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cond-mat.soft2020★ 8 cited
How does the presence of stevia glycosides impact surface bubbles stability?
Jonas Miguet, Yuan Fang, Florence Rouyer +1
The addition of sweeteners in fizzy beverages not only affects the sugar content but also the bubbles stability. In this article, we propose a model experiment, in which the lifeti…
cond-mat.soft2019★ 55 cited
Food grade nanoemulsions preparation by rotor-stator homogenization
Dilek Gazolu-Rusanova, Ivan Lesov, Slavka Tcholakova +2
High-pressure homogenizers, typically used for producing nanoemulsions at the industrial scale, are energy and maintenance intensive, and limited to produce only dilute, low viscos…