Abstract: The present invention relates to a process for forming a functionalised dietary fibre comprising admixing an enzyme and an aqueous suspension of dietary fibre, wherein said dietary fibre is at a D50 particle size distribution of less than 30 microns after degradation by the enzyme and comprises less than 25 wt. % soluble fibres and at least 40% wt. % cellulose; denaturing said enzyme to form a functionalised, amphiphilic dietary fibre with adsorbed enzyme. The present invention further relates to a Pickering particle comprising a functionalised dietary fibre and denatured enzyme and the use of the functionalised dietary fibre and denatured enzyme according to present invention or the Pickering particle according to the present invention to stabilize an emulsion.

Abstract: A tread for a tire includes a first circumferential main groove, a second circumferential main groove, a third circumferential main groove, and a fourth circumferential main groove. The fourth main groove has a stabilizing structure for increasing tread stiffness. The stabilizing structure has a circumferentially extending subgroove in a radially innermost bottom of the fourth circumferential main groove. The subgroove is axially offset a predetermined amount from a centerline of the fourth circumferential main groove.

Abstract: The invention concerns a liquid plant-based milk having an ingredient composition comprising the following ingredi-ents: —at least one plant protein as the only source of protein of said composition, —at least one plant-based oil or fat, —at least one natural sweetener, —calcium citrate tetrahydrate as the only salt of calcium in said composition, —at least one buffer selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and a mix of them and their corresponding acids, —optionally flavours, colorants and/or vitamins—water, said milk being free of gums, hydrocolloid thickeners and synthetic emulsifiers.

Abstract: A method for reducing postprandial glucose from a meal includes orally administering to an individual a composition containing whey protein micelles (WPM) and then subsequently orally administering the meal to the individual after the oral administration of the composition containing the WPM and within about one hour of the oral administration of the composition containing the WPM. For example, the meal can be administered about thirty minutes after the administration of the composition containing the WPM. The postprandial glucose is reduced relative to postprandial glucose from administering a corresponding composition comprising whey protein isolate.

Abstract: This invention relates to pneumatic radial tires which exhibit improved rolling resistance (provide better fuel economy) and improved performance characteristics. More particularly, this invention relates to the structure of radial ply tires for heavy load vehicles such as trucks, buses, and the like. It is based upon that finding that a defined profile of the outer surface of the sidewall portion can lead to a tire with reduced rolling resistance and a reduced generation of heat. The reduction in rolling resistance is obtained by a specific shaping of the bead portion of the tire which allows a bead mass reduction with an acceptable trade-off with regard to bead durability.

Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.

Abstract: A tread for a tire includes a first circumferential main groove; a second circumferential main groove; a third circumferential main groove; and a fourth circumferential main groove. The fourth circumferential main groove has a stabilizing structure for increasing tread stiffness. The stabilizing structure is axially offset a predetermined amount from a centerline of the fourth circumferential main groove. The fourth circumferential main groove has an angled axially inner sidewall, an angled axially outer sidewall, and a curved base surface. The stabilizing structure extends radially inward from the curved base surface of the fourth circumferential main groove.

Abstract: A tread for a tire includes a first circumferential main groove, a second circumferential main groove, a third circumferential main groove, and a fourth circumferential main groove. The fourth main groove has a stabilizing structure for increasing tread stiffness. The stabilizing structure has a circumferentially extending subgroove in a radially innermost bottom of the fourth circumferential main groove. The subgroove is axially offset a predetermined amount from a centerline of the fourth circumferential main groove.

Abstract: The invention relates to a nutritional composition for infants and young children comprising proteins, carbohydrates and lipids, wherein said proteins comprise ionic complexes of lactoferrin with acid milk proteins, said complexes having a negative charge at the pH of the infant formula. The nutritional composition is used for providing a satiety feeling and/or a better sleep and/or limiting nocturnal awaking in infants or young children.

Abstract: The present invention relates to whey protein micelles for use in the treatment and/or prevention of a condition linked to a reduced concentration of plasma amino acids in a patient. A further aspect of the invention is a meal replacement comprising whey protein micelles.

Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.

Abstract: A tire includes an annular tread portion with a circumferentially extending groove having bridge structures at circumferential intervals about the groove and contoured pockets therebetween. Each pocket has curved transition surfaces separating the bridge structures from curved base surfaces of the pocket. The curved transition surfaces have radii of curvature between 2.0 mm and 4.0 mm. The curved base surfaces may radii of curvature between 4.0 mm and 8.0 mm.

Abstract: A tire includes an annular tread portion including a first circumferentially extending asymmetric shoulder groove having an angled axially inner sidewall with an axially inner sidewall radial angle between 170° and 180°, an angled axially outer sidewall with an axially outer sidewall radial angle between 155° and 170°, and a curved base surface with a radius of curvature ranging from 40.0 mm at an axially inner edge and 20.0 mm at an axially outer edge.

Abstract: A catheter includes a hollow body which extends longitudinally and has at least one first side window and a probe emitting a wave beam, the first side window allowing the radiation of the beam in a region next to the catheter for generating imaging, the catheter also including a longitudinal guiding device allowing a transmission of a movement to an intervention element, the intervention element moving in at least an area of the beam, the intervention angle between the first intervention element and the axis of the catheter being controlled by a remote control system.

Abstract: The present invention relates to whey protein micelles for use in the treatment and/or prevention of overweight and/or obesity in a subject. The invention relates also to a non-therapeutic use of whey protein micelles to increase satiety and/or postprandial energy expenditure in a subject. A further aspect of the invention is a food composition to be administered to an overweight or obese subject, or to a subject at risk of becoming overweight or obese.

Abstract: A catheter includes a hollow body which extends longitudinally and has at least one first side window and a probe emitting a wave beam, the first side window allowing the radiation of the beam in a region next to the catheter for generating imaging, the catheter also including a longitudinal guiding device allowing a transmission of a movement to an intervention element, the intervention element moving in at least an area of the beam, the intervention angle between the first intervention element and the axis of the catheter being controlled by a remote control system.

Abstract: The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix.

Abstract: An aircraft including a fuselage, a lateral support wing (1) and a propulsion assembly (100) mounted under the wing. The wing includes at least two structural spars (11ba, 11bf) extending from the fuselage toward the tip of the wing, one of these (11ba) being upstream and the other (11bf) downstream. The propulsion assembly includes a gas generator (106) and at least two offset fans (102, 104) arranged on either side of the axis of the gas generator. The offset fans (102, 104) are attached directly to one of the spars (11ba, 11bf) and the gas generator (106) is attached directly to the two spars. The leading edge of the wing forms a given sweep of angle (?) with the axis of the fuselage. The two offset fans (102, 104) are axially offset from one another.

Abstract: The present invention relates to a process for forming a functionalised dietary fibre comprising admixing an enzyme and an aqueous suspension of dietary fibre, wherein said dietary fibre is at a D50 particle size distribution of less than 30 microns after degradation by the enzyme and comprises less than 25 wt. % soluble fibres and at least 40% wt. % cellulose; denaturing said enzyme to form a functionalised, amphiphilic dietary fibre with adsorbed enzyme. The present invention further relates to a Pickering particle comprising a functionalised dietary fibre and denatured enzyme and the use of the functionalised dietary fibre and denatured enzyme according to present invention or the Pickering particle according to the present invention to stabilize an emulsion.