Abstract: A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.

Abstract: This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.

Abstract: A microfluidic device to produce polymersomes having three coaxial passageways of increasing size with fluid flowing in one direction. The first and smallest passageway contains the content of the polymersome, the middle passageway contains a block copolymer, and the largest and outer passageway contains an aqueous medium or water. The device can produce polymersomes with control of size and membrane thickness. The device will allow quantitative loading of the polymersomes in high quantities. The device is robust and easily assembled and has the ability to independently control the three streams involved in making the polymersomes.

Abstract: A microfluidic device to produce polymersomes having three coaxial passageways of increasing size with fluid flowing in one direction. The first and smallest passageway contains the content of the polymersome, the middle passageway contains a block copolymer, and the largest and outer passageway contains an aqueous medium or water. The device can produce polymersomes with control of size and membrane thickness. The device will allow quantitative loading of the polymersomes in high quantities. The device is robust and easily assembled and has the ability to independently control the three streams involved in making the polymersomes.

Abstract: This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.

Abstract: The present invention relates to methods and compositions for treating subterranean formations. More particularly, the present invention relates to polymersomes, viscosifying agents that comprise polymersomes, and associated methods of use. In some embodiments, the present invention discloses methods of treating a section of a subterranean formation that comprises the steps of providing a viscosified treatment fluid that comprises an aqueous-based component, and a viscosifying agent that comprises a polymersome; and treating the section of the subterranean formation. In other embodiments, the present invention discloses methods of viscosifying a treatment fluid, suspending particulates in a treatment fluid, fracturing a subterranean formation, providing sand control in a section of a subterranean formation, and encapsulating treatment fluid additives.