All Outputs (2)

The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7 (2019)
Journal Article
Juliana Romero-Guzmán, M., Petris, V., De Chirico, S., di Bari, V., Gray, D., Boom, R. M., & Nikiforidis, C. V. (2020). The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7. Food Chemistry, 306, Article 125578. https://doi.org/10.1016/j.foodchem.2019.125578

Oleosomes are storage vehicles of TAGs in plant seeds. They are protected with a phospholipid-protein monolayer and extracted with alkaline aqueous media; however, pH adjustment intensifies the extraction process. Therefore the aim of this work was t... Read More about The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7.

Material properties of cocoa butter emulsions: effect of dispersed phase droplet size and compression speed on mechanical response (2019)
Journal Article
di Bari, V., Sullo, A., Norton, J., & Norton, I. (2019). Material properties of cocoa butter emulsions: effect of dispersed phase droplet size and compression speed on mechanical response. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 575, 292-298. https://doi.org/10.1016/j.colsurfa.2019.04.028

Water-in-cocoa butter (CB) emulsions material properties were investigated using uniaxial compression test. Emulsions containing 20% (wt%) water and with a range of droplet size were manufactured to assess the role of defect size on emulsions mechani... Read More about Material properties of cocoa butter emulsions: effect of dispersed phase droplet size and compression speed on mechanical response.