camellia oil
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Food Control ◽  
2022 ◽  
Vol 133 ◽  
pp. 108565
Author(s):  
Ting Shi ◽  
Gangcheng Wu ◽  
Qingzhe Jin ◽  
Xingguo Wang
Keyword(s):  

2021 ◽  
Author(s):  
Zhongyu Shi ◽  
Guanqing Wang ◽  
Xiangxiang Chen ◽  
Lu Wang ◽  
Ning Ding ◽  
...  

Abstract The phenomenon of droplet impact on the immiscible liquid is encountered in a variety of scenarios in nature and industrial production. Despite the exhaustive researches, it is not fully clear how the immiscibility of the droplet with impact liquid affects the crown evolution. The present work experimentally investigates the evolution kinematics of crown formed by a normal impact of camellia oil droplet on immiscible water layer. Based on discussion of dynamic impact behaviors for three critical Weber numbers (We), the radius of crown and its average spreading velocity are compared with those of previous theoretical models to discuss their applicability to the immiscible liquid. The evolution kinematics (morphology and velocity) are analyzed by considering the effects of We and layer thickness. Furthermore, the ability of crown expansion in radical and vertical directions is characterized by a velocity ratio. The results show that our experimental crown radius still follows a square-root function of evolution time, which agrees with the theoretical predictions. The dimensionless average spreading velocity decreases with We and follows a power-law, while the dimensionless average rising velocity remains constant. The velocity ratio is shown to be linearly increasing with We, demonstrating that the rising movement in crown evolution gradually enhances with We. These results are helpful for further investigation on the droplet impact on immiscible liquid layer.


2021 ◽  
Vol 8 ◽  
Author(s):  
Yuhang Xi ◽  
Aiping Zhang ◽  
Zhongjiang Wang ◽  
Shahzad Farooq ◽  
Cen Zhang ◽  
...  

The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m2, respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.


2021 ◽  
Vol 27 (5) ◽  
pp. 1169-1176
Author(s):  
Se-Eun You

This study is for the treatment effect and wave efficiency shown by using camellia oil, a natural material, for hair damaged by heat perm, a chemical treatment. For this, An experimental group containing camellia oil and a control group without it were prepared. and then, hair tensile strength measurement, absorbance measurement, SEM(Scanning Electron Microscope) observation, and hair gloss measurement were tested. First, in the tensile strength measurement, the tensile strength of the heat perm with camellia oil was higher than that of the heat perm without camellia oil. And as a result of absorbance measurement using methylene blue, the average absorbance of hair containing camellia oil was low. Second, in SEM, heat perm containing camellia oil showed less cuticle damage. Also, there was no cuticle damage in the heat perm containing camellia oil compared to the heat perm without camellia oil in the time observation. As a result of the gloss measurement, the degree of damage according to the time of the heat perm increased, but the damage was less in the heat perm including camellia oil. Based on these results, it was found that camellia oil had a high treatment effect of heat perm.


2021 ◽  
Vol 27 (4) ◽  
pp. 990-997
Author(s):  
Se-Eun You

This study used camellia oil, a natural ingredient, to study whether camellia oil has the effect of improving the hair quality damaged by dyeing. first, In order to find out the change in chromaticity of dyed hair due to the content of camellia oil, L*, a*, and b* value measurement were performed. As a result, Through the L* value of the dyed hair according to the camellia oil content, it was found that the dyed hair containing 2 g of camellia oil had a subtle effect of color clarity and dyeability. There was also less fading. In order to determine the degree of damage to the hair, the absorbance measurement using methylene blue showed a decrease in the average in hairs dyed with 2 g of camellia oil, indicating that there was a hair improvement effect in hairs dyed with camellia oil. As a result of studying whether the hair dye containing camellia oil has the effect of improving hair quality, the absorption strength decreased and the tensile strength increased. In addition, absorbance measurement, gloss measurement, and SEM (Scanning Electron Microscope) experiments were conducted. As a result, It was confirmed that there is an effect of improving hair quality in terms of the constant arrangement of cuticles on the hair surface and increasing the gloss of the hair. It was found that camellia oil, a natural ingredient, has a high effect on improving hair quality of dyed hair in order to minimize damage to dyed hair.


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