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All Outputs (3)

Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification (2018)
Journal Article
Pu, X., Wolf, B., & Dragosavac, M. (2019). Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification. Journal of Food Engineering, 247, 178-187. https://doi.org/10.1016/j.jfoodeng.2018.11.022

This study has for the first time shown that complex food emulsifiers such as starch and protein can be applied to produce stable w/o/w emulsions with the membrane emulsification technology. Using a microporous metal membrane with a 20??m pore size,... Read More about Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification.

Material properties of ex-vivo milk chocolate boluses examined in relation to texture perception (2018)
Journal Article
Qi, H., Bramante, F., Davies, A., Elleman, C., Fourtouni, K., & Wolf, B. (2018). Material properties of ex-vivo milk chocolate boluses examined in relation to texture perception. Food and Function, 9(6), 3532-3546. https://doi.org/10.1039/C8FO00548F

The texture perception of chocolate products is a major driver for consumer liking and the popularity of this confectionary category. Whilst some texture attributes are clearly linked to the material properties of the chocolate bar itself, others are... Read More about Material properties of ex-vivo milk chocolate boluses examined in relation to texture perception.

Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch (2018)
Journal Article
Kasprzak, M. M., Macnaughtan, W., Harding, S., Wilde, P., & Wolf, B. (2018). Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch. Food Hydrocolloids, 81, https://doi.org/10.1016/j.foodhyd.2018.03.002

In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic anhydride(OSA) modified gelatinised starch has been known to adsorb at emulsion droplet interfaces,... Read More about Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch.