Studying fat droplet particle size of food emulsions - such as dairy - plays a vital role in determining emulsion stability, flavor release, and mouth feel. Larger emulsion droplets cause a decrease ...

CLINICIANS have long been interested in the adequate nutrition of their patients. Illnesses involve the whole patient rather than isolated systems, and general nonspecific therapeutic measures must ...

To investigate the effect of Olibra™ fat emulsion on medium-term food intake and appetite in non-obese subjects. Subjects were randomly assigned to receive either a 200 g portion of test (5 g of ...

What is zeta potential? When suspending particles in a liquid medium, the surface charges attract the counterions in the liquid and become attached to the particle surface, forming a firmly fixed ...

A European research cooperation led by NIZO has developed a new emulsion technology based on water-soluble ingredients that could replace oil and water emulsions for low fat food applications. The ...