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Articles (83)

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1-10 of 83 results for food emulsions

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Select article: Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique

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Research article

First published 2018-7

Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique

J Santos, N Calero, J Muñoz [...]

Food Science and Technology International

Select article: Linear viscoelastic behaviour of oil-in-water food emulsions stabilised by tuna-protein isolates

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Research article

First published 2013-2

Linear viscoelastic behaviour of oil-in-water food emulsions stabilised by tuna-protein isolates

D Ruiz-Márquez, P Partal, JM Franco [...]

Food Science and Technology International

Select article: Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour

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Research article

First published 2018-10

Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour

Manuel Felix, Nadia Isurralde, Alberto Romero [...]

Food Science and Technology International

Select article: Enhanced oral bioavailability and antiasthmatic efficacy of curcumin using redispersible dry emulsion

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Research article

First published 2014-1

Enhanced oral bioavailability and antiasthmatic efficacy of curcumin using redispersible dry emulsion

Dong-Jin Jang, Sung Tae Kim, Euichaul Oh [...]

Bio-Medical Materials and Engineering

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

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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

Select article: Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging

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Research article

First published 2023-6

Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging

Mahboobeh Kashiri, Yahya Maghsoudlou, Ali Moayedi

Food Science and Technology International

Select article: Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

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Research article

First published 2020-7

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

Shengnan Wang, Guoqiang Shao, Jinjie Yang [...]

Food Science and Technology International

Select article: Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

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Research article

First published 2024-6

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

İlyas Atalar, Osman Gül, Abdullah Kurt [...]

Food Science and Technology International

Select article: Properties of microparticles from a whey protein isolate/alginate emulsion gel

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Research article

First published 2018-7

Properties of microparticles from a whey protein isolate/alginate emulsion gel

Alicia M Leon, Wenceslao T Medina, Dong J Park [...]

Food Science and Technology International

Select article: Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging

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Research article

First published 2024-1

Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging

Putri Amanda, Ismadi Ismadi, Riska Surya Ningrum [...]

Food Science and Technology International

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