Works matching Food emulsions
Results: 1425
Evaluation of mayonnaise-like food emulsions with extracts of herbs and spices.
- Published in:
- Emirates Journal of Food & Agriculture (EJFA), 2012, v. 24, n. 3, p. 191
- By:
- Publication type:
- Article
THERMIZED PROTEIN-FAT FERMENTED MILK PRODUCT WITH FOOD EMULSION AND CARRAGEENAN.
- Published in:
- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 260
- By:
- Publication type:
- Article
Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 159, doi. 10.5219/1849
- By:
- Publication type:
- Article
Antibacterial and Antiproliferative Activities of Azadirachta indica Leaf Extract and Its Effect on Oil-in-Water Food Emulsion Stability.
- Published in:
- Molecules, 2022, v. 27, n. 22, p. 7772, doi. 10.3390/molecules27227772
- By:
- Publication type:
- Article
Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 159, doi. 10.5219/1849
- By:
- Publication type:
- Article
Study on the influence of food emulsion components on its lubrication characteristics and smooth perception.
- Published in:
- Friction (2223-7704), 2024, v. 12, n. 11, p. 2491, doi. 10.1007/s40544-024-0894-3
- By:
- Publication type:
- Article
Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 8, p. 1566, doi. 10.1007/s11947-021-02640-z
- By:
- Publication type:
- Article
Novel extensional device to efficiently form fine oil‐in‐water food emulsions.
- Published in:
- Canadian Journal of Chemical Engineering, 2023, v. 101, n. 8, p. 4429, doi. 10.1002/cjce.24777
- By:
- Publication type:
- Article
Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 12, p. 6019, doi. 10.3390/app12126019
- By:
- Publication type:
- Article
Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique.
- Published in:
- Food Science & Technology International, 2018, v. 24, n. 5, p. 373, doi. 10.1177/1082013218756140
- By:
- Publication type:
- Article
INTRODUCTION OF FOOD ENCAPSULATED EMULSIONS WITH RUTIN TO PREVENT ALIMENTARY DISEASES.
- Published in:
- Scientific Works, 2021, v. 85, n. 2, p. 31, doi. 10.15673/swonaft.v2i85.2159
- By:
- Publication type:
- Article
Effect of starch as hydrocolloids for formation of a stable emulsion system in food.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 2, p. 202
- By:
- Publication type:
- Article
Selective oil‐phase rheo‐MRI velocity profiles to monitor heterogeneous flow behavior of oil/water food emulsions.
- Published in:
- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 766, doi. 10.1002/mrc.4811
- By:
- Publication type:
- Article
Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying.
- Published in:
- Foods, 2024, v. 13, n. 9, p. 1326, doi. 10.3390/foods13091326
- By:
- Publication type:
- Article
In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions.
- Published in:
- Food Biophysics, 2017, v. 12, n. 3, p. 323, doi. 10.1007/s11483-017-9488-1
- By:
- Publication type:
- Article
Techno-Economic Assessment: Food Emulsion Waste Management.
- Published in:
- Energies (19961073), 2020, v. 13, n. 18, p. 4922, doi. 10.3390/en13184922
- By:
- Publication type:
- Article
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 1, p. 1, doi. 10.1111/1541-4337.13285
- By:
- Publication type:
- Article
Characterization, Bioactivity and Application of Chitosan-Based Nanoparticles in a Food Emulsion Model.
- Published in:
- Polymers (20734360), 2021, v. 13, n. 19, p. 3331, doi. 10.3390/polym13193331
- By:
- Publication type:
- Article
The Potential Application of Pickering Multiple Emulsions in Food.
- Published in:
- Foods, 2022, v. 11, n. 11, p. 1558, doi. 10.3390/foods11111558
- By:
- Publication type:
- Article
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation.
- Published in:
- Foods, 2021, v. 10, n. 4, p. 812, doi. 10.3390/foods10040812
- By:
- Publication type:
- Article
Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 5, p. 2127, doi. 10.1002/jsfa.11554
- By:
- Publication type:
- Article
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications.
- Published in:
- Gels (2310-2861), 2023, v. 9, n. 5, p. 366, doi. 10.3390/gels9050366
- By:
- Publication type:
- Article
Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from Yarrowia lipolytica for food oil-in-water emulsions.
- Published in:
- Ciência Rural, 2021, v. 51, n. 4, p. 1, doi. 10.1590/0103-8478cr20200323
- By:
- Publication type:
- Article
A review of the rheological properties of dilute and concentrated food emulsions.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 1, p. 45, doi. 10.1111/jtxs.12444
- By:
- Publication type:
- Article
Impact of Trophic Mode-Driven Chlorella Biomass on Vegan Food Emulsions: Exploring Structure and Functionality.
- Published in:
- Molecules, 2025, v. 30, n. 4, p. 766, doi. 10.3390/molecules30040766
- By:
- Publication type:
- Article
Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers.
- Published in:
- Biomolecules (2218-273X), 2020, v. 10, n. 1, p. 1, doi. 10.3390/biom10010153
- By:
- Publication type:
- Article
Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties.
- Published in:
- Foods, 2024, v. 13, n. 4, p. 513, doi. 10.3390/foods13040513
- By:
- Publication type:
- Article
RESEARCHES ON THE ENCAPSULATION OF NON-HEMIC IRON IN DOUBLE FOOD EMULSIONS.
- Published in:
- Annals of the University Dunarea de Jos of Galati: Fascicle II, Mathematics, Physics, Theoretical Mechanics, 2011, v. 34, p. 180
- By:
- Publication type:
- Article
RESEARCHES ON THE ENCAPSULATION OF NON-HEMIC IRON IN DOUBLE FOOD EMULSIONS.
- Published in:
- Annals of the University Dunarea de Jos of Galati: Fascicle II, Mathematics, Physics, Theoretical Mechanics, 2011, v. 34, p. 180
- By:
- Publication type:
- Article
不同蛋白来源全营养特医食品乳剂的制备 及其体外胃肠消化特性比较.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 8, p. 1, doi. 10.13982/j.mfst.1673-9078.2024.8.0201
- By:
- Publication type:
- Article
Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 7, p. E337, doi. 10.1111/j.1750-3841.2006.00140.x
- By:
- Publication type:
- Article
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 5, p. 4250, doi. 10.1111/1541-4337.12792
- By:
- Publication type:
- Article
Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2014, doi. 10.1007/s11947-013-1182-9
- By:
- Publication type:
- Article
A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions.
- Published in:
- Molecules, 2023, v. 28, n. 24, p. 8086, doi. 10.3390/molecules28248086
- By:
- Publication type:
- Article
A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions.
- Published in:
- Molecules, 2014, v. 19, n. 7, p. 9187, doi. 10.3390/molecules19079187
- By:
- Publication type:
- Article
Determination of required HLB value and emulsifiers for the preparation of water in coconut oil emulsions for application in food process industries.
- Published in:
- Journal of Dispersion Science & Technology, 2023, v. 44, n. 8, p. 1363, doi. 10.1080/01932691.2021.2016438
- By:
- Publication type:
- Article
The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion.
- Published in:
- Foods, 2022, v. 11, n. 15, p. 2226, doi. 10.3390/foods11152226
- By:
- Publication type:
- Article
A Biosurfactant from Candida bombicola : Its Synthesis, Characterization, and its Application as a Food Emulsions.
- Published in:
- Foods, 2022, v. 11, n. 4, p. 561, doi. 10.3390/foods11040561
- By:
- Publication type:
- Article
The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods.
- Published in:
- Foods, 2020, v. 9, n. 11, p. 1589, doi. 10.3390/foods9111589
- By:
- Publication type:
- Article
Critical Review of Techniques for Food Emulsion Characterization.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 3, p. 1069, doi. 10.3390/app14031069
- By:
- Publication type:
- Article
Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2023, v. 73, n. 3, p. 242, doi. 10.31883/pjfns/169729
- By:
- Publication type:
- Article
Approaches to the Sample Preparation of Food Emulsions for Their Efficient Separation and Precipitation of Nonvolatile Polymer Components.
- Published in:
- Colloid Journal, 2021, v. 83, n. 6, p. 802, doi. 10.1134/S1061933X21060181
- By:
- Publication type:
- Article
Characterization of food emulsions and dispersions based on nonlinear friction dynamics.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 6, p. 539, doi. 10.1002/aocs.12807
- By:
- Publication type:
- Article
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 4, p. 595, doi. 10.1111/jtxs.12752
- By:
- Publication type:
- Article
Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods.
- Published in:
- Food & Bioprocess Technology, 2025, v. 18, n. 2, p. 1160, doi. 10.1007/s11947-024-03567-x
- By:
- Publication type:
- Article
Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications.
- Published in:
- Food & Bioprocess Technology, 2020, v. 13, n. 7, p. 1154, doi. 10.1007/s11947-020-02467-0
- By:
- Publication type:
- Article
Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions.
- Published in:
- Insects (2075-4450), 2023, v. 14, n. 2, p. 147, doi. 10.3390/insects14020147
- By:
- Publication type:
- Article
Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry.
- Published in:
- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2024, v. 19, n. 6, p. 177, doi. 10.22067/ifstrj.2023.85375.1294
- By:
- Publication type:
- Article
Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity.
- Published in:
- International Journal of Food Science, 2022, v. 2022, p. 1, doi. 10.1155/2022/1363590
- By:
- Publication type:
- Article
Combining cellulose nanofibrils and galactoglucomannans for enhanced stabilization of future food emulsions.
- Published in:
- Cellulose, 2021, v. 28, n. 16, p. 10485, doi. 10.1007/s10570-021-04213-x
- By:
- Publication type:
- Article