UB Paderborn / Katalog / Suche / in CDI

1 – 16 von 16

Sortiert nach

Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition

Journal of food engineering, 2010-04, Vol.97 (4), p.441-448

2010

Volltextzugriff (PDF)

High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters

Food engineering reviews, 2013-06, Vol.5 (2), p.107-122

2013

Volltextzugriff (PDF)

Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG

Food hydrocolloids, 2012, Vol.26 (1), p.126-134

2012

Volltextzugriff (PDF)

Interactions between sodium caseinate and LBG in acidified systems: Rheology and phase behavior

Food hydrocolloids, 2009-12, Vol.23 (8), p.2085-2093

2009

Volltextzugriff (PDF)

Interactions between pea protein and gellan gum for the development of plant-based structures

International journal of biological macromolecules, 2024-01, Vol.255, p.128113-128113, Article 128113

2024

Volltextzugriff (PDF)

Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate

Food research international, 2015-09, Vol.75, p.244-251

2015

Volltextzugriff (PDF)

Silicone/vegetable oil Janus emulsion: Topological stability versus interfacial tensions and relative oil volumes

Journal of colloid and interface science, 2015-07, Vol.449, p.31-37

2015

Volltextzugriff (PDF)

Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment

International journal of food properties, 2015-11, Vol.18 (11), p.2593-2602

2015

Volltextzugriff (PDF)

Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure

Food hydrocolloids, 2011-06, Vol.25 (4), p.604-612

2011

Volltextzugriff (PDF)

κ-Carrageenan–sodium caseinate microgel production by atomization: Critical analysis of the experimental procedure

Journal of food engineering, 2011-05, Vol.104 (1), p.123-133

2011

Volltextzugriff (PDF)

Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan

Food hydrocolloids, 2013-03, Vol.30 (2), p.606-613

2013

Volltextzugriff (PDF)

Extraction of chia seed mucilage: Effect of ultrasound application

Food chemistry advances, 2022-10, Vol.1, p.100024, Article 100024

2022

Volltextzugriff (PDF)

INTERFACIAL ENERGY DURING THE EMULSIFICATION OF WATER-IN-HEAVY CRUDE OIL EMULSIONS

Brazilian journal of chemical engineering, 2015-01, Vol.32 (1), p.127-137

2015

Volltextzugriff (PDF)

Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum

Brazilian journal of chemical engineering, 2014-06, Vol.31 (2), p.429-438

2014

Volltextzugriff (PDF)

[kappa]-Carrageenan-sodium caseinate microgel production by atomization: Critical analysis of the experimental procedure

Journal of food engineering, 2011-05, Vol.104 (1), p.123-133

2011

Volltextzugriff (PDF)

Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure: Food Colloids 2010: On the Road from Interfaces to Consumers

Food hydrocolloids, 2011, Vol.25 (4), p.604-612

2011

Volltextzugriff (PDF)

1 – 16 von 16

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(16)
Mit Volltextzugriff
(16)

Publikationsform

Artikel
(16)

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(13)
Life Sciences & Biomedicine
(10)
Food Science & Technology
(9)
Rheology
(8)
Chemistry
(7)
Emulsion
(7)
Emulsions
(6)
Physical Sciences
(6)
Biological And Medical Sciences
(5)
Chemistry, Applied
(5)
Food Additives
(5)
Food Industries
(5)
Fundamental And Applied Biological Sciences. Psychology
(5)
General Aspects
(5)
Engineering
(4)
Engineering, Chemical
(4)
Microstructure
(4)
Polysaccharide
(4)
Rheological Properties
(4)
Technology
(4)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition

High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters

Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG

Interactions between sodium caseinate and LBG in acidified systems: Rheology and phase behavior

Interactions between pea protein and gellan gum for the development of plant-based structures

Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate

Silicone/vegetable oil Janus emulsion: Topological stability versus interfacial tensions and relative oil volumes

Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment

Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure

κ-Carrageenan–sodium caseinate microgel production by atomization: Critical analysis of the experimental procedure

Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan

Extraction of chia seed mucilage: Effect of ultrasound application

INTERFACIAL ENERGY DURING THE EMULSIFICATION OF WATER-IN-HEAVY CRUDE OIL EMULSIONS

Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum

[kappa]-Carrageenan-sodium caseinate microgel production by atomization: Critical analysis of the experimental procedure

Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure: Food Colloids 2010: On the Road from Interfaces to Consumers

Suchergebnisse filtern