Emulsions
Oil-water interface microgels, properties of plant and dairy proteins, incorporation of hibiscus extracts in yogurt for enhanced stability and texture.
Food & Beverages
Food & Beverages
Interface Science for Food Industry
Advanced interface science applications for food emulsions, foams, and beverage stability research. Our instruments enable comprehensive characterization of food systems for quality control and product development.
Key Features
Lipids
Adsorption of polar lipids at water-oil interface, network formation by protein aggregates for improved emulsion stability.
Capsules
Oil-in-water and water-in-oil capsules for flavor protection and controlled release applications in food products.
Proteins
Foaming properties of quinoa proteins, temperature effect on ovalbumin-stabilized foams for food applications.
Beverages
Beer-air interface properties, crema formation and stabilization in coffee, bovine whey foaming properties for beverages.
Surfactants
Relationship between interfacial and foaming properties of low-molecular-weight surfactants in food systems.
Foams
Improved foaming properties of whey protein concentrates, interfacial properties, film dynamics, and bulk rheology in dairy protein foams.