These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
194 related articles for article (PubMed ID: 31151639)
1. Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids. Goibier L; Pillement C; Monteil J; Faure C; Leal-Calderon F Food Chem; 2019 Sep; 293():49-56. PubMed ID: 31151639 [TBL] [Abstract][Full Text] [Related]
2. W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release. Frasch-Melnik S; Spyropoulos F; Norton IT J Colloid Interface Sci; 2010 Oct; 350(1):178-85. PubMed ID: 20621305 [TBL] [Abstract][Full Text] [Related]
3. Different magnesium release profiles from W/O/W emulsions based on crystallized oils. Herzi S; Essafi W J Colloid Interface Sci; 2018 Jan; 509():178-188. PubMed ID: 28898738 [TBL] [Abstract][Full Text] [Related]
4. Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties. Herzi S; Essafi W Food Res Int; 2019 Feb; 116():145-156. PubMed ID: 30716931 [TBL] [Abstract][Full Text] [Related]
5. Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristics. Granger C; Barey P; Veschambre P; Cansell M Colloids Surf B Biointerfaces; 2005 May; 42(3-4):235-43. PubMed ID: 15893224 [TBL] [Abstract][Full Text] [Related]
6. Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers. Tual A; Bourles E; Barey P; Houdoux A; Desprairies M; Courthaudon JL J Colloid Interface Sci; 2006 Mar; 295(2):495-503. PubMed ID: 16213513 [TBL] [Abstract][Full Text] [Related]
7. Two-step emulsification process for water-in-oil-in-water multiple emulsions stabilized by lamellar liquid crystals. Ito T; Tsuji Y; Aramaki K; Tonooka N J Oleo Sci; 2012; 61(8):413-20. PubMed ID: 22864511 [TBL] [Abstract][Full Text] [Related]
8. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. Thanasukarn P; Pongsawatmanit R; McClements DJ J Agric Food Chem; 2006 May; 54(10):3591-7. PubMed ID: 19127730 [TBL] [Abstract][Full Text] [Related]
9. Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions. Zychowski LM; Logan A; Augustin MA; Kelly AL; Zabara A; O'Mahony JA; Conn CE; Auty MA J Agric Food Chem; 2016 Aug; 64(34):6546-54. PubMed ID: 27476512 [TBL] [Abstract][Full Text] [Related]
19. Influence of the oil globule fraction on the release rate profiles from multiple W/O/W emulsions. Bonnet M; Cansell M; Placin F; Monteil J; Anton M; Leal-Calderon F Colloids Surf B Biointerfaces; 2010 Jun; 78(1):44-52. PubMed ID: 20207114 [TBL] [Abstract][Full Text] [Related]
20. The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage. Liu C; Zheng Z; Cao C; Liu Y Food Chem; 2019 Dec; 300():125219. PubMed ID: 31351259 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]