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Comparative evaluation of structured oil systems : shellac oleogel, HPMC oleogel, and HIPE gel
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Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream
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Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products
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Edible applications of shellac oleogels: spreads, chocolate paste and cakes
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Polysaccharide-based oleogels prepared with an emulsion-templated approach
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Composition and emulsifying properties of a milk fat globule membrane enriched material
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Factors governing partial coalescence in oil-in-water emulsions
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Influence of milk fatty acid composition and process parameters on the quality of ice cream
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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