The interfacial properties of dairy proteins are of great interest to the food industry. Food
manufacturing involves various environmental conditions and multiple processes that …

Protein blends are used to stabilise many traditional and emerging emulsion products,
resulting in complex, non-equilibrated interfacial structures. The interface composition just …

We conducted an investigation into the foam and interface properties of wheat aqueous
phase protein (WAP) along with its ethanol-soluble fraction (ES) and non-ethanol-soluble …

Hypothesis: Many traditional or emergent emulsion products contain mixtures of proteins,
resulting in complex, non-equilibrated interfacial structures. It is expected that protein …

Due to the growing interest in creating mixed plant-dairy protein emulsion-based foods, it is
important to understand how to include plant-dairy protein mixes in existing and new …

The interfacial engineering of food emulsifiers (proteins, low-molecular-weight emulsifiers,
LMWE, and/or polysaccharides,(PS) has attracted great interest in the past and in recent …

Oil in water emulsions are an important class of soft material that are used in the food,
cosmetic, and biomedical industries. These materials are formed through the use of …

Mixtures of bovine caseins can serve as a benchmark for understanding the functionality of
microbial-based recombinant caseins at oil–water interfaces. In this work we show that, in …

The expansion device is the critical component of micro-to-small scale organic Rankine
cycle (ORC) systems, substantially affecting system efficiency and cost. Low isentropic …

Surface tension (γ eq) of the seed extracts of four lupine cultivars showed values in the
range 44.9–46.4 mN/m. The surface compression elasticity (E') of the adsorbed layers and …