Results 241 to 250 of about 52,002 (262)

Emulsion stability

2004
openaire   +2 more sources

Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

Critical Reviews in Food Science and Nutrition, 2007
David Julian Mcclements
exaly  

Emulsions and Emulsion Stability

2005
openaire   +1 more source

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
Dan Tian, Meiqin Lin, Zihao Yang
exaly  

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

Advances in Colloid and Interface Science, 2020
Liang Ee Low, Sangeetaprivya P Siva, Yong Kuen Ho   +2 more
exaly  

l–Arginine/l–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
Cheng Ning, Cunliu Zhou
exaly  

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

Journal of Colloid and Interface Science, 2000
Myung-Geun Song, Jong-Yun Kim, Jong-Duk Kim   +2 more
exaly  

Emulsion stabilizer

2007
openaire   +1 more source

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

Food Hydrocolloids, 2008
Daniel M Mulvihill
exaly