Sentence examples for fat emulsification from inspiring English sources

Increasing the concentration of SHMP helped to improve fat emulsification and CN dispersion during cooking, both of which probably helped to reinforce the structure of process cheese.

The interactive effects of various factors, including make procedure, cheese composition, degree of fat emulsification, proteolysis, and lipolysis, affect cheese functionality.

In addition to providing amino acids and energy these ingredients are used because of their technological properties such as gel strength, water retention capacity and fat emulsification.

Increasing the concentration of TSC helped to improve fat emulsification and casein dispersion during cooking, both of which probably helped to reinforce the structure of process cheese.

Considerable amount of data demonstrate that one mechanism by which tea polyphenols act against obesity and hyperlipidemia is by modifying dietary fat emulsification in the gastrointestinal tract and inhibiting of gastrointestinal lipolysis [ 12, 13].

Based on their detergent and surfactant properties, dietary saponins likely disturb fat emulsification and formation of micelles and absorption of their constituents, i.e. bile salts, fatty acids, fat-soluble vitamins and other lipid soluble compounds.

SLN containing diclofenac sodium, timolol hydrogen maleate and hydrocortisone were formulated with a novel structured lipid matrix composed of 1 1 mixture of beeswax and goat fat by melt emulsification with high pressure homogenization and characterized.

In the baking industry, Surfactins are used to maintain the texture, stability, and volume and also to help in the emulsification of fat in order to control the aggregation of fat globules [ 48].

Assuming that the A allele is associated with lower bile acids amount, TT homozygotes would have higher level of bile acids which might cause rapid and more complete intestinal absorption of triacylglycerols due to an excess of bile acids which are necessary for the emulsification of fats.

The main conclusion from this initial scouting study was that long-chain fat with a high degree of emulsification was the best performer in stimulating gall bladder emptying, likely to be explained with current knowledge via the cholecystokinin (CCK) duodenal response and to be tested in our second study.

Supplementation with Salecan reduced adiposity and improved glucose tolerance in high-fat diet-fed mice through disturbing bile acid-promoted emulsification in intestine [ 22].