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lead to change of functional properties of the system. As a result of incorporating the multiple water-in-oil-in-water emulsions of nanosized lipids, food spreadability and stability are improved. A low-fat mayonnaise formulation for example provides a
structure of HCP Loose powder, emulsion, and toner samples were purchased from a local supermarket. For CE and HPLC methods, 1 g of each sample were accurately weighed and placed into a 10 mL polypropylene
). Figure 1. The chemical structure of HCP Loose powder, emulsion, and toner samples were purchased from a local supermarket. For CE and HPLC methods, 1 g of each sample were accurately weighed and placed into a 10 mL polypropylene centrifuge tube. Then five
and the yolk ( McNamara, 2013; Benahmed et al., 2017; Banovic et al., 2018 ). Egg yolk is well known as a natural oil-in-water emulsion. Because of its multifunctional properties egg yolk is extensively used in the food, medical, pharmaceutical, and
and the yolk ( McNamara, 2013; Benahmed et al., 2017; Banovic et al., 2018 ). Egg yolk is well known as a natural oil-in-water emulsion. Because of its multifunctional properties egg yolk is extensively used in the food, medical, pharmaceutical, and
sharp peak. Butter is a water-in-oil type emulsion, in which water exists as a dispersed hydrophilic substance not miscible with the hydrophobic fat phase. In studies, in which the phenomenon of the change in the state of aggregation of water is used for
: Encapsulation of biologically active proteins in a multiple emulsion . Biosci Biotechnol Biochem 59 , 492 – 496 ( 1995 ) 43. Chang HM , Ou-Yang RF
. 42 Sindt CW, Foulks GN. Efficacy of an artificial tear emulsion in patients with dry eye associated with meibomian gland dysfunction. Clin Ophthalmol. 2013; 7: 1713
extraction was simple to accomplish with very little to none emulsions observed and good organic solvents recoverability. In the Dmt-Nexus page used as guide for the procedure, it is taken into account that longer exposure (i.e., several days) to the
-initiators controlling radical retention in microfluidic on-chip photopolymerization of water-in-oil emulsions ” Y. Ma , J. Thiele , L. Abdelmohsen , J. Xu , W. T. S. Huck * Chemical Communications 2014 , 50 , 112 – 114 . “ Selective
