Our instruments are used in many Food applications...
Browse among those use cases and find yours

Emulsions
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Microgels at an oil-water interface - Correlation with emulsions properties
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Emulsifying properties and stabilizing effect of plant and milk proteins
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Incorporation of Hibiscus extract microparticles in yogurt
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Probing the rheological properties of PGPR at oil/water interface
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Interface building shell-shell structure
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Sequential adsorption in emulsions stabilized with plant-dairy protein blends

Lipids
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Adsorption of polar lipids at the water-oil interface
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Effect of oil type on network formation by protein aggregates
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Characteristics of polyglycerol ester

Proteins
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Quinoa proteins emulsifying properties
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Effect of temperature on ovalbumin-stabilized foams
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Effect of surfactants on the foaming properties of proteins
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Properties of rice protein ingredients
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Effect of long fibrils and peptides on the foaming behavior of soy protein
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Effect of protein-surfactant interaction on the foaming properties of soy solutions
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behavior of plant-dairy protein blends

Beverages
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Interfacial properties of beer-air interfaces
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Crema-Formation, stabilization, sensation
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Foaming properties of bovine whey
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Effect of the drying process on the properties of mango powder

Surfactants
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Interfacial properties /foaming properties relationship of low molecular weight surfactant
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coalescence of bubbles covered by non-ionic surfactants
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Protein/surfactant interactions, effect on the interfacial properties

Foams
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Improving the foaming properties of whey protein concentrates
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Interfacial properties, films dynamics and bulk rheology in dairy protein foams
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Effect of the complexation between sodium caseinate and gallic acid on the interfacial and foaming properties
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