Fat crystals and emulsion stability—a review
D Rousseau - Food research international, 2000 - Elsevier
Fat crystals and emulsion stability — a review - ScienceDirect Skip to main contentSkip to
article Elsevier logo Journals & Books Search RegisterSign in View PDF Download full …
article Elsevier logo Journals & Books Search RegisterSign in View PDF Download full …
Modulation of globular protein functionality by weakly interacting cosolvents
DJ McClements - Critical reviews in food science and nutrition, 2002 - Taylor & Francis
Referee: Professor Tyre C. Lanier, Food Science Department, North Carolina State
University, Raleigh, NC 27695-7624 Globular proteins are utilized in food, pharmaceutical …
University, Raleigh, NC 27695-7624 Globular proteins are utilized in food, pharmaceutical …
[图书][B] Food emulsions: principles, practices, and techniques
DJ McClements - 2004 - taylorfrancis.com
Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
A Schröder, C Berton-Carabin, P Venema… - Food …, 2017 - Elsevier
Protein hydrolysates are commonly used in high-tolerance or hypoallergenic formulae. The
relation between the physicochemical properties of hydrolysed proteins (ie, size, molecular …
relation between the physicochemical properties of hydrolysed proteins (ie, size, molecular …
[图书][B] Food lipids: chemistry, nutrition, and biotechnology
CC Akoh - 2017 - taylorfrancis.com
Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …
[图书][B] Handbook of food science, technology, and engineering
YH Hui - 2006 - books.google.com
Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
Stability and release properties of double emulsions for food applications
L Sapei, MA Naqvi, D Rousseau - Food hydrocolloids, 2012 - Elsevier
Water-in-oil-in-water (W1/O/W2) double emulsions (DEs) containing gelatin and sodium
chloride (NaCl) in the inner aqueous phase were developed for controlled release …
chloride (NaCl) in the inner aqueous phase were developed for controlled release …
Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature
R Chanamai, DJ McClements - Journal of food science, 2002 - Wiley Online Library
The particle size and zeta potential of model beverage emulsions (0.01 wt% soybean oil‐in‐
water emulsions, d≅ 1 mm) stabilized by gum arabic, modified starch, or whey protein …
water emulsions, d≅ 1 mm) stabilized by gum arabic, modified starch, or whey protein …
Physical properties of whey protein stabilized emulsions as related to pH and NaCl
K Demetriades, JN Coupland… - Journal of food …, 1997 - Wiley Online Library
Corn oil‐in‐water emulsions (20 wt%, d32∼ 0.6 μm) stabilized by 2 wt% whey protein
isolate were prepared with a range of pH (3–7) and salt concentrations (0–100 mM NaCl) …
isolate were prepared with a range of pH (3–7) and salt concentrations (0–100 mM NaCl) …
Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk
M Anton, V Martinet, M Dalgalarrondo, V Beaumal… - Food Chemistry, 2003 - Elsevier
Low-density lipoproteins (LDL) are considered to be the main contributors to the exceptional
emulsifying activity of hen egg yolk. However, the lack of understanding of the molecular …
emulsifying activity of hen egg yolk. However, the lack of understanding of the molecular …