(Click to View)
| Factors affecting droplet size of sodium caseinate-stabilized O/W emulsions containing β-carotene | | European journal of lipid science and technology |
|
(Click to View)
| Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size | | Food hydrocolloids |
|
(Click to View)
| Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials | | Journal of food engineering |
|
(Click to View)
| Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force | | Journal of food engineering |
|
(Click to View)
| Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment | | Food chemistry |
|
(Click to View)
| Comparisons between membranes for use in cross flow membrane emulsification | | Journal of food engineering |
|
(Click to View)
| Density, viscosity and surface tension of whey protein concentrate solutions | | Journal of food process engineering |
|
(Click to View)
| Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate–Chitosan Mixtures | | Food and bioprocess technology |
|
(Click to View)
| Chloroplast thylakoid membrane‐stabilised emulsions | | Journal of the science of food and agriculture |
|
(Click to View)
| Effect of different droplet size on the knockdown efficacy of directly sprayed insecticides | | Pest management science |
|
(Click to View)
| The use of static light scattering and pulsed-field gradient NMR to measure droplet sizes in heat-treated acidified protein-stabilised oil-in-water emulsion gels | | International dairy journal |
|
(Click to View)
| Effect of frozen storage on emulsifying properties of actomyosin from mantle and fins of squid (Illex argentinus) | | European food research and technology |
|
(Click to View)
| Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant | | Food hydrocolloids |
|
(Click to View)
| A rapid benchtop NMR method for determination of droplet size distributions in food emulsions | | European journal of lipid science and technology |
|
(Click to View)
| Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes | | Food hydrocolloids |
|
(Click to View)
| Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization | | Journal of food engineering |
|
(Click to View)
| PFG-NMR on W₁/O/W₂-emulsions: Evidence for molecular exchange between water phases | | European journal of lipid science and technology |
|
(Click to View)
| Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs | | Innovative food science and emerging technologies |
|
(Click to View)
| Droplet size and efficacy of an adulticide–larvicide ultralow‐volume formulation on Aedes aegypti using different solvents and spray application methods | | Pest management science |
|
(Click to View)
| Interfacial and emulsifying behaviour of rice protein concentrate | | Food hydrocolloids |
|
(Click to View)
| Exploitation of maize germ for the preparation of a stable oil-body nanoemulsion using a combined aqueous extraction–ultrafiltration method | | Food hydrocolloids |
|
(Click to View)
| Effect of process conditions on the microencapsulation of coffee oil by spray drying | | Food and bioproducts processing |
|
(Click to View)
| Bioactivity of a flavanol-rich lychee fruit extract in adipocytes and its effects on oxidant defense and indices of metabolic syndrome in animal models | | Phytotherapy research |
|
(Click to View)
| The effect of lipid droplet size on satiety and peptide secretion is intestinal site-specific | | Clinical nutrition |
|
(Click to View)
| Verteilung und Ausbreitung von Klebstoff und Wachs in mitteldichten Faserplatten bei ihrer Herstellung | | European Journal of Wood and Wood Products |
|
(Click to View)
| Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction | | Food research international |
|
(Click to View)
| Oxidation products of polyunsaturated fatty acids in infant formulas compared to human milk - A preliminary study | | Molecular nutrition and food research |
|
(Click to View)
| Protein-stabilized emulsions containing beta-carotene produced by premix membrane emulsification | | Journal of food engineering |
|
(Click to View)
| Dermal exposure assessment of pesticide use: The case of sprayers in potato farms in the Colombian highlands | | Science of the total environment |
|
(Click to View)
| Characterization of rosemary essential oil for biodegradable emulsions | | Industrial crops and products |
|
(Click to View)
| Electrohydrodynamic spraying of chocolate | | Journal of food processing and preservation |
|
(Click to View)
| Emulsification properties of proteins extracted from beef lungs in the presence of xanthan gum using a continuous rotor/stator system | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure | | Food chemistry |
|
(Click to View)
| Pea (Pisum sativum, L.) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying | | Food and bioprocess technology |
|
(Click to View)
| Pomegranate seed oil as a functional ingredient in beverages | | European journal of lipid science and technology |
|
(Click to View)
| Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction | | Food hydrocolloids |
|
(Click to View)
| Linear viscoelastic assessment of cold gel-like emulsions stabilized with bovine gelatin | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Neem oil (Azadirachta indica) nanoemulsion—a potent larvicidal agent against Culex quinquefasciatus | | Pest management science |
|
(Click to View)
| Hydroxypropylmethylcellulose at the oil–water interface. Part II. Submicron-emulsions as affected by pH | | Food hydrocolloids |
|