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Typical emulsions as probiotic food carrier : effect of cell position on its viability
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Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress
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Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose
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Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study
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- Journal Article
- A1
- open access
Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk
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Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution
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Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods
(2021) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 38(11). p.1853-1866 -
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
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Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds
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Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model