Sökning: "fat emulsions"
Visar resultat 1 - 5 av 13 uppsatser innehållade orden fat emulsions.
1. Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The goal of this project was to investigate the effect and interplay of formulation and processing parameters on the colloidal stability of emulsified triacylglycerols from a product quality perspective. Different methods to quantify and monitor this effect over time were evaluated. LÄS MER
2. Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : This master thesis project was performed in collaboration with an agricultural cooperative Lantmännen Oats AB, who has developed a dry protein powder concentrate PrOatein™. The powder consists of oat proteins, dextrins, lipids and β-glucans. LÄS MER
3. Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : An increased understanding of the negative impacts of animal-based proteins, on both environment and health, has led to a rise in the demand for plant-based proteins. To meet the demands, conventional crops must be efficiently utilized. LÄS MER
4. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER
5. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER