Results 251 to 260 of about 594,151 (275)

Emulsion gels with different proteins at the interface: Structures and delivery functionality

Food Hydrocolloids, 2021
Like Mao, Yanxiang Gao
exaly  

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

Food Hydrocolloids, 2020
Xuebo Liu, Fuguo Liu, David Julian McClements   +2 more
exaly  

Emulsion, Foam, and Gel

2016
openaire   +1 more source

Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality

Food Engineering Reviews, 2019
Yao Lu, Like Mao, Song Miao
exaly  

Gels for Photographic Emulsions

2001
openaire   +1 more source

Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels

Food Hydrocolloids, 2019
Xin Jia, Lijun Yin, Qiaomei Zhu
exaly  

Matrix properties affect the sensory perception of emulsion-filled gels

Food Hydrocolloids, 2008
Fred van de Velde, Guido Sala
exaly  

Alginate-stabilized thixotropic emulsion gels and their applications in fabrication of low-fat mayonnaise alternatives

International Journal of Biological Macromolecules, 2020
Yurong Guo, Tian Gong
exaly  

pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

Food Hydrocolloids, 2018
Shengfeng Peng, Liqiang Zou, Xing Chen
exaly  

Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials

Gels, 2016
Samantha C. Pinho, Izabel Moraes, Ivana M Geremias-Andrade   +2 more
exaly