A Numerical Analysis to Evaluate the Emulsifying Activity of Pasteurized Egg Yolk

2021 ◽  
pp. 107087
Author(s):  
Shunji Sakai ◽  
Nobuaki Ikeda
Keyword(s):  
Numerical Analysis ◽  
Egg Yolk ◽  
Emulsifying Activity

scholarly journals Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

2012 ◽  
Vol 36 (5) ◽  
pp. 543-550 ◽  
Author(s):  
Clitor Junior Fernandes de Souza ◽  
Edwin Elard Garcia Rojas
Keyword(s):  
Fatty Acid ◽  
Droplet Size ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Xanthan Gum ◽  
Emulsion Stability ◽  
Egg Yolk ◽  
Emulsifying Properties ◽  
Emulsifying Activity ◽  
Excellent Stability

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.

Numerical analysis of electro-osmotic flows through elliptic microchannels

2013 ◽  
pp. 42-49 ◽  
Author(s):  
Pamela Vocale ◽  
Michela Geri ◽  
Luca Cattani ◽  
Gian Luca Morini ◽  
Marco Spiga
Keyword(s):  
Numerical Analysis
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