| 1 |
Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends
Hinderink EBA, Sagis L, Schroen K, Berton-Carabin CC
Journal of Colloid and Interface Science, 583, 704, 2021 |
| 2 |
Sustainable microbial biosurfactants and bioemulsifiers for commercial exploitation
Salek K, Euston SR
Process Biochemistry, 85, 143, 2019 |
| 3 |
SPG rotating membrane technique for production of food grade emulsions
Pawlik AK, Norton IT
Journal of Food Engineering, 114(4), 530, 2013 |
| 4 |
Controlled production of oil-in-water emulsions containing unrefined pumpkin seed oil using stirred cell membrane emulsification
Dragosavac MM, Sovilj MN, Kosvintsev SR, Holdich RG, Vladisavljevic GT
Journal of Membrane Science, 322(1), 178, 2008 |
| 5 |
Shear-induced fat particle structure variation and the stability of food emulsions: I. Effects of shear history, shear rate and temperature
Xu W, Nikolov A, Wasan DT
Journal of Food Engineering, 66(1), 97, 2005 |
| 6 |
Shear-induced fat particle structure variation and the stability of food emulsions: II. Effects of surfactants, protein, and fat substitutes
Xu W, Nikolov A, Wasan DT
Journal of Food Engineering, 66(1), 107, 2005 |
| 7 |
Measurement of oil droplet size distributions in food oil/water emulsions by time domain pulsed field gradient NMR
Goudappel GJW, van Duynhoven JPM, Mooren MMW
Journal of Colloid and Interface Science, 239(2), 535, 2001 |
| 8 |
Surface dilational properties of protein and lipid films at the air-water interface
Nino MRR, Wilde PJ, Clark DC, Patino JMR
Langmuir, 14(8), 2160, 1998 |
