Search Results

There are 42815 results for: content related to: Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength

  1. Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part A)

    Journal of Food Science

    Volume 69, Issue 5, June 2004, Pages: C351–C355, D. Djordjevic, H.-J. Kim, D.J. McClements and E.A. Decker

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb10696.x

  2. Fabrication of Reduced Fat Products by Controlled Heteroaggregation of Oppositely Charged Lipid Droplets

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: E144–E152, Yingyi Mao and David Julian McClements

    Version of Record online : 21 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02680.x

  3. Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte

    Journal of Food Science

    Volume 64, Issue 2, March 1999, Pages: 206–210, K. Demetriades and D. J. McClements

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15866.x

  4. A novel and facile liquid whistle hydrodynamic cavitation reactor to produce submicron multiple emulsions

    AIChE Journal

    Volume 59, Issue 1, January 2013, Pages: 155–167, Siah Ying Tang and Manickam Sivakumar

    Version of Record online : 10 APR 2012, DOI: 10.1002/aic.13800

  5. Disulfide-mediated Polymerization Reactions and Physical Properties of Heated WPI-stabilized Emulsions

    Journal of Food Science

    Volume 61, Issue 3, May 1996, Pages: 504–509, F.J. MONAHAN, D.J. McCLEMENTS and J.B. GERMAN

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb13143.x

  6. Influence of oil phase concentration on droplet size distribution and stability of oil-in-water emulsions

    European Journal of Lipid Science and Technology

    Volume 115, Issue 3, March 2013, Pages: 313–321, Tamara Dapčević Hadnađev, Petar Dokić, Veljko Krstonošić and Miroslav Hadnađev

    Version of Record online : 1 FEB 2013, DOI: 10.1002/ejlt.201100321

  7. Creaming of phosphatide stabilized fat emulsions by electrolyte solutions

    Journal of Pharmaceutical Sciences

    Volume 56, Issue 11, November 1967, Pages: 1428–1431, M. S. Gray and W. S. Singleton

    Version of Record online : 21 SEP 2006, DOI: 10.1002/jps.2600561111

  8. Emulsifying Properties of Lipid-Reduced, and Calcium-Reduced Whey Protein Concentrates

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 54–58, D. KARLESKIND, I. LAYE, C.V. MORR and T.W. SCHENZ

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14724.x

  9. Pharmaceutical emulsions. IV. Mixtures of acacia and tragacanth as emulsifying agents

    Journal of the American Pharmaceutical Association

    Volume 30, Issue 6, June 1941, Pages: 171–176, William J. Husa and Charles H. Becker

    Version of Record online : 23 SEP 2006, DOI: 10.1002/jps.3030300607

  10. Esterified xylo-oligosaccharides for stabilization of Tween 80-stabilized oil-in-water emulsions: stabilization mechanism, rheological properties, and stability of emulsions

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 15, December 2014, Pages: 3241–3247, Sunsanee Udomrati and Shoichi Gohtani

    Version of Record online : 30 APR 2014, DOI: 10.1002/jsfa.6676

  11. FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITY

    Journal of Food Science

    Volume 43, Issue 5, September 1978, Pages: 1559–1562, E. TORNBERG

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb02542.x

  12. Creaming Stability of Oil-in-Water Emulsions Formed with Sodium and Calcium Caseinates

    Journal of Food Science

    Volume 66, Issue 3, April 2001, Pages: 441–446, M. Srinivasan, H. Singh and P.A. Munro

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb16126.x

  13. Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 1, 15 January 2013, Pages: 125–133, Yanxue Du, Suhua Shi, Yan Jiang, Hua Xiong, Meng Wai Woo, Qiang Zhao, Chunqing Bai, Qiang Zhou and Wenjing Sun

    Version of Record online : 6 JUN 2012, DOI: 10.1002/jsfa.5739

  14. Emulsion Formation, Stability, and Rheology

    Emulsion Formation and Stability

    Tharwat F. Tadros, Pages: 1–75, 2013

    Published Online : 29 JAN 2013, DOI: 10.1002/9783527647941.ch1

  15. Stability of Emulsions Containing Highly Hydrolyzed Whey Protein and Starch During Retort Treatments

    Journal of Food Science

    Volume 70, Issue 5, June 2005, Pages: C332–C336, Aiqian Ye and Harjinder Singh

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09962.x

  16. Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil-in-Water Emulsions

    Journal of Food Science

    Volume 67, Issue 2, March 2002, Pages: 665–671, E. Keowmaneechai and D. J. McClements

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb10657.x

  17. Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl

    Journal of Food Science

    Volume 62, Issue 2, March 1997, Pages: 342–347, K. DEMETRIADES, J.N. COUPLAND and D. J. McCLEMENTS

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb03997.x

  18. The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions and in a Model Food System

    Journal of Food Science

    Volume 65, Issue 6, September 2000, Pages: 934–940, S.R. Euston and R.L Hirst

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2000.tb09396.x

  19. FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSING

    Journal of Food Science

    Volume 42, Issue 2, March 1977, Pages: 468–472, E. TORNBERG and A. -M. HERMANSSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1977.tb01524.x

  20. Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized Emulsions

    Journal of Food Science

    Volume 67, Issue 9, November 2002, Pages: 3388–3395, J. Floury, A. Desrumaux and J. Legrand

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09595.x