Show
Sort by
-
Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions
-
pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels
-
Influence of cooling rate on partial coalescence in natural dairy cream
-
Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques
-
Fundamental study on the salt tolerance of oregano essential oil-in-water nanoemulsions containing Tween 80
-
Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies
-
Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry
-
The stability of triphasic oil-in-water Pickering emulsions can be improved by physical modification of hordein- and secalin-based submicron particles
-
The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates
-
Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry
-
Study on hydrophobic modification of basil seed gum-based (BSG) films by octenyl succinate anhydride (OSA)
-
Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions
-
Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella
-
- Journal Article
- A1
- open access
A review on nuclear Overhauser enhancement (NOE) and rotating-frame Overhauser effect (ROE) NMR techniques in food science : basic principles and applications
-
Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
-
- Conference Paper
- C3
- open access
Self-assembly and characterization of biopolymer particles via electrostatic interaction between flaxseed mucilage and protein
-
- Conference Paper
- C3
- open access
Protecting polyunsaturated fatty acids against in vitro biohydrogenation by use of polyphenol-oxidase-mediated cross-linking of emulsions
-
Complexation of flaxseed mucilage and protein through electrostatic interaction
-
High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil
-
Whey protein isolate-low methoxyl pectin soluble complexes as delivery vehicles for quercetin
-
Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties
-
Edible coating for shelf-life prolongation of fresh fruits containing cinnamaldehyde stabilized by quillaja saponin
-
- Conference Paper
- C3
- open access
Emulsion characteristics explaining the effect of Tween-80 on the antimicrobial activity of essential oil compounds
-
Protection of emulsified polyunsaturated fatty acids against in vitro ruminal biohydrogenation by polyphenol oxidase : characterization of the cross-linked emulsion
-
Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions
-
Relating crystal properties to water exchange kinetics in W/O/W double emulsions by low resolution 1H-NMR-diffusometry
-
Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant
-
Fabrication of biopolymer nano-complexes of almond gum and whey protein isolate
-
Promising perspectives for ruminal protection of polyunsaturated fatty acids through polyphenol-oxidase-mediated crosslinking of interfacial protein in emulsions
-
Fabrication of thymol nano-emulsions as a potential natural antioxidant
-
Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis
-
Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin
-
Formulation of novel biopolymer nanoparticles for targeted delivery of bioactive compounds
-
Molecular structure and ionic strength both affect the micellization and solubilization behavior of PEO-PPO-PEO surfactants
-
The potential of waxes to alter the microstructural properties of emulsion-templated oleogels
-
Influence of polymorphism on the solid fat content determined by FID deconvolution
-
A refined draw solute flux model in FO
-
New approach for polyphenol oxidase-mediated rumen bypass polyunsaturated fatty acids
-
Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers
-
Dry heat treatment of whey protein isolate with low methoxyl pectin to improve heat stability of protein in solution and O/W emulsion
-
Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
-
Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
-
Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin : effect of pectin concentration, pH, and ionic strength
-
A refined draw solute flux model in forward osmosis : theoretical considerations and experimental validation
-
Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement
-
Formation of functional colloids from protein-polysaccharide interactions
-
- Conference Paper
- C3
- open access
Oleogels from high internal phase emulsion templates stabilized by sodium caseinate-alginate complexes
-
Use of filtration techniques to study environmental fate of engineered metallic nanoparticles: Factors affecting filter performance
-
Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications
-
Oleogels from emulsion (HIPE) templates stabilized by protein-polysaccharide complexes