Results 251 to 260 of about 45,691 (310)
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CRC Critical Reviews in Microbiology, 1976
This review discusses the currect state of the art on the subject of emulsifiers, particularly those of biological origins. The basic principles involved in the mode of action of emulsifier molecules are reviewed. Current ideas on the classification, physicochemical properties, stability, and rheological properties of emulsions are discussed.
J. E. Zajic, C. J. Panchal, D. Westlake
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This review discusses the currect state of the art on the subject of emulsifiers, particularly those of biological origins. The basic principles involved in the mode of action of emulsifier molecules are reviewed. Current ideas on the classification, physicochemical properties, stability, and rheological properties of emulsions are discussed.
J. E. Zajic, C. J. Panchal, D. Westlake
openaire +2 more sources
Nutrition & Food Science, 1974
So‐called emulsifiers do many things. Although the addition of an emulsifier to some mixtures does emulsify them, the emulsification of other mixtures may require other ingredients as well. Some existing emulsions may actually be broken by the same emulsifier; others may be broken and converted to a new emulsion; and some materials may be changed in ...
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So‐called emulsifiers do many things. Although the addition of an emulsifier to some mixtures does emulsify them, the emulsification of other mixtures may require other ingredients as well. Some existing emulsions may actually be broken by the same emulsifier; others may be broken and converted to a new emulsion; and some materials may be changed in ...
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Emulsified Pantopaque Ventriculography
Journal of Neurosurgery, 1964A, PORTERA-SANCHEZ, G, BRAVO, C, PARERA
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Recent progress in the utilization of pea protein as an emulsifier for food applications
Trends in Food Science and Technology, 2019Travis G Burger
exaly