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. 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

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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

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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 .

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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

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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

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): Antioxidative properties of xanthin on autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Fd Chem. , 40 , 945–948. Nakumara T. Antioxidative properties of xanthin on

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Shimada, K., Fujikawa, K., Yahara, K. & Nakumara, T. (1992): Antioxidative properties of xanthin on autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Fd Chem. , 40 , 945–948. Nakumara T

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compounds on the antioxidant activity of lactoferrin in Liposomes and oil-in-water emulsions. J. agric. Fd Chem. , 50 , 596–601. Frankel E.N. Effects of natural phenolic

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Acta Alimentaria
Authors: N. Nedić Tiban, V. Piližota, D. Šubarić, D. Miličević, and M. Kopjar

properties of gum acacia in beverage emulsions. Fd Hydrocolloids , 15 , 53-66. Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions. Fd Hydrocolloids

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Thanasukarn, P., Pongsawatmanit, R. & McClements, D.J. (2006): Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. J. Agric. Fd Chem., 54, 3591

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