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Protein-based emulsion electrosprayed micro- and submicroparticles for

Recent advances in polysaccharides stabilized emulsions for encapsulation

Reverse Micelle-loaded Lipid Nano-emulsions New Technology For

Encapsulation in food industry with emerging electrohydrodynamic

1-s2.0-S0001868619301812-main

A Study on Cashew Nut Oil Composition

Comparison of Oil Content and Fatty Acids Profile of pecan nut

The Use of Gum Arabic and Modified Starch in the Microencapsulation of a Food Flavoring Agent

Shel-life and Mechanisms of Destabilitation in Dilute Beverage Emulsions

Optimization of Nano-emulsions Production by Microfluidization

Microstructure of Β-lactoglobulin-stabilized Emulsions Containing Non-ionic Surfactant and Excess Free Protein Influence of Heating

STLEHLBSystem04SN

Hydrocolloids at Interfaces and the Influence on the Properties of Dispersed Systems

Stability and Rheology of Corn Oil-In-water Emulsions Containing Maltodextrin

Competitive Adsorption of Proteins and Low-molecular-weight Surfactants Computer Simulation and Microscopic Imaging

Competitive Adsorption of Proteins With Methylcellulose and Hydroxypropyl Methylcellulose

Protein Stabilized Emulsions

Rheological Properties and Stability of Oil-In-water Emulsions Containing Tapioca Maltodextrin in the Aqueous Phase

Disper- Sion Phenomena in High Viscosity Immiscible Fluid Systems and Application of Static Mixers as Dispersion Devices in Such Systems

On the Applicability of the Grace Curve in Practical Mixing Operations

Wagner Maia(1)

Droplet Breakup Mechanisms

Ability of Whey Protein Isolate And_or Fish Gelatin to Inhibit Physical Separation and Lipid Oxidation in Fish Oil-In-water Beverage Emulsion

Effect od Droplet size on lipid oxdiation rates.pdf

Lipid Oxidation in Food Emulsions

Solid-phase DefinitiveFish

Optimization of Headspace

Solid-phase Microextraction a Powerful Sample Preparation Tool Prior to Mass Spectrometic Analysis

Microencapsulation of Linseed Oil by Spray Drying for Functional Food Application

Effect of Spray Nozzle Design on Fish Oil–Whey

Stabilite des huiles alimentaires au cours de leur stockage

Effects of Different Wall Materials on the Physicochemical

Comparative Study of Deteriorative Changes in the Ageing of Milk Powder

Lipid Oxidation Decreases as the Water Active Increases Reaching a Minimum at Low Range Around 0.2 and 0.4. However, Higher Water Activities Accelerate the Lipid Oxidation

Effect Od Droplet Size on Lipid Oxdiation Rates

Surface Composition of Industrial Spray-dried Milk Powders

Lipid Oxidation in Food Emulsions

Lipid Oxidation in Oil-Inwater

Surface Composition of Industrial Spray-dried Milk Powders. 3. Changes in the Surface Composition During Long-term Storage2

Mechanisms of Lipid Oxidation in Food Dispersions

Metodo Afnor Nf t 60-223

Fat Soluble Vitamins

Operator Manual R180