Works matching DE "CREAMING (Chemistry)"
Results: 10
Effects of emulsifying conditions on creaming effect, mechanical properties and microstructure of processed cheese using a rapid visco-analyzer.
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- Bioscience, Biotechnology & Biochemistry, 2018, v. 82, n. 3, p. 476, doi. 10.1080/09168451.2018.1431106
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The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: A mixture design approach.
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- Journal of Dispersion Science & Technology, 2018, v. 39, n. 7, p. 934, doi. 10.1080/01932691.2017.1373356
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Preparation and characterization of bioactive oils nanoemulsions: Effect of oil unsaturation degree, emulsifier type and concentration.
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- Journal of Dispersion Science & Technology, 2018, v. 39, n. 5, p. 676, doi. 10.1080/01932691.2017.1381919
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An experimental investigation of creaming phenomenon using a novel optical method: A case study of mineral oil-in-water emulsion.
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- Journal of Dispersion Science & Technology, 2018, v. 39, n. 5, p. 634, doi. 10.1080/01932691.2017.1379019
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Model for the prediction of separation profile of oil-in-water emulsion.
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- Journal of Dispersion Science & Technology, 2018, v. 39, n. 1, p. 8, doi. 10.1080/01932691.2017.1288132
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Physical and Rheological Characteristics of Emulsion Model Structures Containing Iranian Tragacanth Gum and Oleic Acid.
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- Journal of Dispersion Science & Technology, 2013, v. 34, n. 12, p. 1635, doi. 10.1080/01932691.2012.731645
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Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing.
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- Food & Bioprocess Technology, 2019, v. 12, n. 4, p. 575, doi. 10.1007/s11947-019-2234-6
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- Article
Formulation and Stability Characterization of Rutin-Loaded Oil-in-Water Emulsions.
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- Food & Bioprocess Technology, 2017, v. 10, n. 5, p. 926, doi. 10.1007/s11947-017-1876-5
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- Article
Assessment of Physical Stability and Antioxidant Activity of Polysiloxane Polyalkyl Polyether Copolymer-Based Creams.
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- Journal of Chemistry, 2013, p. 1, doi. 10.1155/2013/938042
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- Article
Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3318, doi. 10.1007/s11694-019-00254-w
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- Article