Single-Conidium Encapsulation in Oil-in-Water Pickering Emulsions at High Encapsulation Yield AuthorLiliya Kotliarevski, Karthik Ananth Mani , Reut Amar Feldbaum, Noga Yaakov, Eduard Belausov, Einat Zelinger, Dana Ment and Guy Mechrez Year2021 SourceFront. Chem. LanguageEnglish Pages726874 LSLUMiSizer2763titania 20 more mineral oilPickering emulsionfungiconidiasingle-cell encapsulationencapsulation 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 LUMiSizerEncapsulation 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 pathogensthe cultivation of uncultured microbesgenomic analysishigh-throughput single-cell analysisdetection of heteroresistance in microorganismsprotection formulation for biopesticidesdrug deliveryvaccine developmentsingle-cell protein analysiswhole-cell biocatalysts and whole-cell biosensor cell therapypharmaceuticalagrochemicalcropsciencebiochemistry More details Edition9, Sec. Green and Sustainable Chemistry Internal reference2763 Open publication →
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 AuthorVladimir Lavayen, Daniele Trajano Raupp, Chádia Schissler, Sandra Mara Oliveira Einloft, Leticia Antunes Natividade, Alef Lemes Vaz Year2021 SourceResearch, Society and Development LanguagePortuguese Pagese273108171 3008Este 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 especificamenteas nanopartículas magnéticas têm importância para diversas áreaspois apresentam potencial de melhoria nas tecnologias de produção 20 more de materiais eletrônicosno setor de telecomunicaçõesna biomedicinana remediação do meio ambienteentre outroExperimentação; Nanomateriais; Ensino de químicahis 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 specificallymagnetic nanoparticles are important in several areasas they have potential for improvement in production technologieselectronic materialsin the telecommunications sectorin biomedicinein the remediation of the environmentExperimentation; Nanomaterials; Chemistry teachingA sedimentação de partículas de óxido de ferro em água. No nosso caso foi acompanhada pelo analisador de estabilidade LUMiSizerLSVelocidade de Sedimentação As curvas de transmissão e estabilidade (Figura 9)realizadas no aparelho LUMiSizer®permitem a determinação do tamanho das partículas mediante o método STEPTamanho das nanopartículas calculadas More details Edition10, n. 8 Internal reference3008 Open publication →
Stability of acid milk beverage with nata-de-coco based on LUMiSizer analysis AuthorFENG Wei, QIN Yu, HUANG Yin, ZHAO Huijuan, YU Changfa, WANG Tao, ZHANG Hao, WANG Ren Year2021 SourceFood and Fermentation Industries LanguageChinese Pages246-251 2823LUMiSizerLSfood 13 more nutritionbeverageacidic formulated milk beverageinstability indexnata-de-cococanThe formula of compound stabilizers for acidic milk beverage supplemented with nata-de-coco was studiedand the major instability index was determined by the LUMiSizer analyzerNational Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxiSchool of Food Science and TechnologyFujian Quanzhou Xiduoduo Food Co.Ltd. More details Edition47 Issue (23) Locationwith ENglish abstract Internal reference2823 Open publication →
Stability, Microstructure, and Rheological Properties of CaCO3 S/O/W Calcium-Lipid Emulsions AuthorJie Zhang, Gongwei Li, Duoxia Xu and Yanping Cao Year2021 SourceFoods LanguageEnglish Pages2216 2509S/O/W emulsions; CaCO3; physicochemical stability; rheology; microstructureThe physical stability of S/O/W emulsions was measured by the LUMiSizerLS 2 more nutritioncalcium carbonate More details Edition10(9) Internal reference2509 Open publication →
Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract AuthorLarissa Tessaro , Carla Giovana Luciano , Maria Fernanda Libório Martins , Ana Paula Ramos , Milena Martelli-Tosi & Paulo José do Amaral Sobral Year2021 SourceJournal of Dispersion Science and Technology LanguageEnglish 2508Physical stability. The physical stability of W/O/W emulsions was studied using a multi-sample analytical photocentrifuge LUMiSizerLSDouble emulsion 5 more plant extractphysical stabilityantioxidant activityantimicrobial 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. More details Editionhttps://doi.org/10.1080/01932691.2021.1949339 Internal reference2508 Open publication →
Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources AuthorB. Neckebroeck, S.H.E. Verkempinck , J. Van Audenhove , T. Bernaerts , H. de Wilde d’Estmael , M.E. Hendrickx , A.M. Van Loey Year2021 SourceFood Research International LanguageEnglish Pages110087 2406Physical storage stability of emulsionsAccelerated physical stability. An accelerated and direct stability analysis was performed with an analytical centrifuge LUMiFugeLF 9 more LUMiSizerLSfoodnutritionPectin Acid extractionMolecular structureEmulsifierEmulsion stabilizerStorage stability More details Edition141 Internal reference2406 Open publication →
Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction AuthorZhiyu Li, Yimei Zheng, Qian Sun, Jianyi Wang, Baodong Zheng, Zebin Guo Year2021 SourceUltrasonics Sonochemistry LanguageEnglish Pages105458 2487LSLUMiSIzerMyofibrillar proteins 14 more DextranUltrasound-assistedMaillard reactionGlycoconjugateEmulsifying propertiesIn this studywe 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 (4070 and 150 kDa).Myofibrillar protein (MP)the main component of meat proteinsis an important ingredient in the food industry due to its excellent gelation and water-binding propertiesnutritionCreaming stability measurements of emulsioncreaming stability of emulsion samples was measured by a LUMiSizer analytical centrifugal analyzerEvolution of transmission profiles of MP-base emulsions emulsified by various conjugates with selected Maillard reaction methods More details Edition72 Internal reference2487 Open publication →
Structural design of zein-cellulose nanocrystals core–shell microparticles for delivery of curcumin AuthorYang Wei, Aixin Guo, Zikun Liu, Like Mao, Fang Yuan, Yanxiang Gao, Alan Mackie Year2021 SourceFood Chemistry LanguageEnglish Pages129849 2413ZeinCellulose nanocrystalsCore-shell microparticle 13 more CurcuminMicrostructureInterparticle interactionPhysicochemical stabilityIn vitro gastrointestinal digestionPhysicochemical stability under different environmental stressesPhysical stabilityThe physical stability of the microparticles was analyzed with the LUMiSizerLSnutritionfoodinstability indexThe 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. More details Edition357 Internal reference2413 Open publication →
STRUCTURING CANOLA OIL WITH CANOLA PROTEINS AuthorYan Ran Tang Year2021 SourceMaster Thesis LanguageEnglish Pages1-172 2472LSEffect 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 more 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. More details LocationDepartment of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada Internal reference2472 Open publication →
Study on the Preparation of Nanocellulose Powder and Its Formation Mechanism AuthorZirui zhu, Wenbo Wang, Xiaohui Wang, Xin Zhao, Nannan Xia, Fangong Kong,Shoujuan Wang Year2021 SourceDOI: https://doi.org/10.21203/rs.3.rs-231182/v1 LanguageEnglish Pages1-25 2496LUMiSizerLS; CNC preparationre-dispersible CNC powder 10 more purification process afer sulfuric acid hydrolysismechanism of CNC powder formationStability analyzer analysisThe stability of the purified CNC aqueous suspension was analyzed by LUMisizerNanocellulose is a kind of cellulose based nano material with fantastic properties and numerous potential applications. Howeverdue to the fact that nanocellulose exhibits colloidal properties when its concentration is highthe drying of nanocellulose has always been an urgent problem to be solved. To address this problemthe precipitation and drying mechanism of cellulose nanocrystal (CNC)one of the most common types of nanocellulosewas 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. More details Internal reference2496 Open publication →
Sulfo-functionalization of lignin and its impact on the stabilization of colloidal systems AuthorNasim Ghavidel Year2021 SourceThesis LanguageEnglish Pages1-239 2460LUMiSIzerLSStability analysis The destabilization behaviour of the emulsion systems in this thesis was studied using a centrifugal separation analyser (CSA) LUMiSizer 10 more Instability IndexComparison of SEKL as an emulsifier with previously used polymeric surfactants in terms of physical properties and interfacial analysispolymeric lignin surfactant (SEKL)Lignin macromoleculesderived from renewable biomass resources as a sustainable substitute for synthetic oil-based materials. formulate and investigate lignin-based materials (dispersants or adsorbents) that are renewablebiodegradableand non-toxic from the molecular level to the macroscopic level. Lignin chemistryLignin-based materialsPlant-based biomaterialsEmulsion stabilization More details LocationLakehead University, Canada Internal reference2460 Open publication →
The analytical instrumental view on cosmetic products’ physical stability in real time and accelerated AuthorDr. Arnold Uhl Year2021 SourceSEPAWA Congress Forum for Innovations 15.10.2021 LanguageEnglish 2550Motivation for (Accelerated) Stability Testingby 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 more Temperature rampLUMiSizerLSLUMiReader PSALRPSAhpchome and personal carecosmeticscoconut oilmake upfoundationo/w emulsion More details EditionWebinar LocationVirtual Internal reference2550 Open publication →
The Effect of pH and Viscosity on Magnetophoretic Separation of Iron Oxide Nanoparticles AuthorLeonie Wittmann , Chiara Turrina and Sebastian P. Schwaminger Year2021 SourceMagnetochemistry LanguageEnglish Pages80 2419LUMiReader PSALRPSAcustomized LRPSA 6 more sedimentation analyzer (LUMiReader)magnetophoresis; magnetic separation process; iron oxide nanoparticles; aggregation; pH; viscosity; sedimentation analyzer; zeta potential; hydrodynamic diameterMagnetic nanoparticles (MNPs) are used for magnetophoresis-based separation processesin various biomedical and engineering applicationscolloidal 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 ViscosityThe 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 More details Edition7(6) Internal reference2419 Open publication →
The efficiency of dehydrating desiccants by centrifugation: An assessment of superabsorbent polymers AuthorAlexandra Pine , Cheng Chi Wu , Srivatsan Raghavan & Brian Love Year2021 SourceDrying Technology LanguageEnglish LUMiSIzerLS2431Superabsorbent 9 more polymercentrifugationdehydrationdesorptionrecyclingThe centrifugal drying response from a sodium acrylate superabsorbent copolymer saturated with watersalineand a synthetic urine mimic was evaluatedThe centrifugation studies used a LUMiSizer analytical centrifuge More details EditionPublished online: 28 Jun 2021 Internal reference2431 Open publication →
THE FOURTH INDUSTRIAL REVOLUTION – ROBOTICS AND THE LABORATORY AuthorProf Marc Brown, Dr Jon Lenn Year2021 Sourcewww.ondrugdelivery.com LanguageEnglish Pages40-42 2560Medpharmwhen assessing longer-term physical stabilityautomated instrumentation 6 more such as a LUMiSizer® LUMBerlinGermany)provides a more accurate prediction when compared with the harsher centrifugation techniquewhere marketed products are often observed to phase separate. LSpharmaceutical More details Edition08/2021 123 Internal reference2560 Open publication →
The impact of various exogenous type starch on the structural properties and dispersion stability of autoclaved lotus seed starch AuthorYixin Zheng, Yujia Ou, Chong Zhang, Yi Zhang, Baodong Zheng, Shaoxiao Zeng, Hongliang Zeng Year2021 SourceInternational Journal of Biological Macromolecules LanguageEnglish Pages49-57 measured with a stability analyzer (LUMiFuge; LUM GmbHBerlinGermany). presented as LUMiFuge diagrams2571 8 more LFLUMiSizerLSLotus seed starchV-type starchAutoclave treatmentStructural propertiesDispersion stability More details Edition175 Internal reference2571 Open publication →
The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system AuthorXiaojuan Guo, David Julian McClements, Jun Chen, Xuemei He, Wei Liu, Taotao Dai, Chengmei Liu Year2021 SourceLWT LanguageEnglish Pages111096 2462LUMiFugeLFLUMiSIzer 8 more LSWhole corn slurryMicrofluidizerNutritionStabilityParticle sizefoodphysical stability of WCS More details Edition144 Internal reference2462 Open publication →
The physical stability of plant-based drinks and the analysis methods thereof (Review) AuthorTiffany Patra, Åsmund Rinnan, Karsten Olsen Year2021 SourceFood Hydrocolloids LanguageEnglish Pages106770 2572LUMiFugeLFLUMiSizer 4 more LSfoodnutritionbeverage More details Edition118 Internal reference2572 Open publication →
THE ROLE OF VARIOUS LIPIDS IN SHAPING THE STABILITY OF DAIRY CREAM ANALOGUES AuthorIWONA SZYMAŃSKA, ANNA ŻBIKOWSKA Year2021 SourceNational Scientific Conference „Science and Young Researchers” – 5th edition LanguageEnglish Pages1-20 2829LUMiSizerLSfood 10 more nutritionPhysical stability – analitycal centrifuge LUMiSizerThe properties of creamskinetics of emulsion stability changesinstability indexparticles ratesto assess the effect of lipid type (with diffErent content of saturated fatty acids) on physicochemical characteristics of O/W emulsionsin comparison with dairy cream In the scope of: determination of physical and chemical properties of lipidsanalysis of physicochemical and physical properties of emulsionscomparison of the characteristics of obtained emulsions and dairy cream More details Location05.06.2021 Internal reference2829 Open publication →
The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin AuthorKatarzyna Swiader, Anna Florowska and Zuzanna Konisiewicz Year2021 SourceFoods LanguageEnglish Pages1242 LUMiSIzerLS2502Physical Stability—CSA Method 4 more 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 LUMiSizerfood nutritiondairyfunctional food; yoghurt; tea; oolong tea; inulin; sensory quality; consumer test; texture properties; food design More details Edition10 Internal reference2502 Open publication →
