Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review
B Muhoza, H Yuyang, A Uriho, JD Harindintwali, Q Liu… - Food …, 2023 - Elsevier
The charge neutralization between two oppositely charged polyelectrolytes can generate a
rich colloidal polyelectrolyte phase known as complex coacervate. Complex coacervates …
rich colloidal polyelectrolyte phase known as complex coacervate. Complex coacervates …
Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their …
F Wu, F Chen, Y Pu, F Qian, Y Leng… - … Journal of Dairy …, 2022 - Wiley Online Library
The effects of soy lecithin (SL) concentration on the physicochemical properties of whey
protein isolate, casein‐stabilised simulated infant formula emulsion (SIFE) and the …
protein isolate, casein‐stabilised simulated infant formula emulsion (SIFE) and the …
Effects of Cooling Rate and Emulsifier Combination on the Colloidal Stability of Crystalline Dispersions Stabilized by Phospholipids and β-Lactoglobulin
J Reiner, C Schüler, V Gaukel, HP Karbstein - Colloids and Interfaces, 2023 - mdpi.com
A lot of applications for (semi-) crystalline triacylglycerol (TAG)-in-water dispersions exist in
the life science and pharmaceutical industries. Unfortunately, during storage, these …
the life science and pharmaceutical industries. Unfortunately, during storage, these …
Predicting the shelf-life of microbially-stabilised dairy products: What are the roles of stability studies, storage trials,'accelerated'trials, and dairy science?
P Andrewes - International Dairy Journal, 2022 - Elsevier
Much dairy science literature contains some consideration of dairy product stability in
storage. Specific objectives of storage stability research are diverse, but the research is …
storage. Specific objectives of storage stability research are diverse, but the research is …
Assessment of Triglyceride Droplet Crystallization Using Mixtures of β-Lactoglobulin and Phospholipids as Emulsifiers
J Reiner, M Schwenkschuster, L Harnisch, V Gaukel… - Processes, 2023 - mdpi.com
Many applications in the life science and food industries require (semi-) crystalline oil-in-
water (O/W) dispersions. Unfortunately, high supercooling and, thus, low temperatures are …
water (O/W) dispersions. Unfortunately, high supercooling and, thus, low temperatures are …
[PDF][PDF] ARTICLE Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein-stabilised simulated infant formula emulsion …
F WU, F CHEN, Y PU, F QIAN, Y LENG, G MU, X ZHU - 2022 - researchgate.net
The effects of soy lecithin (SL) concentration on the physicochemical properties of whey
protein isolate, casein-stabilised simulated infant formula emulsion (SIFE) and the …
protein isolate, casein-stabilised simulated infant formula emulsion (SIFE) and the …