Water is increasingly being used as a solvent in place of organic order to meet the demand for green chemical synthesis. Nevertheless, many reaction substrates are matter, which have low water solubility, resulting interface and limiting development organic-water biphasic systems. A surfactant typically added two-phase system form an emulsion increase contact area between phase water. Compared ...

This study describes the potential use of olive oil and olive oil-pomegranate juice sauces as antioxidant, preservative and flavoring agent in fish marinades. The olive oil and sauces, produced from emulsifying of olive oil and pomegranate juice with gums, were blended with marinated anchovy (Engraulis encrasicholus) fillets. The aim of the present study was to produce a new polyphenol-rich mar...

Oral route is the most common and convenient route for drug delivery, but some drugs are not given by this route. This route is most common problem is low bioavailability .The various challenges faced by the pharmaceutical scientists leads to the improve bioavailibilityty enhance the approach of self emulsifying drug delivery system. It has gained exposure of their ability to increase solubilit...

This work explores the potential of high-intensity ultrasound to produce fine-dispersion, long-time-stable, oil-in-water emulsions prepared with native and glycated bovine sodium caseinate (SC). Regardless the ultrasound amplitude and time assayed, the sonicated emulsions of native SC at 0.5 mg/mL had much higher emulsifying activity indexes compared with those emulsions formed by Ultra-Turrax ...

The effects of limited enzymatic hydrolysis with trypsin on the physicochemical and functional properties of buckwheat protein isolate (BPI) were investigated. The protein constituents, free sulfhydryl (SH) contents and surface hydrophobicity (Ho), as well as some selected functional properties, such as protein solubility (PS), emulsifying (including emulsifying activity index, EAI and emulsion...

The aim of the present work was to investigate the effect of NaCl concentration on the emulsifying and rheological properties of porcine myofibrillar protein (MF)-stabilized soybean oil and fish oil emulsion (SO-EMs and FO-EMs). Emulsions (EMs) were prepared from 1% MF with 10% SO or FO at various NaCl concentration (0-0.5 M). The emulsifying ability index (EAI) of the EMs increased with increa...

• Two recombinant beta-lactoglobulin (BLG) B variants were produced in E. coli . Production/isolation resulted native BLG without post-translational modifications. Properties of compared to commercial and AB. Minor differences solubility interface adsorption behavior evident. Genetically engineered natural BLGs show similar emulsifying properties.

introduction : soybean is an excellent plant protein source with diverse applications in food systems. despite numerous commercial applications and rich nutritional properties of soybeans, soy proteins are sensitive to heat and other damaging agents during food processing which can limit their applications in food industries. maillard reaction includes a series of chemical reactions between the...