scholarly journals Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification

2019 ◽  
Vol 247 ◽  
pp. 178-187 ◽  
Author(s):  
Xiaolu Pu ◽  
Bettina Wolf ◽  
Marijana Dragosavac
Keyword(s):  
Cell Membrane ◽  
Membrane Emulsification ◽  
Food Emulsions ◽  
Oil In Water ◽  
Stirred Cell

scholarly journals Controlled production of oil-in-water emulsions containing unrefined pumpkin seed oil using stirred cell membrane emulsification

2008 ◽  
Vol 322 (1) ◽  
pp. 178-188 ◽  
Author(s):  
Marijana M. Dragosavac ◽  
Milan N. Sovilj ◽  
Serguei R. Kosvintsev ◽  
Richard G. Holdich ◽  
Goran T. Vladisavljević
Keyword(s):  
Cell Membrane ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
Membrane Emulsification ◽  
Oil In Water ◽  
Pumpkin Seed Oil ◽  
Stirred Cell

scholarly journals Stirred Cell Membrane Emulsification and Factors Influencing Dispersion Drop Size and Uniformity

2007 ◽  
Vol 46 (3) ◽  
pp. 965-972 ◽  
Author(s):  
Michael T. Stillwell ◽  
Richard G. Holdich ◽  
Serguei R. Kosvintsev ◽  
Gilda Gasparini ◽  
Iain W. Cumming
Keyword(s):  
Cell Membrane ◽  
Drop Size ◽  
Membrane Emulsification ◽  
Factors Influencing ◽  
Stirred Cell

The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification

2017 ◽  
Vol 205 ◽  
pp. 1-11 ◽  
Author(s):  
Jelena D. Ilić ◽  
Branislava G. Nikolovski ◽  
Lidija B. Petrović ◽  
Predrag S. Kojić ◽  
Ivana S. Lončarević ◽  
...  
Keyword(s):  
Cell Membrane ◽  
Membrane Emulsification ◽  
Food Grade ◽  
Stirred Cell

Optimizing stirred cell membrane emulsification process for making a food-grade multiple emulsion

2017 ◽  
Vol 72 (3) ◽  
pp. 533-542 ◽  
Author(s):  
Branislava G. Nikolovski ◽  
Jelena D. Bajac ◽  
Ferenc L. Martinovic ◽  
Nenad Bogunović
Keyword(s):  
Cell Membrane ◽  
Multiple Emulsion ◽  
Membrane Emulsification ◽  
Food Grade ◽  
Stirred Cell ◽  
Emulsification Process

scholarly journals Stirred cell membrane emulsification for multiple emulsions containing unrefined pumpkin seed oil with uniform droplet size

2012 ◽  
Vol 392-393 ◽  
pp. 122-129 ◽  
Author(s):  
Marijana M. Dragosavac ◽  
Richard G. Holdich ◽  
Goran T. Vladisavljević ◽  
Milan N. Sovilj
Keyword(s):  
Cell Membrane ◽  
Droplet Size ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
Membrane Emulsification ◽  
Multiple Emulsions ◽  
Pumpkin Seed Oil ◽  
Stirred Cell ◽  
Uniform Droplet

Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein

2018 ◽  
Vol 9 (9) ◽  
pp. 4683-4694 ◽  
Author(s):  
Chanchan Sun ◽  
Rui Liu ◽  
Huanjing Sheng ◽  
Ruijun Wang ◽  
Zesheng Zhang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Xanthan Gum ◽  
Lipid Uptake ◽  
Lipid Digestion ◽  
Food Emulsions ◽  
Oil In Water ◽  
The Stability

Since lipid digestion is an interfacial process, food emulsions are increasingly being seen as a mechanism for controlling lipid uptake.

Preparation of food emulsions using a membrane emulsification system

1996 ◽  
Vol 113 (1) ◽  
pp. 131-135 ◽  
Author(s):  
Ryoh Katoh ◽  
Yuzoh Asano ◽  
Atusi Furuya ◽  
Kazuyoshi Sotoyama ◽  
Mamoru Tomita
Keyword(s):  
Membrane Emulsification ◽  
Food Emulsions
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