The impact of spray drying conditions on the physicochemical and emulsification properties of pea protein isolate AuthorTravis G. Burger, Indarpal Singh, Caleb Mayfield, Joseph L. Baumert,Yue Zhang Year2022 SourceLWT LanguageEnglish Pages112495 2463LUMiFugeLFLUMiSIzer 7 more LS; Pea protein isolateSpray dryingPhysicochemical propertiesEmulsificationPea protein isolate (PPI) is a promising candidate for plant-based emulsificationfoodnutrition More details Edition153 Internal reference2463 Open publication →
The Improvement of Dispersion Stability and Bioaccessibility of Calcium Carbonate by Solid/Oil/Water (S/O/W) Emulsion AuthorJie Zhang, Gongwei Li , Yanping Cao* and Duoxia Xu Year2022 SourceFoods LanguageEnglish Pages4044 Physical stability measurements were performed using a LUMiSizerLS2847LUMiSizer analysis of CaCO 3 S/O/W emulsions prepared by different GEL concentration 1 more calcium carbonate; solid/oil/water (S/O/W) emulsions; physicochemical stability; microstructure; rheological behavior; bioaccessibility More details Edition11 Internal reference2847 Open publication →
The influence of heat and mechanical stress on encapsulation efficiency and droplet size of w/o/w multiple emulsions AuthorIveta Klojdová, Monika Kumherová, Kristina Veselá, Šárka Horáčková, Markéta Berčíková & Jiří Štětina Year2022 SourceEuropean Food Research and Technology LanguageEnglish Pages2303–2309 2715LS; LUMiSIzerW/o/w emulsionencapsulation efficiency 8 more heat treatmentMechanical stressvelocity of phase separation was measured in a sedimentation centrifuge LUMiSizernutritionHeat treatment and mechanical movement are the most common stressors that affect food material processing. A w/o/w emulsion is a promising system for delivering sensitive materials in food products and in reducing dietary fat contentbut for wider usesit is necessary to evaluate emulsion behaviour during food manufacturing. In the present studywe simulate heat (5 to 85 °C) and mechanical processes (shear rate 0.1 to 1000 s−1) using rotational rheometry and describe changes in glucose encapsulation efficiency and droplet size of model w/o/w 20% emulsions prepared with 2.5 wt % PGPR (polyglycerol polyricinoleate) as lipophilic emulsifier in canola oil (oil phase) and distilled water or 10 wt % skim milk as an internal water phase stabilized or not by 3 types of carrageenan (0.5 wt %) and milk proteins as emulsifier. The comparison of w/o/w emulsions prepared with three specific types of carrageenan provides the important information on the suitability of the combination of specific carrageenan and internal water phase More details Edition248 Internal reference2715 Open publication →
The influence of sodium caseinate and β-casein concentrate on the physicochemical properties of casein micelles and the role of tea polyphenols in mediating these interactions AuthorTessa M.van de Langerijt, James A.O'Mahony, Shane V.Crowley Year2022 SourceLWT LanguageEnglish Pages112775 2699LUMiSzerLSβ-casein 13 more Sodium caseinatePolyphenolsMicelleBeveragesAnalytical centrifugationSeparation rates of all samples 90 min after sample preparation were analyzed with an analytical centrifugeThe influence of different casein-based ingredients on the physicochemical properties of native casein micelles (CMs) was studied. Sodium caseinate (SCN) and β-casein concentrate (BCC) were mixed with milk protein concentrate (MPC) at different ratios (1:31:13:1)at a total protein concentration of 20 g/L. Tea polyphenols (TPP) were added to select samples to investigate their effect on CM-SCN and CM-BCC interactions.Blending of different protein ingredients is commonly practiced during beverage formulation in the food industry for economic and nutritional reasons. It has been shownhoweverthat blending sodium caseinate (SCN) with native casein micelles (CMs) - the major protein complex in milk and many nutritional beverages - causes dissociation of CMsdairy More details Edition154 Internal reference2699 Open publication →
The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions AuthorNahyun Ahn, Ji-Hwa Park, Changhoon Chai, and Jee-Young Imm Year2022 SourceJ. Dairy Sci. LanguageEnglish Pages3832–3845 2670LSLUMiSizeroil-in-water emulsion 8 more emulsion stabilityprotein sphingomyelin-phosphatidylcholine combinationprotein surface loadmicrostructureEmulsion Stability. The emulsion dispersion stability of samplesanalytical centrifugeaccelerate the creaming of emulsionsinstability calculation More details Edition105 Internal reference2670 Open publication →
The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin AuthorHui Niu, Xianwei Chen , Tian Luo, Haiming Chen, Xiong Fu Year2022 SourceCarbohydrate Polymers LanguageEnglish Pages119623 2674LSLUMiSizerQCM-D 6 more Interfacial dilatational rheologyOil-water interfaceAdsorptionGum arabic (GA) is the most widely used natural emulsifier in food industry. Recent studies have shown that sugar beet pectin (SBP) has great potential as a natural emulsifier. . Meanwhilethe long-term stability of GA- and SBP-stabilized emulsions was evaluated and compared through a LUMiSizer stability analyzernutrition More details Edition291 Internal reference2674 Open publication →
The new temperature ramp extends direct and accelerated stability testing AuthorArnold Uhl Year2022 SourceWebinar LanguageEnglish 2628LUMiSizerLSLUMiReader PSA 12 more LRPSAPreformulationO/W emulsionreal time separation (creaming of oil droplets) at gravityquality of ingredientsTemperature ramp examplecoconut oilChallenges of real-time testingSTEP Technology® at higher gravityComparison of two commercial Make up formulationsTemperature ramp at low RCADish Detergent More details EditionWebinar LocationWebinar Internal reference2628 Open publication →
The role of water in bitumen emulsions AuthorVincent HESRY and Antonin RICHARD Year2022 SourceVIALAB Commissioning & training LanguageEnglish 2591LUMiSizerLSLUMiFuge 3 more LFViscosity of emulsions depending on the binder content (SFERB – Les émulsions de bitume)analytical photocentrifugation More details Edition27 January 2022 Internal reference2591 Open publication →
The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin AuthorKatarzyna Swiader and Anna Florowska Year2022 SourceFoods LanguageEnglish Pages566 3067LSLUMiSizernutrition 15 more yoghurt; green tea; inulin; functional product; sensory quality; physical propertiesThe purpose of this study was to investigate the influence of the addition of inulin (3%6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures YO-122Physical Stability—CSA Method The physical stability of yoghurts has been presented as a space and time related transmission profiles using LUMiSizerof the samples. Generallythe inulin addition did not improve the lightness of the yoghurts. The control yoghurt C and control yoghurt with inulin C1 were also not significantly differ. The significant difference was also noticed for evaluation a* color parameters. All tested green tea-infused yoghurts were characterized by significantly higher a* parameterwhat is more the a* values of green tea yoghurts were positive what indicates that their color changed towards red color. The addition of inulin did not influence this parameter. Similar observations were made for the b* parameter. Significantly higher values of b* parameter was obtained for samples with green tea addition (b* for C—9.52and for G—15.69) whereas the inulin addition did not influence this parameter. There were no differences between samples C and C1but also there were no differences between yoghurt with green tea addition and different concentration of inulin (3–9%). The stability of yoghurts was examined with the multi-sample analytical centrifuge based on the space-time resolved extinction profiles technology (STEP). The start transmis- sion profiles of tested yoghurts were over 80% regardless of green tea addition and inulin concertation (Figure 6). Influence of green tea and inulin addition on stability of set yoghurts indicated as transmission profiles presented enabling LUMiSizer® analysis. control sample (C)control yoghurt with 6% inulin (C1)yoghurt with green tea (G)yoghurt with green tea and 3% inulin (G1)yoghurt with green tea and 6% inulin (G2)yoghurt with green tea and 9% inulin (G3)Influence of green tea and inulin addition yoghurt instability index. More details Edition11 Locationin Recent Advances and Future Trends in Fermented and Functional Foods, Edited by Recent Advances and Future Trends in Fermented and Functional Foods Jayanta Kumar Patra, Han-Seung Shin and Spiros Paramithiotis Printed Edition of the Special Issue Published in Foods, MDPI, Basel, Switzerland, 2022 Internal reference3067 Open publication →
Tribologische Konditionierung zum Verschleiß- und Korrosionsschutz mit Hilfe von biobasierten Kühlschmierstoffen AuthorN.A. Year2022 SourceSchlussbericht zum Verbundvorhaben „TriboKon“ LanguageGerman Pages1-42 3040Fragestellung im Projekt war die oberflächenchemische Vorkonditionierung tribologisch belasteter Oberflächen mit dem Zieldas Einlaufverhalten und damit Reibungs- und Verschleißverhalten im niedrigsten Verschleißratenregime zu verbessern. Die Oberflächenfunktionalisierung erfolgte mit biobasierten Schmierstoffen. Im Rahmen des Projekts wurden sowohl einsatzgehärtete Proben als auch normalisierte Proben aus Stahl bearbeitet. Als weiteres Tribosystem wurde eloxiertes Aluminium in unterschiedlichen Oberflächenmodifikationen untersucht. LSLUMiSizer 14 more Diese neuartige Kombination aus Zentrifuge und Spektrometer erlaubt die zeitlich verkürzte Beurteilung der Lagerstabilität von Konzentraten sowie von der EmulsionsstabilitätAnstatt einer mehrwöchigen Stabilitätsprüfung können nun die Versuchsrezepturen als Konzentrat und in der Verdünnung mit Wasser innerhalb von wenigen Stunden in Bezug auf ihre Einsetzbarkeit beurteilt werden. Vergleich der Stabilität verschiedener EmulsionenKSSKühlstoffeSchmierstoffelubricantscoolantsZur Untersuchung der Stabilität der unterschiedlichen Ölphasen und der Mischungen mit der Wasser- phase wurde der Lumisizer eingesetztsodass hier sehr schnell Ergebnisse erzielt und so der notwen- dige Emulgatoranteil an der Versuchsrezeptur ermittelt werden konnte. Durch den Wechsel auf eine schmalere Messküvette konnte das Sedimentieren des Schwefeladditives sowohl in der Labormischung als auch in Proben des Streamfinish-VersuchsZuwendungsempfänger Teilvorhaben 1 ML LubricationTeilvorhaben 2 GS ElectroplatingTeilvorhaben 3 OTEC PräzisionsfinishTeilvorhaben 4 Fraunhofer IWM More details Internal reference3040 Open publication →
Trichilia catigua and Turnera diffusa phyto-phospholipid nanostructures: Physicochemical characterization and bioactivity in cellular models of induced neuroinflammation and neurotoxicity AuthorJoão Bernardo, Ana Cláudia Santos, Romeu A.Videira, Patrícia Valentão, Francisco Veiga, Paula B.Andrade Year2022 SourceInternational Journal of Pharmaceutics LanguageEnglish Pages121774 2675In particularLUMiSizer® records the progression of the transmission profiles over time and spaceproviding information concerning the kinetics of concentration changes 2 more Trichilia catigua Turnera diffusa Flavonoids Phospholipids Phytosomes NeuroprotectionFlavonoid-based therapies supported by nanotechnology are considered valuable strategies to prevent or delay age-related and chronic neurodegenerative disorders. Egg yolk phospholipids were combined with flavonoid-rich extracts obtained from Trichilia catigua A.Juss. (rich in flavan-3-ols and phenylpropanoid derivatives) or Turnera diffusa Willd. ex Schult (dominated by luteolin derivatives) to prepare nanophytosomes. medicine More details Edition620 Internal reference2675 Open publication →
Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions AuthorYanhui Zhang, Yichuan Wang, Ruoning Zhang, Jingjing Yu, Yanxiang Gao, Like Mao Year2022 SourceFood Hydrocolloids LanguageEnglish Pages107757 LS LUMiSizer2711High internal phase emulsions Ethyl cellulose Rheology Large amplitude oscillation shear Tribologyreported novel oil-in-water high internal phase emulsions (HIPEs) stabilized by oleogel and a protein. Effects of ethyl cellulose (EC 4 more oleogelator) and oil fraction on the microstructuresstabilitylinear/non-linear rheologicaland tribological properties of the emulsions were investigated. oral behavior of concentrated emulsions and designing functional food More details Edition131 Internal reference2711 Open publication →
Ultrasound-Assisted Extracellular Polymeric Substance Removal from the Diatom Navicula sp.: A Route to Functional Polysaccharides and More Efficient Algal Biorefineries AuthorBhagya S. Yatipanthalawa, Muthupandian Ashokkumar, Peter J. Scales and Gregory J. O. Martin Year2022 SourceACS Sustainable Chem. Eng. LanguageEnglish Pages1795–1804 LUMiSizerLSLUMiFugeLF 7 more 2635algal biorefinery extracellular polymeric substances (EPS) functional polysaccharides diatoms Navicula sp. ultrasonication dewaterability slurry rheologyExtracellular polymeric substances (EPS) from microalgae have potential as functional polysaccharides for various food and industrial applications. This study investigates the use of ultrasonication to remove EPS from the diatom Naviculafirst as a potentially useful byproduct of lipid and protein production and second in terms of the effect of EPS removal on downstream processingincluding slurry rheologydewateringand lipid extraction. More details Edition10 Internal reference2635 Open publication →
Un reto de diseño: las suspensiones acuosas AuthorDRA. Margarita Altable Sánchez Year2022 SourceNutrinews.com LanguageSpanish 3011LUMiSizerLSEstudio de estabilidad de una suspensión a diferentes temperaturas. Región verde: fenómeno de sedimentación. Región roja: fenómeno de cremación. 5 more ensayos realizados con Lumisizerque combina procesos de centrifugación y temperaturapermiten detectar y cuantificar procesos de desestabilización como el de sedimentación o cremación (Figura 5)al detectar el desplazamiento producido por las partículas bien hacia el fondo de la cubeta o hacia la superficie. foodnutrition More details Edition22 Sep 2022 Internal reference3011 Open publication →
Uncertainty analysis of velocity and particle size determination using LUMiReader® and LUMiSizer® sedimentation analysers AuthorM.A. Hood,. L. Rodriguez, F. Babick, D. Lerche Year2022 SourceDispersion Letters LanguageEnglish Pages21-34 2745dispersionanalytical centrifugationgravitational sedimentation 8 more repeatabilityreproducibilityexpanded uncertaintyCRM LUMiSizerLSLUMiReader PSALRPSAGUM and Nord Test Guide 537 More details Edition13 LocationISBN 978-3-944261-77-5 Internal reference2745 Open publication →
Upgrading the Properties of Ceramic-Coated Separators for Lithium Secondary Batteries by Changing the Mixing Order of the Water-Based Ceramic Slurry Components AuthorSsendagire Kennedy , Jeong-Tae Kim , Yong Min Lee, Isheunesu Phiri and Sun-Yul Ryou Year2022 SourceBatteries LanguageEnglish Pages64 2655LUMiSizerLSenergy 4 more ceramic-coated separators; aqueous ceramic slurry; mixing order; polyethylene separators; Li secondary batteriesVariation of instability index with the time of centrifugation for Al2O3 ceramic slurries containing various amounts of DLSSceramicsceramic slurry preparations More details Edition6 Internal reference2655 Open publication →
Utilization of xanthan to stabilize water in water emulsions and modulate their viscosity AuthorYuwen Meng, Taco Nicolai, Lazhar Benyahia, Erwan Nicol Year2022 SourceCarbohydrate Polymers LanguageEnglish Pages118812 2568LUMiSIzerLSLUMiReader PSA 8 more LRPSAXanthanWater in water emulsionAqueous two phase systemsStabilizationfoodnutritionWater in water emulsions were prepared by mixing aqueous solutions of dextran and poly(ethylene oxide) at three volume fractions. The xanthan was added to the emulsions up to 0.5 wt%. The stability of the emulsions More details Edition277 Internal reference2568 Open publication →
Utilization of xanthan to stabilize water in water emulsions and modulate their viscosity AuthorMeng Y., Nicolai T., Nicol E., Benyahia L. Year2022 SourceInternational Conference Dispersion Analysis & Materials Testing 2022 LanguageEnglish Pages1 2559LUMiSizerLSWater/water emulsions 9 more Xanthan; Water in water emulsion; StabilizationWater-in-water (W/W) emulsions are a mixture of incompatible polymer solutionsrepresents a model of biphasic materialwhich have some interesting applications in the food industriescosmeticand the regenerative medicine. Xanthan has extensively been used as emulsifier or stabilizer in various applicationsbecause it provides efficient thickening abilityhigh solution viscosityand the shear thinning behavior in aqueous solution in aqueous solution2. To investigate the effect of xanthan on the viscosity and stability of water in water emulsions with different volume fraction. More details EditionAbstracts LocationVirtual, 24-25 January 2022 Internal reference2559 Open publication →
Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model AuthorRachel Levy, Zoya Okun, Avi Shpigelman Year2022 SourceInnovative Food Science & Emerging Technologies LanguageEnglish Pages102909 LUMiSizerLS2676High-pressure homogenization Potato protein isolate Yogurt substitute Plant-based proteins Lactic acid bacteria fermentation Oil concentration 2 more For each oil concentrationtwo emulsion and gel replicates were prepared and loaded in triplicate onto the LUMisizer. Data analysis and emulsion creaming velocity calculations More details Edition75 Internal reference2676 Open publication →
Validated simulations of bidisperse colloidal sedimentation AuthorHangyu Chen, Thomas Sykes, Xiadong Jia, Michael Fairweather, Timothy Hunter Year2022 SourceInternational Conference Dispersion Analysis & Materials Testing 2022 LanguageEnglish Pages1-2 2562Bidisperse sedimentationStokes lawMixture viscosity models 5 more ColloidsFor validation experimentsspherical silica of three different sizes (100500 & 800 nm) were used in two different size ratios (500:800 nm & 100:500 nm) at various total particle concentrations and specific volume ratios of the two components. The settling rate of each interface in the mixture was measured with the LUMiSizer®. LSSiO2 More details EditionAbstracts LocationVirtual, 24-25 January 2022 Internal reference2562 Open publication →
