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There are 38881 results for: content related to: Influence of emulsion composition on lubrication capacity and texture perception

  1. Iron-mediated lipid oxidation in 70% fish oil-in-water emulsions: effect of emulsifier type and pH

    International Journal of Food Science & Technology

    Volume 47, Issue 5, May 2012, Pages: 1097–1108, Anna F. Horn, Nina S. Nielsen and Charlotte Jacobsen

    Version of Record online : 28 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02946.x

  2. Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions

    European Journal of Lipid Science and Technology

    Volume 115, Issue 8, August 2013, Pages: 874–889, Nina Skall Nielsen, Anna Frisenfeldt Horn and Charlotte Jacobsen

    Version of Record online : 10 JUN 2013, DOI: 10.1002/ejlt.201200303

  3. Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH

    European Journal of Lipid Science and Technology

    Volume 113, Issue 10, October 2011, Pages: 1243–1257, Anna Frisenfeldt Horn, Nina Skall Nielsen, Ulf Andersen, Louise Helene Søgaard, Andy Horsewell and Charlotte Jacobsen

    Version of Record online : 23 AUG 2011, DOI: 10.1002/ejlt.201100070

  4. You have free access to this content
    Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 945–977, Claire C. Berton-Carabin, Marie-Hélène Ropers and Claude Genot

    Version of Record online : 19 AUG 2014, DOI: 10.1111/1541-4337.12097

  5. Functional properties of protein hydrolysates from Riceberry rice bran

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1110–1119, Parichart Thamnarathip, Kamolwan Jangchud, Anuvat Jangchud and Bongkosh Vardhanabhuti

    Version of Record online : 16 FEB 2016, DOI: 10.1111/ijfs.13071

  6. Influence of ι-Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein-Stabilized Emulsions

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: C253–C260, M. Tippetts and S. Martini

    Version of Record online : 17 FEB 2012, DOI: 10.1111/j.1750-3841.2011.02576.x

  7. Effect of oil content and processing conditions on the thermal behaviour and physicochemical stability of oil-in-water emulsions

    International Journal of Food Science & Technology

    Volume 44, Issue 1, January 2009, Pages: 206–215, Megan Tippetts and Silvana Martini

    Version of Record online : 25 JUL 2008, DOI: 10.1111/j.1365-2621.2008.01741.x

  8. Oxidative stability of fish oil-in-water emulsions under high-pressure treatment

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1441–1448, Xiangqian Zhu, Aiqian Ye, Herman Jiahan Teo, Shuying Jeanne Lim and Harjinder Singh

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12462

  9. Effect of heat treatment on the properties of soy protein-stabilised emulsions

    International Journal of Food Science & Technology

    Volume 46, Issue 8, August 2011, Pages: 1554–1560, Fang Li, Xiangzhen Kong, Caimeng Zhang and Yufei Hua

    Version of Record online : 6 JUN 2011, DOI: 10.1111/j.1365-2621.2011.02647.x

  10. Recent Studies of Pickering Emulsions: Particles Make the Difference

    Small

    Jie Wu and Guang-Hui Ma

    Version of Record online : 23 JUN 2016, DOI: 10.1002/smll.201600877

  11. Emulsions

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Rudolf Heusch

    Published Online : 15 JUN 2000, DOI: 10.1002/14356007.a09_297

  12. Photography

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Karlheinz Keller, Helmut Kampfer, Reinhard Matejec, Otto Lapp, Werner Krafft, Hans Frenken, Hermann Lührig, Rainer Scheerer, Max Heilmann, Heinz Meckl, Peter Bergthaller, Dirk Hübner, Erich Wolff, Bernhard Morcher, Wolfgang Zahn, Hans Buschmann, Rudolf Blank, Rudolf Tromnau, Jürgen Plamper, Adolf Seiler, Klaus Nieswandt, Immo Boie, Erik Moisar, Robert Winiker, Matthias Schellenberg and Leendert Ketellapper

    Published Online : 15 JUN 2000, DOI: 10.1002/14356007.a20_001

  13. 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

  14. Effect of emulsifier type on physicochemical properties of water-in-oil emulsions for confectionery applications

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 1026–1033, Juan Camilo Mazo Rivas, Yvonne Schneider and Harald Rohm

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13063

  15. Influence of tragacanth gum exudates from specie of Astragalus gossypinus on rheological and physical properties of whey protein isolate stabilised emulsions

    International Journal of Food Science & Technology

    Volume 46, Issue 8, August 2011, Pages: 1636–1645, Vahid Samavati, Zahra Emam-Djomeh, Mohammad Amin Mohammadifar, Mahmoud Omid and Ali Mehdinia

    Version of Record online : 6 JUN 2011, DOI: 10.1111/j.1365-2621.2011.02661.x

  16. EFFECTS OF ADDED WEIGHTING AGENT AND XANTHAN GUM ON STABILITY AND RHEOLOGICAL PROPERTIES OF BEVERAGE CLOUD EMULSIONS FORMULATED USING MODIFIED STARCH

    Journal of Food Process Engineering

    Volume 30, Issue 2, April 2007, Pages: 204–224, ALI R. TAHERIAN, PATRICK FUSTIER and HOSAHALLI S. RAMASWAMY

    Version of Record online : 7 APR 2007, DOI: 10.1111/j.1745-4530.2007.00109.x

  17. Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene

    Journal of Food Science

    Volume 73, Issue 3, April 2008, Pages: C167–C172, D. Djordjevic, L. Cercaci, J. Alamed, D.J. McClements and E.A. Decker

    Version of Record online : 5 FEB 2008, DOI: 10.1111/j.1750-3841.2007.00659.x

  18. You have free access to this content
    The antioxidative effect of lipophilized rutin and dihydrocaffeic acid in fish oil enriched milk

    European Journal of Lipid Science and Technology

    Volume 114, Issue 4, April 2012, Pages: 434–445, Ann-Dorit Moltke Sørensen, Lone Kirsten Petersen, Sara de Diego, Nina Skall Nielsen, Bena-Marie Lue, Zhiyong Yang, Xubing Xu and Charlotte Jacobsen

    Version of Record online : 10 APR 2012, DOI: 10.1002/ejlt.201100354

  19. Effects of Microfluidized Dietary Fibers on Stability Properties of Emulsions

    Journal of Texture Studies

    Volume 45, Issue 4, August 2014, Pages: 295–306, Onur Ketenoglu, Behic Mert and Aziz Tekin

    Version of Record online : 4 JUL 2014, DOI: 10.1111/jtxs.12074

  20. Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: E518–E524, S. Pallandre, E.A. Decker and D.J. McClements

    Version of Record online : 17 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00534.x