Emulsion Oil Water
Mostrando 1-12 de 115 artigos, teses e dissertações.
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1. Efficient Encapsulation and Controlled Release of N,N-Diethyl-3-methylbenzamide (DEET) from Oil-in-Water Emulsions Stabilized by Cationic Nanocellulose and Silica Nanoparticles
Oil-in-water emulsions containing N,N-diethyl-3-methylbenzamide (DEET) were developed aiming to extend the sustained release of the active compound, by using two oppositely charged nanomaterials, namely silica nanoparticles (SiNP) and cationic cellulose nanofibrils (CCNF), as stabilizers, and a mixture of food-grade nonionic surfactants to avoid precipitatio
Journal of the Brazilian Chemical Society. Publicado em: 2023
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2. Evaluation of polyelectrolyte and emulsion covalent crosslink of chitosan for producing mesalasine loaded submicron particles
This study evaluates various techniques for producing mesalamine (5ASA)-loaded particles employing chitosan as a biopolymer: (1) the polyelectrolyte complexation of chitosan with phthalate hypromelose (HP), (2) the chemical crosslinking of chitosan with genipin and (3) the water-in-oil emulsion method associated with chemical crosslinking with genipin. Syste
Braz. J. Pharm. Sci.. Publicado em: 20/12/2019
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3. Influence of the methodology on the formation of zeolite membranes MCM-22 for the oil/water emulsion separation
Resumo Esse trabalho teve por objetivo produzir membranas zeolíticas MCM-22 utilizando dois métodos distintos de síntese, dip coating (DC) e transporte em fase vapor (VPT), para serem avaliadas no processo de separação emulsão óleo/água. As membranas foram preparadas a 150 °C por 10 dias, caracterizadas por difração de raios X e microscopia eletr�
Cerâmica. Publicado em: 14/11/2019
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4. Droplet Size Distribution in Water-Crude Oil Emulsions by Low-Field NMR
This paper reports the droplet size distribution (DSD) measurements in 28 W/O (water/oil) crude oil emulsions prepared with two Brazilian oils (medium and heavy) under different shear conditions using both 10 g L-1 NaCl solution and water production by low field nuclear magnetic resonance (NMR, 2.2 MHz). The PFGSTE (pulsed-field gradient-stimulated echo) pul
J. Braz. Chem. Soc.. Publicado em: 12/08/2019
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5. Prostaglandin E2 Induces Expression of Mineralization Genes by Undifferentiated Dental Pulp Cells
Resumo A Prostaglandina E2 (PGE2) é um mediador lipídico comumente liberado durante a inflamação. Este estudo teve como objetivo investigar o potencial da PGE2, solúvel ou na forma de microesferas, na diferenciação de células-tronco de polpa dentária. Microesferas de PGE2 (MS) foram preparadas por meio do processo de extração/evaporação de solve
Braz. Dent. J.. Publicado em: 03/06/2019
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6. Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials
Abstract Fish oil has many health effects, but due to its strong odor and rapid spoilage, its use in food formulations is limited. For these reasons, nanoencapsulation of fish oil can be important. The purpose of this study was to investigate the influence of whey protein concentrate (WPC) and gum arabic as wall materials on the characteristics of nanoencap
Food Sci. Technol. Publicado em: 11/04/2019
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7. Vegetable moisturizing raw material from “Caatinga” Brazilian biome: safety and efficacy evaluations of O/W cosmetic emulsions containing Kalanchoe brasiliensis extract
The purpose of this study was to evaluate the safety of Kalanchoe brasiliensis extract, followed by the development of an oil in water emulsion containing the K. brasiliensis leaves extract and evaluating its clinical moisturizing efficacy. The formulations containing sodium acrylates/ Beheneth-25 methacrylate Crosspolymer (and) hydrogenated polydecene (and)
Braz. J. Pharm. Sci.. Publicado em: 08/04/2019
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8. Ultrasonic-assisted extraction and functional properties of wampee seed protein
Abstract The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such as protein solubility, water and oil holding capacity, and emulsifying and foaming properties ware st
Food Sci. Technol. Publicado em: 29/11/2018
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9. Correlation between rheological properties and capillary fixation for modelling creams
The Brazilian male beauty market occupies the second place in world consumption of cosmetics. Among the numerous products consumed by such audience is the capillary fixation mask, which is mainly composed by fixatives. These additives act on stabilizing the cosmetic emulsion, protecting the hair against moisture and also increasing the intensity of hair fixa
Braz. J. Pharm. Sci.. Publicado em: 29/11/2018
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10. Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder
Abstract The objective of this study was to investigate optimized conditions for producing water-in-oil-in-water (W/O/W) microemulsions and spray-dried microcapsules of tomato extracts. The condition of highest yield for W/O/W microemulsification was optimized by response surface methodology (RSM). The independent variables were ratio of tomato extract to M
Food Sci. Technol. Publicado em: 22/10/2018
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11. Investigation of Distribution of Antioxidant Compounds from Natural Sources and Study of Lipid Protection in Oil-in-Water Emulsions
The investigation of the distribution of antioxidant compounds between emulsions phases, employing natural sources of these compounds directly in the emulsions, is rarely addressed. The use of ultra performance liquid chromatography coupled to a mass spectrometer (UPLC-MS), combined with accelerated oxidation tests and oxygen radical absorbance capacity meth
J. Braz. Chem. Soc.. Publicado em: 2018-08
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12. Potential doxorubicin delivery system based on magnetic gelatin microspheres crosslinked with sugars
Abstract The preparation and characterization of magnetic microspheres based on gelatin for use in drug delivery systems are reported. Sugars were employed as crosslinking agents and type A gelatin and type B gelatin were compared to prepare microspheres by water-in-oil emulsion. The influence of gelatin and sucrose concentration, temperature and stirring s
Polímeros. Publicado em: 21/05/2018