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Artículo
Relation between Droplet Size Distributions and Physical Stability for Zein Microfluidized Emulsions
(MDPI, 2022)
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 ...
Artículo
Gellan gum fluid gels: influence of the nature and concentration of gel-promoting ions on rheological properties
(Springer, 2018-11)
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 ...
Artículo
Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization
(CSIC, 2015)
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 ...
Artículo
Rheology, microstructural characterization and physical stability of W/α-PINENE/W emulsions formulated with copolymers
(Elsevier, 2018)
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 ...
Artículo
Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
(Multidisciplinary Digital Publishing Institute (MDPI), 2020)
Emulsions can be used as delivery systems for bioactive ingredients for their incorporation in food products. Essential oils are natural compounds found in plants that present antioxidant and antimicrobial activity. ...
Artículo
Flow, dynamic viscoelastic and creep properties of a biological polymer produced by Sphingomonas sp. as affected by concentration
(Elsevier, 2019-03-15)
In this work, the influence of the concentration on the flow behaviour, dynamic viscoelastic and creep properties of diutan gum in aqueous solution was investigated. Diutan gum is a biopolymer which belongs to the sphingans ...
Artículo
Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
(Elsevier, 2023-07)
Phycocyanin (PC), a protein pigment obtained from algae, is attracting attention due to the search for new plant-based alternatives to stabilise food products. Furthermore, PC presents surface activity and is able to reduce ...
Artículo
Impact of microfluidization on the emulsifying properties of zein-based emulsions: Influence of diutan gum concentration
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
Microfluidization is a preparation method that can be used to obtain emulsions with sub-micron droplet sizes. The first objective of this study was to evaluate the influence of homogenization pressure and cycles on droplet ...
Artículo
Influence of the Homogenization Pressure on the Rheology of Biopolymer-Stabilized Emulsions Formulated with Thyme Oil
(Molecular Diversity Preservation International, 2019-03)
Different continuous phases formulated with ecofriendly ingredients such as AMIDET®N, an ecological surfactant, as well as welan and rhamsan gums were developed. An experimental design strategy was been in order to study ...
Artículo
Influence of Type and Concentration of Biopolymer on β-Carotene Encapsulation Efficiency in Nanoemulsions Based on Linseed Oil
(MDPI, 2022-10)
Many lipophilic active substances, such as β-carotene, are sensitive to chemical oxidation. A strategy to protect these ingredients is encapsulation using nanoemulsions. This work analyzes the relationship between the ...