Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Marine Nuzzo"'
Publikováno v:
Food Research International, 109, 448-454
Food Research International 109 (2018)
Food Research International 109 (2018)
We report on the influence of selected components and their mixtures on the development of the morphology during drying of single droplets and extend the results to the morphology of whole milk powder particles. Sessile single droplet drying and acou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9f03f3c023c2acf3b66ee8249d6c880
https://doi.org/10.1016/j.foodres.2018.04.043
https://doi.org/10.1016/j.foodres.2018.04.043
Autor:
B. W. K. Diehl, Jeremiah J. Sheehan, Anna Millqvist-Feurby, Martin G. Wilkinson, Marine Nuzzo, C. D. Hickey
Publikováno v:
Food Research International. 102:748-758
peer-reviewed The effect of buttermilk powder addition post-curd formation or buttermilk addition to cheese milk on total and individual phospholipid content, chemical composition, enzyme activity, microbial populations and microstructure within Ched
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00df7d7e8208b66c61acbc3d377fe292
https://doi.org/10.1016/j.foodres.2017.09.067
https://doi.org/10.1016/j.foodres.2017.09.067
Publikováno v:
Food Structure. 13:35-44
Powder structure and functionality are expected to be closely linked to the composition and drying process. In order to understand the optimization of the quality of a powder, e.g. encapsulation efficiency, or wetting and dispersion properties, monit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed9b197cdd7a866522cd0cf368dad81d
https://doi.org/10.1016/j.foostr.2017.02.001
https://doi.org/10.1016/j.foostr.2017.02.001
Autor:
Björn Bergenståhl, Elisabeth Dumoulin, Anna Millqvist-Fureby, Marta Munoz-Ibanez, Marine Nuzzo, Christelle Turchiuli
Publikováno v:
Food Structure. 8:16-24
Microencapsulation by spray drying of oil-in-water (o/w) emulsions provides a means to encapsulate functional lipophilic ingredients. The active ingredient is dispersed in continuous solid phase providing protection. However, the encapsulation effici
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e31cddce62d0252cbe1c7a79e42db3c1
https://doi.org/10.1016/j.foostr.2016.05.001
https://doi.org/10.1016/j.foostr.2016.05.001
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 481:229-236
The quality of powder is determined by its functionality such as dissolution, encapsulation and flowability. The functionality of powder is in turn determined by their primary properties such as morphology and composition which need to be studied. He
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21bd51b441e0a9ad922f17351aae5117
https://doi.org/10.1016/j.colsurfa.2015.04.044
https://doi.org/10.1016/j.colsurfa.2015.04.044
Publikováno v:
Drying Technology. 33:757-767
This study investigates how the morphology of spray-dried particles is related to the formulation and properties of the components in the formulation. Further, the scale effects in comparisons of levitation-dried single particles and spray-dried part
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d3dadad74def21d0bb24f9de7d098c7
https://doi.org/10.1080/07373937.2014.990566
https://doi.org/10.1080/07373937.2014.990566
Publikováno v:
Langmuir : the ACS journal of surfaces and colloids. 31(40)
Mixing of two biopolymers can results in phase separation due to their thermodynamically incompatibility under certain conditions. This phenomenon was first reported when the solution was allowed to equilibrate, but it has later been observed also as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cf6303dd50b8a340e4992c2596be413
https://pubmed.ncbi.nlm.nih.gov/26397315
https://pubmed.ncbi.nlm.nih.gov/26397315