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.
The potential use of lactoferrin (Lf) as a food ingredient is attracting increasing attention. Encapsulation of Lf in alginate gel beads can potentially enhance its stability and safe delivery. It is therefore important to understand the properties of alginate–Lf beads in order to develop a successful encapsulation method. Three different forms (apo-, native- and holo-) of bovine Lactoferrin (Lf)...
O/w emulsions (10% wt olive oil) were prepared at pH 3.8 stabilized by different types of cellulose (HPMC, CMC, bacterial cellulose – BC) at total concentrations varying from 0.1 to 1% wt. Two emulsification methods were used: high shear mixer and ultrasound. The latter was found to improve all emulsions stability as it decreased their serum index (SI) from 46 to 3 %. BC emulsions exhibited the largest...
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.