Show
Sort by
-
- Journal Article
- A1
- open access
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
-
Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
-
Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
-
Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
-
Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies
-
Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
-
Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles
-
Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions
-
The potential of waxes to alter the microstructural properties of emulsion-templated oleogels
-
Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry