Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream

Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties

(2014) Like Mao et al.   FOOD RESEARCH INTERNATIONAL

Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology

(2014) M. B. Munk et al.   LANGMUIR

Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream

(2013) Qiangzhong Zhao et al.   FOOD CHEMISTRY

Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallization

(2013) Eveline Fredrick et al.   FOOD RESEARCH INTERNATIONAL

Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties

(2013) Eveline Fredrick et al.   FOOD RESEARCH INTERNATIONAL

Protein stabilized oil-in-water emulsions modified by uniformity of size by premix membrane extrusion and their colloidal stability

(2012) Nopparat Cheetangdee et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion

(2012) Zhao Long et al.   FOOD RESEARCH INTERNATIONAL

Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions

(2012) Luana Carolina Bosmuler Züge et al.   JOURNAL OF FOOD ENGINEERING

Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate–Chitosan Mixtures

(2011) Fang Yuan et al.   Food and Bioprocess Technology

Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

(2011) Liya Liu et al.   FOOD CHEMISTRY

Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions

(2010) Arash Koocheki et al.   FOOD HYDROCOLLOIDS

Competitive displacement of oil body surface proteins by Tween 80 – Effect on physical stability

(2010) Constantinos V. Nikiforidis et al.   FOOD HYDROCOLLOIDS

Factors governing partial coalescence in oil-in-water emulsions

(2009) Eveline Fredrick et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream

(2009) Qiangzhong Zhao et al.   FOOD HYDROCOLLOIDS

Effect of formulation on the emulsion and whipping properties of recombined dairy cream

(2008) Katrien van Lent et al.   INTERNATIONAL DAIRY JOURNAL

Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

(2007) Laureline Jourdain et al.   FOOD HYDROCOLLOIDS