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Research article

First published 2010-8

Foaming and Emulsifying Properties of Porcine Red Cell Protein Concentrate

P. Salvador, E. Saguer, D. Parés [...]

Food Science and Technology International

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Research article

First published 2018-12

Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds ( Cuminum cyminum )

Jingwang Chen, Taihua Mu, Miao Zhang [...]

Food Science and Technology International

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Research article

First published 2006-11

Influence of emulsifier content on cutting fluid properties

D Nageswara Rao, R R Srikant

Proceedings of the Institution of Mechanical Engineers,Part B: Journal of Engineering Manufacture

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Other

First published 2003-02

Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-Type Emulsions

M. A. Riscardo, J. M. Franco, C. Gallegos

Food Science and Technology International

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Research article

First published 2010-6

Emulsifying Properties of Chemically Deamidated Corn (Zea Mays) Gluten Meal

I. Flores, V. Cabra, M.C. Quirasco [...]

Food Science and Technology International

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Research article

First published 2018-11

Properties and characterization of acrylic latex prepared with novel emulsifiers

Lijun Chen, Tantan Shao, Xin Zhang [...]

Polymers from Renewable Resources

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Research article

First published 2020-12

Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration

Josiane Kilian, Ilizandra Aparecida Fernandes, Anne Luize Lupatini Menegotto [...]

Food Science and Technology International

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Research article

First published 2012-8

Textural,physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil

EE Morales-Irigoyen, P Severiano-Pérez, ME Rodriguez-Huezo [...]

Food Science and Technology International

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Research article

First published 2018-4

Composition of legume soaking water and emulsifying properties in gluten-free bread

San Huang, Yuling Liu, Weihan Zhang [...]

Food Science and Technology International

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Research article

First published 2014-9

A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

Jelena Miocinovic, Thien Le Trung, Eveline Fredrick [...]

Food Science and Technology International

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