검색결과 : 14건
| No. | Article |
|---|---|
| 1 |
Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion Luo KY, Liu ST, Miao S, Adhikari B, Wang XF, Chen J Journal of Food Engineering, 263, 280, 2019 |
| 2 |
Functional emulsion gels with potential application in meat products Paglarini CD, Furtado GD, Biachi JP, Vidal VAS, Martini S, Forte MBS, Cunha RL, Pollonio MAR Journal of Food Engineering, 222, 29, 2018 |
| 3 |
Research on Viscoelastic Properties of Water in Waxy Crude Oil Emulsion Gels with the Effect of Droplet Size and Distribution Li S, Huang QY, Wang L, Fan KF Canadian Journal of Chemical Engineering, 93(12), 2233, 2015 |
| 4 |
Structural breakdown and recovery of waxy crude oil emulsion gels Sun GY, Zhang JJ Rheologica Acta, 54(9-10), 817, 2015 |
| 5 |
Stabilization of pickering emulsions by generating complex colloidal layers at liquid-liquid interfaces Lee GJ, Son HA, Cho JW, Choi SK, Kim HT, Kim JW Journal of Colloid and Interface Science, 413, 100, 2014 |
| 6 |
Mechanical and gelling properties of comminuted sausages containing chicken MDM Savadkoohi S, Shamsi K, Hoogenkamp H, Javadi A, Farahnaky A Journal of Food Engineering, 117(3), 255, 2013 |
| 7 |
Effect of surfactant on structure and performance of catalysts for DME synthesis in slurry bed Fan JC, Chen CQ, Zhao J, Huang W, Xie KC Fuel Processing Technology, 91(4), 414, 2010 |
| 8 |
Internally self-assembled particles entrapped in thermoreversible hydrogels Guillot S, Tomsic M, Sagalowicz L, Leser ME, Glatter O Journal of Colloid and Interface Science, 330(1), 175, 2009 |
| 9 |
Role of liquid crystal in the emulsification of a gel emulsion with high internal phase fraction Liu YH, Friberg SE Journal of Colloid and Interface Science, 340(2), 261, 2009 |
| 10 |
Influence of shear during enzymatic gelation of caseinate-water and caseinate-water-fat systems Manski JM, van der Goot AJ, Boom RM Journal of Food Engineering, 79(2), 706, 2007 |