Zobrazeno 1 - 10
of 173
pro vyhledávání: '"Murray BS"'
Publikováno v:
Food Biophysics. 18:120-132
The present study aims to investigate the in vitro intestinal digestion fate of Pickering emulsions with complex dual particle interfaces. Pickering oil-in-water emulsions (PPM-E) stabilized by plant (pea) protein-based microgels (PPM), as well as PP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18c404666d3922f770c17b6f768780c2
https://doi.org/10.1007/s11483-022-09756-5
https://doi.org/10.1007/s11483-022-09756-5
Autor:
Romuladus E. Azuine, DrPH, RN, Janna Murray, BS, Noor Alsafi, MPS, Gopal K. Singh, PhD, Janna Murray, BS, Noor Alsafi, MPS, Gopal K. Singh, PhD
Publikováno v:
International Journal of Maternal and Child Health and AIDS, Vol 4, Iss 1, Pp 13-21 (2015)
Background: Few studies have examined the long-term, cross-national, and population-level impacts of exclusive breastfeeding on major global child health indicators. We investigated the overall and independent associations between exclusive breastfee
Externí odkaz:
https://doaj.org/article/d01198b1e20f47c1b185fbcb54bc2345
Publikováno v:
Food Hydrocolloids. 134:108009
This study aimed to investigate the microstructural, tribological and rheological properties of water-in-water (W/W) emulsion droplets with or without stabilization by proteinaceous microgel particles. The W/W emulsions were prepared from mixtures of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e74673be715e7b88fcc7d4deee0496ad
https://doi.org/10.1016/j.foodhyd.2022.108009
https://doi.org/10.1016/j.foodhyd.2022.108009
Autor:
Murray, BS
Publikováno v:
Current Opinion in Food Science. 27:57-63
The scientific literature from 2016 onwards on aspects of Pickering emulsions relevant to food and drink has been reviewed. Ongoing unsolved issues surrounding the general Pickering stabilization mechanism are discussed, such as contact angles of mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df6aba3331c39dd998cb320989625a40
https://doi.org/10.1016/j.cofs.2019.05.004
https://doi.org/10.1016/j.cofs.2019.05.004
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 647:128926
Soluble polysaccharides have been used extensively as gelling/thickening agents in emulsions, but they generally display weak surface activity. Insoluble polysaccharides such as cellulose can be converted to thickening agents and even emulsifiers, bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::226a56a449b19cb33a8351c392135f6f
https://doi.org/10.1016/j.colsurfa.2022.128926
https://doi.org/10.1016/j.colsurfa.2022.128926
In this study, we investigated the rheological and tribological properties of biopolymer mixtures of gelatinized corn starches (0.5 – 10.0 wt%) and κ‐carrageenan (κC) (0.05 – 1.0 wt%). Two different starch samples were used. The first starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::ffe0b55924469dbd397548bbf677291d
Here, we report a novel ‘double Pickering stabilization’ of W/O emulsions, where complex formation at the interface between Pickering polyphenol particles adsorbing from the oil side and WPM particles co-adsorbing from the aqueous side of the int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::698e85682c4d58822ef0aad04043e956
https://eprints.whiterose.ac.uk/151046/10/acs.langmuir.9b02026.pdf
https://eprints.whiterose.ac.uk/151046/10/acs.langmuir.9b02026.pdf
We have computed the free energy per unit area (i.e., interfacial tension) between a solid surface and two co-existing polymer solutions, where there is no specific interaction between the particles and either polymer, via self-consistent field calcu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::a09107830fbf983e0b78cd14feed4008
https://eprints.whiterose.ac.uk/148317/1/Manuscript-revised_2_formated.pdf
https://eprints.whiterose.ac.uk/148317/1/Manuscript-revised_2_formated.pdf
Autor:
Murray, BS
Publikováno v:
Current Opinion in Colloid & Interface Science. 50:101394
The scientific literature from 2015 onwards with respect to foams and thin films in the context of foods has been reviewed. Proteins are the dominant foaming agents in foods, and investigations of the classic, meringue-forming egg white protein still
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88eb31930e5a3673415cc989cff88b83
https://doi.org/10.1016/j.cocis.2020.101394
https://doi.org/10.1016/j.cocis.2020.101394
Publikováno v:
Langmuir : the ACS journal of surfaces and colloids. 34(34)
In recent years, there has been a resurgence of interest in Pickering emulsions because of the recognition of the unique high steric stabilization provided by particles at interfaces. This interest is particularly keen for water-in-oil (W/O) emulsion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3908fdb4c19d57b5f68fc244fa40f3e
https://pubmed.ncbi.nlm.nih.gov/30074808
https://pubmed.ncbi.nlm.nih.gov/30074808