Nordre Ringgade 1
DK-8000 Aarhus C, 8000
Denmark
Aarhus University
food foams: egg white protein: plant proteins: meringues: sucrose
Paperboard, food packaging, Physical properties, Chemical Safety, hydrophobicity, Recyclability.
Extrusion, PET oligomers, non-intentionally added substances (NIAS), migration testing, ultra-high-performance liquid chromatography quadruple time-of-flight mass spectrometry (UHPLC-QTOF-MS), Matrix assisted laser desorption ionization mass spectrometry (MALDI-MS)
milk, milk acid coagulation, colloidal aggregation, colloidal gels, dynamic light scattering, static light scattering, differential dynamic microscopy
confocal Raman microscopy, imaging, crystallization, milk fat globules
polystyrene, microplastics, TGA-FTIR, partial least squares regression, quantification, food matrix
glycoside, interaction, Myofibrillar protein, Polyphenol, triterpene
Water-in-oil-in-water emulsions, Polyglycerol polyricinoleate, droplet size, encapsulation efficiency, osmotic gradient
microfiltration, diafiltration, skim milk, fouling
Commercial pea protein, emulsification, emulsion stability, interfacial behavior
Curcumin, lupin protein isolate, Nanoparticles, In vitro digestion, in vitro cellular absorption, High-resolution mass spectrometry (HR-MS)
Oleosomes, hemp protein, sunflower protein, pH, wet milling
Solution SAXS, Pea Globulin, Alpha-Fold3
Soluble pea polysaccharide, pea albumins, β-lactoglobulin, Pectin, Isothermal titration calorimetry, protein-polysaccharide complexes
pea proteins, albumins, SANS, liquid foam, image analysis, conductance, plateau border, thin film
Dry fractionation AgglomerationProtein body Protein solubility Water holding capacity
Faba bean starch-rich coarse fraction, faba bean isolate, pea protein isolate, fermentation, plant-based spread, texture, in vitro digestion
Sponge cake, egg replacer, emulsifiers, foam, tomography
