ACKGROUND: Nowadays, it is of great interest to develop stable and sustainable formulations that act as nanocarriers of active ingredients. In this work, the droplet size distribution, rheology and physical stability of ...

Zein, a subproduct of the food industry and a protein, possesses limited applications due to its high hydrophobic character. The objective of this research was to investigate the influence of homogenization pressure and ...

Low-acyl gellan gum fluid gels were obtained using two different gel-promoting cations under the same processing conditions, and their rheological properties were investigated. For that reason, stress and frequency sweep ...

BACKGROUND: Nanoemulsions formulated with citric essential oils are currently of interest because of their physical and chemical properties and multiple applications in areas such as the food industry or agrochemicals. ...

t: Nanoemulgels are novel formulations of great interest for their use as dual-release systems and as fat substitutes in foods. Lemon essential oil, with a large number of benefits due to its antimicrobial, antifungal, ...

The goal of this work was to investigate the influence of the emulsification method on the rheological properties, droplet size distribution and physical stability of O/W green emulsions formulated with an eco-friendly ...

Background: New consumer habits are forcing the food industry to develop new and healthy products. In response to this tendency, in this investigation, we obtained nanoemulgels by microfluidization containing inulin fibre ...

Diutan gum is a biological polymer produced by Sphingomonas sp. In aqueous solution it shows gel-like structure under quiescent conditions. However, the flow-induced evolution of its viscoelastic properties and its ...

The rheological properties exhibited by gums make its use in applications interesting, such as foods, cosmetics, enhanced oil recovery, or constructions materials. Regardless of application field, the effect of temperature ...

In this work the microstructure and the physical stability of emulsions containing α-pinene and gellan gum were studied as a function of Atlas™ G-5000/Atlox™ 4912 copolymer mass ratio, R, used as emulsifier. In order to ...