Nanoemulsions are gaining importance in healthcare and cosmetics sectors as a result of
the unique properties of nanosized droplets, such as high surface area. Here we review …

Atomisation is an integral element of the spray-drying process, whereby a bulk liquid feed is
converted to discrete droplets, greatly increasing the surface area of the feed liquid and …

Nutritional beverage emulsions contain water and oil, stabilised by surfactants, and are both
diverse and complex. Their susceptibility to changes induced by manufacturing processes …

Innovations in fluid mechanics have been leading to better food since ancient history, while
creativity in cooking has inspired fundamental breakthroughs in science. This review …

Food nanotechnology involves the study of interactions between oil, water, surfactants and
various ingredients such as active compounds, gelling agents, preservatives, chelating …

Agglomerated powders are susceptible to breakdown on handling, most notably, during
powder conveying. In this study, three agglomerated dairy powders (whey protein …

In this study, kappa-carrageenan (κ-CGN), a thickener, and soybean lecithin (SBL), citric and
fatty acid esters of glycerol (CITREM), and mono-and diglycerides (MDGs) emulsifiers were …

In response to global challenges such as climate change and food insecurity, plant proteins
have gained interest. Among these, lentils have emerged as a promising source of proteins …

BACKGROUND Infant formula is a human milk substitute for consumption during the first
months of life. The protein component of such products is generally of dairy origin …

Fat filled milk powders (FFMP) are formulated by blending skim milk and vegetable oil, to
which lactose, permeate, sugar, maltodextrin, vitamins and minerals may also be added …