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 ...

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 ...

Fungal proteins could produce aerated emulsions with the potential to act as fat replacers in foods, according to promising results from England. Researchers from the University of Birmingham, led by ...

The ions and solvent in the shear layer travel in the medium as a unified whole when subjected to external force (i.e., electric field force). The potential defined at the slipping plane is known as ...

The objective of this review is to summarize the use of Omegaven (Fresenius-Kabi, Bad Homburg, Germany) in treating PN-associated cholestasis (PNAC) and PNALD in infants. Omegaven is a 10% fish-oil ...

Fundamental research into the behavior of hydrocolloids by the University of Massachusetts and ConAgra Foods could open the door to the ‘rational design of reduced-fat food emulsions’. Emulsion ...

Micropore is a UK-headquartered manufacturer of specialist equipment for particle and emulsion manufacturing. By swapping fat particles for water droplets, its patented membrane emulsification system, ...