Food-grade particles for emulsion stabilization (original) (raw)
Related papers
Nanoemulsions in Food Industry
Dispersed Food Systems [Working Title], 2018
W/O/W emulsions with high internal droplet volume fraction
Food Hydrocolloids, 2012
Emulsified nutritive fluids and their properties control
Acta Hort.(under …, 2008
Moderately stable emulsions produced by a double syringe method
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2014
Multiple emulsions and its stabilization: A review
2019
Stability of additive-free water-in-oil emulsions
Journal of Physics: Condensed Matter, 2008
Application of Rheological Modeling in Food Emulsions
IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE), 2012
The effect of butter grains on physical properties of butter-like emulsions
Journal of Dairy Science, 2014
Emulsion Polymerization Mechanism
Recent Research in Polymerization
Emulsifying salt increase stability of cheese emulsions during holding
LWT - Food Science and Technology, 2015
Use of Biowaste-Derived Biosurfactants in Production of Emulsions for Industrial Use
Industrial & Engineering Chemistry Research, 2014
W/O/W double emulsions stabilized with WPI–polysaccharide complexes
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2007
Emulsificantes Microalgais Aplicados Em Sorvete
Anais do Simpósio Nacional de Bioprocessos, 2015
Formulation of Demulsifying Agent for Water in Oil Emulsion Treatment
International Journal of Innovative Research and Development, 2019
Journal of Food Science, 2002
Food Research International, 2006
New Technology for Oil/Water Emulsion Treatment: Phases I and II
1998
Journal of Food Processing & Technology
Journal of Food Processing & Technology, 2012
Eastern-European Journal of Enterprise Technologies, 2017
Handbook of Food Process Design
2012
Brazilian Journal of Pharmaceutical Sciences, 2018
Particle Size and Particle Size Distribution of Emulsion Polymers: A Review of Modeling Studies
Journal of chemical engineering research updates, 2020
From colloidal aggregation to spinodal decomposition in sticky emulsions
The European Physical Journal B, 1999
Viscoelastic characterization of fluid and gel like food emulsions stabilized with hydrocolloids
Procedia Food Science, 2011
Oil Removing from Emulsions Using Commercial Resins
Journal of Chemistry and Chemical Engineering, 2016
Langmuir, 2002
Controlled production of eco-friendly emulsions using direct and premix membrane emulsification
Chemical Engineering Research and Design, 2015
Food Research International, 2016
CHACALTAYA Emulsion Chamber Experiment
Progress of Theoretical Physics Supplement, 1971
Nanosized Emulsions Stabilized by Semisolid Polymer Interphase
Langmuir, 2010
Pharmaceutical micro-particles give amorphous sucrose higher physical stability
International Journal of Pharmaceutics, 2011
Double emulsion oil-in water-in oil (O/W/O) stabilized by sodium caseinate and k-carrageenan
Journal of Dispersion Science and Technology, 2018
Edible Films and Coatings for Food Applications
2009
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019