oil-in-water emulsions.

21 -soluble surfactants stabilize the resulting emulsions.

22 ormation of highly-stable water-in-crude oil emulsions.

23 a bottom-up approach to forming small-scale emulsions.

24 coefficients (phenylalanine and leucine) in emulsions.

25 ed to follow lipid oxidation in water-in-oil emulsions.

26 cinnamon leaf oils were selected to prepare emulsions.

27 reated by UHPH when compared to conventional emulsions.

28 an oil liposomes and (iii) soybean-oil/water emulsions.

29 as industry, such as crude oil and oil-brine emulsions.

30 quential self-assembly of DNA functionalized emulsions.

31 72.9+/-88.3pmol/mgprotein) than conventional emulsions (329.5+/-214.6pmol/mgprotein).

32 ssibility (17-42%) compared to sucrose ester emulsions (33-52% and 9-27%, respectively).

33 e control sample to 0.046N/mm(2) in 45% beef emulsion (45EM) sample.

34 Compared to tyrosol-based emulsions (76.63%), the lipid oxidation is reduced to 21

35 FPI had the highest emulsion activity index (375.51 m(2)/g), highest emulsio

36 Emulsion activity index ranged from 7 to 32m(2)/g, while

37 Influenza vaccine containing an oil-in-water emulsion adjuvant (MF-59) may lead to greater immunogeni

38 This emulsion also provided a high protection of crocin, safr

39 al bronchopulmonary dysplasia than a control emulsion among preterm infants born before 29 weeks of g

40 x when used as an emulsifier in oil-in-water emulsion and compared to the native and soy lecithin.

41 is (DH), amino acid composition, solubility, emulsion and foaming properties were evaluated.

42 ased systems, namely simple emulsion, double emulsion and gelled double emulsion, for delivery of n-3

43 Initially, emulsion and microcapsule properties as a function of oi

44 The drained oil coflows with creamed emulsion and then reintroduces the oil to disperse the d

45 SAEs can simultaneously stabilize Pickering emulsions and catalyze biphasic biotransformation with s

46 can create interfacial films that stabilize emulsions and foams as well as interact to make networks

47 eviously used to modulate soy glycinin-based emulsions and gels.

48 emulsifying properties, light micrograph of emulsions and in vitro antioxidant activity.

49 etection of free lactase after freeze-drying emulsions and the addition of sodium caseinate further p

50 nfirm the salt-responsive character of these emulsions and the persistence of adhesive interdroplet i

51 lysis and carotenoid micellarisation for all emulsions, and depended mainly on the surfactant structu

52 Ostwald ripening in a multitude of foam and emulsion applications.

53 to inhibit Listeria and Salmonella than non-emulsion, aqueous formulations.

54 Nanoscale emulsions are essential components in numerous products,

55 gas-filled g-C3N4 frameworks based on those emulsions are obtained by natural drying.

56 The present findings suggest S/O/W emulsions are potential delivery systems to incorporate

57 r in proximity of the interface, (mostly) in emulsions are presented.

58 d in which bicontinuous interfacially jammed emulsions are used to form nanoparticle-functionalized h

59 n of beta-carotene separately from the total emulsion as well as the aqueous phase separated by centr

60 is work was to study solid/oil/water (S/O/W) emulsions as delivery systems with retained lactase in m

61 retarded primary and secondary oxidation in emulsions as evidenced by peroxide values (PVs) and seco

62 for the higher oxidative stability of these emulsions, as shown by their lowest peroxide value and c

63 Creamed emulsion assay incubation time dispersion was 1.7%, 3-fo

64 against five fungal strains; meanwhile, the emulsions assays were conducted against Aspergillus nige

65 t XG-LBG mixtures can be used to form stable emulsions at pH 3 and pH 7.

66 Tween 20 stabilized corn O/W emulsions at pH 7.0 were prepared with different concent

67 m) showed better antimicrobial activity than emulsions at the same concentration of GEOs.

68 loidal capsule formation, i.e. the Pickering-emulsion based formation of colloidal capsules, the coll

69 Secondly, several emulsions based on plant oils differing in their n-3 fat

70 interpretation of the cut-off effect in food emulsions, based on the "amphiphobic" nature of either t

71 mentalized partnered replication (CPR) is an emulsion-based directed evolution method based on a robu

72 o creating emulsions, colloidal systems, and emulsion-based materials.

73 nction as heterodimeric proteins, we used an emulsion-based RT-PCR assay to link and amplify TCR pair

74 are successfully fabricated through a facile emulsion-based self-assembly approach, containing Au nan

75 of this study was to compare three different emulsion-based systems, namely simple emulsion, double e

76 Also, 3D-printed muSPE devices enabled fast emulsion breaking and solvent deasphalting of petroleum,

77 Deionized water was used to induce emulsion breaking without centrifugation.

78 The produced multiple emulsion by WPC-pectin-maltodextrin along with 5% inner

79 quential self-assembly of DNA functionalized emulsions by altering the DNA grafted strands.

80 le method of creating nanoscale water-in-oil emulsions by condensing water vapor onto a subcooled oil

81 em for encapsulating cells in water-in-water emulsions by encapsulating microparticles and cells.

82 The present work demonstrated that emulsions can be employed to prevent strawberry jam moul

83 w internal water phase fraction at which the emulsions can be handled easily, while allowing them to

84 ), protein solubility (PS)) and emulsifying (emulsion capacity (EC), droplet size, polydispersity (PD

85 Nevertheless, pectin addition to the emulsions caused emulsion destabilization probably due t

86 in heterogeneous samples (e.g., oil-in-water emulsions, cell membranes).

87 PMMA-NPs of nearly 60nm, obtained through an emulsion co-polymerization reaction, and the MB alone we

88 Cellulose nanofiber (CNF)-based emulsion coating (CNFC: 0.3% CNF/1% oleic acid/1% sucros

89 demonstrated the effectiveness of CNF based emulsion coatings for improving the storability of posth

90 Cellulose nanomaterials (CNs)-incorporated emulsion coatings with improved moisture barrier, wettab

91 hnique may open different routes to creating emulsions, colloidal systems, and emulsion-based materia

92 d 40 degrees C) but their lutein content and emulsion colour decreased, especially at 40 degrees C.

93 However, the best emulsion compositions were capable of reducing planktoni

94 The large droplet size emulsion contained undigested oil at the end of digestio

95 A coarse emulsion containing beetroot juice as inner water phase,

96 ) were formed by firstly preparing Pickering emulsion containing tocotrienols, which was then gelled

97 The O/W emulsions containing 0.1% XG-LBG mixtures were compared

98 roperties of 10% menhaden oil-in-water (O/W) emulsions containing 2% whey protein isolate (WPI) and 0

99 At both pH 3 and 5, emulsions containing either XG or XG-LBG mixtures had la

100 asic model systems (linoleic acid; liposome; emulsion) containing myofibrillar protein (MFP at 1, 8 a

101 The peroxide formation in the emulsions, containing tailored pectin structures, was st

102 The integrated, continuous emulsion creamer (ICEcreamer) was used to miniaturize an

103 Here, we disclose an integrated microfluidic emulsion creamer that packs ("creams") assay droplets by

104 ess, pectin addition to the emulsions caused emulsion destabilization probably due to depletion or br

105 Strong emulsion destabilization was observed, with smaller aggr

106 tial radiography technique using superheated emulsion detectors that can confirm that two objects are

107 ing, homogenization, solution precipitation, emulsion diffusion, and the recently developed emulsion

108 81 +/- 4 mV zeta-potential at pH 6) using an emulsion-diffusion method.

109 ferrin and alpha-lactalbumin proteolysis and emulsion disintegration.

110 ferent emulsion-based systems, namely simple emulsion, double emulsion and gelled double emulsion, fo

111 Changes in the morphology of these complex emulsions, driven by enzyme-responsive surfactants, modu

112 This combination of large emulsion droplet size and high emulsion stability proper

113 The average emulsion droplet size of emulsions stabilized by these p

114 NaCl did not cause any changes in emulsion droplet size.

115 ate transient water-in-water-in-water double emulsion droplets and use them as templates to fabricate

116 to quantify the coalescence of oil-in-water emulsion droplets during lipid digestion in situ on a si

117 We employ bi-phase emulsion droplets fabricated from immiscible hydrocarbon

118 idual cells are then trapped in water-in-oil emulsion droplets in the presence of primers and dNTPs,

119 ored to decrease water solubility, stabilize emulsion droplets, and promote interdroplet adhesion.

120 Fluorocarbon oil reinforced triple emulsion drops are prepared to encapsulate a broad range

121 tively low (<8%) in the absence of excipient emulsions due to the crystalline nature of the carotenoi

122 fectious models using purified TDM oil/water emulsions elicit pathologic findings observed in patient

123 Under attractive conditions, emulsions encapsulating 50-75% oil undergo gelation.

124 abiroba (GPE) were synthesized by an adapted emulsion-evaporation method and their physico-chemical a

125 d with poly-d,l-lactide (PLA) polymer by the emulsion-evaporation method.

126 ne were labeled with a perfluorocarbon (PFC) emulsion ex vivo and infused into immunocompromised mice

127 All-aqueous emulsions exploit spontaneous liquid-liquid separation a

128 xtran dispersed phase of the aqueous-aqueous emulsion, followed by lyophilization and removal of the

129 ossible to produce a stable CLA oil-in-water emulsion for using in beverages.

130 emulsion, double emulsion and gelled double emulsion, for delivery of n-3 fatty acids (perilla oil a

131 This emulsion formation technique may open different routes t

132 rated: g-C3N4 is able to stabilize Pickering emulsions formed by water and organic solvents, and also

133 In this study, oil-in-water emulsions formed using starch octenyl succinate (starch-

134 The emulsion formulated with 0.08mg/g of essential oil was a

135 he experimental results have implications in emulsion formulations involving thymol and other terpeno

136 It enables low surfactant emulsion formulations with temperature-sensitive compoun

137 ity of 5% (by weight) cod liver oil-in-water emulsions fortified with common carp (C. carpio) roe pro

138 ulsion diffusion, and the recently developed emulsion freeze-drying.

139 ing the concentration of beta-carotene in an emulsion (from 0.1 to 0.3g/kg emulsion) with a fixed gro

140 used as the dispersed phase in oil-in-water emulsions, from which yolk-shell and dual-shell hollow S

141 id using lipase enzyme was studied and their emulsion functionality in oil-in-water system were compa

142 nventional emulsion (non-gelled) (FCE) or an emulsion gel using alginate as a gelling agent (FCEG).

143 anoemulsions, as well as in the formation of emulsion gels at higher protein concentrations.

144 ess the effect on iron absorption of a lipid emulsion given 20 min before or together with an iron-fo

145 hrocytes 14 d after the test meals.The lipid emulsion given either before or with the meal significan

146 r 4 agonist glucopyranosyl lipid A in stable emulsion (GLA-SE) as an adjuvant increased the efficacy

147 ith the glucopyranosyl lipid adjuvant-stable emulsion (GLA-SE) or glucopyranosyl lipid adjuvant-lipos

148 During the settling process, the emulsion gradually disappears and the concentrated PFOS

149 ve stability of lipids followed the order of emulsion>linoleic acid>liposome, indicating the steric r

150 The S/O/W emulsion had an encapsulation efficiency of 75%, a hydro

151 The resultant emulsion had improved physical stability over a storage

152 However, CRPH-containing emulsions had high levels of 2-methyl-1-butanol, 3-methy

153 The results showed that the emulsions had much greater capability to retain nisin an

154 All the emulsions had no change in their particle size during st

155 CRPH-containing emulsions had significantly smaller droplets than contro

156 All emulsions had similar initial oil droplet sizes and were

157 Curcumin stabilized O/W emulsion has an initial droplet size of approximately 1.

158 s and stability of olive oil mayonnaise-like emulsions has been investigated.

159 The combination of antifungal agents in the emulsions has demonstrated to be an effective alternativ

160 in etiology, components of soybean oil lipid emulsions have been implicated in the disease's pathogen

161 n and atomization, both by means of a double emulsion (HE/rapseed oil/pectin) and a cross-linked solu

162 expected order in the flow of a concentrated emulsion in a tapered microfluidic channel.

163 The formed emulsion in oil phase contains high concentrations of PF

164 ive leave extract (OLE) encapsulated by nano-emulsions in soybean oil.

165 ved by adding NaCl and creating water-in-oil emulsions in the organic phase.

166 ctions and measured directly in water-in-oil emulsions, in isothermal conditions at 60 degrees C.

167 Rheological data further show that the emulsions incorporated with LA had higher viscosity and

168 to lower strains in the G'-G'' curve of the emulsions incorporating LA.

169 reatment of Mvarphis by fish-derived omega-3 emulsion increased Abeta phagocytosis, PERK expression,

170 The viscosity of the emulsions increased due to swelling of the internal wate

171 Herein we report a simple emulsion-induced interface anisotropic assembly approach

172 of PLP and dexamethasone with a water-in-oil emulsion is effective in treating a murine autoimmune mo

173 igher final value for the small droplet size emulsion, leading to final carotenoids bioaccessibility

174 Tween80 emulsions led to a higher lipolysis extent (53-57%) and

175 Similar to a conventional emulsion liquid membrane (ELM), the molecules or ions in

176 on of samples pre-treated with oil marinade, emulsion marinade, seasoning salt as well as breadcrumbs

177 nd water droplets enhancing stability of the emulsion matrix.

178 , it is shown that two types of oil-in-water emulsions may be produced, either forming stable interfa

179 se microfluidic double water-in-oil-in-water emulsion (MDE).

180 ngested by self-propelled magnetic Pickering emulsion (MPE) droplets comprising particle-free fatty a

181 ddition (FCO) and addition in a conventional emulsion (non-gelled) (FCE) or an emulsion gel using alg

182 Starch-OS based emulsions not only retained nisin and thymol activities

183 Using an emulsion of incomplete Freund's adjuvant (IFA) as a co-d

184 We also observed a stable emulsion of SOA particles when added to an aqueous NaCl

185 to investigate antimicrobial effects of nano emulsions of anise oil (AO) on the survival of common fo

186 xperiments were performed using oil-in-water emulsions of polyunsaturated fatty acids (PUFAs) prepare

187 ular-scale elasticity and allow formation of emulsions of tunable stability for directed self-assembl

188 s the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (

189 Bicontinuous jammed emulsions (or bijels) are tortuous, interconnected struc

190 Emulsion particle sizes at the end of the gastric phase

191 wed by the recovery of the partner genes via emulsion PCR.

192 iscrete stable nanoscale compartments via an emulsion polymerization approach in which a vinyl-termin

193 :1 v/v ethanol/water mixture or RAFT aqueous emulsion polymerization, respectively.

194 By contrast, emulsions prepared under conditions where droplets are n

195 al and chemical stability of lutein-enriched emulsions prepared using caseinate.

196 This study suggests that lutein-enriched emulsions prepared using quillaja saponin as an emulsifi

197 nt type on the stability of lutein-fortified emulsions prepared using quillaja saponin was therefore

198 The emulsions prepared with sodium caseinate as wall polymer

199 The sub-micron emulsion presented a higher conversion of MAGs to FFAs d

200 rticles via a self-standing aqueous-aqueous "emulsion", prior to microencapsulation into the microsph

201 Emulsions produced with cashew gum showed lower viscosit

202 formulated in a squalene-based oil-in-water emulsion promoted most robust, functional HSV-2 antigen-

203 WHC, oil holding capacity: OHC, foaming, and emulsion properties) of this polymer were studied.

204 Emulsion properties, such as size, polydispersity and ch

205 enteral feeding to receive either an enteral emulsion providing DHA at a dose of 60 mg per kilogram o

206 (DFO) into the final gel scaffold in reverse emulsion reaction chambers.

207 ing to coalesced oil droplets, while Tween80 emulsions remained stable.

208 thiol-ene cross-linking, the core of the PFC emulsion remains in liquid form even at temperatures exc

209 cinylated/2-dodecen-1-ylsuccinylated tyrosol emulsions, respectively.

210 a single medication, cyclosporine ophthalmic emulsion (Restasis, Allergan, Irvine, CA), which has no

211 ing a monomer such as butyl acrylate for the emulsion's oil phase, elastomeric foams are created by p

212 ranosyl lipid A (GLA) integrated into stable emulsion (SE) (GLA-SE) and alum adjuvants in the cotton

213 de implementation of membranes for oil/water emulsion separation is limited due to severe fouling.

214 c conditions on fouling reversibility during emulsion separation, and may guide better design of surf

215 velocity profiles of individual drops in the emulsion show periodic patterns in both space and time.

216 At pH7, the XG-LBG emulsions showed the greatest resistance to phase separa

217 croparticles (NMP) were prepared by a single emulsion solvent evaporation method with 72.8% encapsula

218 denafil using a water-in-oil-in-water double emulsion solvent evaporation method with polyethyleneimi

219 were engineered using an oil-in-water single emulsion solvent evaporation method.

220 ated onto PTX-PLGA nanoparticles prepared by emulsion-solvent evaporation.

221 By assessing different lipid emulsions (soy lecithin, milkfat globule membrane (MFGM)

222 Emulsions stabilised by Quillaja saponin showed decrease

223 es obtained from alcalase digestion had good emulsion stability and antioxidant activity.

224 teractions, resulting in distinct changes in emulsion stability and fluidity.

225 g and 1.23g/g, respectively, a good foam and emulsion stability and important DPPH radical scavenging

226 orts of mayonnaise rheological properties or emulsion stability by using CLA-rich eggs.

227 ned with alcalase digestion presented higher emulsion stability during 30-days than those obtained fr

228 e importance of the emulsifier structure and emulsion stability during gastrointestinal conditions in

229 Emulsion stability evaluated at various processing envir

230 sion activity index (375.51 m(2)/g), highest emulsion stability index (179.5 h) and zeta potential (-

231 hology, emulsifying activity index (EAI) and emulsion stability index (ESI), water absorption capacit

232 Interesterification improved emulsion stability index when used as an emulsifier in o

233 The emulsion stability of the bean protein hydrolysates were

234 tion of large emulsion droplet size and high emulsion stability properties suggested that the date pr

235 However, optimal conditions for emulsion stability should be carefully selected.

236 Emulsion stability was characterized by monitoring dropl

237 ncentration (9.5%-18%) were characterized by emulsion stability, droplet size, viscosity, surface oil

238 CL and WDCL were less stable compared to the emulsion stabilized with soy lecithin.

239 fore, we were able to show that oil-in-water emulsions stabilized by proteins coalesced under human g

240 The average emulsion droplet size of emulsions stabilized by these proteins was in the order

241 queous and oil phases of palm olein-in-water emulsions stabilized by whey protein isolate (WPI) was o

242 ous phase (original pH); however, at pH=7.5, emulsions stabilized using EDCL and WDCL were less stabl

243 Emulsions stabilized using EDCL resulted in the highest

244 in addition to 5%(w/v) linseed/sunflower oil emulsions stabilized with 0.5%(w/v) Tween 80, as affecte

245 ues such as microencapsulation, inclusion in emulsions, suspensions, liposomes, etc., that are being

246 characteristics of beta-carotene within the emulsion system in situ.

247 rucial in vivo, here we present a biomimetic emulsion system to characterize the passive E-cadherin-m

248 g uniform vesosomes from dewetting of double emulsion templates.

249 degree of the corresponding mayonnaise-like emulsions, their microstructure and physical stability e

250 use as stabilizers for water/carbon dioxide emulsions then are covered.

251 doses of high-dose insulin (1D) and IV lipid-emulsion therapy (1D) if not already tried.

252 rd advanced cardiac life-support (1D), lipid-emulsion therapy (1D), and we suggest venoarterial extra

253 ardial dysfunction is present (2D), IV lipid-emulsion therapy (2D), and using a pacemaker in the pres

254 predict and engineer the formation of micro emulsions to a desired specification.

255 nate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry j

256 pical application of ATRA rely on creams and emulsions to incorporate the highly hydrophobic ATRA dru

257 erties on the stability of fish oil-in-water emulsions to riboflavin-induced oxidation by blending di

258 and, formulation of both GEOs in water-based emulsions totally suppressed the antimicrobial activity

259 es the improvement in oxidative stability in emulsions treated by UHPH when compared to conventional

260 d by starch solution casting step induced an emulsion type structure of dried films.

261 cation of surfactant-stabilized brine-in-oil emulsions via coalescence of brine droplets on our dye-s

262 ticles, were formulated using a water-in-oil emulsion (W/O).

263 Direct AA in a water-in-oil emulsion was evaluated through peroxide value (PV), p-an

264 An emulsion was formed by mixing the oil sample with 300mic

265 However, the double emulsion was found to be less stable than the gelled emu

266 acteristics demonstrated that a water-in-oil emulsion was generated.

267 In studies 1 and 2, a lipid emulsion was given with or 20 min before the meal.

268 Prior to spray drying, the emulsion was stabilised with gum arabic as it also act a

269 The oil-in-water emulsion was stabilized by an ionic liquid, in which the

270 The emulsion was then transferred into a NaCl solution of la

271 (WPI)-stabilized EO droplets in oil-in-water emulsions was analyzed.

272 s) during in vitro digestion of oil-in-water emulsions was investigated by a kinetic approach.

273 The oxidation of water-in-oil (W/O) emulsions was investigated, emphasizing the impact of co

274 l and chemical stability of lutein-fortified emulsions was investigated.

275 Zero oil recovery with thick emulsion were observed when the used aqueous phase was r

276 tion of the CpG oligonucleotide delivered in emulsion were superior to unadjuvanted or MPL-alum-adjuv

277 The lutein emulsions were analysed using MTT assay on the gut enter

278 Emulsions were characterized by particle size, emulsifyi

279 rocin, safranal, and picrocrocin in multiple emulsions were investigated during 22days storage.

280 Three oil-in-water emulsions were prepared from mixtures of olive oil and T

281 Oil-in-water emulsions were prepared with carrot- or tomato-enriched

282 All emulsions were similar in polydispersity with mono-modal

283 All the tested emulsions were stable, independently the amount of polym

284 Emulsions were subsequently screened against several cha

285 Experimentally, double emulsions were used as templates for capsule-shells, and

286 electrochemically label an organic-in-water emulsion, where the organic phase is an ionic liquid [P6

287 ysate with DH 3% yielded a physically stable emulsion with low concentration of unsaturated aldehydes

288 Cross-linking the dialyzed emulsion with transglutaminase eliminated the detection

289 aining 0.1% XG-LBG mixtures were compared to emulsions with 0.1% XG and 0.1% LBG.

290 Carotenoid-enriched oil-in-water emulsions with different droplet sizes (small: d43 0.72m

291 work, we prepared various sub-micron thymol emulsions with high hydrophilic-lipophilic balance (HLB)

292 cetic acid (EDTA) reduced lipid oxidation in emulsions with NaCl, with EDTA being more effective.

293 Using condensation, we form emulsions with peak radii around 100 nm and polydispersi

294 A series of tripeptides is shown to form emulsions with sequence tunable properties.

295 t effective peptides to physically stabilize emulsions with smaller droplet size.

296 Quillaja saponin produced emulsions with the best overall stability to droplet agg

297 carotene in an emulsion (from 0.1 to 0.3g/kg emulsion) with a fixed gross composition (10% palm olein

298 am of body weight per day or a control (soy) emulsion without DHA until 36 weeks of postmenstrual age

299 od to assess lipid oxidation in water-in-oil emulsions without requiring any phase extraction.

300 oil/water interface stabilizes water-in-oil emulsions, without the need for added surfactants or che