scholarly journals Effect of Reducing Oil Droplet Size on Lipid Oxidation in an Oil-in-water Emulsion

2014 ◽  
Vol 15 (2) ◽  
pp. 43-47 ◽  
Author(s):  
Kohshi KIKUCHI ◽  
Shuichi YAMAMOTO ◽  
Hirokazu SHIGA ◽  
Hidefumi YOSHII ◽  
Shuji ADACHI
Keyword(s):  
Lipid Oxidation ◽  
Droplet Size ◽  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Oil Droplet Size

scholarly journals Effect of Polydispersity in Oil-droplet Size on Lipid Oxidation in Oil-in-water Emulsions

2016 ◽  
Vol 17 (3) ◽  
pp. 91-94 ◽  
Author(s):  
Yayoi MIYAGAWA ◽  
Kohshi KIKUCHI ◽  
Hirokazu SHIGA ◽  
Shuji ADACHI
Keyword(s):  
Lipid Oxidation ◽  
Droplet Size ◽  
Oil Droplet ◽  
Oil In Water ◽  
Oil Droplet Size

scholarly journals Modulating the surface and mechanical properties of textile by oil-in-water emulsion design

RSC Advances ◽  
2022 ◽  
Vol 12 (4) ◽  
pp. 2160-2170
Author(s):  
Evangelia Argentou ◽  
Carlos Amador ◽  
Anju Deepali Massey Brooker ◽  
Serafim Bakalis ◽  
Peter J. Fryer ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Synergistic Effect ◽  
Emulsion System ◽  
Oil Viscosity ◽  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Model Oil ◽  
Oil In Water Emulsion ◽  
Oil Droplet Size

The synergistic effect of oil viscosity and oil droplet size on the deposition profile of oil on cotton fabric was studied using polydimethylsiloxane (PDMS) as a model oil-in-water emulsion system.

Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels

Soft Matter ◽  
2019 ◽  
Vol 15 (47) ◽  
pp. 9762-9775 ◽  
Author(s):  
Aakash Patel ◽  
Athira Mohanan ◽  
Supratim Ghosh
Keyword(s):  
Whey Protein ◽  
Droplet Size ◽  
Sodium Caseinate ◽  
Oil Droplet ◽  
Critical Droplet ◽  
Oil In Water ◽  
Oil Droplet Size

Sodium caseinate (SC)-stabilized 40% oil-in-water nanoemulsions (NEs) could be transformed into elastic gels below a critical droplet size due to increase in ϕeff by a thicker steric barrier of SC, while whey protein (WPI)-stabilized NEs remained liquid due to thinner steric barrier of WPI.

scholarly journals Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

RSC Advances ◽  
2021 ◽  
Vol 11 (41) ◽  
pp. 25141-25157
Author(s):  
Yan Ran Tang ◽  
Supratim Ghosh
Keyword(s):  
Thermal Denaturation ◽  
Droplet Surface ◽  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Cake Baking ◽  
The Stability ◽  
Canola Proteins ◽  
Oil In Water Emulsion ◽  
Canola Protein

The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface.

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