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Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior
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Visualisation of microalgal lipid bodies through electron microscopy
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- Journal Article
- A1
- open access
Insights in the structural hierarchy of statically crystallized palm oil
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Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions
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Destabilization of a model O/W/O double emulsion : from bulk to interface
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Crystallization behavior of monoglyceride oleogels : a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides
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- Journal Article
- A1
- open access
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
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Typical emulsions as probiotic food carrier : effect of cell position on its viability