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 physical stability of plant-based drinks and the analysis methods thereof

T Patra, Å Rinnan, K Olsen - Food Hydrocolloids, 2021 - Elsevier
Plant-based drinks have increasingly become a regular product in the market. The range of
raw materials available creates an abundance of products with various properties. For …

Electrically facilitated translocations of proteins through silicon nitride nanopores: conjoint and competitive action of diffusion, electrophoresis, and electroosmosis

M Firnkes, D Pedone, J Knezevic, M Doblinger… - Nano …, 2010 - ACS Publications
Solid-state nanopores bear great potential to be used to probe single proteins; however, the
passage of proteins through nanopores was found to be complex, and unexpected …

Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

W Dong, X Zhang, L Ding, C Liu, M Ai, Y Jin, K Isobe… - Food …, 2023 - Elsevier
Egg white protein (EWP) has poor emulsification ability due to the hydrophobic groups
buried in the molecular structure. In contrast, the protein fibrils produced by acidic heat …

Coconut milk treated by atmospheric cold plasma: Effect on quality and stability

Y Chen, Y Chen, Y Fang, Z Pei, W Zhang - Food Chemistry, 2024 - Elsevier
Commercial sterilization plays an important role in extending the shelf-life of coconut milk.
However, thermal sterilization affects the quality of coconut milk. This study was initiated to …

Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

J Sriprablom, P Luangpituksa, J Wongkongkatep… - Journal of Food …, 2019 - Elsevier
Abstract The influence of pH (3–7) and ionic strength (0–250 mM NaCl) on the physical and
rheological properties and stability of soybean oil-in-water emulsions containing whey …

Formulation development and systematic optimization of solid lipid nanoparticles of quercetin for improved brain delivery

S Dhawan, R Kapil, B Singh - Journal of Pharmacy and …, 2011 - academic.oup.com
Objective This study aims at formulating solid lipid nanoparticles (SLNs) of quercetin, a
natural flavonoid with established antioxidant activity, for intravenous administration in order …

Formation and stability of ω-3 oil emulsion-based delivery systems using plant proteins as emulsifiers: Lentil, pea, and faba bean proteins

CE Gumus, EA Decker, DJ McClements - Food Biophysics, 2017 - Springer
Many sectors of the food industry are interested in replacing synthetic or animal-based
ingredients with plant-based alternatives to create products that are more natural …

Physical–chemical and sensory quality of oat milk produced using different cultivars

S Zhou, Q Jia, L Cui, Y Dai, R Li, J Tang, J Lu - Foods, 2023 - mdpi.com
Oat milk, as an emerging plant-based milk substitute, has become popular in recent years.
However, the stability and flavor of oat milk products are hindering their quality. The …

Effects of heat treatment and pH on the physicochemical and emulsifying properties of coconut (Cocos nucifera L.) globulins

J Ma, H Chen, W Chen, J Wu, Z Li, M Zhang, Q Zhong… - Food Chemistry, 2022 - Elsevier
The present study aimed to assess the effects of heat treatment (70–90° C) and pH (pH 3–
11) on the physicochemical, structural, and emulsifying properties of coconut globulins (CG) …