Solid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Food
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT Solid dispersion (SD) is a technique used to improve the solubility of poorly water‐soluble compounds by dispersing them in a solid water‐friendly carrier. Current trends indicate that natural‐based alternatives are increasingly replacing synthetic carriers, benefiting the pharmaceutical industry, where they were first adopted, and paving the ...
Stephany C. de Rezende +3 more
wiley +1 more source
Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels [PDF]
, 2015 To gain an understanding of the gelation mechanism of mixtures of milk proteins and gelatin, rheological and microstructural properties of the mixtures were characterized following four stages.
Bansal, Nidhi +3 more
core +1 more source
Development and validation of RP-HPLC method for the quantitative estimation of as1-genetic variants in goat milk. [PDF]
, 2014 A high-performance liquid chromatographic (HPLC) method was developed and validated for separation and quantification of the most common genetic variants of as1-casein in goat’s milk, to evaluate the effect of as1-casein polymorphisms on casein content.
MASTRANGELO, Salvatore +4 more
core +1 more source
Effect of Carrageenan on the Stability of Yogurt and Its Mechanism [PDF]
Shipin KexueTo elucidate the mechanism by which polysaccharide hydrocolloids affect yogurt stability, the effect of adding different concentrations of carrageenan as a representative of polysaccharide hydrocolloids in yogurt on its stability was investigated along ...
WANG Hui, ZHANG Hongkai, Yu Ziyang, Li Sheng, HU Xiuting
doaj +1 more source
Effects of high-pressure processing (HPP) on the microbiological, physicochemical and sensory properties of fresh cheeses : a review [PDF]
, 2009 High pressure processing (HPP) is an increasingly popular food processing method that offers great potential within the food industry. The drive to use HPP is to provide minimally processed foods which are safe and have extended shelf-life that rival ...
Okpala, Charles +2 more
core
Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions. [PDF]
JDS Commun, 2022 Krentz A +2 more
europepmc +1 more source
Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation. [PDF]
Foods, 2022 Aguilera-Toro M +5 more
europepmc +1 more source
A regenerated fiber from rennet-treated casein micelles [PDF]
, 2021 Sebastian Thill +3 more
openalex +1 more source
A Rheo-optical Investigation into the Viscoelastic Moduli of Acidified Milk Gel
Applied Rheology, 1999 Diffusing wave spectroscopy (DWS) in the backscattering geometry was employed to observe the evolution of the intensity correlation function during the acidification of skimmed milk by gluconic-δ-lactone (GDL).
Arikainen E. O. +3 more
doaj +1 more source
Reformation of casein particles from alkaline-disrupted casein micelles [PDF]
, 2017 In this study, the properties of casein particles reformed from alkaline disrupted casein micelles were studied. For this purpose, micelles were disrupted completely by increasing milk pH to 10·0, and subsequently reformed by decreasing milk pH to 6·6 ...
Huppertz, Thom +2 more
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