The amphiphilic nature and ability to stabilize the oil-water interface to create stable
emulsions are one of the most important properties of plant proteins. The food emulsification …

A critical review of the points of zero charge (PZC) obtained by potentiometric titration and of
isoelectric points (IEP) obtained by electrokinetic measurements. The results from the recent …

The importance of the isoelectric point for the preparation and characterization of functional
materials to understand their behavior and optimize their performance is highlighted, with …

Smart windows with light management and indoor solar heating modulation capacities are
of paramount importance for building energy conservation. Thermochromic poly (N …

Exopolysaccharides (EPS) produced by lactic acid bacteria considerably affect the texture of
yogurt. However, the mechanism underlying the improvement in texture is not well …

Yoghurt style gels are a promising way to increase the consumption of plant derived
proteins. However, reaching texture properties similar to those commonly known from milk …

Encapsulation can be applied for essential oil protection, increasing the probability of its
application in food preservation. In this study, tea tree oil (TTO) microcapsule powder (MP) …

Nanoparticles have gained significance in modern science due to their unique
characteristics and diverse applications in various fields. Zeta potential is critical in …

This study aimed to investigate and characterize the bioactivities of two novel
exopolysaccharides, EPS-S and EPS-L, produced respectively by Streptococcus …

Plant-based drinks have increasingly become a regular product in the market. The range of
raw materials available creates an abundance of products with various properties. For …