Relevant bibliographies by topics / Food Colloid

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Food Colloid'

Author: Grafiati
Published: 4 June 2021
Last updated: 21 February 2023

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Journal articles on the topic "Food Colloid"

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Miller, Reinhard, Heike Schuchmann, and Anna Schuch. "15th Food Colloids 2014 — Design of Food Colloid Functionality, 13–16 April 2014, Karlsruhe, Germany." Colloids and Surfaces A: Physicochemical and Engineering Aspects 475 (June 2015): 1. http://dx.doi.org/10.1016/j.colsurfa.2015.04.001.

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Co, Carlos C. "Food colloid, emulsion, gel and foam/Dynamic aspects of colloids and interfaces." Current Opinion in Colloid & Interface Science 2, no. 6 (December 1997): 563. http://dx.doi.org/10.1016/s1359-0294(97)80044-1.

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Kim, Hyo-Sun, Song-Hee Lee, Chae-Jung Eun, Jeseung Yoo, and Young-Soo Seo. "Dispersion of chitosan nanoparticles stable over a wide pH range by adsorption of polyglycerol monostearate." Nanomaterials and Nanotechnology 10 (January 1, 2020): 184798042091726. http://dx.doi.org/10.1177/1847980420917260.

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We have developed stable chitosan colloids over a wide pH range without cross-linkers or gelling agents. The colloid was prepared using chitosan nanoparticle obtained from pulverization of bulk chitosan powder, followed by surface treatment using small amount of ascorbic acid (AA) and polyglycerol monostearate (PGMS) in water. Chitosan nanoparticles were well dispersed in a diluted AA solution due to the protonation of the chitosan chain on the surface. And then, the addition of PGMS led them to exhibit highly stable dispersion even in alkali conditions and 50 °C. The hydrodynamic diameter of the colloid was monitored using dynamic light scattering and the real image of the colloid was obtained using cryo-electron microscope measurement. This chitosan colloid will be useful for developing food ingredients or drug carrier templates that should be stable over a wide pH range.
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Nishinari, Katsuyoshi, Makoto Takemasa, Tom Brenner, Lei Su, Yapeng Fang, Madoka Hirashima, Miki Yoshimura, et al. "The Food Colloid Principle in the Design of Elderly Food." Journal of Texture Studies 47, no. 4 (July 8, 2016): 284–312. http://dx.doi.org/10.1111/jtxs.12201.

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Shapoval, Svitlana. "Physical properties of colloid-porous food systems." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 53(1274) (December 28, 2017): 159–64. http://dx.doi.org/10.20998/2413-4295.2017.53.23.

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De Leonardis, Antonella, Vincenzo Macciola, and Silvio Iacovino. "Delivery Systems for Hydroxytyrosol Supplementation: State of the Art." Colloids and Interfaces 4, no. 2 (June 16, 2020): 25. http://dx.doi.org/10.3390/colloids4020025.

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This review aims to highlight the benefits and limitations of the main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities for human wellness. Olive fruits, leaves and extra-virgin oil are the main food sources of hydroxytyrosol. Moreover, olive oil mill wastewaters are considered a potential source to obtain hydroxytyrosol to use in the food industry. However, recovered hydroxytyrosol needs adequate formulations and delivery systems to increase its chemical stability and bioavailability. Therefore, the application of hydroxytyrosol delivery systems in food sector is still a fascinating challenge. Principal delivery systems are based on the use of colloids, polymers able to perform gelling, thickening and stabilizing functions in various industrial sectors, including food manufacturing. Here, we review the recipes for the available hydroxytyrosol systems and their relative production methods, as well as aspects relative to system characteristics and hydroxytyrosol effectiveness.
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Kolosovas-Machuca, Eleazar, Alexander Cuadrado, Hiram Ojeda-Galván, Luis Ortiz-Dosal, Aida Hernández-Arteaga, Maria Rodríguez-Aranda, Hugo Navarro-Contreras, Javier Alda, and Francisco González. "Detection of Histamine Dihydrochloride at Low Concentrations Using Raman Spectroscopy Enhanced by Gold Nanostars Colloids." Nanomaterials 9, no. 2 (February 6, 2019): 211. http://dx.doi.org/10.3390/nano9020211.

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In this paper, we report a fast and easy method to detect histamine dihydrochloride using gold nanostars in colloidal aqueous solution as a highly active SERS platform with potential applications in biomedicine and food science. This colloid was characterized with SEM and UV–Vis spectroscopy. Also, numerical calculations were performed to estimate the plasmonic resonance and electric field amplification of the gold nanoparticles to compare the difference between nanospheres and nanostars. Finally, aqueous solutions of histamine dihydrochloride were prepared in a wide range of concentrations and the colloid was added to carry out SERS. We found SERS amplified the Raman signal of histamine by an enhancement factor of 1 . 0 × 10 7 , demonstrating the capability of the method to detect low concentrations of this amine molecule.
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Hinderink, Emma B. A., Adeline Boire, Denis Renard, Alain Riaublanc, Leonard M. C. Sagis, Karin Schroën, Saïd Bouhallab, et al. "Combining plant and dairy proteins in food colloid design." Current Opinion in Colloid & Interface Science 56 (December 2021): 101507. http://dx.doi.org/10.1016/j.cocis.2021.101507.

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Barker, Gary C., and Malcolm J. Grimson. "Food colloid science and the art of computer simulation." Food Hydrocolloids 3, no. 5 (November 1989): 345–63. http://dx.doi.org/10.1016/s0268-005x(89)80010-4.

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Sembries, Sabine, Gerhard Dongowski, Gisela Jacobasch, Katri Mehrländer, Frank Will, and Helmut Dietrich. "Effects of dietary fibre-rich juice colloids from apple pomace extraction juices on intestinal fermentation products and microbiota in rats." British Journal of Nutrition 90, no. 3 (September 2003): 607–15. http://dx.doi.org/10.1079/bjn2003925.

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Effects of colloids isolated from apple pomace extraction juices (so-called B-juices) produced by enzymic liquefaction on food intake, body and faecal weights, short-chain fatty acid (SCFA) profile and selected intestinal microbiota were investigated in rats. Ten male Wistar rats per group were fed diets without any apple dietary fibre (DF) (control) or supplement with 5 % B-juice colloids or an alcohol-insoluble substance (AIS) from apples for 6 weeks. Rats fed with apple DF (5 % B-juice colloids or AIS) gained less weight than control rats (P<0·05). B-juice colloids did not affect food intake, whereas feeding AIS resulted in a 10% higher food consumption than in control rats. Both juice colloids and AIS increased the weight of caecal contents in rats and lowered luminal pH values (P<0·05). In addition, SCFA concentrations and total yields were also raised (P<0·05) in caecum of these rats indicating good fermentability of apple substrates by gut microflora. Distinctly higher concentrations of acetate and propionate were found in intestinal contents of juice colloid-fed rats (P< 0·05), whereas AIS also increased butyrate yield. Changes in microbiota due to apple DF in diets were restricted in the caecum to theEubacterium rectalecluster (AIS;P<0·05) and in faeces to theBacteroidaceae(juice colloids and AIS;P<0·05). The present study shows the physiological effects of apple DF isolated from pomace extraction juices produced by enzymic liquefaction on intestinal fermentation. Results may be helpful for the development of such innovative juice products that are rich in DF of fruit origin.
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Dissertations / Theses on the topic "Food Colloid"

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PERUGINI, Luisa. "Use of colloid systems for food and environmental applications." Doctoral thesis, Università degli studi del Molise, 2018. http://hdl.handle.net/11695/83642.

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Il presente lavoro di tesi si basa sullo studio e l’impiego dei sistemi colloidali per applicazioni alimentari e ambientali. L’applicazione alimentare, sviluppata nella prima parte del lavoro, ha riguardato lo studio di nanoemulsioni edibili preparate con olio di riso, disperso in mezzo acquoso, stabilizzato da caseinato di sodio o da Tween 20 o da una miscela dei due emulsificanti, per la veicolazione nel tratto gastrointestinale di curcumina, molecola con spiccate proprietà bioattive. Il caseinato è stato scelto per le sue proprietà tensioattive e perché è un prodotto naturale, tuttavia è noto che tale molecola manifesta elevata sensibilità alle variazioni di pH. E' stato osservato che la sua stabilità migliorava se utilizzato in combinazione con un tensioattivo non ionico (Tween 20). E’ stato inoltre riscontrato che, a valori di pH vicini al punto isoelettrico del caseinato, le emulsioni stabilizzate dalla miscela di caseinato e Tween 20 erano più stabili rispetto a quelle stabilizzate solo dal caseinato. Il tensioattivo non ionico garantiva la stabilizzazione sterica migliorando così il ruolo del caseinato come stabilizzante dell’emulsione. Alla luce di questi primi risultati, la composizione nanoemulsiva stabilizzata dalla miscela di emulsionanti è stata utilizzata come sistema di veicolazione della curcumina tramite esperimenti di digestione in-vitro. Le nanoemulsioni stabilizzate dalla miscela di emulsionanti sono state confrontate con quelle stabilizzate dal solo caseinato rispetto alla solubilità in nanoemulsione e alla bioaccessibilità della curcumina ingerita. Le nanoemulsioni stabilizzate dalla miscela dei due emulsionanti erano in grado di solubilizzare più curcumina rispetto alle nanoemulsioni stabilizzate dal solo caseinato. Dopo la digestione simulata, entrambe le nanoemulsioni fornivano valori elevati di biodisponibilità della curcumina. Tuttavia, la migliore soluzione era offerta dalla nanoemulsione prodotta con la miscela di emulsionanti che permetteva di solubilizzare concentrazioni elevate di curcumina e di avere valori alti di biodisponibilità assoluta con l’ingestione di un basso contenuto in grassi. Nella seconda parte del lavoro di tesi, è stato ottimizzato un protocollo analitico per un’applicazione ambientale. Numerose applicazioni nel campo della determinazione e rimozione di inquinanti sottolineano l’importanza dello sviluppo di strategie affidabili, sensibili ed economiche. In particolare è stato implementato un metodo analitico economico, per determinare la presenza di idrocarburi policiclici aromatici (IPA) in grandi volumi di campione (acqua), basato sulla microestrazione dispersiva liquido-liquido (DLLME), seguita dalla gas cromatografia-spettrometria di massa (GC-MS) per ridurre al minimo il tempo di preparazione del campione e, contemporaneamente, ottenere elevati livelli di sensibilità, riproducibilità e selettività. Le importanti novità del metodo proposto sono l’applicazione della tecnica di estrazione senza l’aggiunta del solvente disperdente e l’elevata sensibilità. Il metodo sviluppato si è dimostrato molto sensibile, in quanto consente di eseguire determinazioni di IPA con un fattore di pre-concentrazione molto alto, fino a 10.000 volte.
This thesis focuses on the study and the use of colloidal systems for food and environmental applications. The food application, developed in the first part of the work, deals with the study of edible nanoemulsions prepared with rice bran oil, dispersed in a aqueous medium, stabilized by sodium caseinate or Tween 20 or by a blend of the two emulsifiers, for the delivery through the gastrointestinal tract of curcumin, a molecule with strong bioactive properties. Sodium caseinate has been chosen for its surface-active properties and because it is perceived as a natural product by consumers, however it is known that this molecule is sensitive to pH variations. It was observed that the stability of caseinate to pH changes improved when used in combination with a non-ionic surfactant (Tween 20). It was also found that, at pH close to caseinate isoelectric point, emulsions stabilized by the blend of caseinate and Tween 20 were more stable, compared to those stabilized by sodium caseinate only. Non-ionic surfactant ensured the steric stabilization thus improving the role of sodium caseinate as emulsion stabilizer. In light of these results, the nanoemulsion stabilized by the emulsifiers blend has been used as a curcumin delivery system through in-vitro digestion experiments. The nanoemulsions stabilized by the blend of emulsifiers were compared with those stabilized by caseinate only for the assessment of the solubility in nanoemulsion and of the bioaccessibility of ingested curcumin. Nanoemulsions stabilized by the blend of emulsifiers were able to solubilize more curcumin than nanoemulsions stabilized by caseinate only. After the simulated digestion both the nanoemulsion types gave high values of curcumin bioavailability. Nevertheless, the best solution to adsorb curcumin was offered by the nanoemulsion stabilized by the blend of emulsifiers because it allowed the bioavailability of a significant amount of curcumin with a low fat content. In the second part of this work, the optimization of an analytical protocol, for an enviromental application was optimized. A number of significant applications, in the pollutant determination and removal fields, stresses the importance of optimizing treatments by utilizing strategies that meet reliability, sensitivity and economicity. In particular, a cost-effective analytical method has been implemented to determine the presence of polycyclic aromatic hydrocarbons (PAHs) in large sample volumes (water), based on Dispersive Liquid-Liquid Microextraction (DLLME), followed by Gas Chromatography-Mass Spectrometry (GC-MS) for minimizing the sample preparation time and simultaneously obtaining high levels of sensitivity, reproducibility and selectivity. The novelties of the proposed method are the application of the extraction technique without the addition of the dispersive solvent and the high sensitivity. The developed method is very sensitive, as it allows performing PAHs determinations with a very high pre-concentration factor, up to 10,000 times.
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COFELICE, Martina. "Alginate-based nanodispersion to assemble edible coatings and films for food applications." Doctoral thesis, Università degli studi del Molise, 2020. http://hdl.handle.net/11695/98444.

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L’impatto ambientale dei materiali da imballaggio non biodegradabili ha indirizzato l’interesse dei ricercatori verso la progettazione di imballaggi più ecologici. Questo aspetto, insieme al cambiamento dello stile di vita dei consumatori, rende promettente e accattivante l’applicazione di imballaggi innovativi per la conservazione di prodotti altamente deperibili, come la frutta fresca in pezzi. Sistemi che soddisfino queste esigenze possono essere individuati nei packaging edibili, imballaggi alternativi aventi come requisito principale quello di essere costituiti da ingredienti commestibili. In questa tesi, sfruttando le proprietà dei sistemi colloidali, sono state messe a punto strategie per sviluppare rivestimenti e pellicole commestibili a base di nanodispersioni, ossia formulazioni che consentono di combinare una componente lipofila con una fase idrofilica. Nel caso specifico, un polimero anionico biodegradabile, non tossico (alginato), è stato scelto come componente strutturale, mentre olio essenziale (OE) è stato utilizzato come composto lipofilo, il tutto stabilizzato da un tensioattivo di grado alimentare (Tween 80). Ai fini di garantire l’ottimizzazione della produzione degli imballaggi è stata condotta un’indagine approfondita sul comportamento reologico delle nanodispersioni formulate, variando le quantità di polimero e OE. Tutte le nanodispersioni hanno mostrato un comportamento liquid-like evidenziando che la struttura data dalla componente polimerica non è influenzata dalla presenza di OE. L’aggiunta di quest’ultimo però ha mostrato risultati interessanti in termini di attività antifungina, inibendo la crescita di Penicillium, Aspergillus e Rhizopus per campioni a contenuto di OE di almeno l’1%. La gelificazione del polimero con agenti crosslinkanti, processo utilizzato ai fini di garantire una buona adesione del film protettivo sulla superficie dei frutti, è stato studiato in due differenti modi, uno basato sul metodo della gelificazione in situ e l’altro sulla gelificazione superficiale. Nel primo caso, attraverso la gelificazione interna sono stati ottenuti hydrogels omogenei a differente contenuto di polimero, EO e agente crosslinkante (cloruro di calcio). Il loro comportamento pseudoplastico è risultato leggermente influenzato dalla presenza di olio solo nei campioni a basso contenuto di alginato. Gli hydrogels si presentavano più “forti” (elevato modulo elastico), all’aumentare della quantità di CaCl2 aggiunto, come riscontrato con i test oscillatori. Tutti i campioni hanno mostrato un comportamento tissotropico, con un recupero della struttura molto lento, confermato anche dalle curve del creep-recovery test, nelle quali è possibile osservare che dopo essere stati deformati i campioni non recuperano completamente le condizioni iniziali a causa della loro natura viscoelastica. Inoltre, la gelificazione è stata studiata nebulizzando una soluzione di CaCl2 sulla superficie di film commestibili, ottenuti con il metodo del casting. I film a base di solo alginato o nanodispersioni alginato/OE, trattati o non con ioni Ca2+, sono stati caratterizzati. I campioni ottenuti da nanodispersioni hanno mostrato una differente microstruttura, più spessa, così come i film trattati con calcio. Il processo di crosslinking ha reso i film meno solubili in acqua, con valori più elevati di forza tensile a discapito dell’estensibilità; tuttavia la permeabilità al vapore acqueo non è stata influenzata significativamente. Infine, dato lo scopo principale dei packaging commestibili, cioè migliorare la qualità dei frutti ed estenderne la shelf-life, le nanodispersioni di alginato e OE sono state applicate su pezzi di mela per creare un micro-ambiente in grado di regolare lo scambio dei gas. L’utilizzo di questi sistemi, ha comportato una riduzione della perdita di peso e il mantenimento dei parametri di qualità fino a 14 giorni. Inoltre, grazie all’incorporazione di composti naturali (OE) è stato ridotto l’imbrunimento enzimatico, in particolare per le nanodispersioni a basso contenuto di olio.
The environmental concerns relative to the non-biodegradable nature of packaging materials, has moved the interest of researchers toward the development of more sustainable packaging systems. This aspect, together with the changing lifestyle of consumers, makes the application of innovative packaging for the conservation of highly perishable products, such as fresh-cut fruit, promising and appealing. Systems that meet these needs can be identified in edible packaging, coatings with the main requirement of being made of edible ingredients. In this doctoral thesis, exploiting the properties of colloidal systems, strategies were set up to develop edible coatings and films based on nanodispersions, formulations that allow to combine a hydrophobic component with a hydrophilic phase. In the specific case, a biodegradable, non-toxic anionic polymer (sodium alginate) was chosen as the structural component, while essential oil (EO) was used as a lipophilic compound, all stabilized by a food-grade surfactant (Tween 80). In order to ensure the optimization of edible packaging production, an in-depth investigation of the rheological behavior of the formulated nanodispersions was carried out, varying the quantities of polymer and EO. All nanodispersions shared a liquid-like behavior, showing that the structure given by the polymeric component is not influenced by the presence of EO. The addition of the latter, however, has shown interesting results in terms of antifungal activity, inhibiting the growth of Penicillium, Aspergillus and Rhizopus for samples with an EO content of at least 1%. The gelation of the polymer with crosslinking agents is a process used to ensure good adhesion of the protective film on the fruit surface. For this reason, the phenomenon has been studied in two different ways, one based on the in situ gelation method; the other on the surface gelation. In the first case, homogeneous hydrogels with different polymer content, EO and crosslinking agent (calcium chloride) have been obtained through the in situ gelation method. Their pseudoplastic behavior was only slightly influenced by the presence of oil for low alginate samples. The hydrogels were stronger (high elastic modulus), when the amount of CaCl2 added increase, as found with the oscillation tests. All the samples showed a thixotropic behavior, with a very slow recovery of the structure, also confirmed by the creep-recovery curves, in which it was possible to observe the deformation was not recovered because of the viscoelastic character of the hydrogels. In the second case, the gelation was studied by spraying CaCl2 solution on the surface of the edible films, obtained by the casting method. Films based only on alginate or alginate/EO nanodispersions, treated and not with Ca2+, were characterized. The samples obtained from the nanodispersions showed a thicker and different microstructure, as well as the films treated with Ca2+. The crosslinking process made the films less soluble in water, with higher value of tensile strength and lower extensibility; however, the permeability to water vapor was not significantly affected. Considering the main purpose of edible packaging, which through the creation of a micro-environment regulates the exchange of gases improving the quality of the fruits and extending their shelf-life, the last phase concerned the application alginate/EO nanodispersions on fresh-cut apples. The use of these systems resulted in a weight loss reduction and maintenance of quality parameters up to 14 days, thanks to the incorporation of natural compounds that allowed the reduction of enzymatic browning, in particular for low oil content nanodispersions.
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Mira, Isabel. "Interactions between surfactants and starch : from starch granules to amylose solutions." Doctoral thesis, Stockholm : Chemical Science and Engieering, KTH : Ytkemiska institutet, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-4123.

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Euston, Stephen Robert. "Statistical modelling of food colloids and polymers." Thesis, University of Leeds, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329780.

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Sareevoravitkul, Ramon. "The use of enzyme inhibitor and high hydrostatic pressure to formulate fish gels of superior quality." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23423.

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The growing demand for simulated fish products coupled with the declining stocks of traditional fish species for making these products, have increased efforts aimed at developing novel procedures to put non-traditional fish species like bluefish (Pomatomus saltatrix) and tilapia (Tilapia nilotica) to better economic use. Two procedures which fulfill both objectives are (i) application of high hydrostatic pressure, and (ii) utilization of protease inhibitor to control fresh fish spoilage due to microbial activity and/or autolysis by endogenous enzymes. High hydrostatic pressure has been used to formulate gels with superior functional properties, while $ alpha sb2$-macroglobulin, a broad spectrum protease inhibitor, has been added to control proteolysis in fish gels during processing and storage.
In this study, high pressure was applied at levels of 300 to 3,742 atm for 30 min to formulate gels from bluefish meat paste, and the properties of the resulting gels were compared with those of heat-induced gels formulated at 90$ sp circ$C for 20 min or 60$ sp circ$C for 60 min.
The effects of $ alpha sb2$-macroglobulin and cooking temperatures on the properties of tilapia gels were also studied. (Abstract shortened by UMI.)
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Babin, Helene. "Colloidal properties of sugar particle dispersions in food oils with relevance to chocolate processing." Thesis, University of Leeds, 2005. http://etheses.whiterose.ac.uk/1032/.

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The influence of oil-soluble surface-active components on the interactions between fine sugar particles dispersed in different triglyceride oils has been investigated at a range of volume fractions. Four techniques were applied: rheology. sedimentation, light microscopy and adsorption. Eight different types of food oil were used: sunflower oil, soybean oil, milk fat, lauric fat (palm kernel oil), cocoa butter, pure stearin, pure olein, and a combined fats mixture. Low concentration additions of the emulsifiers, soya lecithin (phosphatidylcholine), polyglycerol polyricinoleate (PGPR) or monoolein, were used to alter the interactions between the hydrophilic sugar particles. In a dispersion of 70 wt% sugar and 0.3% of lecithin, approximately 30-40% of the emulsifier present was found to be adsorbed at the surface of the sugar particles. The viscosities of the dispersions in the different oils were found to be similar up to 30 wt% sugar content. At high sugar contents (30-60 wt%), however, differences between the oil samples were evident. Lauric fat generated the highest viscosity amongst the different oils whereas cocoa butter exhibited the lowest. The presence of the emulsifier lowered the viscosity of the dispersions to differing extents. The maximum effect was achieved in presence of soya lecithin. Gravity settling observations were made for dispersions of 10 wt% sugar particles in the different oils in the presence and absence of emulsifier. The emulsifiers were effective in reducing the volume of sediment and hence in increasing the sediment particle packing density. This implies that the adsorbed surface-active species reduce the strength of the attractive interactions between the sedimenting sugar particles, in good agreement with the rheological data at high sugar contents. Confocal laser microscopy was used to image the different mixtures, but it was not possible to quantify the sugar particle interactions with this technique.
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Chauhan, Raamanand Raj. "The effect of colloidal aggregates on fat crystal networks." Thesis, University of Oxford, 2017. https://ora.ox.ac.uk/objects/uuid:f67568ea-27a3-4d95-960e-70843702fbcb.

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The effect of fumed silica aggregates on fat crystal networks is studied using a combination of rheology, differential scanning calorimetry and polarized light microscopy. We probe a model system for fat-structured foods with the aim of reducing the amount of fat whilst retaining the desirable mechanical and thermal properties. We begin with oscillatory rheology to investigate the effect of added silica and different fat concentrations on the resulting gel networks. The addition of silica is shown to increase the linear viscoelastic region, without significantly changing the storage modulus within this region. Differential scanning calorimetry measurements show that the presence of silica slightly increases the crystallization temperature but does not act as a seed for nucleation or significantly affect the melting profile of the system. We propose the formation of a composite gel network structure with a layer of silica on the surface of the fat crystal chains. We demonstrate that it is possible to create reduced-fat alternatives with similar rheological behaviour and thermal properties as the full-fat systems through the addition of colloidal silica. Next, we look at the effects of silica concentration, surface area and surface chemistry on the model system. In particular, we focus of the storage modulus, the length of the linear viscoelastic region and the rate of network breakdown after the linear region. We interpret these results in terms of hydrogen bonding between the silica aggregates and its role in reinforcing the fat crystal networks. Then, we study the time-dependent rheological behaviour of this system using the three interval thixotropy test. We measure the deformation under an applied stress and the recovery of structure once the applied stress is removed. We show that, under certain conditions, both fat and silica networks are thixotropic, leading to a full recovery after an applied deformation. We observe a synergistic effect leading to much stronger gel networks when fat and silica are present together. We use polarized light microscopy to gain a more direct insight into the effect of silica aggregates on the fat crystal microstructure. In particular, we study the effects of different fat concentrations, cooling rates, silica concentrations and silica surface chemistries. We use various image analysis techniques to quantify the fat crystal microstructure and find no significant difference in the presence of silica, at low concentrations.
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Sato, Ai. "Technological approaches for controlling foaming properties of food proteins toward on-site consumption." Doctoral thesis, Kyoto University, 2021. http://hdl.handle.net/2433/263709.

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Zengin, Adem. "Modelling the colloidal behaviour of food systems in the presence of fragmented proteins/macromolecules : a self-consistent field approach." Thesis, University of Leeds, 2016. http://etheses.whiterose.ac.uk/13249/.

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This thesis presents a theoretical examination of the possibility that the fragments of a protein may provide better colloidal stability than the intact protein itself in the case of αs1-casein. It more generally considers the surface adsorption behaviour of fragmented proteins. In colloidal systems the polymers are mostly present as polydisperse entities. Polydispersity can either be naturally present or be the result of fragmentation, as happens for food proteins during enzymatic modification. Majority of proteins do not possess the most optimum primary structure expected of an ideal colloidal stabiliser. More desirable surface functionality maybe achieved by hydrolysis of edible proteins. For the theoretical examination of this argument we had to extend and develop a new Self Consistent Field (SCF) approach which also had to be validated first. Although this new approach is an extension of the traditional SCF approach, it is capable of modelling highly polydisperse systems in a manner not currently possible with the more usual technique. In this preliminary work we present the results of our method for both homopolymers and proteins. In the homopolymer case, we investigate how the preferential adsorption of homopolymer fragments is influenced by various parameters such as solution concentration, degree of hydrolysis (DH), the intact size of the original homopolymer and the strength of affinity of monomers to the surface. The colloidal stabilising and surface adsorption properties of fragmented proteins were investigated taking the bovine milk protein αs1-casein as an example. The protein was fragmented by selective single bond and also non-selective multiple bond hydrolysis, assumed to be induced by the action of enzyme trypsin. The investigation was carried out at different levels of hydrolysis (DH) and various pH values. We find that the non-selective peptide bond hydrolysis in the case of αs1-casein did not provide a better colloidal stability compared to the intact αs1-casein, at none of the pH values studied here. However, it was shown that a better colloidal stability can be achieved by the selective peptide bond cleavage of particular bonds.
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Rabiti, Davide. "Struttura sovra molecolare e autenticità degli alimenti: Applicazione delle curve di rilassamento nucleare 1H al caso delle mozzarelle di bufala campana D.O.P." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/20701/.

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La caratterizzazione della struttura sovra molecolare degli alimenti attraverso lo studio del fenomeno di rilassamento nucleare degli 1H è stata utilizzata come impronta digitale della formulazione e del processo della mozzarella di bufala campana DOP. Questo prodotto è soggetto all’utilizzo fraudolento di cagliata congelata da parte di alcuni produttori, determinando concorrenza sleale e danno di immagine per il marchio del prodotto. In questo lavoro, sulla base delle curve di rilassamento nucleare sono stati costruiti dei modelli predittivi utilizzando i metodi di statistica multivariata PCA e PLS. Tali modelli permettono la classificazione di campioni contenenti diverse quantità di cagliata congelata, con una sensibilità per l’aggiunta di cagliata congelata pari al 15% (m/m). La possibilità di applicare questo approccio anche in altri prodotti agroalimentari apre la via per nuovi metodi per l’autenticazione e tracciabilità dei prodotti alimentari lungo la supply chain.
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Books on the topic "Food Colloid"

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Dickinson, Eric, and Martin E. Leser, eds. Food Colloids. Cambridge: Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847557698.

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Dickinson, Eric, ed. Food Colloids. Cambridge: Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847552389.

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Dickinson, Eric, and Reinhard Miller, eds. Food Colloids. Cambridge: Royal Society of Chemistry, 2001. http://dx.doi.org/10.1039/9781847550842.

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Dickinson, Eric, and D. Lorient, eds. Food Macromolecules and Colloids. Cambridge: Royal Society of Chemistry, 1995. http://dx.doi.org/10.1039/9781847550873.

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Dickinson, Eric. Advances in food colloids. London: Blackie Academic & Professional, 1995.

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Dickinson, Eric, and D. Julian McClements. Advances in Food Colloids. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1223-9.

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1940-, Harris Peter, ed. Food gels. London: Elsevier Applied Science, 1990.

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Dickinson, Eric, and Ton Van Vliet, eds. Food Colloids, Biopolymers and Materials. Cambridge: Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847550835.

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An introduction to food colloids. Oxford: Oxford University Press, 1992.

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Eric, Dickinson, Vliet Ton van, and Wageningen Centre for Food Sciences., eds. Food colloids, biopolymers and materials. Cambridge, UK: Royal Society of Chemistry, 2003.

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Book chapters on the topic "Food Colloid"

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Tadros, Tharwat. "Food Colloids." In Encyclopedia of Colloid and Interface Science, 525–54. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-20665-8_92.

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Tadros, Tharwat. "Food Rheology." In Encyclopedia of Colloid and Interface Science, 555. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-20665-8_93.

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Tadros, Tharwat. "Food Surfactants." In Encyclopedia of Colloid and Interface Science, 555–56. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-20665-8_94.

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Tadros, Tharwat. "Food Systems." In Encyclopedia of Colloid and Interface Science, 556–57. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-20665-8_95.

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McClements, David Julian. "Lipid Digestion as a Colloid and Interface Phenomena." In Bioaccessibility and Digestibility of Lipids from Food, 29–45. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-56909-9_2.

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Horne, D. S. "Light Scattering Studies of Colloid Stability and Gelation." In New Physico-Chemical Techniques for the Characterization of Complex Food Systems, 240–67. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2145-7_11.

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Romsted, L. S., and J. Zhang. "Determining antioxidant distributions in model food emulsions: development of a new kinetic method based on the pseudophase model in micelles and opaque emulsions." In Trends in Colloid and Interface Science XVI, 182–87. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/b11759.

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Romsted, L. S., and J. Zhang. "Determining antioxidant distributions in model food emulsions: development of a new kinetic method based on the pseudophase model in micelles and opaque emulsions." In Trends in Colloid and Interface Science XVI, 182–87. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-540-36462-7_41.

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Dickinson, Eric, and D. Julian McClements. "Ultrasonic Characterization of Food Colloids." In Advances in Food Colloids, 176–210. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1223-9_6.

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Dickinson, Eric, and D. Julian McClements. "Surfactant Micelles in Food." In Advances in Food Colloids, 247–79. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1223-9_8.

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Conference papers on the topic "Food Colloid"

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Tekiner, İsmail Hakkı, Anke Knoblauch, Bahar Özatila, and Murat Ay. "Soft matter physics can set biological clock of industrial food science and (bio)technology." In 4th International Conference. Business Meets Technology. València: Editorial Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/bmt2022.2022.15542.

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Tom McLeash (2005), Professor of Natural Philosophy, says that “in science nothing stays the same. This is true not only at the level of discoveries, experiments, and theories, but also for the coherent structures and disciplines of the scientific community itself. A fascinating recent example has been the emergence of the field of ‘soft matter’ from a recognition that problems in polymer science, colloid science, liquid crystals, surfactant systems, foams, and even biological materials must draw on the same experimental and theoretical tools to make progress.” In this paper, we aim to highlight the concept of soft (condensed) matter physics and its association with industrial food science and (bio)technology within the scope of a new term “food physics”.
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Berton-Carabin, Claire. "Lipid oxidation in Pickering emulsions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nfxb4600.

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Pickering emulsions have garnered great interest in food science lately. These systems are characterized by the use of colloidal particles as physical stabilizers, that strongly anchor at the oil-water interface, instead of conventional emulsifiers. Many biobased particles have recently been identified as useful for this application, which holds potential for revolutionizing the field of food emulsion formulation [1,2]. However, although the potential in terms of physical stabilization of oil-in-water (O/W) emulsions has been thoroughly explored in the past years, how such emulsions may resist lipid oxidation, and whether particles could also be used to protect labile polyunsaturated lipids against oxidation is still questionable. This presentation aims at shedding light on this question by combining a review of the different types of food-compatible particles that have been recognized as useful to form Pickering emulsions, discussing examples of mitigation of lipid oxidation in such emulsions [3,4], and finally reflecting on the desired properties and possible targeted design of particles to achieve dual physical and oxidative stabilization of emulsions [5].[1] Berton-Carabin, C., & Schroën, K. (2015). Pickering emulsions for food applications: Background, trends and challenges. Ann. Rev. Food Sci. Technol., 6, 263–297.[2] Dickinson, E. (2020). Advances in food emulsions and foams: Reflections on research in the neo-Pickering era. Curr. Opin. Food Sci., 33, 52–60.[3] Schröder, A., Laguerre, M., Sprakel, J., Schroën, K., & Berton-Carabin, C. (2020). Pickering particles as interfacial reservoirs of antioxidants. J. Colloid Interface Sci., 575, 489–498.[4] Schröder, A., Laguerre, M., Tenon, M., Schroën, K., & Berton-Carabin, C. (2021). Natural particles can armor emulsions against lipid oxidation and coalescence. Food Chem., 347, 129003.[5] Berton-Carabin, C., Schröder, A., Schroën, K., & Laguerre, M. (2021). Lipid oxidation in Pickering emulsions. In Garcia-Moreno, P., Jacobsen, C., Sorensen, A. D., & Yesiltas, B. (Eds), Omega-3 Delivery Systems, Elsevier, Cambridge, MA., pp. 275-293.
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Fameau, Anne-Laure. "Edible oleofoams stabilized by fatty acid and fatty alcohol crystalline particles." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/isqv7867.

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Liquid foams are colloidal systems based on gas bubbles dispersed in a liquid continuous phase. Two different categories of foams exist: aqueous or non-aqueous. In contrary to aqueous foams, which have been extensively studied, non-aqueous foams represent a new promising emerging field, especially for edible applications [1]. Oleofoams based on edible oils are more difficult to obtain in comparison to aqueous foams due to the lower surface-activity of most edible emulsifiers at the oil-air interface in comparison to air-water interface [2]. Nevertheless, the fundamental research in this area is tremendously growing, and the industrial potential of oleofoams is high as novel structuring materials to substitute solid fats [3-4]. Oleofoams could be used to create food products with reduced fat content in combination with new textures and sensorial properties [4]. This talk aims to describe the state of the art on oleofoams and where do the scientific community stand for the understanding of the stabilization mechanisms by showing examples of oil foams based on fatty acids and fatty alcohol systems [2]. We recently have shown that the weight ratio (R) between fatty acids and fatty alcohols tuned both the oleogels and the oil foam properties [2]. Two optimal R, for which mixed crystals are present, produce the best foams in terms of overrun, foam firmness and foam stability. R not only affects the crystal size, but also the number of crystalline particles present in the oleogel. We highlighted that there is a link between the oleogel stability and hardness with their resulting oleofoam properties [2].[1] Fameau, A.-L. and A. Saint-Jalmes, Front. Sustain. Food Syst., 2020.;[2] Callau, M., et al., Food Chem. 333: 127403, 2020.[3] Fameau, A.-L. and A. Saint-Jalmes, Adv. Colloid Interface Sci. 247: 454–464, 2017.;[4] Fameau, A.-L..Handbook of Molecular Gastronomy. CRC Press, 2021. 357-364.
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Villeneuve, Pierre, Claire Bourlieu-Lacanal, David McClements, Eric Decker, and Erwann Durand. "Lipid oxidation in emulsions and bulk oils: A review of the importance of micelles." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lzak8107.

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Lipid oxidation is a major cause of quality deterioration in food or cosmetic products. In these matrices, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation pathways. This review discusses the current understanding of the influence of micellar structures on lipid oxidation. In particular, is discussed the major impact of the presence of micelles in emulsions, or reverse micelles (association colloids) in bulk oil on the oxidative stability of both systems. Indeed, both micelles in emulsions and associate colloids in bulk oil are discussed as nanoscale structures that can serve as reservoirs of antioxidants and pro-oxidants and are involved in their transport within the concerned system. Their role as nanoreactors where lipid oxidation reactions occur is also commented. Significance of your research to the AOCS membership? The results underline the importance of a better understanding of the role of micelles in the control of lipid oxidation in food or cosmetic products.
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Michel, M., H. Watzke, L. Sagalowicz, E. Kolodziejczyk, and M. Leser. "Digestion and colloids – The way forward in advanced nutrient delivery." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061370.

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Webley, Ann-Dorie, Stephanie Dungan, and Susan Ebeler. "Local distribution of limonene in phospholipid vesicles." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qxcj6124.

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The efficacy and quality of food products is affected by the distribution of hydrophobic solutes such as flavours and bioactive compounds. In order to improve food design, it is important to determine the local distribution of these solutes and the factors that affect their stability, incorporation and release. Colloidal assemblies of phospholipids are of particular interest, as they comprise safe, widespread natural amphiphiles that can solubilize hydrophobic compounds. However, there is a lack of accurate and non-destructive methods to study the local distribution of solutes between the sample matrix elements, the aqueous phase, and the vapor phase, making it difficult to assess the effect of structure on stability and release. Short time headspace microextraction allows us to determine the local distribution of hydrophobic solutes and the effect of colloidal structure while keeping the system intact. Using thermodynamic relationships, the detected concentrations of compounds in the vapour phase are used to determine local properties within the sample matrix. The colloids of focus in this study were phosphatidylcholine vesicles which were used to extend our previous work on micellar solutions by developing a quantification method for the solubilization and retention of volatile nonpolar compounds in vesicles. The local partitioning of the aroma molecule, limonene, was investigated in vesicles of various structures, lipid compositions, and at different temperatures. Vesicles were found to be much more effective at solubilizing limonene than short-chain phosphatidylcholine micelles. They yielded vesicle-water partition coefficients of ~104M–1 while the micelles had micelle-water partition coefficients of ~103M-1. Lipid composition and vesicle size did not have a significant effect on the partitioning properties, however, reducing the limonene concentration in the vesicles lowered the partition coefficient, suggesting some interaction effect at higher limonene concentrations. In addition, with saturated lipids, limonene fluidizes the gel membrane and lowers the phase transition temperature.
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HERMANSSON, A. M. "SUPERMOLECULAR AND COLLOIDAL FOOD STRUCTURES: NOVEL MICROSCOPIC APPROACHES." In Proceedings of the Fifth Royal Society–Unilever Indo-UK Forum in Materials Science and Engineering. A CO-PUBLICATION OF IMPERIAL COLLEGE PRESS AND THE ROYAL SOCIETY, 2000. http://dx.doi.org/10.1142/9781848160163_0005.

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Kakadjian, Sarkis, Jarrett Kitchen, Amanda Flowers, John Vu, Amanuel Gebrekirstos, and Otman Algadi. "Successfully Optimizing Breakers in Polyacrylamides for Slickwater and High-Viscosity Fluids." In SPE Annual Technical Conference and Exhibition. SPE, 2021. http://dx.doi.org/10.2118/206279-ms.

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Abstract Polyacrylamide-based friction reducers (FR's) - including viscosifying polyacrylamides, which are designed to decrease proppant settling by increasing molecular weight and/or active material in the FR - are used extensively in high-rate fracture stimulations. However, because polyacrylamides are difficult to break, there have been concerns about how these materials impact fracture conductivity and formation permeability. This study presents the effect of conventional and novel oxidative breakers over the viscosity and colloidal size distribution of the broken polymers. Breakers tested include conventional persulfates, perborates and patent pending peroxides, all of which generate free radicals to degrade partially hydrolyzed polyacrylamides (PHPAs). Breakers were tested at bottomhole temperatures encountered in the Permian, Bakken, Haynesville and Eagle Ford. Changes to PHPA viscosity were determined using vibrational viscometers. Size distributions and percentage of the broken colloidal PHPA were determined by dynamic light scattering. This method can measure sizes down to 0.6 nanometers, which is within the range of even the smallest pore-throat sizes in shales. Light scattering revealed surprising anomalies in breaker performance. When aged at temperatures typical of the Permian, each of the tested breakers at each of the varied concentrations caused similar levels of viscosity reduction but different size distributions. Some breakers had the unwanted effect of narrowing the colloidal size fractions to the lower end of the spectrum. At these small sizes, colloids are more likely to overlap with segments of the pore throat distribution in some shales, which could inhibit production. In addition, when the FR was aged at the higher temperatures encountered in the Bakken, Eagle Ford and Haynesville, some breakers were not able to uniformly break the PHPA. In these cases, FR's without breakers delivered superior performance. The results clearly demonstrate that breakers may not always have the desired effect of increasing the formation's permeability. In fact, depending on the type of breaker and the concentration, they can often have detrimental effects that ultimately hinder production.
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Corredig, Milena. "Processing plant proteins colloidal structures." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/cyqr3105.

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Food systems need to be designed to better fit within planetary boundaries. It is not only important to find more sustainable protein sources, but also to create fully circular, robust supply chains. But this is only the beginning: new formulations will need to fit common dietary expectations. The utilization of plant-based protein ingredients present significant challenges in relation to their nutritional and technological functionalities. Today these proteins do not measure up when used as ingredients in conventional processes. Plant protein streams contain polydisperse colloids, and detailed studies of their behaviour during processing is only at their infancy. To predict their structure-function, their physical and chemical changes need to be followed at various length scales. Furthermore, for each food matrix, depending on the final product needs, it will be required to find the appropriate level of refinement and processing history, to reach the right balance between sustainability and processing/nutritional functionality. This is currently a significant knowledge gap. This talk will outline how processing dynamics at the molecular and supramolecular level, affect the interactions occurring with the various components in mixed matrices, and will aim to inspire researchers to find new processing and formulation approaches that will better fit plant-based ingredients utilization, and with this accelerate progress towards a shift to more sustainable diets.
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Singh, Harjinder. "Interactions of Food Colloids During Gastric Digestion: Implications for Nutrient Delivery and Absorption." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.442.

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