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Effect of WPI/Tween 80 mixed emulsifiers on physicochemical stability of ginsenosides nanoemulsions: 《Food Bioscience》2023年第3期503-514,共12页Tao Yang Chang Liu Yan Zheng Tristan C.Liu Kexin Li Jianguo Liu Yaowei Liu Peng Zhou; supported by the National Natural Science Foundation of China(No.32101864);the Natural Science Foundation of Jiangsu Province(BK20210457);Standard Foods(China)Co.,Ltd.; Conversion of major ginsenosides into minor ginsenosides improves its pharmacological effects.This study managed to convert major ginsenosides into minor ginsenoside Rg3 and compound K(CK)by optimizing acidolysis cond...; 关键词：GINSENOSIDES Whey protein isolate Tween 80 NANOEMULSION Stability

Strategies to improve the emulsification properties of rice proteins as a promising source of plant-based emulsifiers:An updated mini-review: 《Food Bioscience》2023年第3期267-274,共8页Wenqing Chen Yanhua Ding Yi-Ming Zhao Haile Ma; financial support from the National Programs for High Technology Research and Development of China grant(No.2013AA102203);the Senior Talent Program of Jiangsu University(No.5501360012).; Rice and its by-products are an under-utilized resource of high-quality and sustainable plant protein.Due to their characteristics of hypoallergenic,gluten-free,and balanced amino acid composition,rice proteins(RPs)ar...; 关键词：EMULSION HYDROLYSATE Modification Rice proteins Structure

Improvement of whole wheat dough and bread properties by emulsifiers被引量：3: 《Grain & Oil Science and Technology》2022年第2期59-69,共11页Lauren Tebben Gengjun Chen Michael Tilley Yonghui Li; the USDA National Institute of Food and Agriculture Hatch project KS17HA1008;USDA Agricultural Research Service Cooperative Agreement 58-3020-9-017.; Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.E...; 关键词：Whole wheat flour Dough rheology BREAD EMULSIFIERS STALING

Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH被引量：1: 《Food Science and Human Wellness》2020年第3期280-288,共9页Ting Zhang Mengzhen Ding Xichang Wang Jian Zhong; supported by research grants from the National Key R&D Program of China(No.2019YFD0902003);Shanghai Municipal Education Commission-Gaoyuan Discipline of Food Science&Technology Grant Support(Shanghai Ocean University).; The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions.In this work,we mainly explore the effect of pH change on the droplet and creaming s...; 关键词：EMULSION GELATIN pH change Storage SURFACTANT

Novel Eco-friendly Additives for Aqueous and Non-aqueous Fluid Design: 《Journal of Chemistry and Chemical Engineering》2019年第2期62-75,共14页Md Amanullah Jothibasu Ramasamy; The global oil and gas industry has a long standing initiative to develop and use the most environment friendly solutions in the exploration and exploitation of oil and gas resources to prevent any damage or degradati...; 关键词：ECO-FRIENDLY ADDITIVES waste VEGETABLE OIL based ADDITIVES drilling FLUIDS EMULSIFIERS spotting FLUIDS base OIL viscosifiers

Supramolecular Polymer Emulsifiers for One-step Complex Emulsions被引量：2: 《Chinese Journal of Polymer Science》2018年第3期288-296,共9页Zhen Wang Shenglong Liao Yapei Wang; financially supported by the National Natural Science Foundation of China(Nos.21674127,21422407 and 51373197); Complex emulsions,such as double emulsions and high-internal-phase emulsions,have shown great applications in the fields of drug delivery,sensing,catalysis,oil-water separation and self-healing materials.Their control...; 关键词：Complex emulsions Double emulsions High-internal-phase emulsions Supramolecular interaction One-step emulsification

A Protocol to Develop Phenolic Emulsifiers Used in Micro-surface by Control Technology: 《Journal of Wuhan University of Technology(Materials Science)》2015年第1期175-180,共6页刘加平 CHEN Xiang HONG Jinxiang LIU Zhifei; Funded by the National Key Basic Research and Development Plan(No.2012CB724601);the Jiangsu Provincial Natural Science Foundation(No.BK 2008503); The phenolic emulsifiers used in emulsified asphalt of micro-surfacing, which was the most important tools in the road maintenance, were investigated by control technology. Many factors influencing this reaction were ...; 关键词：phenolic emulsifiers synthesis application micro-surfaces control technology

Rheology of typical emulsifiers and effects on stability of emulsion explosives被引量：2: 《Journal of Beijing Institute of Technology》2011年第3期295-300,共6页王丽琼王娜峰方杰; Supported by Independent Research Projects of State Key Laboratory of Explosion Science and Technology(ZDKT08-05); Structure of emulsifiers or functionality and molecular weight determines its rheology, emulsification and stability of emulsion explosives. Rheology of typical emulsifiers was studied by automatic rheometer. Relation...; 关键词：emulsion explosives EMULSIFIERS hydrophile-lipophile balance （ HLB ） RHEOLOGY viscosity modulus stability

Comparison of Emulsifying Effects among Different Types of Common Emulsifiers：: 《Feed & Livestock》2011年第3期27-29,共3页; Phospholipids emulsifier samples from a domestic company. There is no production date and no batch number.; 关键词：磷脂乳化剂乳化效果类型国内企业生产日期

Thermal Emulsion Polymerization without any Conventional Initiators and Emulsifiers: 《Chinese Chemical Letters》2006年第4期553-556,共4页Yong Zhong DU Fu Qiang HU Hong YUAN Shinzo OMI; Stable poly（styrene-co-sodium styrene sulfonate）（P（St-NaSS） nanoparticles with broader size distribution were synthesized by thermal emulsion polymerization without any conventional initiators and emulsifiers. T...; 关键词：Thermal emulsion polymerization latex particles STYRENE sodium styrene sulfonate.

EMULSIFIERS