Microemulsion Microstructure(s): A Tutorial Review

Microemulsions are thermodynamically stable, transparent, isotropic single-phase mixtures of two immiscible liquids stabilized by surfactants (and possibly other compounds).The assortment of very different microstructures behind such a univocal macroscopic definition is presented together with the experimental approaches to their determination.This

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Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents

This research, developed within an exchange program between Italy and copyright, represents the first step of a three-year project intended to evaluate the potential of nisin-producing Lactococcus lactis strains isolated from Italian and Canadian dairy products to select a consortium of strains to be used as biocontrol agents in Crescenza and Chedd

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