Results 241 to 250 of about 2,397,925 (252)

Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion

Food Chemistry, 2016
Cuixia Sun, Yanxiang Gao
exaly  

Effect of resins, waxes and asphaltenes on water-oil interfacial properties and emulsion stability

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2016
Zihao Yang, Zhaoxia Dong, Meiqin Lin
exaly  

Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion

Advances in Colloid and Interface Science, 2020
Beng Ti Tey, Yong Kuen Ho, Liang Ee Low
exaly  

–Arginine/–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water

Food Hydrocolloids, 2019
Cunliu Zhou, Cheng Ning
exaly  

Rapid Evaluation of Water-in-Oil (w/o) Emulsion Stability by Turbidity Ratio Measurements

Journal of Colloid and Interface Science, 2000
Jong-Duk Kim, Myung-Geun Song
exaly  

Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion

Food Hydrocolloids, 2008
Daniel M Mulvihill
exaly  

Effect of early cement hydration on the chemical stability of asphalt emulsion

Construction and Building Materials, 2013
Fazhou Wang, Yunpeng Liu, Shuguang Hu
exaly  

Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

Carbohydrate Polymers, 2011
Bo Wang, Benu Adhikari
exaly  

Opposite results of emulsion stability evaluated by the TSI and the phase separation proportion

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018
Keliang Wang
exaly  

Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces

Food Hydrocolloids, 2014
Hanna Salminen, Jochen Weiss
exaly