Search results for "emulsion"

Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages

2019

The current study was aimed to investigate the effects of different types and percentage of mechanically deboned chicken meat (MDC) on the textural and sensory properties of sausages in fried and nonfried condition. Cutting behavior, hardness, stringiness, gumminess, cohesiveness, chewiness, and resilience were evaluated on sausage with different percentage of MDC, using chicken fillet as a control. The result of the textural analysis showed that with a high percentage of MCD, the shear force, hardness, and stringiness increased in sausages. The cohesiveness and resilience often decreased with the rising of MDC percentage. Evaluation of shear force in fried products showed that the MDC perc…

Rate Effects of AOT-Stabilized Microemulsions on Reactions of Ligand Substitution in Cationic Palladium(II) Complexes

1998

Rate data for the substitution reactions of the coordinated ligand X (=2,2‘-bipyridine or 4,4‘-dimethyl-2,2‘-bipyridine) of the palladium(II) complex [Pd(en)X]2+, where en = ethylenediamine, by en or N,N-dimethylethylenediamine in heptane−AOT−water microemulsions have been obtained at 25.0 °C as a function of the AOT concentration at the constant R (=[H2O]/[AOT]) values of 3, 8, and 20 or 30. The overall second-order rate constants are higher in microemulsions than in bulk water and decrease significantly as both the AOT concentration (at constant R) and the molar ratio R (at a given [AOT]) increase. The quantitative analysis of the kinetic data, made by applying the pseudophase model, lead…

Surface Characteristics Control the Attachment and Functionality of (Chimeric) Avidin

2018

The physical adsorption (physisorption) of proteins to surfaces is an important but incompletely understood factor in many biological processes and is of increasing significance in bionanotechnology as well. Avidin is an important protein because of strong avidin–biotin binding, which has been exploited in numerous applications. We have undertaken thorough experimentation on the physisorption of avidin, to chemically different flat surfaces of Si and graphite and also to the curved version of the latter, on multiwalled carbon nanotubes (MWNTs) of different diameters. The difference in the behavior of avidin on Si versus graphite is drastic; on Si, avidin deposits as single globular tetramer…

Protein-lipid interactions at the air-water interface.

2010

International audience; Protein−lipid interactions play an important role in a variety of fields, for example in pharmaceutical research, biosensing, or food science. However, the underlying fundamental processes that govern the interplay of lipids and proteins are often very complex and are therefore studied using model systems. Here, Langmuir monolayers were used to probe the interaction of a model protein with lipid films at the air−water interface. The protein β-lactoglobulin (βlg) is the major component in bovine milk serum, where it coexists with the milk fat globular membrane. During homogenization of milk, βlg adsorbs to the interface of lipid fat globules and stabilizes the oil-in-…

In vitro skin penetration of bronidox, bronopol and formaldehyde from cosmetics

2020

The objective was to evaluate the influence of the formulation in the in vitro transdermal absorption through pig ear skin of three preservatives, bronopol, bronidox and formaldehyde as well as the absorption of formaldehyde from bronopol and dimethyloldimethyl hydantoin (DMDM hydantoin). An aqueous solution, an O/W emulsion and a hydrogel were assayed. Bronidox and bronopol absorption depends on the formulation. The O/W emulsion was the system that least promoted absorption of bronidox while the absorption of bronopol was lower from the hydrogel. The aqueous solution provided maximal transdermal absorption of both preservatives. Moreover, the transdermal absorption of formaldehyde released…

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

2013

Fat perception is assumed to result, at least in part, from in-mouth non-esterified fatty acids (NEFAs) detection. The aim of this study was to better understand how human oral physiology may govern the sensory sensitivity to NEFAs. For this purpose, the detection thresholds for oleic acid were determined for 17 human subjects with highly varying salivary and oral characteristics, and the thresholds were related to their oral and salivary characteristics with conventional and multidimensional data analysis. These thresholds were tested on a dairy oil-in-water emulsion that was specifically designed to avoid biases caused by differences in the initial structure of the emulsion as a function …

Effects of Propofol (Intravenous Propofol Emulsion) on Cell Membranes Measured by Electrofusion and Electroporation

2011

The influence of propofol (CAS 2078-54-8 (intravenous propofol emulsion) on cell membrane properties was investigated in vitro with techniques of cell electrofusion and cell electroporation. Human lymphoma cells and plant protoplasts were chosen as a model system. Propofol (intravenous propofol emulsion) decreased the electrofusion yield of the cells and their membrane permeability. A 50% decrease in relative electrofusion was observed in human lymphoma cells in the presence of about 0.05 mmol/l propofol (intravenous propofol emulsion) and in plant protoplasts in the presence of about 0.1 mmol/l. The fusion of human lymphoma cells was inhibited to 100% at concentrations higher than 0.2 mmol…

Spin-crossover nanocrystals with magnetic, optical, and structural bistability near room temperature.

2008

Synthesis and characterisation of a ternary composite of polyaniline, reduced graphene-oxide and chitosan with reduced optical band gap and stable aq…

2019

A ternary composite comprising of p-toluene sulfonic acid doped polyaniline (PANI), chitosan and reduced graphene oxide (RGO) with stable aqueous dispersibility has been synthesised via oxidative polymerisation of aniline in chitosan/RGO dispersion. For comparison; PANI, PANI/chitosan and PANI/RGO composites were also synthesised using the same procedure. FTIR, Raman, XPS, XRD and UV-VIS confirmed the successful synthesis of the PANI and the composites. The aqueous dispersions of the PANI/chitosan and the ternary composites were found to be stable even after more than four months. The stability of the dispersion was attributed to the polycationic nature of the chitosan. The thermogravimetri…

Thixotropic Behavior of Salad Dressings Stabilized with Modified Starch, Pectin, and Gellan Gum. Influence of Temperature

2008

The thixotropy of low‐oil salad dressing has been analyzed at different temperatures (8–26°C). The usual formulation containing modified starch (4%) was compared with others in which part of the starch had been substituted by pectin (0.5%) or different concentrations of gellan (0.1 and 0.5%). Up and down flow curves were measured, showing in all cases shear thinning behavior and fitting the Herschel‐Bulkley model. Thixotropic areas enclosed by the up curve and the corresponding different down curves, STh, were obtained. With the aim of establishing comparative results, and since the viscosities were quite different, the parameter considered was relative thixotropic area, SR (%)=100 (STh/Sup…