| 1 |
Rheology of protein-stabilised emulsion gels envisioned as composite networks 1-Comparison of pure droplet gels and protein gels
Roullet M, Clegg PS, Frith WJ
Journal of Colloid and Interface Science, 579, 878, 2020 |
| 2 |
Role of protein-cellulose nanocrystal interactions in the stabilization of emulsion
Pind'akova L, Kasparkova V, Bordes R
Journal of Colloid and Interface Science, 557, 196, 2019 |
| 3 |
Stable aqueous foams created with intercalated montmorillonite nanoclay coated by sodium caseinate
Guan YG, Zhong QX
Journal of Food Engineering, 248, 36, 2019 |
| 4 |
Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions
Khanal BKS, Budiman C, Hodson MP, Plan MRR, Prakash S, Bhandari B, Bansal N
Journal of Food Engineering, 242, 94, 2019 |
| 5 |
Different magnesium release profiles from W/O/W emulsions based on crystallized oils
Herzi S, Essafi W
Journal of Colloid and Interface Science, 509, 178, 2018 |
| 6 |
Fused deposition modelling of sodium caseinate dispersions
Schutyser MAI, Houlder S, de Wit M, Buijsse CAP, Alting AC
Journal of Food Engineering, 220, 49, 2018 |
| 7 |
Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders
da Silva DF, Hirschberg C, Ahrne L, Hougaard AB, Ipsen R
Journal of Food Engineering, 237, 215, 2018 |
| 8 |
Sodium caseinate stabilized clove oil nanoemulsion: Physicochemical properties
Sharma M, Mann B, Sharma R, Bajaj R, Athira S, Sarkar P, Pothuraju R
Journal of Food Engineering, 212, 38, 2017 |
| 9 |
Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method
Su D, Zhong QX
Journal of Food Engineering, 171, 214, 2016 |
| 10 |
Improvement of physical stability of kenaf seed oil-in-water nanoemulsions by addition of beta-cyclodextrin to primary emulsion containing sodium caseinate and Tween 20
Cheong AM, Nyam KL
Journal of Food Engineering, 183, 24, 2016 |
