Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions.

Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates their incorporation into different pharmaceutical products and food matrices; however, the selection of environmentally friendly emulsifiers is a great challenge. Four formulations of the following solid particles: Gum Arabic, HI-CAP100 starch, and phosphorylated waxy maize starch, were selected to prepare avocado oil Pickering emulsions.

Mobile Clustering Scheme for Pedestrian Contact Tracing: The COVID-19 Case Study.

In the context of smart cities, there is a general benefit from monitoring close encounters among pedestrians. For instance, for the access control to office buildings, subway, commercial malls, etc., where a high amount of users may be present simultaneously, and keeping a strict record on each individual may be challenging.

Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch.

In this paper, we consider amaranth starch extracted from the seeds of L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at three modification levels. The degree of substitution (DS) after the modification ranged from 0.

Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying.

The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2 = 13.