Sökning: "Emulsions"

Visar resultat 1 - 5 av 60 avhandlingar innehållade ordet Emulsions.

  1. 1. Milk Membrane Lipids - Dispersions, Emulsions and Interactions with Proteins

    Detta är en avhandling från Division of Food Technology, Lund University

    Författare :Rianne Waninge; Lunds universitet.; Lund University.; [2004]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Model milk membrane lipids; Emulsions; Vesicles; Cryo-TEM; Milk fat globule membrane; MFGM; Livsmedelsteknik;

    Sammanfattning : Milk is a dilute aqueous dispersion with a complex mixture of proteins, fat, carbohydrates, vitamins and minerals. Milk membrane lipids are a part of the milk fat globule membrane (MFGM), which covers the fat globules. During dairy processing membrane material is released and surface structure features are altered. LÄS MER

  2. 2. Starch Pickering Emulsions : Process and Encapsulation Stability

    Detta är en avhandling från Department of Food Technology, Lund University

    Författare :Ali Marefati; Lunds universitet.; Lund University.; [2018-02-27]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Starch granules; Pickering emulsions; Encapsulation; Freeze-thaw stability; Freeze-drying; In vitro digestion; In vitro intestinal lipolysis;

    Sammanfattning : The emulsion stabilization functionality of surfactants and biopolymers can be replaced by solid particles adsorbed at the interface, where they create a category of emulsions known as Pickering emulsions. Recently, health and environmental concerns have led to new market demand for natural, biodegradable and renewable sources of ingredients. LÄS MER

  3. 3. Exploring the functionality of coconut proteins

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Borges Chambale; Lunds universitet.; Lund University.; [2015]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Coconut; coconut milk; extraction; proteins; emulsions; functional properties; denaturation; gels; yield stress; glass structure;

    Sammanfattning : Popular Abstract in English The potential of coconut proteins as food ingredients was studied with the aim of evaluating how plant proteins, in particular those from coconut, could find industrial applications and compete with proteins of animal origin based on meat, fish, milk or eggs. Three research directions were chosen for investigation, to evaluate how coconut proteins would perform in each of the following situations: Would coconut proteins be able to keep stable oil in water dispersions (emulsions), as in cows’ milk? Do coconut proteins stiffen when heated, like when an egg is boiled? Does full-fat coconut milk, heat-treated and homogenised, behave like mayonnaise, showing some initial resistance to flow under stress? These questions address important issues, as they can provide a general picture regarding the potential of coconut proteins for further investigation. LÄS MER

  4. 4. Competitive adsorption of macromolecules during emulsification

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Lars Nilsson; Lunds universitet.; Lund University.; [2007]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Teknik; Technological sciences; Egg yolk proteins; Competitiva adsorption; Field Flow Fractionation; Hydrophobically modified starch; Emulsions;

    Sammanfattning : The adsorption behavior of macromolecular emulsifiers is important in the understanding of their functionality. Understanding of the adsorption behavior can ultimately enable us to control emulsion properties. LÄS MER

  5. 5. Technologies for Single Cell Genome Analysis

    Detta är en avhandling från Stockholm : KTH Royal Institute of Technology

    Författare :Erik Borgström; KTH.; [2016]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; DNA; sequencing; single molecule; single cell; whole genome amplification; exome sequencing; emulsions; barcoding; phasin; Biotechnology; Bioteknologi;

    Sammanfattning : During the last decade high throughput DNA sequencing of single cells has evolved from an idea to one of the most high profile fields of research. Much of this development has been possible due to the dramatic reduction in costs for massively parallel sequencing. LÄS MER