A large amount of socio-cognitive research has been devoted to questions about different perspectives – how do we understand that other people can have their own perspectives on reality. This is typically studied with so called false-belief-tasks (FBTs), which are experimental tasks designed to tap into an ability to understand that other people may have beliefs differing from our own (perspective

This chapter introduces mechanical aspects of the formation and break-up of emulsion droplets. An overview of the most common types of emulsification machines and homogenization devices is provided. Droplet disruption mechanisms are presented considering the forces, length and time scales involved in the various types of flow regimes encountered in the mechanical production of emulsions by differe

Edible colloidal particles, soft microgels, and plant based emulsifiers have recently been the focus of increasing research interest in the area of stabilization of food dispersions, and in particular emulsions and foams. These novel food ingredients have several added value functionalities such as providing exceptional physical and chemical stability, in addition to their basic function of preven

Starch granules are an interesting stabilizer candidate for food-grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. The starches were from quinoa; rice; maize; waxy varieties of rice, maize, and barley; and high-amylose maize. The starches were studied in their native state, hea

Chloroplast thylakoid membranes inhibit pancreatic lipase/colipase activity in vitro and, when included in food, induce satiety signals. This effect is due to their ability to reduce the rate of lipolysis through the inhibition of the lipase-colipase complex. They have a strong affinity to oil which both prevents the lipolytic enzymes from in close contact with its substrate and at the same time p

Intact starch granules are a new source of particles for stabilizing emulsions, so called Pickering emulsions. Small (1-2 μm) and uni-modal starch granules at various concentrations have been used in this study to investigate the stability of the emulsions, the drop size dependence of the starch concentration and the barrier properties of the stabilizing starch layer upon heating. The granules wer

This paper investigates the heterogeneity of the sources of external knowledge and their differentiated effects on process and product innovations respectively. The results of the empirical investigations show that the upstream vertical sources of external knowledge from suppliers exert a strong and positive role on the introduction of process innovations, whereas horizontal and downstream vertica

Abstract: The recent turbulent evolution of the 3D printing industry is strictly related with two important phenomena: the widespread adoption of Open Source (OS) business models by new companies on the one hand, and the increasing importance of communities of users, such as the so-called Maker Movement, on the other. This study is the first to analyze the factors that drive the adoption of differ