English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Open

Presents the pdf analysis as premium feature

PDF Analysis

Insights

Presents the summarisation as premium feature

Summarisation

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

Properties of film-forming dispersion (FFD) and emulsion film incorporated with palm oil containing soy lecithin at 50 % and 75 % (w/w, based on palm oil) and emulsified with different microfluidization pressures (6.89, 13.79 and 20.68 MPa) and pass numbers (2 and 4) were investigated. Microfluidized FFD containing 50 % soy lecithin showed the smaller oil droplet size. The lower water vapor permeability with higher tensile strength and elongation at break were found for films from microfluidized FFD ( p  &lt; 0.05). Films containing 50 % soy lecithin had higher light transmittance and lower  b *- and Δ E *-values than those containing 75 % soy lecithin ( p  &lt; 0.05). Smooth surface and compact cross-section were observed in films from microfluidized FFD. Film from microfluidized FFD containing 50 % soy lecithin showed higher thermal stability. Thus, the emulsion film with improved properties could be prepared from FFD using 50 % soy lecithin with the aid of microfluidization.

Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil