Influence of oil phase concentration on droplet size distribution and stability of oil-in-water emulsions

Study of olive oil-in-water emulsions with protein emulsifiers

(2015) Kremena Nikovska   Emirates Journal of Food and Agriculture

STABILITY AND RHEOLOGY OF DISPERSIONS CONTAINING POLYSACCHARIDE, OLEIC ACID AND WHEY PROTEIN ISOLATE

(2011) VAHID SAMAVATI et al.   JOURNAL OF TEXTURE STUDIES

Droplet-size distribution and stability of lipid injectable emulsions

(2009) C. Gallegos et al.   AMERICAN JOURNAL OF HEALTH-SYSTEM PHARMACY

Dynamic simulation of emulsion formation in a high pressure homogenizer

(2009) Andreas Håkansson et al.   CHEMICAL ENGINEERING SCIENCE

Preparation of W1/O/W2emulsions and droplet size distribution measurements by pulsed-field gradient nuclear magnetic resonance (PFG-NMR) technique

(2009) Frederik Wolf et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization

(2008) M.F. San Martin-González et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

(2007) Hamed Mirhosseini 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