Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 26 for “"creaming"”.
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The political-economics of privatizing mental health: A study of the relationships between ownership of mental health clinics with professional advocacy and client creaming
This study examines the relationships among legal ownership (governmental, nonprofit, and proprietary) professional reports of advocacy on behalf of clients, client reductions in services for clients unable to pay, and client terminations for clients unable to pay. Executives in 73 licensed mental …
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Effect of composition on empirical stability trends for oil-in-water emulsions
… planar interface oil droplet coalescence times, creaming rates and photography. Stability trends between methods were compared. Conclusions were derived in terms of creaming and coagulation. The trends below were discussed in terms of theories of emulsion stability. 1. Increased surfactant …
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Cellulose Nanocrystals as 'Green' Emulsifiers Stabilized Crude Oil in Water Emulsions
… prepared and examined by visual assessment for creaming analysis and microscopic pictures to analyze droplet size and size distribution. Low concentration of CNC as 0.1wt% didn’t help with forming stable emulsions. As the concentration of CNC stabilized the emulsions increased, the stability of …
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Dairy ingredients-based emulsions and beta-carotene delivery
… with small initial droplet size showed better creaming and pH stability and higher cellular uptake of β-carotene than that with large initial droplet size. After passing through the simulated gastrointestinal tract (GIT) digestion, initial droplet size significantly influenced the emulsion …
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Effects of Xanthan/Locust Bean Gum Mixtures on the Physicochemical Properties and Oxidative Stability of Whey Protein Stabilized Oil-In-Water Emulsions
… for apparent viscosity, microstructure, creaming stability and oxidative stability. Addition of 0.15, 0.2 and 0.5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsion. The emulsion with 0.15, 0.2 and 0.5 wt% XG/LBG mixtures showed no visible serum separation during 15 d of …
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Application of fish gelatin in novel emulsion-based delivery systems
… activity at pH 7, leading to enhanced creaming stability of emulsions. When FG was combined with WPI and WPF, it contributed to the formation of a 3D network, thus enhancing the physical stability of emulsions. Additionally, WPI and WPF improved surface activity in binary protein …
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Evaluation of Xanthan/Enzymatically Modified Guar Gum Mixtures in Oil-in-Water Emulsions
… Emulsions were then evaluated for creaming, viscosity, particle size, and microstructure to evaluate the physical stability, and peroxide value, TBARS value and GC-MS solid phase micro extraction (SPME) experiments were performed to evaluate the oxidative stability. Emulsions …
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A computer model of water-in-oil emulsion coagulation
… media is proposed. Using optical microscopy, creaming rates and laser particle sizing, the affects of changing surfactant concentration, salt concentration, pH and shearing time for emulsions of ammonium nitrate solution in heptane with CRILL 43 are shown. Equations are derived for converting …
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Chemical composition and physical properties of 20% milk fat reformulated creams manufactured from reduced cholesterol butteroil
… viscosity. interfacial area of lipid globules. creaming stability, and feathering stability of the three formulations and a control at the two homogenization pressures were measured over a two week storage period at 7°C. The apparent viscosity and interfacial area of the different creams varied …
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Processing Effects on Physiochemical Properties of Natural and Reformulated Creams
… skim component showed significant differences in creaming stability after 7 days of storage. On the other hand, natural cream and cream reformulated with buttermilk and aqueous phase showed significant differences in creaming stability after 9 days of storage. HTST pasteurized creams had greater …
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The effect of milkfat melting properties on chemical and physical properties of 20% reformulated cream
… manufactured from 55oC separation components. Creaming stability, viscosity, feathering, and sensory quality of reformulated and natural creams were analyzed over a 13 day storage period at 3.3oC. Formulation, separation temperature, or melting point characteristics did not significantly (p …
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Impact of ingredient interactions on the physico-chemical stability of milk protein-stabilised oil-in-water emulsions
… stability. Thickeners are used to slow down creaming or sedimentation phenomena. Using a model system including guar gum in a sodium caseinate stabilised oil-in-water emulsion, it was shown that intermediate concentrations may have the opposite effect: in fact, faster creaming may occur due …
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EXPERIMENTAL AND MODELING STUDIES OF COLLOIDAL SUSPENSION STABILITY OF HIGH-DENSITY PARTICLES IN AQUEOUS SOLUTIONS
… increase, increasing the sedimentation (or creaming) rate, and the suspensions can become unstable. In certain coating processes, preventing the agglomeration of dispersed particles is less important, since the particles may agglomerate after the coating is applied and dried. By contrast, …
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Application of Soluble Whey Protein-Carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation
… assessed by measuring ζ-potential, droplet size, creaming stability, rheological properties, and protein surface coverage. At proper concentration, emulsions containing high Mw CMC (2,500k) were the most stable and showed no separation even after 15-day storage. In the second study, acid-induced …
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Effects of water-soluble polymers upon some properties of natural rubber latex
… zinc-oxide thickening, heat-sensitivity and creaming can be modified with the addition of water-soluble polymers and that the extent to which each of these properties is modified depends upon the characteristics of the added polymer. The extent of the modification of MST and viscosity of NR …
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Comparison of Two Cultures for Use in Preacidified Skimmilk for Cottage Cheese Manufacture
… are normally added to the cheese in the creaming mixture. Because of the many factors involved in the preparation and use of lactic starter or culture bacteria, it would be advantageous to develop a procedure relying less on the lactic starter for production of lactic acid. The acid …
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Synthesis, physico-chemical properties and potential applications of colloidal gel particles
… in the emulsion stability and a decrease in the creaming.
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The formulation, testing and stability of 16% fat cream liqueurs
… the one-step process, it was possible to produce creaming-stable liqueurs by using one pass through a homogeniser (27.6 MPa) equipped with "liquid whirl" valves. Test procedures to characterise cream liqueurs and to predict shelf life were studied in detail. A turbidity test proved simple, rapid …
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