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As an important nutritional and functional base for food, protein powders are widely used in the food processing industry. However, the solubility of protein powders is reduced during the dissolution process due to lumping and agglomeration caused by interfacial effects, which severely limits the application and economic value of food proteins. Food surfactants can effectively bind protein powders and reduce the interfacial effects that occur during the dissolution process. Therefore, food surfactants can be more widely used to improve the solubility of protein powders. This paper reviews the main types of food surfactants, their mechanism of action on protein binding, and their effects on the various stages of protein powder solubilization, intending to provide a theoretical reference for the application of food surfactants in highly soluble protein powders.

The three-dimensional flow of Non-Newtonian polymer melts in coextrusion dies was analyzed based on finite element simulations. The analysis considered the slip both die wall-polymer and polymer-polymer interface. The slip boundary condition is founded based on the Generalized Navier slippage model. The effects of die wall roughness on the interface were examined farther. It is found that decreasing the roughness of the fluid path can make the velocity field more uniform and the interfacial offset less. If consider the interface alip of two melts, the homologous of interface-slip coefficient and die-wall slip coefficient may ensure the stabilization of the interface. [ABSTRACT FROM AUTHOR]

The three-dimensional flow of non-Newtonian polymer melts in coextrusion dies was analyzed based on finite element simulations. Simulation results, especially the interface predictions were discussed. The effects of flow rate ratio and the roughness of die wall on the interface were examined farther. It is found that the flow rate affects the shape and location of the interface notably. The velocity of fluid flow mainly controls the shape and location of the interface. Increasing that the higher slipperiness of the fluid path can make the velocity field more uniform and the interfacial offset less. [ABSTRACT FROM AUTHOR]

The three-dimensional, nonisothermal, generalized Newtonian polymeric fluid flow (LPDE/PS) in coextrusion dies was simulated using the finite element method with evolutionary technique. Simulation results, especially the interface predictions, velocity profiles, and temperature profiles were discussed. The simulated interface shape was compared with that obtained by the previous researchers, and the simulated results were confirmed. The effects of fluids' temperature and flow rate ratio on the interface of LDPE/PS are further examined. Increasing temperature of more viscous fluid (PS) can influence the interface location. It is also found that the flow rate affects the shape and location of the interface notably. The velocity of fluid flow mainly controls the shape and location of the interface. [ABSTRACT FROM AUTHOR]