Show
Sort by
-
Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant
-
Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums
-
Gums tuning the rheological properties of modified maize starch pastes: differences between guar and xanthan
-
Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce
-
Rheological properties of dairy desserts prepared in an indirect UHT pilot plant
-
Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts