Helmar Schubert

TL;DR: In this article, the authors investigated the possibility of producing finely dispersed emulsions by using OSA starches as additive and found that steric hindrance is the main stabilizing mechanism of OSA.

TL;DR: In this paper, the authors used SPG membranes to prepare monodispersed O/W and W/O/W emulsions over a wide range of membrane wall shear stress (0.37-40 Pa), dispersed phase content (1-20 vol%) and transmembrane pressure.

TL;DR: Shirasu-porousglass (SPG) membranes with a mean pore size from 0.4-6.6 μm were used to produce O/W emulsions consisting of vegetable (rape seed) oil as the dispersed phase and Span 80 dissolved in demineralized water as the continuous phase as mentioned in this paper.

TL;DR: In this article, the authors investigated the possibility of producing finely dispersed emulsions by increasing the viscosity of the continuous phase even using poor stabilizing surfactants and showed that by adding stabilizers not only a better stability of the emulsion is achieved, but also destabilizing effects such as inhibition of protein adsorption and isotropic/anisotropic phase separation may occur.

TL;DR: The effect of a combination of some emulsifiers, such as two whey protein isolates, sucrose laurate, and polyoxyethylene-20-sorbitan-monolaurate (Tween 20), on the stability of lycopene and astaxanthin in emulsions, droplet size, and cellular uptake of these carotenoids has been investigated.