Turmeric-black pepper-honey nanoemulsion formulation and antiulcerogenic effect evaluation against ethanol-induced gastric ulcers in rats. by Amirah Adlia, Cynthiana Christabella Aslan, Lia Safitri, I Ketut Adnyana

“…Nanoemulsion was prepared using a low-energy emulsification method called emulsion phase inversion (EPI). …”
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Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules by Wenyan Liu, Jingxia Cao, Qixin Zhang, Weiqin Wang, Yuanping Ye, Senwang Zhang, Leiyan Wu

“…Enhanced interfacial properties contributed to better emulsification and foaming stability, with EYGs-Span complexes displaying increased emulsifying ability and stability compared with natural EYGs. …”
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Bioinsecticide Production from Cigarette Wastes by Badhane Gudeta, Solomon K, M. Venkata Ratnam

“…This research aims to extract nicotine from discarded cigarette butts and utilize it as an insecticide. Extraction, emulsification, and efficiency testing on cabbage aphids are all part of the procedure. …”
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Selection of In Vivo Relevant Dissolution Test Parameters for the Development of Cannabidiol Formulations with Enhanced Oral Bioavailability by Nathan Koch, Quentin Bourcy, Olivier Jennotte, Patrice Chiap, Anna Lechanteur, Jean-Michel Cardot, Brigitte Evrard

“…<b>Conclusions:</b> FeSSIF media, and FaSSIF sink media to a lesser extent, were the only compositions enabling predictions of both extent and rate, indicating that emulsification is possibly a major contributor to the in vivo availability of the drug.…”
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Characteristics of multiple emulsions stabilized by myosin from bighead carp (Aristichthys nobilis) by Yuhe Ma, Jianxiong Hou, Yin Cao, Wuyin Weng, Linfan Shi, Zhongyang Ren

“…Myosin from bighead carp (Aristichthys nobilis) and span 60 were used to successfully prepare multiple emulsions through a one-step emulsification method. The characteristics of multiple emulsions stabilized by span 60 and myosin from bighead carp were analyzed. …”
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F6H8 as an Intraoperative Tool and F6H8/Silicone Oil as a Postoperative Tamponade in Inferior Retinal Detachment with Inferior PVR by Gian Marco Tosi, Davide Marigliani, Tommaso Bacci, Napoleone Romeo, Angelo Balestrazzi, Gianluca Martone, Tomaso Caporossi

“…Postoperative visual acuity (VA) ranged from light perception to 20/70, with 72% of patients obtaining VA better than 20/400. No emulsification/inflammation was observed whatever the ratio of F6H8/SO used. …”
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Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins by Jixin Zhang, Tao Cui, Lan Zhang, Huiqing Xu, Jingguo Xu, Jun Wang

“…A microwave treatment time of 60 s also notably enhanced the functional properties of glycosylated soybean 7S protein, optimizing water-holding capacity (6.060 g/g), emulsification activity, and stability (45.191 m²/g and 33.63 min). …”
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Nutrient Stimulation of Indigenous Microorganisms for Oil-in-Water Emulsion in a Medium Temperature Petroleum Reservoir with Ca2+-Rich Brine by Guoxin Shi, Yuanyuan Jia, Lei Bai, Guoqiang Li, Xiaoli Liu, Meichen Liu, Xuecheng Dai, Xuefeng Tian, Hongbo Wang, Ting Ma

“…Six formulas were selected for the stimulation of indigenous microbes and to compare their performances on the oil emulsification and oil spreading in the Luliang oilfield containing Ca2+-rich brine. …”
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Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism by Wuzhen LIU, Ti LI, Qin GENG, Jun CHEN, Jialong HAN, Chengmei LIU, Taotao DAI

“…The three flavonoids changed the tertiary structure (fluorescence spectral redshift), secondary structure (α-helix decreased, β-folding and random curling increased), and decreased surface hydrophobicity of oat protein, which resulted the and functional properties (foaming and emulsification) of oat protein improved. These results can provide a theoretical reference for selecting suitable flavonoids for oat protein-based products.…”
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Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage by Elmira Taherzadeh, Akram Arianfar, Elham Mahdian, Sharareh Mohseni

“…Therefore, the nanoemulsion of ajwain (C. copticum) and cardamom essential oils were fabricated through self-emulsification technique and evaluated their size, ζ-potential, antioxidative and antibacterial activities. …”
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Production of Biosurfactants by Soil Fungi Isolated from the Amazon Forest by Hellen Holanda Sena, Michele Alves Sanches, Diego Fernando Silva Rocha, Walter Oliva Pinto Filho Segundo, Érica Simplício de Souza, João Vicente Braga de Souza

“…The strain Penicillium 8CC2 showed the highest emulsification index (54.2%). The optimized bioprocess conditions for biosurfactant production by Penicillium 8CC2 were as follows: soybean oil, 20 g/L; yeast extract, 30 g/L; pH 9; duration of 9 days. …”
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Effects of screw configuration and interfacial properties on oil incorporation in high moisture extrusion by Shuzo Hashimoto, Naoya Ikenaga, Atze Jan van der Goot, Leonard M.C. Sagis

“…Oil was incorporated in the form of an emulsion, and for comparison also directly added without prior emulsification. For oil addition by emulsion, several plant-based protein sources were compared as emulsifier. …”
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Combining zinc oxide nanoparticles with green and novel nanocomposites for enhanced oil recovery in porous media by considering asphaltene deposition and production parameters by Meysam Hemmati, Yaser Ahmadi

“…The zinc oxide nanoparticles with their small sizes can transport easier through reservoir porous media, and modifying mainly includes wettability alteration, interfacial tension reduction, changing disjoining pressure, emulsification, and preventing asphaltene molecules from aggregation that all help more oil recovery. …”
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Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein by Rong'an CAO, Xuemin ZHANG, Jingjing DIAO, Yunhua CHEN, Meiqi LI, Jiamiao ZHANG, Changyuan WANG

“…The particle size was decreased from 56 μm to 32 μm and the variation of secondary and tertiary structure of black bean protein was changed after the ultrasonic treatment at 300 W for 6 min. The solubility, emulsification, absolute value of Zeta potential of black bean protein were promoted. …”
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Impact of Polysorbate 80 on the Antimicrobial Activity of Oregano and Thyme by Marta Carvalho, Joana Barbosa, Marcelo Belchior Rosendo da Silva, Helena Albano, Paula Teixeira

“…However, MIC determinations revealed that higher EO concentrations were required to inhibit microbial growth when polysorbate 80 was included in the emulsification process. These findings indicate that polysorbate 80 influences antimicrobial test results by reducing EO efficacy while enhancing solution homogeneity and handling in aqueous media. …”
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Sonochemical Effects on Wheat Starch by Sergey A. Bredikhin, Alexander N. Martekha, Vasily V. Toroptsev, Yuliya E. Kaverina, Igor A. Korotkiy

“…The food industry uses sonochemical treatment as part of emulsification, homogenization, and dispersion, as well as to modify viscosity and structure. …”
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Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn by LU Jiaxin, REN Weizhao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao

“…The steam reheated soup was golden and clear in color, whereas the open-flame reheat soup became thick and milky white due to oil emulsification. The steam reheated soup exhibited a good combination of umami amino acids and nucleotides, presenting the strongest umami taste with an equivalent umami concentration (EUC) of 178.4 g/100 g, followed by those reheated by microwave, open flame, and water bath (EUC of 109.9, 100.2, and 56.5 g/100 g, respectively). …”
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Substrate curvature influences cytoskeletal rearrangement and modulates macrophage phenotype by Austin Sovar, Matthew D. Patrick, Ramkumar T. Annamalai

“…This study investigates how substrate curvature impacts macrophage cytoskeletal dynamics, gene expression, and immunophenotype through mechanosensitive pathways.MethodsGelatin-based microgels with tunable surface curvatures were fabricated via water-in-oil emulsification and crosslinked with genipin. Microgels were sorted into three size ranges, yielding high (40-50 µm), intermediate (150-250 µm), and low (350-400 µm) curvature profiles. …”
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Synthesis, characterization and toxicity assessment of chlorantraniliprole nanoemulsion against Helicoverpa armigera by Geeta Devi, Lomash Kumar, Rahul Kumar Dhaka, Karuna Jain, Rahul Saini, Shubham Saini, Anil Jakhar, Sushil Ahlawat, Mehdi Rahimi

“…Ultrasonication, a high energy emulsification method, is adopted to obtain the particle size in nanometre (nm). …”
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Ultrasonication modifies the structural, thermal and functional properties of pumpkin seed protein isolate (PSPI) by Mehvish Habib, Sakshi Singh, Sameer Ahmad, Shumaila Jan, Ankit Gupta, Kulsum Jan, Khalid Bashir

“…Results showed significant improvements (p ≤ 0.05) in color (L*, a*, b* values), solubility, emulsification capacity, and stability, as well as a reduction in molecular weight, indicating enhanced functionality of the pumpkin seed protein isolates (PSPIs) after HIUS treatment. …”
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