Results 21 to 30 of about 160,495 (283)
Foods, 2022 This study aimed to investigate the antifungal and antimycotoxicogenic effect of binary and tertiary mixtures of Thymus vulgaris, Origanum sativum, and Coriandrum sativum essential oils (EOs), as well as emulsions based on EO mixtures, on fungi developed
Ersilia Alexa +8 more
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Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier [PDF]
, 2015 The antioxidant activity of gallic acid and a series of alkyl gallates (C4-C18) and glycosylated alkyl gallates (C4-C18) on fish oil-in-water emulsions was studied.
González, M. Jesús +4 more
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Droplet Microfluidics for Food and Nutrition Applications
Micromachines, 2021 Droplet microfluidics revolutionizes the way experiments and analyses are conducted in many fields of science, based on decades of basic research. Applied sciences are also impacted, opening new perspectives on how we look at complex matter.
Karin Schroen +7 more
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Foods, 2022 Soy-based yoghurt alternatives are nowadays preferred by consumers. However, they are often perceived as too firm or too soft, sandy, or fibrous. In order to improve this, fibres, especially as in form of microgel particles (MGP), and fats are added to ...
Gabriela Itziar Saavedra Isusi +2 more
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International Journal of Food Properties, 2020 In this research, complex coacervation between oak protein isolate (OPI) and gum arabic (GA) at different pH values (7.0–1.6) and mixing ratios (8:1 to 1:8 protein: polysaccharide), and a constant biopolymer concentration (0.125% w/w) was studied by ...
Behnaz Naderi +3 more
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Modeling Chemical Reactivity at the Interfaces of Emulsions: Effects of Partitioning and Temperature
Molecules, 2021 Bulk phase chemistry is hardly ever a reasonable approximation to interpret chemical reactivity in compartmentalized systems, because multiphasic systems may alter the course of chemical reactions by modifying the local concentrations and orientations of
Marlene Costa +3 more
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Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type [PDF]
, 2008 In this paper, we studied the effect of saliva on the rheological properties of ß-lactoglobulin- and lysozyme-stabilized emulsions, prepared at pH¿=¿6.7 in relation to variation of emulsions- and saliva-related parameters.
Aken, G.A., van +3 more
core +2 more sources
Foods, 2021 Protein-stabilized emulsions tend to be susceptible to droplet aggregation in the presence of high ionic strengths or when exposed to acidic gastric conditions due to a reduction of the electrostatic repulsion between the protein-coated droplets ...
Huanhuan Cui +5 more
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Membranes, 2023 The aim of this paper was to determine the emulsification properties of protein aggregates obtained from heat pretreated yellow field pea protein concentrate (PPC).
Nancy D. Asen, Rotimi E. Aluko
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Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions [PDF]
, 2019 Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems.
Bahtz +50 more
core +1 more source