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Artículo
Producción de emulsiones submicrónicas formuladas con dos biodisolventes y tres tensioactivos ecológicos diferentes
(Instituto Químico de Sarriá: Asociación de Químicos e Ingenieros, 2017)
The target of this investigation was to compare the yield of three different eco-friendly surfactants derived from cocoa oil for the development of oil-in-water emulsions formulated with a mixture of green solvents as ...
Artículo
Caracterización de emulsiones prebióticas estabilizadas con inulina y b-lactoglobulina
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2019)
Inulin is a prebiotic polysaccharide that is being increasingly used in food emulsions as fat replacer, due to its thickening effect. In the present work, oil in water (O/W) emulsions (5/95) have been prepared by means ...