Aaron S.L. Lim

Stability and loss kinetics of lutein and β-carotene encapsulated in freeze-dried emulsions with layered interface and trehalose as glass former

Aaron S.L. Lim, Ciara Griffin, Yrjö H. Roos · Food Research International · 2014 · 48 citations

Food Chemistry, Food Colloid, Layered Interface +8

Carotenoid stability in high total solid spray dried emulsions with gum Arabic layered interface and trehalose–WPI composites as wall materials

Aaron S.L. Lim, Zuzana Burdíková, Jeremiah J. Sheehan et al. · Innovative Food Science & Emerging Technologies · 2016 · 36 citations · Full text

Food Colloid, Health Sciences, Carotenoid Stability +5

Spray drying of high hydrophilic solids emulsions with layered interface and trehalose-maltodextrin as glass formers for carotenoids stabilization

Aaron S.L. Lim, Yrjö H. Roos · Journal of Food Engineering · 2015 · 29 citations

Edible Film, Spray Drying, Layered Interface +2

In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recovery and sensory effects

Richard A. Muhlack, Simon Nordestgaard, Elizabeth J. Waters et al. · Australian Journal of Grape and Wine Research · 2006 · 29 citations · Full text

Batch Fining, Field Tests, Contact Time +11

Stability of flocculated particles in concentrated and high hydrophilic solid layer-by-layer (LBL) emulsions formed using whey proteins and gum Arabic

Aaron S.L. Lim, Yrjö H. Roos · Food Research International · 2015 · 25 citations

Food Chemistry, Food Colloid, Biomanufacturing +8