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Emulsion Gel (emulsion + gel)

Distribution by Scientific Domains
Chemistry57%

Selected Abstracts

Probing the droplet cluster structure in acidified temperature-cycled o/w emulsion gels by means of SESANS,

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2007
Arjen Bot
Summary The structure of the emulsion droplet aggregates in whey-protein-stabilised oil-in-water (o/w) model emulsion gels was investigated using the novel spin-echo small-angle neutron scattering (SESANS) technique. This technique allows the assessment of the droplet cluster structure in an emulsion gel in terms of a density correlation function at relatively long length scales (,100 nm,10 µm) compared with regular SANS. As an example, the effect of one/two homogenisation stages on emulsion droplet cluster structure was studied in relation to acidification and temperature cycling. It is found that temperature cycling and acidification induce bigger changes in emulsion droplet cluster structure than the application of one or two homogenisation stages, and the results are compared with droplet size measurements (by pfg-NMR), firmness measurements and confocal microscopic images. [source]

Solid emulsion gel as a vehicle for delivery of polyunsaturated fatty acids: implications for tissue repair, dermal angiogenesis and wound healing

JOURNAL OF TISSUE ENGINEERING AND REGENERATIVE MEDICINE, Issue 7 2008
Kirill I. Shingel
Abstract The paper describes preparation and biological characterization of the solid hybrid biomaterial that was designed for cell-targeted lipid delivery in healing tissues. The material referred to as ,solid emulsion gel' combines a protein-stabilized lipid emulsion and a hydrogel structure in a single compartment. The potential of the omega-3 (n-3)-fatty acids rich solid emulsion gel for tissue repair applications was investigated at the macro-, micro-, molecular and gene expression levels, using human fibroblasts and endothelial cells and a porcine model of full-thickness wounds. Being non-cytotoxic in vitro and in vivo, the biomaterial was found to affect cell metabolism, modulate expression of certain genes, stimulate early angiogenesis and promote wound repair in vivo. The neovascular response in vivo was correlated with upregulated expression of the genes involved in lipid transport (e.g. adipophilin), anti-apoptosis (e.g. heat shock proteins, haem oxygenase 1) and angiogenesis (vascular endothelial growth factor, placental growth factor). Collectively, the results of this study provide first evidence that the angiogenic response provided by solid emulsion gel-mediated delivery of n-3 fatty acids is an alternative to the topical administration of exogenous growth factors or gene therapy, and can be advantageously used for the stimulation of tissue repair in complex wounds. Copyright © 2008 John Wiley & Sons, Ltd. [source]

Probing the droplet cluster structure in acidified temperature-cycled o/w emulsion gels by means of SESANS,

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2007
Arjen Bot
Summary The structure of the emulsion droplet aggregates in whey-protein-stabilised oil-in-water (o/w) model emulsion gels was investigated using the novel spin-echo small-angle neutron scattering (SESANS) technique. This technique allows the assessment of the droplet cluster structure in an emulsion gel in terms of a density correlation function at relatively long length scales (,100 nm,10 µm) compared with regular SANS. As an example, the effect of one/two homogenisation stages on emulsion droplet cluster structure was studied in relation to acidification and temperature cycling. It is found that temperature cycling and acidification induce bigger changes in emulsion droplet cluster structure than the application of one or two homogenisation stages, and the results are compared with droplet size measurements (by pfg-NMR), firmness measurements and confocal microscopic images. [source]

Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized Emulsions

JOURNAL OF FOOD SCIENCE, Issue 9 2002
J. Floury
ABSTRACT: An ultra high-pressure homogenizer (20 to 350 MPa) was used to realize fine food emulsions stabilized by soy proteins. The first aim of the work was to understand how dynamic high-pressure processing affects soybean globulin conformation. Then, the effect of homogenizing pressure on the emulsions structure and rheology was investigated. High-pressure homogenization caused denaturation of proteins due to strong mechanical forces and high temperatures encountered in the valve. Droplet sizes of emulsions were greatly reduced with high-pressure homogenization and Newtonian liquid emulsions were converted into shear-thinning emulsion gels by homogenization at pressures above 250 MPa. Hydrophobic interactions between proteins were supposed to cause the gel-like network structure of emulsions. [source]