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Dissertations / Theses on the topic 'Emulsifying properties'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Ishii, Toya. "Studies on colloidal and emulsifying properties of naturally-derived molecular assemblies." Kyoto University, 2019. http://hdl.handle.net/2433/242688.

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2

Chove, Bernard. "Emulsifying properties of soy protein isolates obtained by isoelectric and membrane fractionation." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.367716.

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3

Ho, Hsin Hsuan. "Fruit powders as a natural emulsifying agent: The importance of powder-added phase." Doctoral thesis, Kyoto University, 2021. http://hdl.handle.net/2433/263710.

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4

Schmidt, Ulrike S. [Verfasser]. "Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties / Ulrike S. Schmidt." München : Verlag Dr. Hut, 2016. http://d-nb.info/1103871862/34.

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5

Jiraporn, Sirison. "Studies on functional properties of soy lipophilic protein and its potential for food applications." Doctoral thesis, Kyoto University, 2021. http://hdl.handle.net/2433/263363.

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6

Schmidt, Ulrike [Verfasser], and H. P. [Akademischer Betreuer] Schuchmann. "Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties / Ulrike Schmidt. Betreuer: H. P. Schuchmann." Karlsruhe : KIT-Bibliothek, 2016. http://d-nb.info/1100529489/34.

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7

Schmidt, Ulrike Sabine [Verfasser], and H. P. [Akademischer Betreuer] Schuchmann. "Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties / Ulrike Schmidt. Betreuer: H. P. Schuchmann." Karlsruhe : KIT-Bibliothek, 2016. http://d-nb.info/1100529489/34.

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8

Gunter, Gabrielle Alyss. "Effect of Lactose Source, Lactose Level, and Type of Emulsifying Salts on the Properties of a Processed Cheese Product." DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1632.

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Previous studies on the use of nonfat dry milk, whey protein concentrate 34 and lactose powders in processed cheeses or cheese analogs found that increasing the percentage of lactose was associated with an increase in browning and crystallization. There has been little work done of the effects of lactose in processed cheese functionality. Therefore, the objective of this research is to build on and understand the effects of lactose from by three commercially produced dairy powders (nonfat dry milk (NFDM), whey protein concentrate 34 (WPC), lactose) and two different emulsifying salts on proper

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9

Mulsow, Bozena B. "Struktur-Eigenschaftsbeziehungen nichtenzymatisch glykosylierter Molkenproteine." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2008. http://nbn-resolving.de/urn:nbn:de:bsz:14-ds-1215418354472-87677.

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Im Rahmen der vorliegenden Arbeit wurde der Einfluss der nichtenzymatischen Glykosylierung auf das Denaturierungsverhalten und die funktionellen Eigenschaften von Molkenproteinen, hier im speziellen die emulgierenden Eigenschaften, untersucht. Nach einer Bestimmung technologisch relevante Glykosylierungsgrade sollten in unterschiedlich glykosylierten Molkenproteinpräparaten das Denaturierungsverhalten sowie die Emulgiereigenschaften in Abhängigkeit vom Glykosylierungsgrad mit unterschiedlichen Methoden bestimmt werden. Der aus praktischer Sicht relevante Einfluss der Glykosylierung auf die sen

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10

Ba, Fatou. "Bioraffinerie de la microalgue Haematococcus pluvialis." Thesis, Clermont-Ferrand 2, 2016. http://www.theses.fr/2016CLF22766.

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Le concept de Raffinerie de microalgues consiste à mettre au point des méthodes extrapolables à l’échelle industrielle permettant d’extraire, de séparer et de valoriser l’ensemble du contenu intracellulaire des microalgues. La mise en oeuvre d’un tel concept nécessite d’avoir des données sur la composition, sur la possibilité de séparation, et sur les fonctionnalités des différentes fractions de la biomasse. Dans le cadre de ce travail, Haematococcus pluvialis, qui produit un pigment à forte valeur ajoutée (l’astaxanthine) mais pour laquelle peu d’information n’est disponible sur les autres co

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11

Potin, François. "effet de l’extraction des protéines de tourteaux de chanvre sur leurs fonctionnalités." Thesis, Bourgogne Franche-Comté, 2019. http://www.theses.fr/2019UBFCK076.

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Les protéines végétales sont une option cohérente pour nourrir la planète tout en limitant le réchauffement climatique. Les protéines courantes (blé, soja et maïs) ne seront bientôt plus suffisantes pour répondre à l’augmentation de la demande en protéines. Cette thèse porte sur la valorisation d’une nouvelle source de protéine végétale pour l’alimentation humaine, à partir d’un coproduit de l’huilerie : les protéines de chanvre issues de tourteau de presse. Pour répondre à cet objectif les trois axes suivis sont : la définition des conditions d’extraction, l’étude des propriétés physicochimiq

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12

Tamara, Dapčević Hadnađev. "Uticaj dodatka emulgujućih skrobova na tehnološke karakteristike testa i kvalitet hleba." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2013. https://www.cris.uns.ac.rs/record.jsf?recordId=85311&source=NDLTD&language=en.

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Prema najnovijim istraživanjima modifikovanim skrobovima može se pripisati jo&scaron; jedna uloga – aditivi u pekarstvu, s obzirom da utiču na pobolj&scaron;anje kvaliteta hleba iusporavaju proces starenja. Međutim, prema saznanjima autora ove disertacije, nepostoje istraživanja na temu uticaja emulgujućih skrobova (skrob-natrijumoktenilsukcinata, OSA skrobova) na kvalitet testa i hleba od p&scaron;eničnog bra&scaron;na.Uzimajući u obzir činjenicu da druge vrste modifikovanih skrobova ispoljavaju dobreosobine u smislu pobolj&scaron;anja kvaliteta hleba i da je OSA skrob nutritivno vredna

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13

Denagbe, Wilfried. "Lipides et polysaccharides extraits du fruit du palmier Acrocomia aculeata (moucaya) : Structures, propriétés antioxydantes, émulsifiantes et formation de nano-vecteurs." Electronic Thesis or Diss., Guyane, 2023. http://www.theses.fr/2023YANE0006.

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Acrocomia aculeata (« moucaya », en créole guyanais) est un palmier indigène de Guyane et d’Amazonie. Bien que ses fruits soient riches en lipides (0,1 à 83% de la matière fraîche pour le mésocarpe du fruit) et en glucides (6 à 98% de la matière fraîche pour le mésocarpe du fruit), seuls les lipides sont valorisés comme sources de biocarburants (biodiesel et biokérosène) dans la sous-région amazonienne, en raison du manque de connaissance sur la nature chimique des glucides. En Guyane, le fruit ne fait l’objet d’aucune valorisation et ses capacités antioxydantes restent mal connues. Pour palli

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14

Servant, Sylvie. "Variabilité des propriétés physico-chimiques d'exsudats d'Acacia senegal (gomme arabique) d'une plantation expérimentale au Ferlo (Sénégal). Modification des chaînes." Rouen, 1994. http://www.theses.fr/1994ROUES045.

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La gomme arabique exsudée par Acacia senegal est un polymère naturel hétéropolymoléculaire parfaitement hydrophile. L'étude physico-chimique d'exsudats d'Acacia senegal, bien identifiés botaniquement, issus de populations artificielles du Nord Ferlo (Sénégal) permet d'établir la variabilité des valeurs de viscosité, de pouvoir rotatoire et de teneur en azote. Nous avons cherché des corrélations des différents paramètres entre eux et des paramètres physico-chimiques avec les conditions climatiques et édaphotopographiques de la gommeraie. Afin d'améliorer les propriétés émulsifiantes de la gomme

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15

Hajhassan, Houssein. "Synthese et etude de la structure et de proprietes de lipopeptides amphipatiques." Orléans, 1987. http://www.theses.fr/1987ORLE2007.

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Des lipopeptides amphipathes ont ete synthetises : suivant la methode utilisee. On obtient des lipsamino-acides ou des lipopeptides ; etude par diffraction x, proprietes tensio-actives, pouvoir emulsifiant. Par le test d'hemolyse, il a ete montre que certains lipopeptides ont une hemocompatibilite similaire a celles des meilleurs tensio-actifs bicatenaires

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16

GUO, YU-HUA, and 郭玉華. "Emulsifying properties of monostroma nitidum mucilages." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/75564269256193517657.

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17

Tsai, Jia-Luen, and 蔡嘉倫. "Factors Affecting Emulsifying Properties of Mayonnaise." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/5692y3.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>107<br>Mayonnaise is one of the most widely used sauces in the world. It is an oil-in-water emulsion containing 70% fat. Mayonnaise is a mixture of egg yolk, water, vinegar and stabilizer. In this study, we explore the effects of these ingredients on the emulsion system. Among the commercially mayonnaise products, the Taiwan-style mayonnaise has an additional addition of an emulsifying stabilizer and an antioxidant to maintain the stability of the product, while the Japanese-style mayonnaises do not add and can be placed at room temperature. The pH of Japanese vegeta

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18

Yalcin, Erkan. "Emulsifying properties of enzymatically cross-linked soy protein hydrolysates." 1998. http://catalog.hathitrust.org/api/volumes/oclc/39622918.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1998.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 92-103).

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19

Lin, Shu Zi, and 林淑姿. "Emulsifying properties of monostroma nitidum extract and protein conjugates." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/24400030401726174491.

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20

XU, YONG-XIN, and 徐永鑫. "Emulsifying properties of mackerel muscle protein and protein concentrate." Thesis, 1991. http://ndltd.ncl.edu.tw/handle/66045779680519078342.

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21

Wang, Jia Ping, and 王嘉萍. "Emulsifying properties of extracellular adhesive substance produced from marine bacterium klebsiella oxytoca." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/79723802347264563891.

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22

Liu, Mingxia. "Emulsifying properties of cross-linked protein polymers produced by the transglutaminase reaction." 1998. http://catalog.hathitrust.org/api/volumes/oclc/39552038.html.

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23

Lin, Shu-Wan, and 林淑婉. "Effects on physico-chemical properties and emulsifying properties of commercial protein powder''s solution by ultrasound treatment." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/99134197152002017859.

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24

Kaliappan, Sivaraj. "Impact of mixtures of emulsifying salts on the functional properties of process cheese." 2007. http://catalog.hathitrust.org/api/volumes/oclc/86107548.html.

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25

"The emulsifying properties of Cruciferin-rich and Napin-rich protein isolates from Brassica napus L." Thesis, 2013. http://hdl.handle.net/10388/ETD-2013-12-1328.

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The influence of pH (3.0, 5.0 and 7.0) and ionic strength (0, 50 and 100 mM NaCl) on the physicochemical and emulsifying properties of cruciferin-rich (CPI) and napin-rich (NPI) protein isolates were examined. Specifically, the surface characteristics (charge and hydrophobicity), solubility, interfacial tension and emulsifying activity (EAI) and stability (ESI) indices were measured. In the case of the cruciferin-rich protein isolate, surface charge was found to be negatively and positively charged at pHs above and below its isoelectric point (~4.6-4.8), respectively, ranging in potential fr

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26

Arteaga, Mac Kinney Guillermo Eleazar. "Assessment of protein surface hydrophobicity by spectroscopic methods and its relation to emulsifying properties of proteins." Thesis, 1994. http://hdl.handle.net/2429/6982.

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Life as we know it originated in water and the interactions between water and organic compounds has been one of the forces that directs life forms on earth. Thirty five years ago, Kauzmann (1959) introduced the concept of the “hydrophobic effect” and suggested it to be the main stabilizing force of the native conformation of proteins. Geometric constraints in most proteins prevent the shielding from solvent of all hydrophobic residues, thus in the native conformation of most proteins, some hydrophobic groups are exposed or solvent accessible. These exposed residues have a potential influ

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27

Chang, Ssu-Ching, and 張思靜. "Evaluation of emulsifying properties of milk fat globule membrane and its application to ice cream manufacture." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/3rczwd.

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碩士<br>國立中興大學<br>動物科學系所<br>106<br>Milk fat globule membrane (MFGM) is rich in biologically active substances, including phospholipids, glycoproteins and others, which in turn are characterized as having emulsifying properties of phospholipids. MFGM is known to be composed mainly of polar lipids and proteins which encloses the fat droplets in milk and contributes to stabilizing milk as an emulsion. Generally, the commercial ice cream has a high fat content of more than 10%. Therefore, it is necessary to add an appropriate emulsifier to avoid oil-water phase separation. Furthermore, in recent yea

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28

Liu, Hsuan-Ju, and 劉軒如. "Factors influencing emulsifying properties of commercial saponin product and cowpea whey powder and their effect on cholesterol solubilization." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/45503311973382413841.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>92<br>Abstract Commercial product of saponins from quillaja (Sigma:QS1, ICN:QS2), tea seed (TSS), soybean (SS) and cowpea whey powder (CWP, laboratory prepared) were used as materials. The emulsifying properties of various saponins and their effects on cholesterol solubility were also investigated. With increasing the saponins and CWP concentration of solution (0-2%), the highest emulsifying activity (EA) found in QS1 was increased from 60.0 to 68.2%; and the highest emulsion stability (ES) in CWP was increased from 62.1 to 86.7%. Polysaccharides were used as stabil

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29

Ma, Kai Kai. "The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein." 2020. https://scholarworks.umass.edu/masters_theses_2/975.

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There has been growing interest in the utilization of plant-derived proteins as functional ingredients in many food and beverage applications because they are perceived as being more sustainable, healthy, and ethical than animal-derived proteins by many consumers. Traditionally, soy proteins have been the most widely employed plant protein in the food industry. However, a number of alternative plant-based protein sources have recently become available, with pulse proteins being one of the most popular. In this study, the physicochemical properties and functional attributes of various commercia

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30

Patil, S. S., E. Venugopal, S. Bhat, K. R. Mahadik, and Anant R. Paradkar. "Probing influence of mesophasic transformation on performance of self-emulsifying system: effect of ion." 2012. http://hdl.handle.net/10454/6125.

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Self-emulsifying systems are mixtures of oils and surfactants, ideally isotropic, sometimes including cosolvents, which emulsify under conditions of gentle agitation, similar to those which would be encountered in the gastrointestinal tract. The process of self-emulsification has remained the center of attraction for most researchers. Controlled hydration of self-emulsifying systems shows formation of an intermediate gel phase which upon rupture forms an emulsion. Current work was undertaken to understand and explore the microstructural properties of intermediate gel phase which are believed t

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31

Hsu, Po-Chun, and 許栢峻. "Characteristics of ethanol fermentation and emulsifying properties of its mannoproteins of Saccharomyces cerevisiae mutant with ability of over-expression mannoproteins." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/96380263559358314162.

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碩士<br>靜宜大學<br>食品營養學系<br>103<br>Mannoprotein found in the cell wall of Saccharomyces cerevisiae is composed of 5–20% protein and 80–90% mannose and responsible for most cell surface properties of yeast. The mannoprotein is generally link mannose to protein through covalent bond and associated to the residues of D-glucose and N–acetylglucosamine. Numerous studies have clearly proven the multiple applications of mannoprotein, such as wine quality improvers and stabilizers bio-emulsifier. In this study, yeast mutants were generated by UV light irradiation or chemical mutagen. Killer-9 toxin was

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32

Hsieh, Hsing-Fang, and 謝幸芳. "Effects of acid treatment on emulsifying properties and texture characteristics of hen egg yolk by osmosis during soaking in acidity solution." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/70796521267827267407.

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碩士<br>國立嘉義大學<br>食品科學系碩士班<br>91<br>Hen eggs were firstly separated into egg white and yolk and, then the egg yolk was homogenized and filled into inedible acetate cellulose casing. It was then soaked in 5 % of acetic acid, lactic acid and citric acid solutions, respectively for 24 hours. After acidic soaking, the weights of egg yolk in these three acid solutions increased for 22~32% with increasing soaking time during 24 hours, the lactic acid treatment having the greatest increase in weight. In addition, the pH values of egg yolk decreased from 6.0 to 3.6~2.6 with the citric acid treatment hav

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33

Shie, Wei-Chun, and 謝葦莙. "Evaluation of the chemical, physical and emulsifying properties of raw and cooked pork skin paste as affected by different acid-alkaline mixed solutions." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/83468342687048931347.

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碩士<br>國立嘉義大學<br>動物科學系碩士班<br>93<br>The aim of this study was to evaluate the physicochemical and dynamic rheological characteristic of raw and cooked pork skin as affected by different marinated acid-alkaline mixed solutions. Above all, it was to use the first and double scalded by low (60-65℃) and high (80-90℃) temperature pork skin from hog carcass, with experimental marinated acid-alkaline mixed solution design was divided into three groups: treatment groupⅠcontaining 0.2% lactic acid, citric acid, sodium tripolyphosphate and sodium bicarbonate(V/V; W/V), treatment group Ⅱcontaining 4.0% L 9

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