Celiac disease is the inability of the small intestine to tolerate some cereal prolamin with
sequence specific oligopeptide. Wheat gliadin, rye secalins and barley hordenine are the …

Pectin stabilized emulgel was fabricated following an emulsion guided approach. Properties
of emulgel strongly depend on the properties of the emulsion which in turn is affected by the …

Nanoemulsions are being increasingly utilized within the pharmaceutical, food, personal
care, and chemical industries because of their unique physicochemical properties and …

This study aimed to formulate a stable palm oil-based water-in-oil (W/O) nano-emulsion.
Emphasis was placed on the effects of polyglycerol polyricinoleate (PGPR), medium chain …

Extracellular polymeric substances are defined as high molecular weight compounds
secreted by the microorganisms in the surrounding area. Since these extracellular …

Hypothesis The distribution of particles in Pickering emulsions can be estimated through a
percolation-type approach coupled to the evolution of their rheological features with the …

BACKGROUND The stem of Abroma augusta contains mucilaginous polysaccharides
having numerous ethnomedicinal properties. The present work aimed to develop a scalable …

In this study, the stability of the emulsion of two immiscible liquids, including the effect of
surfactants and agitation systems has been evaluated. The working fluid was hazelnut oil in …

The determination of the viscosity of oil emulsions is very important for the industry, because
it is directly related to the performance in the process of recovery and refining. The …

Wheat germ oil (WGO) is well‐known as a good source of vegetable oil due to its nutrients
and health benefits. Emulsification is a process that improves the incorporation of oil into …