Zeta potential of food matrices
C Cano-Sarmiento, DI Téllez-Medina… - Food Engineering …, 2018 - Springer
Food matrices contain electrically charged particles, which interact with each other and with
the media and are produced via several interface processes and mechanisms. The …
the media and are produced via several interface processes and mechanisms. The …
Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners
Rising consumer demand for food products made with natural and plant-based ingredients
has led to a search for natural alternatives to synthetic food ingredients. The present study …
has led to a search for natural alternatives to synthetic food ingredients. The present study …
[HTML][HTML] Physicochemical, morphological and antioxidant properties of spray-dried mango kernel starch
S Ferreira, T Araujo, N Souza, L Rodrigues… - Journal of Agriculture …, 2019 - Elsevier
Recovery of starch from mango processing wastes is an excellent alternative for byproducts
production. Starch is a polysaccharide that finds use on several applications, so its final …
production. Starch is a polysaccharide that finds use on several applications, so its final …
Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream
N Biglarian, A Rafe, SA Shahidi - Journal of the Science of Food …, 2021 - Wiley Online Library
BACKGROUND Basil seed gum (BSG) is a novel polysaccharide that has been found wide
application in the food industry. It can be used in whipped cream due to its thickening and …
application in the food industry. It can be used in whipped cream due to its thickening and …
Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk
P D'Incecco, V Rosi, G Cabassi, JA Hogenboom… - Food Research …, 2018 - Elsevier
Fat separation, gelation or sedimentation of UHT milk during shelf-storage represent
instability phenomena causing the product rejection by consumers. Stability of UHT milk is of …
instability phenomena causing the product rejection by consumers. Stability of UHT milk is of …
Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers
The effects of whey protein, basil seed gum (BSG), and κ-carrageenan (CGN) on the
structure–rheology interactions of low-and high-fat cream were investigated. Pseudoplastic …
structure–rheology interactions of low-and high-fat cream were investigated. Pseudoplastic …
Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition
A Ghorbani‐HasanSaraei, A Rafe… - Food science & …, 2019 - Wiley Online Library
The effect of rice bran protein (RBP) isolate addition on the rheological and structural
properties of commercial whipped cream with 25% and 35% fat was investigated. Results …
properties of commercial whipped cream with 25% and 35% fat was investigated. Results …
Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter
The impact of fat globule (FG) size (d 3, 2 0.24–3.60 μm) of cream and added emulsifiers on
physical attributes of butter was investigated under two cream-tempering regimes: aged (10° …
physical attributes of butter was investigated under two cream-tempering regimes: aged (10° …
Energy Costs Reduction for Dispersion Using a Jet-Slot Type Milk Homogenizer
K Samoichuk, A Kovalyov, N Fuchadzhy, T Hutsol… - Energies, 2023 - mdpi.com
The priority task of the milk processing industry is in reducing the specific energy
consumption of milk fat dispersion while simultaneously ensuring a high dispersion of milk …
consumption of milk fat dispersion while simultaneously ensuring a high dispersion of milk …
Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels
Rheology of sodium caseinate (SC) and whey protein isolate (WPI)-stabilized
nanoemulsions (NEs) was investigated as a function of protein (1–5 wt%) and oil (30 and 40 …
nanoemulsions (NEs) was investigated as a function of protein (1–5 wt%) and oil (30 and 40 …