Most food contains relatively large amounts of water and this water is generally of central importance for the taste and other properties of the food. However, in the case of long-time storage this water can be problematic and cause a lot of detrimental aging effects. One way to overcome such aging effects is to reduce the temperature and thereby slow down the aging, but this gives often rise...
Lipid Digestion – Key to the Ability of Milk-like Emulsions to Promote Oral Drug Delivery
Andrew J. Clulow(a), Malinda Salim(a), Yunxin Xiao(a,d), Gisela Ramirez(a), Adrian Hawley(b), Elliot P. Gilbert(c), Liliana de Campo(c) and Ben Boyd(a,d)
a)Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, 381 Royal Parade, Parkville, Victoria 3052,...
Structurally designed emulsions are a developing group that is likely to find increasing utilization within the food industry because of their potential advantages over conventional emulsions. A novel droplet-stabilized (DS) emulsion system emulsified with casein micelles has been previously reported[1]. However, the mechanism of DS emulsion formation, physicochemical properties, and their...
Marine long chain (LC) omega-3 polyunsaturated fatty acids (PUFAs) have been reported to have numerous beneficial effects on health such as decreasing cardiovascular diseases, improving immune system and mental health. Oil-in-water emulsions have been used as delivery systems to enrich foods with LC omega-3 PUFAs, such as eicosapentaeonic (C20:5n‒3, EPA) and docosahexaeonic (C22:6n‒3, DHA)...
Scattering techniques represent an excellent tool for the structural characterization of natural polysaccharides since they involve minimal sample preparation and do not require drying processes which can strongly affect the native structure of hydrated systems. However, the application in this field is still a largely unexploited area due to their specificity and the complexity of data...
Polysaccharide hydrocolloids are a class of biological polymers with unique physicochemical properties, versatile functionality and a broad spectrum of applications in foods, where they are used as thickening, gelling and structuring agents. Unlike proteins and DNA, typical food polysaccharides comprise a relatively small repertoire of constituent monomers, making their properties difficult to...
Rice has fed more people over a longer period of time than any other grain [1] and currently provides 85 % of the energy intake to over half the world’s population [2]. This makes it a suitable vehicle to help manage weight and obesity-related illnesses, especially type 2 diabetes and colorectal cancer.
Starch is the major component of rice (~90 %) and its supramolecular structure is known to...
Plant proteins from pea, wheat and quinoa during latest years have become attractive alternatives to replace imported soya in various food applications in Europe. Proteins in a form of protein-rich fractions (from pea and wheat), and the whole flour (from quinoa) can be highly attractive ingredients in making pasta, protein-rich snacks and various types of breakfast food. Structure, state of...
An inherent problem of the interpretation of data collected using dynamic light scattering is related to multiple scattering. Diffusing-Wave Spectroscopy (DWS) exploits multiple scattering to probe the dynamics of turbid systems. In this talk, we will first introduce the basics and experimental setups used in conventional DWS. We will give examples of its uses, in monitoring the changes in the...
