Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability

Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents

(2020) Theresia Heiden-Hecht et al.   Food Biophysics

Emulsification and emulsion stability: The role of the interfacial properties

(2020) Francesca Ravera et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Tutorial on Powder X-ray Diffraction for Characterizing Nanoscale Materials

(2019) Cameron F. Holder et al.   ACS Nano

Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders

(2019) A.K.M. Masum et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties

(2019) Emma Talón et al.   FOOD CHEMISTRY

Interfacial structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine

(2019) Betül Yesiltas et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

FTIR analysis of β-lactoglobulin at the oil/water-interface

(2019) Helena Schestkowa et al.   FOOD CHEMISTRY

Phase separation in amorphous hydrophobically modified starch–sucrose blends: Glass transition, matrix dynamics and phase behavior

(2018) David J. Hughes et al.   CARBOHYDRATE POLYMERS

Casein interaction with lipid membranes: Are the phase state or charge density of the phospholipids affecting protein adsorption?

(2018) Adrián Crespo-Villanueva et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Atomisation technologies used in spray drying in the dairy industry: A review

(2018) Jonathan J. O'Sullivan et al.   JOURNAL OF FOOD ENGINEERING

Influence of emulsifier type on the spray-drying properties of model infant formula emulsions

(2017) Kamil P. Drapala et al.   FOOD HYDROCOLLOIDS

The effect of surfactant crystallization on partial coalescence in O/W emulsions

(2017) Lucie Goibier et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

A review of bulk powder caking

(2017) U. Zafar et al.   POWDER TECHNOLOGY

Optimising emulsion stability during processing of model infant formulae using factorial statistical design

(2015) Noel A McCarthy et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Phospholipids in foods: prooxidants or antioxidants?

(2015) Leqi Cui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Differences in heat stability and ligand binding among β-lactoglobulin genetic variants A, B and C using 1H NMR and fluorescence quenching

(2014) Julia K. Keppler et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Crystallization modifiers in lipid systems

(2014) Ana Paula Badan Ribeiro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Interfacial rheology of mixed layers of food proteins and surfactants

(2013) Abhijit Dan et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Protein-fatty acid complexes: biochemistry, biophysics and function

(2013) Christel R. Brinkmann et al.   FEBS Journal

Characterisation and optimisation of physical and oxidative stability of structured lipid-based infant formula emulsion: Effects of emulsifiers and biopolymer thickeners

(2013) Long Zou et al.   FOOD CHEMISTRY

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties

(2013) Eveline Fredrick et al.   FOOD RESEARCH INTERNATIONAL

Reactants encapsulation and Maillard Reaction

(2013) Antonio Dario Troise et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

(2012) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

NMR on emulsions: characterisation of liquid dispersed systems

(2012) R. Bernewitz et al.   MAGNETIC RESONANCE IN CHEMISTRY

Cytotoxic complexes of sodium oleate with β-lactoglobulin

(2011) Kamila Lišková et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Protein–polysaccharide interactions at fluid interfaces

(2011) Juan Miguel Rodríguez Patino et al.   FOOD HYDROCOLLOIDS

Food powders engineering, between knowhow and science: Constraints, stakes and opportunities

(2010) B. Cuq et al.   POWDER TECHNOLOGY

Glass Transition Temperature and Its Relevance in Food Processing

(2010) Yrjö H. Roos   Annual Review of Food Science and Technology

Thermodynamics, adsorption kinetics and rheology of mixed protein–surfactant interfacial layers

(2009) Cs. Kotsmar et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Dynamic simulation of emulsion formation in a high pressure homogenizer

(2009) Andreas Håkansson et al.   CHEMICAL ENGINEERING SCIENCE

Effect of cooling rate on lipid crystallization in oil-in-water emulsions

(2009) M. Tippetts et al.   FOOD RESEARCH INTERNATIONAL

Interfacial shear rheology of protein–surfactant layers

(2008) J. Krägel et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Effect of Cooling and Heating Rates on Polymorphic Transformations and Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions

(2008) Tarek S. Awad et al.   Food Biophysics