MagPortal.com   Clustify - document clustering
 Home  |  Newsletter  |  My Articles  |  My Account  |  Help 
Similar Articles
Chemistry World
August 2011
Clever comestibles Controlling the microscopic structure of foods could make diet products that help you feel fuller for longer. Emma Davies gets her teeth into some edible colloids mark for My Articles similar articles
Prepared Foods
October 1, 2005
Paula Frank
Emulsifier Stability: Improving the Odds Can multi-layered interfacial emulsions survive harsh processing conditions and complex food matrices? Also, emulsifiers and the Codex Alimentarius. mark for My Articles similar articles
Food Processing
November 2006
Kantha Shelke
Tiny, invisible ingredients Nanoingredients will have a profound impact on raw material sourcing for food processing -- and it will radically change how foods affect our physiology. mark for My Articles similar articles
Prepared Foods
September 1, 2006
Claudia D. O'Donnell
Emulsifiers Reach Beyond the Interface Lowering interfacial tension is one of the principle factors associated with emulsifiers, but this class of ingredients offers many other functional advantages. mark for My Articles similar articles
Chemistry World
September 7, 2012
Food with a function Compounds normally thought of as medicines are being added to food. Elinor Hughes looks at the scientific and regulatory challenges facing these nutraceuticals. mark for My Articles similar articles
Food Processing
July 2005
Kantha Shelke
Hidden ingredients take cover in a capsule Precision microencapsulation technologies can mask the taste or color of nutrients, mitigate nutrient loss during processing and generally help processors create foods with added value. mark for My Articles similar articles
Chemistry World
February 18, 2011
Vibhuti Patel
Designer foods The way that we digest fat could be controlled by food design, providing potential health benefits, according to scientists from Australia. mark for My Articles similar articles
Prepared Foods
February 1, 2005
Richard F. Stier
Ingredient Challenges: Emulsifiers Offer Options Emulsifiers, an integral part of food manufacturing and product development, are used in a wide range of products and processes. But the type of emulsifier selected demands careful consideration because it can impact product clarity, stability and texture. mark for My Articles similar articles
Chemistry World
June 16, 2014
James Urquhart
Handshake assembles new emulsions All it takes to make new stable emulsions with tuneable and novel properties is to give a simple mixture of water, solvent and peptide derivatives a quick shake by hand. mark for My Articles similar articles
Prepared Foods
June 1, 2005
Stabilizers Un-yolked The challenge to create yolk-less sauces is made easier with enzymatically hydrolyzed lecithin, even for products that must tolerate long-term storage. mark for My Articles similar articles
Chemistry World
September 3, 2008
Hayley Birch
Double emulsions could carry combination therapies US scientists have made nanoscale water-in-oil-in-water emulsions that could have important applications in drug delivery. mark for My Articles similar articles
AskMen.com
Sabrina Rogers
The Benefits Of Nutraceuticals What they are, why they've been blurring the traditional line between food and medicine, and how you can do better at your supermarket's produce counter. mark for My Articles similar articles
Chemistry World
August 17, 2006
Tom Westgate
Switchable Surfactants Give on-Demand Emulsions Oil and water can now be mixed or separated simply by bubbling carbon dioxide or air through the blend, thanks to a molecule developed by Canadian chemists. mark for My Articles similar articles
Chemistry World
August 24, 2015
Kira Welter
Trapped nanoparticles could bring 'wet' computing a step closer Scientists in Switzerland have developed a way to quickly and reliably store, read, erase and rewrite information using colloidal nanoparticles. mark for My Articles similar articles
Prepared Foods
June 2, 2006
Encapsulation: Winning the Shell Game The list of attributes associated with encapsulation is long and covers applications that include beverages, baked goods, meats, functional ingredients, flavors and confections, among others. mark for My Articles similar articles