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 …

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 …

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 …

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 …

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 …

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 …

Objective This study aims at formulating solid lipid nanoparticles (SLNs) of quercetin, a
natural flavonoid with established antioxidant activity, for intravenous administration in order …

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 …

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 …

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) …