Results 261 to 270 of about 45,691 (310)

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

Food Chemistry, 2012
Eric Andrew Decker, Hang Xiao, David Julian McClements   +2 more
exaly  

Emulsifiers: Tripeptide Emulsifiers (Adv. Mater. 7/2016)

Advanced Materials, 2016
Gary G. Scott, Paul J. McKnight, Tell Tuttle, Rein V. Ulijn   +3 more
openaire   +1 more source

Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)

Food Hydrocolloids, 2015
Ruojie Zhang, Zipei Zhang, Eric Andrew Decker   +2 more
exaly  

Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

Food Hydrocolloids, 2016
Yaoguang Chang, David Julian McClements
exaly  

Whether ovalbumin performs as a particulate or polymeric emulsifier is largely determined by pH

Food Hydrocolloids, 2020
Chuan-He Tang
exaly  

Emulsifier

2011
openaire   +1 more source

Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions

Food Hydrocolloids, 2020
Olayemi Dudu
exaly  

Emulsifiers

1991
openaire   +1 more source

Emulsifiers

2013
openaire   +2 more sources

Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier

Food Hydrocolloids, 2018
Theo Ralla, Hanna Salminen, Matthias Edelmann   +2 more
exaly