Improving The Physical Stability Of Virgin Olive Oil Mayonnaise by Melis Coskun, Sinem Argun, Emrah Kırtıl

Subjects: “…emulsion stabilization…”
Get full text

Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applications by Abdurohman Zakki, Nita Aryanti

Subjects: Get full text

Anisotropic Microparticles with a Controllable Structure via Soap-Free Seeded Emulsion Polymerization by Yanping Duan, Xia Zhao, Xiang Nan, Zhifeng Sun, Xiaoyun Lei, Wei Wang, Hong Hao, Jianfang Li

Subjects: Get full text

Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions by Tamara Schmid, Mathias Kinner, Luca Stäheli, Stefanie Steinegger, Lukas Hollenstein, David de la Gala, Nadina Müller

Subjects: Get full text

Evaluation of the Tensioactive Properties of Sodium Lignosulphonate Obtained from Spent Sulfite Liquor by Maria Antonia Tănase, Bogdan Trică, Diana Constantinescu-Aruxandei, Florin Oancea

Subjects: Get full text

Demulsification Kinetics of Water-in-Oil Emulsions of Ecuadorian Crude Oil: Influence of Temperature and Salinity by Jordy Sarmas-Farfan, Antonio Diaz-Barrios, Teresa E. Lehmann, Vladimir Alvarado

Subjects: Get full text

Okara protein extracted by alternating ultrasonic/alkali treatment and its improved physicochemical and functional properties by Lu Tang, Xiaolin Liu, Shiru Bai, Dan Zhao, Xuzhen Guo, Dandan Zhu, Guiying Su, Bei Fan, Bo Wang, Liang Zhang, Fengzhong Wang

Subjects: Get full text

Effect of ammonia concentration on emulsification characteristics of ammonia solution–biodiesel emulsion blends by Iman Kasih Telaumbanua, Yoshihiko Oishi, Keisuke Yagi, Yu Tanaka, Riky Stepanus Situmorang, Himsar Ambarita, Hideki Kawai

Subjects: Get full text

Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations by Shiyao Tang, Xiyuan Yang, Chang Wang, Changyuan Wang

Subjects: Get full text

Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties by Bachir Bensalah, Kamel Acem

Subjects: Get full text

Stabilization mechanism of white kidney bean based milk through novel perspectives of endogenous starch by Chunli Kong, Yixuan Zhang, Yimei Hu, Caiping Duan, Zheng Yan, Sumei Zhou

Subjects: Get full text

The Impact of Naphthenic Acids on Dynamic Fluid–Fluid Interactions: Implication for Enhanced Oil Recovery by Bryan X. Medina-Rodriguez, Teresa M. Reilly, Teresa E. Lehmann, Vladimir Alvarado

Subjects: Get full text

Physicochemical and structural properties of vegan mayonnaise prepared with peanut sprout oil and aquafaba by Hyunjin Jeong, Imkyung Oh

Subjects: Get full text

Engineering novel stabilizers for Pickering nanoemulsions: The role of ultrasonic modification in pea protein-chitosan complexes by Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, Dyah Hesti Wardhani

Subjects: Get full text

Formulation and characterization of Caesalpinia decapetala seed oil nanoemulsion: physicochemical properties, stability, and antibacterial activity by Yenework Nigussie Ashagrie, Mesfin Getachew Tadesse, Rakesh Kumar Bachheti, Ginni Nijhawan, Sheetal Tyagi, Archana Bachheti

Subjects: Get full text

Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations by Sinem Argun, Ceren Cokeker, Emrah Kırtıl

Subjects: Get full text

The addition of phenolic acids contributes to the regulation of protein phase aggregation behavior: The enhancement of polysaccharide complexation and the improvement of environmen... by Hua Jin, Yi Wu, Wenkang Li, Lifeng Shang, Wanze Zhang, Jing Xu

Subjects: Get full text

Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification by Rajat Suhag

Subjects: Get full text

Okra Flower Polysaccharide–Pea Protein Conjugates Stabilized Pickering Emulsion Enhances Apigenin Stability, Bioaccessibility, and Intestinal Absorption In Vitro by Nuo Zhang, Jiale You, Xiaoli Yan, Hongchen Ji, Wenxuan Ji, Zhengyu Liu, Min Zhang, Peng Liu, Panpan Yue, Zain Ullah, Ting Zhao, Liuqing Yang

Subjects: Get full text

Synergism with Citrus Fiber and Quillaja Saponin for Improving the Stability of Almond Emulsion by Juncai HOU, Ge TIAN, Xuying ZHAO, Wanyi ZHU, Xinyu NAI, Lingnan LI, Zhanmei JIANG, Qin ZHANG

Subjects: Get full text