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
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- Publication type:
- Article
Works matching Food emulsions
Results: 1471
1
2
Evaluation of mayonnaise-like food emulsions with extracts of herbs and spices.
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- Emirates Journal of Food & Agriculture (EJFA), 2012, v. 24, n. 3, p. 191
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- Article
3
Antibacterial and Antiproliferative Activities of Azadirachta indica Leaf Extract and Its Effect on Oil-in-Water Food Emulsion Stability.
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- Molecules, 2022, v. 27, n. 22, p. 7772, doi. 10.3390/molecules27227772
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- Publication type:
- Article
4
THERMIZED PROTEIN-FAT FERMENTED MILK PRODUCT WITH FOOD EMULSION AND CARRAGEENAN.
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- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 260
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- Article
5
Study on the influence of food emulsion components on its lubrication characteristics and smooth perception.
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- Friction (2223-7704), 2024, v. 12, n. 11, p. 2491, doi. 10.1007/s40544-024-0894-3
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- Article
6
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
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- Publication type:
- Article
7
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
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- Publication type:
- Article
8
Novel extensional device to efficiently form fine oil‐in‐water food emulsions.
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- Canadian Journal of Chemical Engineering, 2023, v. 101, n. 8, p. 4429, doi. 10.1002/cjce.24777
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- Publication type:
- Article
9
Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement.
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- Food & Bioprocess Technology, 2021, v. 14, n. 8, p. 1566, doi. 10.1007/s11947-021-02640-z
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- Article
10
Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique.
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- Food Science & Technology International, 2018, v. 24, n. 5, p. 373, doi. 10.1177/1082013218756140
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- Publication type:
- Article
11
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
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- Article
12
The Potential Application of Pickering Multiple Emulsions in Food.
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- Foods, 2022, v. 11, n. 11, p. 1558, doi. 10.3390/foods11111558
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- Article
13
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation.
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- Foods, 2021, v. 10, n. 4, p. 812, doi. 10.3390/foods10040812
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- Publication type:
- Article
14
Characterization, Bioactivity and Application of Chitosan-Based Nanoparticles in a Food Emulsion Model.
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- Polymers (20734360), 2021, v. 13, n. 19, p. 3331, doi. 10.3390/polym13193331
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- Article
15
Techno-Economic Assessment: Food Emulsion Waste Management.
- Published in:
- Energies (19961073), 2020, v. 13, n. 18, p. 4922, doi. 10.3390/en13184922
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- Article
16
Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 5, p. 2127, doi. 10.1002/jsfa.11554
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- Article
17
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects.
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- Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 2, p. 1, doi. 10.1111/1541-4337.70135
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- Publication type:
- Article
18
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 1, p. 1, doi. 10.1111/1541-4337.13285
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- Publication type:
- Article
19
Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from Yarrowia lipolytica for food oil-in-water emulsions.
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- Ciência Rural, 2021, v. 51, n. 4, p. 1, doi. 10.1590/0103-8478cr20200323
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- Article
20
A review of the rheological properties of dilute and concentrated food emulsions.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 45, doi. 10.1111/jtxs.12444
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- Publication type:
- Article
21
DEVELOPMENT OF TECHNOLOGY FOR FOOD PRODUCTS WITH EMULSION STRUCTURE BASED ON PEA GROATS AND PEA AQUAFABA.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2025, v. 133, n. 11, p. 17, doi. 10.15587/1729-4061.2025.323339
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- Article
22
In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions.
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- Food Biophysics, 2017, v. 12, n. 3, p. 323, doi. 10.1007/s11483-017-9488-1
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- Article
23
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
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- Publication type:
- Article
24
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications.
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- Gels (2310-2861), 2023, v. 9, n. 5, p. 366, doi. 10.3390/gels9050366
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- Publication type:
- Article
25
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
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- Publication type:
- Article
26
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
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- Publication type:
- Article
27
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
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- Publication type:
- Article
28
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
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- Publication type:
- Article
29
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
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- Publication type:
- Article
30
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
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- Publication type:
- Article
31
Characterization of food emulsions and dispersions based on nonlinear friction dynamics.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 6, p. 539, doi. 10.1002/aocs.12807
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- Publication type:
- Article
32
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
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- Publication type:
- Article
33
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
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- Article
34
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
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- Publication type:
- Article
35
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
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- Publication type:
- Article
36
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
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- Publication type:
- Article
37
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
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- Publication type:
- Article
38
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
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- Publication type:
- Article
39
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
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- Publication type:
- Article
40
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
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- Publication type:
- Article
41
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
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- Publication type:
- Article
42
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
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- Publication type:
- Article
43
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
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- Publication type:
- Article
44
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
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- Publication type:
- Article
45
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
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- Publication type:
- Article
46
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
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- Publication type:
- Article
47
基于运动食品的蛋白-磷脂聚集体及其乳液的液滴特性.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 103, doi. 10.16429/j.l009-7848.2022.09.011
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- Publication type:
- Article
48
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
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- Publication type:
- Article
49
剪切与均质条件和抗氧化剂对水包剥离亚麻籽油 乳液稳定性的影响.
- Published in:
- Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 2, p. 40, doi. 10.16433/j.1673-2383.2022.02.006
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- Article
50
A Comprehensive Review of Emulsion-Based Nisin Delivery Systems for Food Safety.
- Published in:
- Foods, 2025, v. 14, n. 8, p. 1338, doi. 10.3390/foods14081338
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- Publication type:
- Article