Results 81 to 90 of about 2,556 (157)
, 2019 | openaire: EC/H2020/788489/EU//BioELCellOil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers.
Huan, Siqi +5 more
core +1 more source
Journal of Dairy Science: Whey protein isolates (WPI) are widely used in processed foods for their versatile functional properties. Modifying the structural properties of proteins by assembling them into mesoscale or microscale particles may improve their functionality and ...
Hanyu Shi +5 more
doaj +1 more source
Study on micronization of SPI emulsions by ultrasonication and microfluidization techniques
, 2017 The purpose of the study was to produce soy protein isolate(SPI) micro emulsion droplet by ultrasonication and microfluidization Techniques. The changes of SPI emulsion temperature, average droplet diameter and size distribution were observed.
Jian, YU +3 more
core +1 more source
The effects of microfluidization on rheological and textural properties of gluten-free corn breads
, 2018 This study presents the potential of microfluidization as a value adding process to corn gluten meal (CGM), which is often used as animal feed and is underutilized in food industry.
OZTURK, Oguz Kaan +3 more
core +1 more source
In Vitro Digestion of Chia Seed Oil Nanoemulsions
Biology and Life Sciences ForumOil-in-water (O/W) nanoemulsions offer significant potential for protecting and delivering sensitive ingredients such as chia seed oil, which is rich in ω-3 fatty acids (approximately 64% α-linolenic acid, ALA).
Luciana Julio +3 more
doaj +1 more source
, 2020 The aim of this research was to evaluate the effect of chitosan and microfluidization pretreatment on mechanical and microstructural properties of mung bean protein-based component (vicilin-rich) films.
Y H Zhang, L H Huang
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, 2023 Bread is insufficient in terms of nutritional values such as amino acids, minerals and fattyacids, since it is generally made from refined flour today. Therefore, many additives have been used toenrich the bread.
Aydın, Ferid +2 more
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, 2016 WOS: 000390497100049Dispersion of low content (0.1 wt.%) of multi walled carbon nanotubes (MWCNTs) in an epoxy resin through microfluidization was brought under spotlight as a case study.
Kahraman, İlhan +4 more
core +1 more source
Effect of microfluidization on structural properties and allergenicity of soy proteins
Food allergies represent significant challenges to human health, and soybean is a major allergen responsible for many cases. The increasing demand for plant-based protein-rich foods and the need for sustainable solutions necessitates the development
Kerezsi, Andreea Diana
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Industrial microfluidization of liposomal and hydrophobic pharmacologic modalities
, 2014 Development and validation of sterile microfluidization of lecithin liposomes in the clean facilities of company Wake s. r. o. It will serve for manufacturing of liposomal preparate with phtalocyanine for photodynamic treatment of ...
Vlk, M.
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