Works (6)
Updated: July 5th, 2023 15:59
2008 journal article
Long-term stabilization of foams and emulsions with in-situ formed microparticles from hydrophobic cellulose
LANGMUIR, 24(17), 9245–9253.
Contributors: H. Wege n, S. Kim n, V. Paunov n, n & O. Velev n
TL;DR:
A new class of nontoxic inexpensive cellulose-based particle stabilizers has the potential to substitute conventional synthetic surfactants, especially in edible, pharmaceutical and biodegradable products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018
2004 journal article
Cooling effects on a model rennet casein gel system: Part II. Permeability and microscopy
LANGMUIR, 20(18), 7406–7411.
Contributors: n, C. Daubert n & O. Velev n
TL;DR:
This study showed the importance of controlling floc numbers to modulate the strength of a gel, and cooling rates provide an approach of modulating functional properties when the chemical composition of a system is fixed.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018
2004 journal article
Cooling effects on a model rennet casein gel system: part I. Rheological characterization
LANGMUIR, 20(18), 7399–7405.
Contributors: n, C. Daubert n & O. Velev n
TL;DR:
Controlling cooling schemes thus provides an approach for manipulating casein gelation and the microstructure for a system of fixed chemical compositions.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018
2004 journal article
Cooling effects on processed cheese functionality
JOURNAL OF FOOD PROCESS ENGINEERING, 27(5), 392–412.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Kinetics of rennet casein gelation at different cooling rates
JOURNAL OF COLLOID AND INTERFACE SCIENCE, 279(1), 88–94.
author keywords: kinetics; rennet casein; gelation; cooling rate; rheology
TL;DR:
This study illustrated that structure formation resulted from the addition of flocs into the protein network: not allFlocs were part of the network at a defined gel point, so the structure and thus quality of dairy products may be better controlled.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
7. Affordable and Clean Energy
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Continuous flow radio frequency heating of water and carboxymethylcellulose solutions
JOURNAL OF FOOD SCIENCE, 68(1), 217–223.
author keywords: radio frequency; dielectric heating; continuous flow
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
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