Results 231 to 239 of about 14,773 (239)
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Emulsifying property of a viscous exopolysaccharide fromSphingomonas paucimobilis
World Journal of Microbiology & Biotechnology, 1995A viscous exopolysaccharide fromSphingomonas paucimobilis-GS1, emulsified xylene, benzene, 2-methylnaphthalene, hexadecane, hexane, kerosene and paraffin oil as well as castor, coconut and olive oils when used at 1 mg/ml. It stabilized the emulsions more efficiently than commercial gums such as arabic, tragacanth, karaya and xanthan.
A A, Ashtaputre, A K, Shah
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Surface and emulsifying properties of caseins
Journal of Dairy Research, 1989SummaryThe properties of adsorbed films of αs1-, β- and κ-casein and sodium caseinate are compared at the planar oil–water interface, at the surface of emulsion droplets, and at the surface of polystyrene latex particles. Attention is directed towards understanding (i) the relationship between the molecular characteristics of the caseins and their ...
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THE EMULSIFYING PROPERTIES OF GELATIN SYSTEMS
Journal of the American Chemical Society, 1931Leo. Friedman, Donald N. Evans
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Emulsifying properties of tailored rapeseed isolates
2003Schönweitz, C. +4 more
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Some emulsifying properties of turkey giblets
2007YILMAZ, Mustafa Tahsin +2 more
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