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emulsification    
n. 乳化,乳剂化,乳化作用

乳化,乳剂化,乳化作用


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  • Emulsification - an overview | ScienceDirect Topics
    Emulsification is defined as a procedure in which two immiscible liquids, typically oil and water, are mixed and stirred to form stable emulsions, often using surfactants to enhance stability and reduce surface tension This method is employed to prepare mixtures that improve the handling of high viscosity samples
  • Emulsification - an overview | ScienceDirect Topics
    Emulsification Emulsification is a process of mixing the oil and water phases by mechanical action to convert the two liquids into a semi-stable mixture, usually using mechanical homogenizers The type of mechanical mixers or homogenizers used varies according to the type of emulsions produced
  • Emulsification - an overview | ScienceDirect Topics
    Emulsification and interfacial polymerisation Interfacial polymerisation is an alternative technique which is performed in a single step The technique requires the formation of an emulsion: the discontinuous phase contains an aqueous suspension with the probiotic cells and the continuous phase is an organic solvent
  • Membrane emulsification — a literature review - ScienceDirect
    Membrane emulsification is a simple method that has received increasing attention over the last 10 years, with potential applications in many fields …
  • Pectin-stabilized emulsions: Structure-emulsification relationships . . .
    In this article, we review the research progress of pectin-loaded emulsions, the structure-emulsification relationship, and covalent and non-covalent modification methods of pectin, as depicted in Fig 1 This review has important implications for targeting extraction or modification to obtain pectins with enhanced emulsification performance
  • Effects of ultrasound-assisted emulsification and enzyme-catalyzed . . .
    Effects of ultrasound-assisted emulsification and enzyme-catalyzed cross-linking on the structural, rheological and digestive properties of myofibrillar protein-peanut oleosome emulsion gels
  • Emulsification and emulsion stability: The role of the interfacial . . .
    In this review, we highlight and discuss the effects of interfacial properties on the major mechanisms governing the aging of emulsions: flocculation,…
  • Innovative emulsification and freeze-drying techniques for developing . . .
    Hydrate emulsification, which facilitates phase transformation, confirmed the crucial role of the O W structure in improving heat-resistant stability Different W S ratios created distinct emulsion structures, altering the microstructure and sensory properties of FD chocolate and affecting its heat resistance more than the crystal type alone
  • Effect of different emulsification parameters on soy-based cheese . . .
    To comprehensively examine the influence of emulsification conditions on the quality characteristics of soy-based cheese, the present study conducted a systematic analysis of the distribution of VOCs under various emulsification conditions and their correlations with sensory and textural properties by OPLS-DA and Sankey diagram visualization
  • Self-emulsification in chemical and pharmaceutical technologies
    Self-emulsification in the presence of surfactants is often driven by the difference in the chemical potentials of the surfactant molecules in the two immiscible liquids, cf Figure 1 c and d [36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46] In this group of methods the surfactant is initially dissolved in the liquid in which it has lower solubility





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