The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
We investigate the effects of urea addition on the self-association properties of sodium caseinate in solution, its effects on solution viscosity at elevated protein concentrations, as well as on the stability and material properties of model sodium caseinate stabilised emulsion systems. Dynamic light scattering of 1 wt% sodium caseinate in solution showed a bimodal particle size distribution with...
Water in Oil in Water (WOW) multiple emulsions have, for many years, been studied in order to utilise their functionality in food and pharmaceuticals, for reduced fat formulation, drug delivery and taste masking applications. However, their complex structure is susceptible to a broader range of instabilities than conventional emulsions. In this study we investigate the role of different emulsifiers...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.