0000000000853692
AUTHOR
Alireza Abbaspourrad
showing 2 related works from this author
Primjena ekstrakta proteina sirutke u proizvodnji smrznutog mliječnog deserta
2018
The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % black¬currant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutriti…
Emulsion-based systems for fabrication of electrospun nanofibers: food, pharmaceutical and biomedical applications
2017
International audience; Electrospinning is considered a promising technology for fabricating ultrafine fibers via the application of electrostatic repulsive forces. Electrospun nanofibers produced via emulsion electrospinning are widely used as delivery systems to encapsulate bioactive compounds and drugs in food and pharmaceuticals, respectively. Emulsion electrospinning has also gained significant interest for the production of vehicles for sustained and controlled release. There are several parameters affecting the properties of fabricated fibers including the type of emulsion, emulsion composition, electric field strength, conductivity of solution, surface tension, electrode configurati…