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- Emulsification - an overview | ScienceDirect Topics
Emulsification is a process of mixing two immiscible solvents and the resultant product is known as an emulsion It is the most frequently used encapsulation technique Emulsification is also used as a preparatory step for encapsulation methods, e g spray drying and freeze drying (Laokuldilok et al , 2016; Mehyar et al , 2014) Usually
- Emulsification - an overview | ScienceDirect Topics
Emulsification is the process of mixing immiscible liquids with a surfactant to form droplets dispersed in a continuous phase, allowing the incorporation of aqueous solutions into lipids or vice versa
- Emulsification - an overview | ScienceDirect Topics
Emulsification: The process of making emulsion where the breakdown of large fat globules into uniform small droplets occurs by means of mechanical or chemical force Dispersed phase and continuous phase : The droplet phase is termed as the dispersed phase and the surrounding phase is known as continuous phase ( Boom, 2008 )
- Ultrasonic emulsification: An overview on the preparation of different . . .
The emulsification mechanism and applications of the main emulsification devices were summarized in Table 1 The selection of the suitable emulsification device depends on the volume, nature of the starting mixture, the desired physicochemical properties of the final emulsion and the cost of the emulsification process (McClements, 2005) In the
- Emulsification - an overview | ScienceDirect Topics
Emulsification and ionic gelification Emulsification is a chemical technique to encapsulate probiotic living cells and use hydrocolloids (alginate, carrageenan and pectin) as encapsulating materials (Fig 5) The principle of this technique is based on the relationship between the discontinuous and the continuous phases
- Emulsification - an overview | ScienceDirect Topics
Emulsification of spilled oil may form very stable water-in-oil emulsions, often called “chocolate mousse” with increased viscosity, decreased rate of evaporation, and longer environmental half-life In contrast, oil in water emulsions increase the rate of biodegradation since oxygen diffusion, the process that often limits the degradation
- Fundamentals of emulsion formation and stability - ScienceDirect
Low-energy emulsification is mainly based on the control of interfacial phenomenon at the boundary between oil and water phases and relies strongly on the nature of the surfactant molecules present, for example, their solubility and molecular geometry (Date et al , 2010; Saberi et al , 2013)
- Emulsification and emulsion stability: The role of the interfacial . . .
Emulsification is associated to an important increase of the interfacial area ΔA which requires, from a thermodynamic point of view, a work on the system proportional to the interfacial tension, γ, that is W = γ∆A Thus, we can say that the larger is the energy transferred to the system during emulsification, the larger may be this work
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