Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems

Sutcharit, Poramat; Wattanakul, Jutarat; Price, Ruth; Di Bari, Vincenzo; Gould, Joanne; Yakubov, Gleb; Wolf, Bettina; Gray, David A.

doi:10.1016/j.foodres.2023.112472

All Outputs (3)

Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties (2023)
Journal Article

This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation. Heat treatment al... Read More about Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties.

Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements (2023)
Journal Article

In manufacturing environments, real-time monitoring of yoghurt fermentation is required to maintain an optimal production schedule, ensure product quality, and prevent the growth of pathogenic bacteria. Ultrasonic sensors combined with machine learni... Read More about Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements.

Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems (2023)
Journal Article

Chloroplasts are abundant organelles in a diverse range of plant materials; they are predominantly composed of multicomponent thylakoid membranes which are lipid and protein rich. Intact or unravelled thylakoid membranes should, in principle, have in... Read More about Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems.