Results 21 to 30 of about 77,389 (301)

Emulsified lipids: formulation and control of end-use properties

Oléagineux, Corps gras, Lipides, 2012
In many practical applications including foods, cosmetics, pharmaceuticals, etc., lipids are emulsified in an aqueous phase in the presence of surface-active molecules and other additives like thickening/gelling agents. Once fabricated, the emulsions may
Leal-Calderon Fernando
doaj   +1 more source

X-ray computerized microtomography and confocal Raman microscopy as complementary techniques to conventional imaging tools for the microstructural characterization of Cheddar cheese

Journal of Dairy Science, 2022
: This study explored the use of X-ray computerized microtomography (micro-CT) and confocal Raman microscopy to provide complementary information to well-established techniques, such as confocal laser scanning microscopy (CLSM), for the microstructural ...
Antonio Lourenco, Stephan Handschuh, Mark Fenelon, Laura G. Gómez-Mascaraque   +3 more
doaj   +1 more source

Quantifying cooperative flow of fat crystal dispersions

Soft Matter, 2022
Route to quantification of cooperative flow behaviour of fat crystal dispersions with tuneable microstructural properties.
Klaudia W. Milc, Joshua A. Dijksman, John P. M. van Duynhoven, Camilla Terenzi   +3 more
openaire   +2 more sources

Mixing Ratio and Cooling Rate Dependence of Molecular Compound Formation in OPO/POP Binary Mixture

Molecules, 2020
Owing to the increasing reports of the harmful effects of trans and saturated fatty acids, the demand for trans- and saturated-fatty-acid-free oil and fat products is increasing among consumers.
Kengoh Nakanishi, Satoru Ueno
doaj   +1 more source

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, Bahtz, Balcaen, Benichou, Bernewitz, Bonnet, Bonnet, Choi, Colinart, Declerck, Declerck, Dickinson, Frasch-Melnik, Frasch-Melnik, Garti, Garti, Gibon, Guery, Herzi, Herzi, Herzi, Jenning, Kiokias, Lamba, Maleky, Marangoni, McClements, Mezzenga, Muschiolik, Muschiolik, Müller, Müller, Nadin, Nelis, Oppermann, Provencher, Rosano, Sabatino, Sela, Spyropoulos, Stejskal, Trezza, Vermeir, Vermeir, Vermeir, Weiss, Weiss, Wen, Wen, Wen, Yan   +50 more
core   +1 more source

Compositional Effects on Milk Fat Crystallization

Journal of Dairy Science, 2001
Seasonal and regional variability in milk fat composition causes differences in crystallization behavior, which can, for example, result in variability in fractionation efficiency and physical properties of butter. However, the specific compositional causes of variability in milk fat crystallization behavior are still only poorly understood.
Y, Shi, C M, Smith, R W, Hartel
openaire   +5 more sources

Diabetes reversal by inhibition of the low-molecular-weight tyrosine phosphatase. [PDF]

, 2017
Obesity-associated insulin resistance plays a central role in type 2 diabetes. As such, tyrosine phosphatases that dephosphorylate the insulin receptor (IR) are potential therapeutic targets.
Aleshin, Alexander E, Ardecky, Robert J, Bankston, Laurie A, Barquilla, Antonio, Bliss, Matthew R, Bobkov, Andrey A, Bottini, Nunzio, Cadwell, Gregory W, Chung, Thomas DY, Ganji, Santhi R, Hedrick, Michael P, Khare, Shilpi, Kiselar, Janna, Liddington, Robert C, Liu, Yingge, Mustelin, Tomas, Pinkerton, Anthony B, Schenk, Simon, Stanford, Stephanie M, Yamamoto, Fusayo, Yu, Jinghua, Zhang, Vida, Zou, Jiwen   +22 more
core   +2 more sources

Influence of pH on mechanical relaxations in high solids lm-pectin preparations [PDF]

, 2015
The influence of pH on the mechanical relaxation of LM-pectin in the presence of co-solute has been investigated by means of differential scanning calorimetry, ζ-potential measurements and small deformation dynamic oscillation in shear.
Al-Ruqaie, Alba, Alba, Almrhag, Behrouzian, Bohmer, Espitia, Evageliou, Evageliou, Fathi, Ferry, Ghori, Grimm, Haines, Hansen, Jiang, K. Alba, Kasapis, Kasapis, Kasapis, Kasapis, Kasapis, Kasapis, Kim, Kontogiorgos, Mezger, Mohammad Amini, Ngai, Panyoyai, Richardson, Rincon, Rodriguez-Rivero, Roland, S. Kasapis, Sengkhamparn, Sengkhamparn, Strom, Strom, Tschoegl, V. Kontogiorgos, Vincken, Wendlandt, Williams   +42 more
core   +1 more source

Impact de la cristallisation des corps gras sur les propriétés des produits finis

Oléagineux, Corps gras, Lipides, 2005
In various food products, the fat phase which is almost essentially composed of triacylglycerols is found in a crystallized form at temperature of use or of storage.
Cansell Maud
doaj   +1 more source

Kinetic Analysis of Freeze-Thaw Stability of Mayonnaise

Foods, 2018
Kinetic analysis was used to study the destabilization of mayonnaise by focusing on the fat crystals. Mayonnaise prepared from rapeseed oil and soybean oil was stored at temperatures ranging from −20 to −40 °C. The destabilization kinetic
Islam Muhammad Shariful, Nakako Katsuno, Takahisa Nishizu   +2 more
doaj   +1 more source