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Results for
""Emulsifying Agents""[mesh_terms]

57 Results

Searching titles within these results

Sonication as a potential tool in the formation of protein-based stable emulsion - Concise review.

Harsh B Jadhav, Zubair Ahmad, Seema Ramniwas, Robert Mugabi, Pintu Choudhary, Parag Gogate, Syed Mohammed Basheeruddin Asdaq, Gulzar Ahmad Nayik

Ultrasonics sonochemistry 2024;107():106900

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Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives.

Zhixiang Cai, Yue Wei, Aimin Shi, Jian Zhong, Pingfan Rao, Qiang Wang, Hongbin Zhang

Advances in colloid and interface science 2023;313():102863

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Emulsion characterization via microfluidic devices: A review on interfacial tension and stability to coalescence.

Arun Ramachandran, Thao Minh Ho, Aysan Razzaghi, Kirsi S Mikkonen

Advances in colloid and interface science 2021;299():102541

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Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate.

Wei Liao, Adem Gharsallaoui, Emilie Dumas, Abdelhamid Elaissari

Comprehensive reviews in food science and food safety 2022;21(6):5291-5317

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Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions.

Ruisong Pei, Chang Liu, Marina Heinonen

Food chemistry 2021;369():130879

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Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering.

Fenghong Huang, Qianchun Deng, Lei Wang, Fang Geng, Xiao Yu, Chen Cheng, Jing Yang

Journal of agricultural and food chemistry 2022;70(12):3569-3584

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Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications.

Xiaohui Lv, Deog-Hwan Oh, Xing Fu, Mohamed Salama, Yujuan Tian, Jihan Mohamed Kassem

Comprehensive reviews in food science and food safety 2025;23(5):e70004

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Multiscale combined techniques for evaluating emulsion stability: A critical review.

Hui Niu, Wenduo Wang, Zuman Dou, Xianwei Chen, Xianxiang Chen, Haiming Chen, Xiong Fu

Advances in colloid and interface science 2023;311():102813

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Food additives: From functions to analytical methods.

Guozhen Liu, Weimin Zhang, Qi Chen, Yingxi Long, Chenghui Zhang, Long Wu

Critical reviews in food science and nutrition 2022;62(30):8497-8517

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Optimization of alginate alkaline extraction technology from Sargassum latifolium and its potential antioxidant and emulsifying properties.

Khayria M Abdel-Gawad, Awatief F Hifney, Mohamed Gomaa, Mustafa A Fawzy

Carbohydrate polymers 2018;157():1903-1912

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Nanoemulsion based edible coatings for quality retention of fruits and vegetables-decoding the basics and advancements in last decade.

Vikas Kumar, Satish Kumar, Ajay Sharma, Vishal Sharma, Priyanka Thakur, Atul Dhiman, Anika Panwar

Environmental research 2023;240(Pt 1):117450

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A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability.

Hui Niu, Keke Hou, Haiming Chen, Xiong Fu

Critical reviews in food science and nutrition 2024;64(3):852-872

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Dietary exposure to emulsifiers and detergents and the prevalence of cardiovascular disease.

J M Rhodes

QJM : monthly journal of the Association of Physicians 2018;111(5):283-286

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A comparison of emulsifiers for the formation of oil-in-water emulsions: stability of the emulsions within 9 h after production and MR signal properties.

Victor Fritz, Fritz Schick, Rolf Daniels, Jürgen Machann, Petros Martirosian

Magma (New York, N.Y.) 2022;35(3):401-410

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Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review.

David Julian McClements, Yunbing Tan

Food chemistry 2021;348():129148

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Results: 1 – 15 / 57

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Results for ""Emulsifying Agents""[mesh_terms]

Sonication as a potential tool in the formation of protein-based stable emulsion - Concise review.

Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives.

Emulsion characterization via microfluidic devices: A review on interfacial tension and stability to coalescence.

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate.

Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions.

Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering.

Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications.

Multiscale combined techniques for evaluating emulsion stability: A critical review.

Food additives: From functions to analytical methods.

Optimization of alginate alkaline extraction technology from Sargassum latifolium and its potential antioxidant and emulsifying properties.

Nanoemulsion based edible coatings for quality retention of fruits and vegetables-decoding the basics and advancements in last decade.

A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability.

Dietary exposure to emulsifiers and detergents and the prevalence of cardiovascular disease.

A comparison of emulsifiers for the formation of oil-in-water emulsions: stability of the emulsions within 9 h after production and MR signal properties.

Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review.

Results for
""Emulsifying Agents""[mesh_terms]