Results 21 to 30 of about 46,130 (219)
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Foods, 2022 Lutein is a carotenoid found in real eggs that has been reported to have beneficial effects on eye health by reducing the risk of age-related macular degeneration. However, lutein is not often included in plant based (PB) egg analogs. It would, therefore,
Giang Vu +3 more
doaj +1 more source
Foods, 2022 Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability.
Trinidad Perez-Palacios +5 more
doaj +1 more source
Antioxidants, 2022 In the present study, a series of semisolid Oil in Water (O/W) emulsions containing different Curcumin (Cur) derivatives (Cur powder, Cur extract and Cur complexed with β-cyclodextrin) in varying concentrations, were prepared.
Evdokia Dalla +5 more
doaj +1 more source