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3140 Ergebnisse

Single-Conidium Encapsulation in Oil-in-Water Pickering Emulsions at High Encapsulation Yield

Autor
Liliya Kotliarevski, Karthik Ananth Mani , Reut Amar Feldbaum, Noga Yaakov, Eduard Belausov, Einat Zelinger, Dana Ment and Guy Mechrez
Jahr
2021
Quelle
Front. Chem.
Sprache
English
Seiten
726874
  • LS
  • LUMiSizer
  • 2763
  • titania
20 weitere
  • mineral oil
  • Pickering emulsion
  • fungi
  • conidia
  • single-cell encapsulation
  • encapsulation of fungal conidia in an oil-in-water Pickering emulsion at a single-conidium encapsulation yield of 44%. The single-conidium encapsulation yield was characterized by analysis of confocal microscopy micrographs. Mineral oil-in-water emulsions stabilized by amine-functionalized titania dioxide (TiO2-NH2 or titania-NH2) particles were prepared. The structure and the stability of the emulsions were investigated at different compositions by confocal microscopy and a LUMiSizer
  • Encapsulation of living cells at the individual level has recently attracted much attention. Single-cell encapsulation of cells has a wide range of applications including the quantitative determination of pathogens
  • the cultivation of uncultured microbes
  • genomic analysis
  • high-throughput single-cell analysis
  • detection of heteroresistance in microorganisms
  • protection formulation for biopesticides
  • drug delivery
  • vaccine development
  • single-cell protein analysis
  • whole-cell biocatalysts and whole-cell biosensor cell therapy
  • pharmaceutical
  • agrochemical
  • cropscience
  • biochemistry
Weitere Details
Ausgabe
9, Sec. Green and Sustainable Chemistry
Interne Referenz
2763
Veröffentlichung öffnen

Síntese e caracterização de nanopartículas de óxido de ferro: Uma proposta de atividade experimental; Synthesis and characterization of iron oxide nanoparticles: A proposal for experimental activity

Autor
Vladimir Lavayen, Daniele Trajano Raupp, Chádia Schissler, Sandra Mara Oliveira Einloft, Leticia Antunes Natividade, Alef Lemes Vaz
Jahr
2021
Quelle
Research, Society and Development
Sprache
Portuguese
Seiten
e273108171
  • 3008
  • Este trabalho objetiva apresentar uma metodologia para síntese e caracterização de nanopartículas de óxido de ferro como ferramenta na abordagem de conceitos científicos acerca de nanomateriais para o ensino superior. A justificativa para a inserção de tal atividade experimental nas aulas práticas de química deve-se à revolução que vem ocorrendo pelo desenvolvimento de materiais e dispositivos em escala nanométrica e por seu vasto campo de aplicação. Mais especificamente
  • as nanopartículas magnéticas têm importância para diversas áreas
  • pois apresentam potencial de melhoria nas tecnologias de produção
20 weitere
  • de materiais eletrônicos
  • no setor de telecomunicações
  • na biomedicina
  • na remediação do meio ambiente
  • entre outro
  • Experimentação; Nanomateriais; Ensino de química
  • his work aims to present a methodology for the synthesis and characterization of iron oxide nanoparticles as a tool to teach scientific concepts about nanomaterials for higher education. The justification for the inclusion of such experimental activity in practical chemistry classes is due to the revolution that has been taking place in the development of materials and devices on a nanometric scale and in its vast field of application. More specifically
  • magnetic nanoparticles are important in several areas
  • as they have potential for improvement in production technologies
  • electronic materials
  • in the telecommunications sector
  • in biomedicine
  • in the remediation of the environment
  • Experimentation; Nanomaterials; Chemistry teaching
  • A sedimentação de partículas de óxido de ferro em água. No nosso caso foi acompanhada pelo analisador de estabilidade LUMiSizer
  • LS
  • Velocidade de Sedimentação As curvas de transmissão e estabilidade (Figura 9)
  • realizadas no aparelho LUMiSizer®
  • permitem a determinação do tamanho das partículas mediante o método STEP
  • Tamanho das nanopartículas calculadas
Weitere Details
Ausgabe
10, n. 8
Interne Referenz
3008
Veröffentlichung öffnen

Stability of acid milk beverage with nata-de-coco based on LUMiSizer analysis

Autor
FENG Wei, QIN Yu, HUANG Yin, ZHAO Huijuan, YU Changfa, WANG Tao, ZHANG Hao, WANG Ren
Jahr
2021
Quelle
Food and Fermentation Industries
Sprache
Chinese
Seiten
246-251
  • 2823
  • LUMiSizer
  • LS
  • food
13 weitere
  • nutrition
  • beverage
  • acidic formulated milk beverage
  • instability index
  • nata-de-coco
  • can
  • The formula of compound stabilizers for acidic milk beverage supplemented with nata-de-coco was studied
  • and the major instability index was determined by the LUMiSizer analyzer
  • National Engineering Laboratory for Cereal Fermentation Technology
  • Jiangnan University
  • Wuxi
  • School of Food Science and Technology
  • Fujian Quanzhou Xiduoduo Food Co.Ltd.
Weitere Details
Ausgabe
47 Issue (23)
Ort
with ENglish abstract
Interne Referenz
2823
Veröffentlichung öffnen

Stability, Microstructure, and Rheological Properties of CaCO3 S/O/W Calcium-Lipid Emulsions

Autor
Jie Zhang, Gongwei Li, Duoxia Xu and Yanping Cao
Jahr
2021
Quelle
Foods
Sprache
English
Seiten
2216
  • 2509
  • S/O/W emulsions; CaCO3; physicochemical stability; rheology; microstructure
  • The physical stability of S/O/W emulsions was measured by the LUMiSizer
  • LS
2 weitere
  • nutrition
  • calcium carbonate
Weitere Details
Ausgabe
10(9)
Interne Referenz
2509
Veröffentlichung öffnen

Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract

Autor
Larissa Tessaro , Carla Giovana Luciano , Maria Fernanda Libório Martins , Ana Paula Ramos , Milena Martelli-Tosi & Paulo José do Amaral Sobral
Jahr
2021
Quelle
Journal of Dispersion Science and Technology
Sprache
English
  • 2508
  • Physical stability. The physical stability of W/O/W emulsions was studied using a multi-sample analytical photocentrifuge LUMiSizer
  • LS
  • Double emulsion
5 weitere
  • plant extract
  • physical stability
  • antioxidant activity
  • antimicrobial activity
  • “Pitanga” leaf hydroethanolic extract (PLHE) presents high antioxidant and antimicrobial activities. The encapsulation of this extract in W/O/W double emulsions could protect its bioactive properties. The objective of this research was to encapsulate PLHE in the inner W phase of a double emulsion and analyze the emulsifiers concentrations and phase ratios effects on its droplet size and the physical stability.
Weitere Details
Ausgabe
https://doi.org/10.1080/01932691.2021.1949339
Interne Referenz
2508
Veröffentlichung öffnen

Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources

Autor
B. Neckebroeck, S.H.E. Verkempinck , J. Van Audenhove , T. Bernaerts , H. de Wilde d’Estmael , M.E. Hendrickx , A.M. Van Loey
Jahr
2021
Quelle
Food Research International
Sprache
English
Seiten
110087
  • 2406
  • Physical storage stability of emulsions
  • Accelerated physical stability. An accelerated and direct stability analysis was performed with an analytical centrifuge LUMiFuge
  • LF
9 weitere
  • LUMiSizer
  • LS
  • food
  • nutrition
  • Pectin Acid extraction
  • Molecular structure
  • Emulsifier
  • Emulsion stabilizer
  • Storage stability
Weitere Details
Ausgabe
141
Interne Referenz
2406
Veröffentlichung öffnen

Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction

Autor
Zhiyu Li, Yimei Zheng, Qian Sun, Jianyi Wang, Baodong Zheng, Zebin Guo
Jahr
2021
Quelle
Ultrasonics Sonochemistry
Sprache
English
Seiten
105458
  • 2487
  • LS
  • LUMiSIzer
  • Myofibrillar proteins
14 weitere
  • Dextran
  • Ultrasound-assisted
  • Maillard reaction
  • Glycoconjugate
  • Emulsifying properties
  • In this study
  • we investigated the effect of the ultrasound-assisted Maillard reaction on the structural and emulsifying properties of myofibrillar protein (MP) and dextran (DX) conjugates with different molecular weights (40
  • 70 and 150 kDa).Myofibrillar protein (MP)
  • the main component of meat proteins
  • is an important ingredient in the food industry due to its excellent gelation and water-binding properties
  • nutrition
  • Creaming stability measurements of emulsion
  • creaming stability of emulsion samples was measured by a LUMiSizer analytical centrifugal analyzer
  • Evolution of transmission profiles of MP-base emulsions emulsified by various conjugates with selected Maillard reaction methods
Weitere Details
Ausgabe
72
Interne Referenz
2487
Veröffentlichung öffnen

Structural design of zein-cellulose nanocrystals core–shell microparticles for delivery of curcumin

Autor
Yang Wei, Aixin Guo, Zikun Liu, Like Mao, Fang Yuan, Yanxiang Gao, Alan Mackie
Jahr
2021
Quelle
Food Chemistry
Sprache
English
Seiten
129849
  • 2413
  • Zein
  • Cellulose nanocrystals
  • Core-shell microparticle
13 weitere
  • Curcumin
  • Microstructure
  • Interparticle interaction
  • Physicochemical stability
  • In vitro gastrointestinal digestion
  • Physicochemical stability under different environmental stresses
  • Physical stability
  • The physical stability of the microparticles was analyzed with the LUMiSizer
  • LS
  • nutrition
  • food
  • instability index
  • The novel core–shell microparticles were fabricated to deliver curcumin by using hydrophobic zein microparticles as the core and hydrophilic cellulose nanocrystals (CNCs) as the shell.
Weitere Details
Ausgabe
357
Interne Referenz
2413
Veröffentlichung öffnen

STRUCTURING CANOLA OIL WITH CANOLA PROTEINS

Autor
Yan Ran Tang
Jahr
2021
Quelle
Master Thesis
Sprache
English
Seiten
1-172
  • 2472
  • LS
  • Effect of salt and vinegar on emulsion stability under accelerated gravitation. The accelerated stability study of the emulsions was carried out by determining their photocentrifuge (LUMiSizer)
  • Accelerated gravitational separation analysis The accelerated gravitational separation analysis of emulsion was done by using a photocentrifuge dispersion analyzer
1 weitere
  • Oleogelation is an approach to structure liquid oil without using saturated fatty acids or trans fat for health purposes. The overall goal of the research work was to develop emulsion-templated oleogel using canola protein isolate-stabilized concentrated oil-in-water (O/W) emulsions.
Weitere Details
Ort
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
Interne Referenz
2472
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Study on the Preparation of Nanocellulose Powder and Its Formation Mechanism

Autor
Zirui zhu, Wenbo Wang, Xiaohui Wang, Xin Zhao, Nannan Xia, Fangong Kong,Shoujuan Wang
Jahr
2021
Quelle
DOI: https://doi.org/10.21203/rs.3.rs-231182/v1
Sprache
English
Seiten
1-25
  • 2496
  • LUMiSizer
  • LS; CNC preparation
  • re-dispersible CNC powder
10 weitere
  • purification process afer sulfuric acid hydrolysis
  • mechanism of CNC powder formation
  • Stability analyzer analysis
  • The stability of the purified CNC aqueous suspension was analyzed by LUMisizer
  • Nanocellulose is a kind of cellulose based nano material with fantastic properties and numerous potential applications. However
  • due to the fact that nanocellulose exhibits colloidal properties when its concentration is high
  • the drying of nanocellulose has always been an urgent problem to be solved. To address this problem
  • the precipitation and drying mechanism of cellulose nanocrystal (CNC)
  • one of the most common types of nanocellulose
  • was studied in this paper. The CNC was precipitated from the aqueous suspension by salting out to avoid the CNC colloidal state when concentrated in water.
Weitere Details
Interne Referenz
2496
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Sulfo-functionalization of lignin and its impact on the stabilization of colloidal systems

Autor
Nasim Ghavidel
Jahr
2021
Quelle
Thesis
Sprache
English
Seiten
1-239
  • 2460
  • LUMiSIzer
  • LS
  • Stability analysis The destabilization behaviour of the emulsion systems in this thesis was studied using a centrifugal separation analyser (CSA) LUMiSizer
10 weitere
  • Instability Index
  • Comparison of SEKL as an emulsifier with previously used polymeric surfactants in terms of physical properties and interfacial analysis
  • polymeric lignin surfactant (SEKL)
  • Lignin macromolecules
  • derived from renewable biomass resources as a sustainable substitute for synthetic oil-based materials. formulate and investigate lignin-based materials (dispersants or adsorbents) that are renewable
  • biodegradable
  • and non-toxic from the molecular level to the macroscopic level. Lignin chemistry
  • Lignin-based materials
  • Plant-based biomaterials
  • Emulsion stabilization
Weitere Details
Ort
Lakehead University, Canada
Interne Referenz
2460
Veröffentlichung öffnen

The analytical instrumental view on cosmetic products’ physical stability in real time and accelerated

Autor
Dr. Arnold Uhl
Jahr
2021
Quelle
SEPAWA Congress Forum for Innovations 15.10.2021
Sprache
English
  • 2550
  • Motivation for (Accelerated) Stability Testing
  • by ISO/TR 13097:2013 (Guidelines for the characterization of dispersion stability)
  • and ISO/TR 18811:2018 (Cosmetics Guidelines on the stability testing of cosmetic products).
12 weitere
  • Temperature ramp
  • LUMiSizer
  • LS
  • LUMiReader PSA
  • LRPSA
  • hpc
  • home and personal care
  • cosmetics
  • coconut oil
  • make up
  • foundation
  • o/w emulsion
Weitere Details
Ausgabe
Webinar
Ort
Virtual
Interne Referenz
2550
Veröffentlichung öffnen

The Effect of pH and Viscosity on Magnetophoretic Separation of Iron Oxide Nanoparticles

Autor
Leonie Wittmann , Chiara Turrina and Sebastian P. Schwaminger
Jahr
2021
Quelle
Magnetochemistry
Sprache
English
Seiten
80
  • 2419
  • LUMiReader PSA
  • LRPSA
  • customized LRPSA
6 weitere
  • sedimentation analyzer (LUMiReader)
  • magnetophoresis; magnetic separation process; iron oxide nanoparticles; aggregation; pH; viscosity; sedimentation analyzer; zeta potential; hydrodynamic diameter
  • Magnetic nanoparticles (MNPs) are used for magnetophoresis-based separation processesin various biomedical and engineering applications
  • colloidal stability of the MNPs and the ability to be separated even in low magnetic field gradients. Bare iron oxide nanoparticles (BIONs)
  • Dependence of the Magnetophoretic Velocity on Aggregate Size and Viscosity
  • The effect of pH and viscosity on the aggregation behavior of our BIONs indicates that it is essential to evaluate the influence of different aggregate sizes regarding a magnetophoresis-based separation process. The Space-and-Time-resolved Extinction Profiles (STEP) technology is based on the sedimentation of particles due to magnetophoresis. It describes the particles’ movement towards the magnetic field direction
Weitere Details
Ausgabe
7(6)
Interne Referenz
2419
Veröffentlichung öffnen

The efficiency of dehydrating desiccants by centrifugation: An assessment of superabsorbent polymers

Autor
Alexandra Pine , Cheng Chi Wu , Srivatsan Raghavan & Brian Love
Jahr
2021
Quelle
Drying Technology
Sprache
English
  • LUMiSIzer
  • LS
  • 2431
  • Superabsorbent
9 weitere
  • polymer
  • centrifugation
  • dehydration
  • desorption
  • recycling
  • The centrifugal drying response from a sodium acrylate superabsorbent copolymer saturated with water
  • saline
  • and a synthetic urine mimic was evaluated
  • The centrifugation studies used a LUMiSizer analytical centrifuge
Weitere Details
Ausgabe
Published online: 28 Jun 2021
Interne Referenz
2431
Veröffentlichung öffnen

THE FOURTH INDUSTRIAL REVOLUTION – ROBOTICS AND THE LABORATORY

Autor
Prof Marc Brown, Dr Jon Lenn
Jahr
2021
Quelle
www.ondrugdelivery.com
Sprache
English
Seiten
40-42
  • 2560
  • Medpharm
  • when assessing longer-term physical stability
  • automated instrumentation
6 weitere
  • such as a LUMiSizer® LUM
  • Berlin
  • Germany)
  • provides a more accurate prediction when compared with the harsher centrifugation technique
  • where marketed products are often observed to phase separate. LS
  • pharmaceutical
Weitere Details
Ausgabe
08/2021 123
Interne Referenz
2560
Veröffentlichung öffnen

The impact of various exogenous type starch on the structural properties and dispersion stability of autoclaved lotus seed starch

Autor
Yixin Zheng, Yujia Ou, Chong Zhang, Yi Zhang, Baodong Zheng, Shaoxiao Zeng, Hongliang Zeng
Jahr
2021
Quelle
International Journal of Biological Macromolecules
Sprache
English
Seiten
49-57
  • measured with a stability analyzer (LUMiFuge; LUM GmbH
  • Berlin
  • Germany). presented as LUMiFuge diagrams
  • 2571
8 weitere
  • LF
  • LUMiSizer
  • LS
  • Lotus seed starch
  • V-type starch
  • Autoclave treatment
  • Structural properties
  • Dispersion stability
Weitere Details
Ausgabe
175
Interne Referenz
2571
Veröffentlichung öffnen

The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system

Autor
Xiaojuan Guo, David Julian McClements, Jun Chen, Xuemei He, Wei Liu, Taotao Dai, Chengmei Liu
Jahr
2021
Quelle
LWT
Sprache
English
Seiten
111096
  • 2462
  • LUMiFuge
  • LF
  • LUMiSIzer
8 weitere
  • LS
  • Whole corn slurry
  • Microfluidizer
  • Nutrition
  • Stability
  • Particle size
  • food
  • physical stability of WCS
Weitere Details
Ausgabe
144
Interne Referenz
2462
Veröffentlichung öffnen

The physical stability of plant-based drinks and the analysis methods thereof (Review)

Autor
Tiffany Patra, Åsmund Rinnan, Karsten Olsen
Jahr
2021
Quelle
Food Hydrocolloids
Sprache
English
Seiten
106770
  • 2572
  • LUMiFuge
  • LF
  • LUMiSizer
4 weitere
  • LS
  • food
  • nutrition
  • beverage
Weitere Details
Ausgabe
118
Interne Referenz
2572
Veröffentlichung öffnen

THE ROLE OF VARIOUS LIPIDS IN SHAPING THE STABILITY OF DAIRY CREAM ANALOGUES

Autor
IWONA SZYMAŃSKA, ANNA ŻBIKOWSKA
Jahr
2021
Quelle
National Scientific Conference „Science and Young Researchers” – 5th edition
Sprache
English
Seiten
1-20
  • 2829
  • LUMiSizer
  • LS
  • food
10 weitere
  • nutrition
  • Physical stability – analitycal centrifuge LUMiSizer
  • The properties of creams
  • kinetics of emulsion stability changes
  • instability index
  • particles rates
  • to assess the effect of lipid type (with diffErent content of saturated fatty acids) on physicochemical characteristics of O/W emulsions
  • in comparison with dairy cream In the scope of: determination of physical and chemical properties of lipids
  • analysis of physicochemical and physical properties of emulsions
  • comparison of the characteristics of obtained emulsions and dairy cream
Weitere Details
Ort
05.06.2021
Interne Referenz
2829
Veröffentlichung öffnen

The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Autor
Katarzyna Swiader, Anna Florowska and Zuzanna Konisiewicz
Jahr
2021
Quelle
Foods
Sprache
English
Seiten
1242
  • LUMiSIzer
  • LS
  • 2502
  • Physical Stability—CSA Method
4 weitere
  • The yoghurt stability was investigated using space- and time-resolved extinction profile (STEP) technology. The physical stability of the yoghurts was determined using an analytical centrifuge LUMiSizer
  • food nutrition
  • dairy
  • functional food; yoghurt; tea; oolong tea; inulin; sensory quality; consumer test; texture properties; food design
Weitere Details
Ausgabe
10
Interne Referenz
2502
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