Potential of Microbubbles as Fat Replacer: Effect on Rheological, Tribological and Sensorial Properties of Model Food Systems

Temperature is key to yield and stability of BSA stabilized microbubbles

(2016) Tijs A.M. Rovers et al.   FOOD HYDROCOLLOIDS

Effect of Temperature and Pressure on the Stability of Protein Microbubbles

(2015) Tijs A.M. Rovers et al.   ACS Applied Materials & Interfaces

Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

(2015) Kun Liu et al.   FOOD HYDROCOLLOIDS

Stabilization and fabrication of microbubbles: applications for medical purposes and functional materials

(2015) Mina Lee et al.   Soft Matter

Kappa carrageenan fluid gel material properties. Part 2: Tribology

(2013) David A. Garrec et al.   FOOD HYDROCOLLOIDS

TRIBOLOGICAL STUDY OF SUSPENSIONS OF CYSTEINE-RICH PROTEIN STABILIZED MICROBUBBLES AND SUBSEQUENT TRIPHASIC A/O/W EMULSIONS

(2011) FIDELINE L. TCHUENBOU-MAGAIA et al.   JOURNAL OF TEXTURE STUDIES

Production of uniformly sized serum albumin and dextrose microbubbles

(2011) Michael J. Borrelli et al.   ULTRASONICS SONOCHEMISTRY

Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin

(2010) R.N. Zúñiga et al.   FOOD HYDROCOLLOIDS

Preparation and sensory perception of fat-free foams - effect of matrix properties and level of aeration

(2009) Marcel Minor et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels

(2008) Agnieszka Chojnicka et al.   FOOD HYDROCOLLOIDS

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

(2008) Guido Sala et al.   FOOD HYDROCOLLOIDS

Ultrasonic Synthesis of Stable, Functional Lysozyme Microbubbles

(2008) Francesca Cavalieri et al.   LANGMUIR

Novel microbubble preparation technologies

(2008) Eleanor Stride et al.   Soft Matter