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Modulation of intestinal health and hepatic vacuolation in gilthead sea bream (Sparus aurata) juveniles by a mixture of dietary esterified butyrins, emulsifiers from plants and yeast extracts at low and high fish meal inclusion
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Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept
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Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions
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Development of a quantitative GC-FID method for the determination of sucrose mono- and diesters in foods
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Monoglycerides, polyglycerol esters, lecithin, and their mixtures influence the onset of non-isothermal fat crystallization in a concentration dependent manner
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Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods
(2014) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 31(12). p.1929-1938 -
Triacylglycerol crystal growth: templating effects of partial glycerols studied with synchrotron radiation microbeam X-ray diffraction
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Other funtional additives
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Influence of protein concentration and homogenisation pressure on O/W emulsifying and emulsion-stabilising properties of sodium caseinate and whey protein isolate