Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents

Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

(2019) Julien Lonchamp et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach

(2016) Aaron M. Lett et al.   APPETITE

Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour

(2016) Aaron M. Lett et al.   FOOD QUALITY AND PREFERENCE

CO2-Controllable Foaming and Emulsification Properties of the Stearic Acid Soap Systems

(2015) Wenlong Xu et al.   LANGMUIR

The fungal cerato-platanin protein EPL1 forms highly ordered layers at hydrophobic/hydrophilic interfaces

(2015) K. Bonazza et al.   Soft Matter

Ultrasonic disruption of fungal mycelia for efficient recovery of polysaccharide–protein complexes from viscous fermentation broth of a medicinal fungus

(2015) Yi-Ching Cheung et al.   ULTRASONICS SONOCHEMISTRY

Pickering stabilization of foams and emulsions with particles of biological origin

(2014) Stephanie Lam et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Characterization of Barley Serpin Z7 That Plays Multiple Roles in Malt and Beer

(2014) Xiaomin Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitrostudies on the main beer protein Z4 ofHordeum vulgareconcerning heat stability, protease inhibition and gushing

(2014) Claudia Specker et al.   JOURNAL OF THE INSTITUTE OF BREWING

Phospholipids at the Interface: Current Trends and Challenges

(2013) Roman Pichot et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Cocoa particles for food emulsion stabilisation

(2013) Joanne Gould et al.   Food & Function

Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan

(2012) S. Quintela et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Self-assembly at Air/Water Interfaces and Carbohydrate Binding Properties of the Small Secreted Protein EPL1 from the fungusTrichoderma atroviride

(2012) Alexa Frischmann et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions

(2011) Fideline L Tchuenbou-Magaia et al.   JOURNAL OF CELLULAR PLASTICS

New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals

(2011) Irina Kalashnikova et al.   LANGMUIR

Hydrophobins stabilised air-filled emulsions for the food industry

(2009) F.L. Tchuenbou-Magaia et al.   FOOD HYDROCOLLOIDS

Sonication of proteins causes formation of aggregates that resemble amyloid

(2004) Peter B. Stathopulos et al.   PROTEIN SCIENCE