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Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period
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Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution
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- Conference Paper
- C3
- open access
Variations in the biochemical and functional properties of industrial low-moisture part-skim mozzarella during 4 months of storage at 4°C
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- Journal Article
- A1
- open access
Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period
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- Journal Article
- A1
- open access
Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella
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Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella
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pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels
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Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry
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Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions
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Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry
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Relating crystal properties to water exchange kinetics in W/O/W double emulsions by low resolution 1H-NMR-diffusometry
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Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions
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Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis
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Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications
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Quantification of counterion binding to and its effects on aqueous dispersions of dialkyl cationic surfactants
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- Conference Paper
- C1
- open access
Effect of oil globule size on water exchange mechanism in water-in-oil-in-water emulsions
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- Journal Article
- A1
- open access
Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin
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- Journal Article
- A1
- open access
Effect of molecular exchange on water droplet size analysis as determined by diffusion NMR : the W/O/W double emulsion case
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Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions
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Simple and straightforward determination of the enclosed water volume fraction of W/O/W double emulsions by analytical photocentrifugation