검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
A comparative study of batch and recirculating flow ultrasonication system for preparation of multilayer olive oil in water emulsion stabilized with whey protein isolate and sodium alginate Carpenter J, George S, Saharan VK Chemical Engineering and Processing, 125, 139, 2018 |
| 2 |
Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition Saberi AH, Zeeb B, Weiss J, McClements DJ Journal of Colloid and Interface Science, 455, 172, 2015 |
| 3 |
Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions Fioramonti SA, Arzeni C, Pilosof AMR, Rubiolo AC, Santiago LG Journal of Food Engineering, 156, 31, 2015 |