Monthly Archives: June 2009

Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN)

T. Helgason, T.S. Awad, K. Kristbergsson, D.J. McClements, J. Weiss, 2009, 334, 75-81 The effect of surfactant surface coverage on formation and stability of Tween 20 stabilized tripalmitin solid lipid nanoparticles (SLN) was investigated. A lipid phase (10% w/w tripalmitin) … Continue reading →

Solid-Liquid Equilibrium Modelling and Stability Tests for Triacylglycerols Mixtures

M.T. dos Santos, G.A.C. Le Roux, X. Joulia, V. Gerbaud, Comp. Aided Chem. Eng., 2009, 27, 885-890 Computer-Aided Mixture Design for product development can take advantage from equilibrium modelling. Systems composed by triacylglycerols (TAG) mixtures are widely used for many … Continue reading →

Ingredient preparation: the science of tempering

Smith K.W., Ingredient preparation: the science of tempering, In Science and technology of enrobed and filled chocolate, confectionery and bakery products Ed. Talbot G., Woodhead Publishing Limited, Cambridge (2009) This chapter considers tempering from a scientific, rather than practical, perspective. … Continue reading →

Putting the snap into chocolate

Smith K.W. Putting the snap into chocolate, Inauguration of Ghent University Chocolate Lab, June 2009