Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils by ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin

“…To enhance our understanding of recent progress in soybean protein amyloid-like fibrils (SPAF), this paper reviews the preparation methods and the formation mechanism of SPAF analyzes the influence of processing conditions on SPAF, and outlines the functional characteristics of SPAF such as solubility, gelation, foaming and emulsification properties. Furthermore, this review summarizes the application of SPAF and gives an outlook on future development in this field. …”
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Mathematical Physics Modelling and Prediction of Oil Spill Trajectory for a Catenary Anchor Leg Mooring (CALM) System by Xuanze Ju, Zili Li, Baohui Dong, Xianwu Meng, Shuguang Huang

“…Oil spill trajectory model considers almost all weathering processes including evaporation, emulsification, dispersion, dissolution, photooxidation, sedimentation, and biodegradation. …”
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The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier by Iceu Agustinisari, Kamarza Mulia, Niken Harimurti, Mohammad Nasikin, null Rienoviar, Heny Herawati, Lamhot Parulian Manalu

“…However, the smallest droplet size of the emulsion (256.5 nm) resulted from the emulsification process using whey protein-maltodextrin conjugates as an emulsifier. …”
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Development of a Controlled Release of Salicylic Acid Loaded Stearic Acid-Oleic Acid Nanoparticles in Cream for Topical Delivery by J. O. Woo, M. Misran, P. F. Lee, L. P. Tan

“…In this work, a cost effective stearic acid-oleic acid nanoparticles (SONs) with high loading of salicylic acid, was prepared by melt emulsification method combined with ultrasonication technique. …”
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Preparation Optimization and Performance Evaluation of Waterborne Epoxy Resin for Roads by Fei Wang, Hao Fu, Guixiang Liu, Chaohui Wang, Sixin Yu

“…At the same time, their properties were compared with those of waterborne epoxy resin prepared by using the curing agent emulsification method. The performance of waterborne epoxy resin was comprehensively evaluated based on multi-index grey target decision model. …”
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Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations by Sinem Argun, Ceren Cokeker, Emrah Kırtıl

“…This work concentrated on improving the quality and consumer acceptance of gluten-free cakes made out of rice flour by using quince seed extract, which is a unique hydrocolloid product that exhibits emulsification properties. The cake batter and cooked cakes were characterized in terms of water activity, color, porosity, emulsion stability, textural properties, rheological behavior and sensorial attributes. …”
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Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications by Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, Dyah Hesti Wardhani

“…Pickering emulsions, an emulsification technique introduced over a century ago, have recently emerged as a promising solution in food science, driven by the global shift towards natural and sustainable ingredient use. …”
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Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach by Wenjun Ma, Baokun Qi, Rokayya Sami, Lianzhou Jiang, Yang Li, Hui Wang

“…It shows that extrusion caused significant changes in the hydrophobicity, molecular weight distribution, solubility, surface hydrophobicity, emulsification activity, and stability of the protein. …”
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Physicochemical Characterization and Thermodynamic Studies of Nanoemulsion-Based Transdermal Delivery System for Fullerene by Cheng Loong Ngan, Mahiran Basri, Minaketan Tripathy, Roghayeh Abedi Karjiban, Emilia Abdul-Malek

“…Preformulation was subjected to combination of high and low energy emulsification methods and the physicochemical characteristics of fullerene nanoemulsions were analyzed using electroacoustic spectrometer. …”
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Lithocholic acid controls adaptive immune responses by inhibition of Th1 activation through the Vitamin D receptor. by Thijs W H Pols, Teresa Puchner, H Inci Korkmaz, Mariska Vos, Maarten R Soeters, Carlie J M de Vries

“…Bile acids are established signaling molecules next to their role in the intestinal emulsification and uptake of lipids. We here aimed to identify a potential interaction between bile acids and CD4+ Th cells, which are central in adaptive immune responses. …”
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Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabiliz... by LIU Jingbo, LI Zihao, WEN Hedi, LÜ Siwen, YU Yiding, ZHANG Ting

“…Furthermore, a highly stabile oil-in-water (O/W) emulsion was prepared by using soybean meal peptides with the best emulsification properties. The results showed that as enzymatic hydrolysis progressed, the degree of hydrolysis (DH) gradually increased, and the emulsifying properties of soybean meal hydrolysate first increased and then decreased, reaching the maximum value at 2 h. …”
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Dealings between Cataract and Retinal Reattachment Surgery in PVR by Svenja Deuchler, Pankaj Singh, Michael Müller, Thomas Kohnen, Hanns Ackermann, Joerg Iwanczuk, Rachid Benjilali, Frank Koch

“…Besides the nucleus, layers posterior and anterior to it showed specific transparency changes. The emulsification rate was higher when eyes had been operated on in the anterior chamber before retinal reattachment service. …”
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Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour by William Indra Tandjung, Anita Maya Sutedja, Susana Ristiarini, Chatarina Yayuk Trisnawati

“…The jack bean flour had potential emulsification properties which potential to be applied to emulsion-based products.…”
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Nanonization of ethanolic tulsi leaf extract and its major compound eugenol and evaluation of their inhibitory potential against calcium oxalate crystal (a kidney stone component) by Sourav Ghosh, Tarakdas Basu

“…Colloidal suspensions of Tulsi-leaf-extract nanoparticles (TLE-NPs) and eugenol nanoparticles (ENPs) were synthesized separately by ultrasonication method through emulsification of hydrophobic TLE/eugenol into hydrophilic protein gelatin. …”
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Effect of Homogenization Process on the Production of Arthrospira platensis Carotenoid Nanocapsules Encapsulated with Arabic Gum and Whey Protein Concentrate by Khusnul Alfionita, Siti Ari Budhiyanti, Nurfitri Ekantari

“…The particle size was influenced by the emulsification process, such as homogenization treatment, homogenization time, amplitude, and time of sonication. …”
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Mathematical Modeling of Marine Oil Spills in the Luanjiakou District, near the Port of Yantai by Daming Li, Xingchen Tang, Yanqing Li, Xiao Wang, Hongqiang Zhang

“…The simulation considers three parts, which consist of (1) the spreading of an oil slick on its edge as well as the diffusion and drift under dynamic actions, (2) the evaporation and spreading thickness of an oil slick in its interior, and (3) the adsorption and emulsification near shorelines and islands. The Euler-Lagrange method is adopted to track the spill location and particles positions on the edge of oil slicks. …”
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Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (<i>Citrullus lanatus</i> L.) Flour and Seed Protein Concentrate by Agata Hahn, Justyna Liszka, Julia Maksym, Agnieszka Nemś, Joanna Miedzianka

“…The obtained watermelon seed protein concentrate was characterised by solubility of more than 80% (at pH = 10), water absorption at the level of 2.46 (g water/g) and oil absorption equal to 2.1 (ml oil/g), showed poor foaming properties (1.51%), and was characterised by low emulsification.…”
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Recent advances in applications of green nanocomposites in enhanced oil recovery: a comprehensive review of different characterization methods and effective parameters by Meysam Hemmati, Yaser Ahmadi

“…Modifying mainly includes wettability alteration, interfacial tension reduction, changing disjoining pressure, and emulsification, which all help more fluid mobility and improve oil recovery. …”
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Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and Properties by Haswani Maisarah Mustafa, Nor Amaiza Mohd. Amin, Rabitah Zakaria, Mohd. Shamsul Anuar, Azhari Samsu Baharuddin

“…Utilizing the spontaneous emulsification technique, single xanthan gum (XAN), single fish gelatin (GEL), and XAN-GEL blends  were hydrated at a mass ratio (0.5 to 2.5% w/v) and were prepared and subsequently assessed for various parameters such as droplet size, polydispersity index (PDI), zeta potential, colloidal stability, and viscosity. …”
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Environmental friendly carrier material for nifedipine as hypertension drug by E. Budianto, S.H. Astuti

“…In this study, polylactic acid, Polycaprolactone, and nifedipine were dissolved in dichloromethane solvent; then, an emulsifier was added for the emulsification stage. After passing through the dispersion stage for the process of compaction of the microcapsules by solvent evaporation, the microcapsules were filtered. …”
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