Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrin and Optimization by Response Surface Methodology

Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch

(2012) Chao Li et al.   FOOD HYDROCOLLOIDS

Stability mechanisms of liquid water-in-oil emulsions

(2012) F.Y. Ushikubo et al.   FOOD HYDROCOLLOIDS

Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices

(2012) Dulce Anahi Rodea-González et al.   JOURNAL OF FOOD ENGINEERING

Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking

(2011) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions

(2011) Seyed Mohammad Taghi Gharibzahedi et al.   FOOD HYDROCOLLOIDS

Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum

(2011) Seid Mahdi Jafari et al.   JOURNAL OF FOOD ENGINEERING

Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate

(2010) Miri Klein et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

(2010) Ali R. Taherian et al.   FOOD HYDROCOLLOIDS

A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase

(2010) Jin-Long Li et al.   FOOD HYDROCOLLOIDS

Formulation of Dacarbazine-loaded Cubosomes—Part II: Influence of Process Parameters

(2009) Di Bei et al.   AAPS PHARMSCITECH

Effects of bacteriostatic emulsifiers on stability of milk-based emulsions

(2009) Kentaro Matsumiya et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

(2008) Seid Mahdi Jafari et al.   DRYING TECHNOLOGY

Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase

(2007) François Littoz et al.   FOOD HYDROCOLLOIDS

Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum

(2007) Changhui Sun et al.   FOOD HYDROCOLLOIDS