Results 131 to 140 of about 178,263 (158)

Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels

Food Hydrocolloids, 2021
Bao Zhang, Baocai Xu, Meng Ran
exaly  

Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation

Food Chemistry, 2023
Guanghua Xia, Liao Wei, Yaqin Hu
exaly  

Gels for Photographic Emulsions

2016
M.S.H. Bhuiyan, D.L. Kramer
openaire   +1 more source

Low oil emulsion gel stabilized by defatted Antarctic krill () protein using high-intensity ultrasound

Ultrasonics Sonochemistry, 2021
Liang Song, Ming Du, Xianbing Xu
exaly  

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