Results 141 to 150 of about 178,263 (158)

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  

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Food Hydrocolloids, 2012
Eric Dickinson
exaly  

Gels by Emulsion Templating

2005
BARBETTA, ANDREA, E. M. ZANNONI, E. LIBERATI, DENTINI, Mariella   +3 more
openaire   +1 more source

Soy Protein Functionality: Emulsion and Gels

2011
M. Keerati-u-rai, M. Corredig
openaire   +1 more source

Surfactants, Emulsions, Gels, Foams

2013
openaire   +1 more source

Polysaccharide-based emulsion gels

Kangyu Li, Ran Zhu, Xiangfang Hu, Zong Meng   +3 more
openaire   +1 more source

Protein-based emulsion gels

Jing Zhang, Lujie Cui, Shaoyang Li, Zong Meng   +3 more
openaire   +1 more source

Polyphenols as enhancements for emulsion gels

Haopeng Su, Siyuan Fei, Shanghua Xing, Mingqian Tan   +3 more
openaire   +1 more source