Search Results - "Durga, Kalpana"

Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins by Murray, Brent S., Durga, Kalpana, Yusoff, Anida, Stoyanov, Simeon D.

“…Surface active biopolymers such as proteins can form films with particularly high interfacial elasticities and viscosities and these molecules are widely…”
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Benchmarking of a microgel-reinforced hydrogel-based aqueous lubricant against commercial saliva substitutes by Pabois, Olivia, Avila-Sierra, Alejandro, Ramaioli, Marco, Mu, Mingduo, Message, Yasmin, You, Kwan-Mo, Liamas, Evangelos, Kew, Ben, Durga, Kalpana, Doherty, Lisa, Sarkar, Anwesha

“…Xerostomia, the subjective sensation of ‘dry mouth’ affecting at least 1 in 10 adults, predominantly elders, increases life-threatening infections, adversely…”
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Preparation and Characterization of the Foam-Stabilizing Properties of Cellulose–Ethyl Cellulose Complexes for Use in Foods by Murray, Brent S, Durga, Kalpana, de Groot, Peter W. N, Kakoulli, Antonia, Stoyanov, Simeon D

“…Surface active cellulose particles have been prepared for use as foam stabilizing agents in foods. Various sources of cellulose were broken down by…”
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Interfacial Study of Class II Hydrophobin and Its Mixtures with Milk Proteins: Relationship to Bubble Stability by Wang, Yiwei, Bouillon, Cédric, Cox, Andrew, Dickinson, Eric, Durga, Kalpana, Murray, Brent S, Xu, Rong

“…Class II hydrophobin (HFBII) is a very promising ingredient for improving food foam stability. Pure HFBII-stabilized bubbles exhibited exceptional stability to…”
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Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins: Food Colloids 2010: On the Road from Interfaces to Consumers by MURRAY, Brent S, DURGA, Kalpana, YUSOFF, Anida, STOYANOV, Simeon D

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