Carotenoids are natural lipophilic pigments and antioxidants that are present in many fruits
and vegetables. The consumption of carotenoids is correlated with positive health effects …

Many of the sauces used in frozen meals are oil‐in‐water emulsions that consist of fat
droplets dispersed within an aqueous medium. This type of emulsion must remain physically …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Proteins play an important role as macromolecular surfactants in foam and emulsion‐type
food products. The functioning of proteins in these applications is determined by their …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Many of the advances in entomology during the past century can be attributed to the ability
to rear insects successfully on artificial diets. Reliance upon these diets dictates that we …

The objectives of the present study were to first covalently modify different bovine milk
proteins (α-lactalbumin, β-lactoglobulin, lactoferrin and sodium caseinate) using (−) …

Controlling and manipulating thickness, packing, charge and chemical composition of the
interfacial layer is highly relevant to the fabrication of stable emulsion delivery systems. In …

Biopolymer nano‐and micro‐particles, fabricated from either proteins and/or
polysaccharides, can be utilized as delivery systems or to modulate the physicochemical …