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Showing 1 to 8 of 8 for “"Emulsion gel"”.

  1. Effects of formulation and processing parameters on sodium availability in a model lipoproteic emulsion gel

    Okada, Kyle SatoshiUniversity of Illinois at Urbana-Champaign2016

    The student, Kyle Okada, accepted the attached license on 2016-07-13 at 18:54.

    uiuc Repository record

  2. Development of Hybrid Meat Products by Replacing Animal Fats with Faba bean Protein Isolate-Stabilized Canola Oil-In-Water Emulsion Gel

    Coker, Oluwafemi JeremiahUniversity of Saskatchewan2025

    … protein isolate-stabilized canola oil-in-water emulsion gel as a suitable animal fat replacer in meat products (pork bologna and beef burger). Emphasis was given to converting the viscous emulsion into a strong, self-supporting viscoelastic gel by modifying the emulsifying proteins to influence …

    sask Repository record

  3. Structured emulsion gel systems for delivery of bioactive compounds : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatū, New Zealand

    Luo, Nan2021

    massey

  4. Formulation and application of alginate-based and soy protein isolate-stabilized emulsion gels

    Lin, DuanquanUniversity College Cork2021

    Alginate gels filled with emulsion droplets (i.e., alginate-based emulsion gels) have received increased interest in recent years, and soy protein isolate (SPI), used as a emulsifier, has been widely investigated in the food industry. However, the effect of SPI on properties of alginate-based …

    cork Repository record

  5. IN VITRO ΜΕΛΕΤΗ ΤΗΣ ΑΠΟΔΕΣΜΕΥΣΗΣ ΤΩΝ ΑΝΤΙΡΡΕΥΜΑΤΙΚΩΝ ΦΑΡΜΑΚΩΝ: ΦΑΙΝΥΛΟΒΟΥΤΑΖΟΝΗΣ, ΝΑΠΡΟΞΕΝΗΣ, ΝΑΤΡΙΟΥΧΟΥ ΝΑΠΡΟΞΕΝΗΣ ΚΑΙ ΝΑΤΡΙΟΥΧΟΥ ΤΟΛΜΕΤΙΝ...

    Βελισσαράτου, ΑρτεμησίαΕθνικό και Καποδιστριακό Πανεπιστήμιο Αθηνών (ΕΚΠΑ)1989

    … INCREASED IN THE FOLLOWING ORDER: OINTMENT<W/O EMULSION<O/W EMULSION<GEL. THE AMOUNT OF DRUG RELEASED DEPENDED ALSO ON THE DRUG CONCENTRATION INCREASING DRUG CONCENTRATION THE RATE OF RELEASE INCREASED, PROVIDED THAT THE OINTMENT WAS NOT SATURATED. ADDITION OF SURFACTANTS IN THE OINTMENT BASES …

    greece Repository record

  6. From interfacial nanostructures to advanced constructs: harnessing surfactant self-assembly at liquid interfaces

    Amirfattahi, SabaUniversity of Missouri--Kansas City2025

    … to fabricate a bicontinuous interfacially jammed emulsion gel (bijel) using the LL3DP approach. The bijel consists of two interpenetrating, continuous phases of immiscible liquids, stabilized by the self-assembly of colloidal particles—primarily nanoparticles— at the liquid interface. The …

    umkc Repository record

  7. Investigating casein-polymer interactions as a platform technology for cheese for Asian consumers

    Ouyang, HaoUniversity College Cork2024

    … on rennet coagulation and rennet-induced casein gels were investigated to assess the potential of incorporating these polysaccharides prior to rennet coagulation to modify cheese texture. Addition of either KG (0.02%, 0.04%) or SP (0.25%, 0.5%) enhanced rennet coagulation properties by reducing …

    cork Repository record

  8. Formation and characterization of zein-based oleogels

    Tsung, Ko-LanUniversity of Illinois at Urbana-Champaign2021

    … hydrogenation and interesterification. Oleogelation without chemically modification of liquid oils becomes the solution to exclude trans fat in the final products. One of the common oleogelation approaches to fabricate solid-like oil is using oleogelators to form stable network which can …

    uiuc Repository record