This review paper focused on the effect of typical phosphorlipid (or lecithin) and enzyme modification on electrokinetic parameters of oil/water emulsion. Physicochemical properties of the systems were investigated taking into account the effective diameter of the droplets as well as the zeta potentials using the dynamic light scattering technique. The effect of phospholipid and phospholipase modification on interfacial properties of o/w emulsion was examined as a function of temperature, pH and ionic strength (effect of Na+ or Ca2+ ions which occur in the physiological fluids). The particular role of Ca2+ ions in the dispersions with zwitterionic phospholipids (the main components of biological membrane) was confirmed.The phospholipids dip...
We studied the emulsifying properties of palmitoyl oleoyl phosphatidylcholine (POPC) using the bioco...
Phospholipids are the main constituents of cell membranes and act as natural stabilizers of milk fat...
The effects of the combination of two low-molecular weight emulsifiers (lecithin and glycerol-monost...
This review paper focused on the effect of typical phosphorlipid (or lecithin) and enzyme modificati...
Phospholipase D is an accepted tool in the transformation of phospholipids which is preferably perfo...
Phospholipase D is an accepted tool in the transformation of phospholipids which is preferably perfo...
Many food preparations, pharmaceuticals, and cosmetics use water-in-oil (W/O) emulsions stabilized b...
Many food preparations, pharmaceuticals, and cosmetics use water-in-oil (W/O) emulsions stabilized b...
Many food preparations, pharmaceuticals, and cosmetics use water-in-oil (W/O) emulsions stabilized b...
Many food preparations, pharmaceuticals, and cosmetics use water-in-oil (W/O) emulsions stabilized b...
We report on the preparation and characterization of lecithin-stabilized oil-in-water emulsions (10 ...
International audienceThe use of synthetic surfactants in the cosmetic industry is more and more cri...
We report on the preparation and characterization of lecithin-stabilized oil-in-water emulsions (10 ...
Adsorption of phospholipid (1,2-dioleoyl-sn-glycero-3-phosphatidylcholine) and formation of a surfac...
In this study the effect of the dispersed state of soy phosphatidylcholine on emulsification is inve...
We studied the emulsifying properties of palmitoyl oleoyl phosphatidylcholine (POPC) using the bioco...
Phospholipids are the main constituents of cell membranes and act as natural stabilizers of milk fat...
The effects of the combination of two low-molecular weight emulsifiers (lecithin and glycerol-monost...
This review paper focused on the effect of typical phosphorlipid (or lecithin) and enzyme modificati...
Phospholipase D is an accepted tool in the transformation of phospholipids which is preferably perfo...
Phospholipase D is an accepted tool in the transformation of phospholipids which is preferably perfo...
Many food preparations, pharmaceuticals, and cosmetics use water-in-oil (W/O) emulsions stabilized b...
Many food preparations, pharmaceuticals, and cosmetics use water-in-oil (W/O) emulsions stabilized b...
Many food preparations, pharmaceuticals, and cosmetics use water-in-oil (W/O) emulsions stabilized b...
Many food preparations, pharmaceuticals, and cosmetics use water-in-oil (W/O) emulsions stabilized b...
We report on the preparation and characterization of lecithin-stabilized oil-in-water emulsions (10 ...
International audienceThe use of synthetic surfactants in the cosmetic industry is more and more cri...
We report on the preparation and characterization of lecithin-stabilized oil-in-water emulsions (10 ...
Adsorption of phospholipid (1,2-dioleoyl-sn-glycero-3-phosphatidylcholine) and formation of a surfac...
In this study the effect of the dispersed state of soy phosphatidylcholine on emulsification is inve...
We studied the emulsifying properties of palmitoyl oleoyl phosphatidylcholine (POPC) using the bioco...
Phospholipids are the main constituents of cell membranes and act as natural stabilizers of milk fat...
The effects of the combination of two low-molecular weight emulsifiers (lecithin and glycerol-monost...