Corrigendum to "Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions" [Ultrason. Sonochem. 64 (2020) 104916]. [PDF]
Bi AQ, Xu XB, Guo Y, Du M, Yu CP, Wu C.
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Berichtigung: Inversion of Particle‐Stabilized Emulsions to Form High‐Internal‐Phase Emulsions [PDF]
Guanqing Sun, Zifu Li, To Ngai
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Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise. [PDF]
Yu J, Yun M, Li J, Gao Y, Mao L.
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Corrigendum: Inversion of Particle‐Stabilized Emulsions to Form High‐Internal‐Phase Emulsions [PDF]
Guanqing Sun, Zifu Li, To Ngai
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The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions. [PDF]
Lv Y +7 more
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The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase. [PDF]
Wang Y, Liu X, Zhang Q.
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Inverse Poly-High Internal Phase Emulsions Poly(HIPEs) Materials from Natural and Biocompatible Polysaccharides. [PDF]
Tripodo G +5 more
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Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages. [PDF]
Lu F, Chi Y, Chi Y.
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Polydimethylsiloxane nanocomposite macroporous films prepared via Pickering high internal phase emulsions as effective dielectrics for enhancing the performance of triboelectric nanogenerators. [PDF]
Blancas Flores JM +4 more
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Bio-Compatible Ca-BDC/Polymer Monolithic Composites Templated from Bio-Active Ca-BDC Co-Stabilized CO2-in-Water High Internal Phase Emulsions. [PDF]
Yang X, Hao Y, Cao L.
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