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Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein
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Influence of virgin coconut oil on the inhibitory effect of emulsion-based edible coatings containing cinnamaldehyde against the growth of Colletotrichum gloeosporioides (Glomerella cingulata)
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Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
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Effect of dilution on particle size analysis of w/o emulsions by dynamic light scattering
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Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions
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Impact of tempering process on yield and composition of quinoa flour
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Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
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Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions
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Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
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Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions