Search Results

You are looking at 111 - 120 of 229 items for :

  • "emulsions" x
  • All content x
Clear All

-Avila , C. , Arranz , E. , Guri , A. , Trujillo , A. & Corredig , M. ( 2016 ): Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells . Food Hydrocolloids , 55 , 144 – 154

Restricted access

1275 Chipault, J. R., Mizuna, G. R. & Lundberg, W. O. (1956): Antioxidant properties of spices in oil-in-water emulsions. Fd Technol. , 10 , 209-211. Antioxidant

Restricted access
Acta Alimentaria
Authors: N. Khantisophon, D. Montet, G. Loiseau, S. Rakshit, W. Stevens, and R. Ray

77 307 309 Dalgleish, D.G. (1997): Adsorption of protein and the stability of emulsions. Trend Fd Sci. Technol. , 1 (8), 1

Restricted access

intensive processing, water-based systems are becoming popular. Advances in emulsion polymerization techniques have enabled the development of new fluoropolymer-based waterborne emulsions to meet the current needs of exterior architectural coatings. The new

Restricted access

, 27 (11), 2525–2531. Umpierrez, G. E., Spiegelman, R., Zhao, V., et al.: A double-blind, randomizied clinical trial comparing soybean oil-based versus olive oil-based lipid emulsions in adult medical

Restricted access

. Han , J.H. , Seo , G.H. , Park , I.M. , Kim , G.N. & Lee , D.S. ( 2006 ): Physical and mechanical properties of pea starch edible films containing beeswax emulsions . J. Food Sci. , 71 , E290 – E296

Restricted access
Acta Alimentaria
Authors: B. Csehi, E. Szerdahelyi, K. Pásztor-Huszár, B. Salamon, A. Tóth, I. Zeke, G. Jónás, and L. Friedrich

. GALAZKA , V.B. , DICKINSON , E. , LEDWARD , D.A. ( 2000 ): Influence of high pressure processing on protein solutions and emulsions . Curr. Opin. Colloid In. , 5 ( 3–4 ), 182 – 187

Restricted access
Acta Alimentaria
Authors: L. Darnay, A. Tóth, B. Salamon, K. Papik, G. Oros, G. Jónás, K. Horti, K. Koncz, and L. Friedrich

. Wang , P. , Xu , X. & Zhou , G. ( 2009 ): Effects of meat and phosphate level on water-holding capacity and texture of emulsion-type sausage during storage . Agric. Sci. China, , 8 , 1475 – 1481 .

Restricted access

Northern bean proteins: emulsion, foaming, viscosity, and gelation properties . J. Food Sci. , 46 , 71 – 81 . S ingh , P. , K umar , R. , S abapathy , S.N. & B awa , A.S. ( 2008 ): Functional

Restricted access
Acta Alimentaria
Authors: Zs. Molnár, Sz. Bánvölgyi, Á. Kozák, I. Kiss, E. Békássy-Molnár, and Gy. Vatai

373 Hu, X., Bekassy-Molnar, E. & Koris, A. (2004): Study of modelling transmembrane pressure and gel resistance in ultrafiltration of oily emulsion. Desalination , 163 , 355

Restricted access