Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil–water
interface. To unravel the physico-chemical mechanisms and to obtain local lipid and …

Turbidity poses a major challenge for the microscopic characterization of food systems. Local
mismatches in refractive indices, for example, lead to significant image deterioration along …

Polyhydroxyalkanoate (PHA) is a potential substitute for petroleum-based plastics and can
be produced by many microorganisms, including recombinant Escherichia coli. For efficient …

Prior work has focused almost exclusively on the direct effect of external resources such as
official development assistance (ODA) on renewable electricity generation in developing …

Recent development in nanofabrication technology has enabled the fabrication of plasmonic
nanoapertures that can provide strong field concentrations beyond the diffraction limit. …

In mayonnaise, lipid and protein oxidation are closely related and the interplay between
them is critical for understanding the chemical shelf-life stability of mayonnaise. This is in …

Polyhydroxybutyrate (PHB), the most well-known polyhydroxyalkanoate, is a bio-based,
biodegradable polymer that has the potential to replace petroleum-based plastics. …

Bacteria have evolved a defense system to resist external stressors, such as heat, pH, and
salt, so as to facilitate survival in changing or harsh environments. However, the specific …

Lipid oxidation is one of the main causes of degradation in food emulsions. It leads to the
generation of off-flavors and a concomitant reduction in shelf-life of the food products. The …

Lipid oxidation is a major cause of product deterioration in protein stabilised oil-in-water food
emulsions. The impact of protein emulsifiers on lipid oxidation and the stability depends on …