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245 related items for PubMed ID: 15913309

  • 1. Density and microviscosity studies of palm oil/water emulsions.
    Arboleya JC, Sutcliffe LH, Wilde PJ, Fairhurst SA.
    J Agric Food Chem; 2005 Jun 01; 53(11):4448-53. PubMed ID: 15913309
    [Abstract] [Full Text] [Related]

  • 2. The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces.
    Munk MB, Erichsen HR, Andersen ML.
    J Colloid Interface Sci; 2014 Apr 01; 419():134-41. PubMed ID: 24491340
    [Abstract] [Full Text] [Related]

  • 3. 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 17; 54(10):3591-7. PubMed ID: 19127730
    [Abstract] [Full Text] [Related]

  • 4. Crystallization behavior of emulsified fats influences shear-induced partial coalescence.
    Moens K, Tavernier I, Dewettinck K.
    Food Res Int; 2018 Nov 17; 113():362-370. PubMed ID: 30195530
    [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 25; 42(3-4):235-43. PubMed ID: 15893224
    [Abstract] [Full Text] [Related]

  • 6. State of dispersed lipid carrier and interface composition as determinants of beta-carotene stability in oil-in-water emulsions.
    Cornacchia L, Roos YH.
    J Food Sci; 2011 Oct 25; 76(8):C1211-8. PubMed ID: 22417586
    [Abstract] [Full Text] [Related]

  • 7. Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer.
    Luo SZ, Hu XF, Pan LH, Zheng Z, Zhao YY, Cao LL, Pang M, Hou ZG, Jiang ST.
    Food Chem; 2019 Mar 15; 276():209-217. PubMed ID: 30409586
    [Abstract] [Full Text] [Related]

  • 8. Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion.
    Ghosh S, Peterson DG, Coupland JN.
    J Agric Food Chem; 2006 Mar 08; 54(5):1829-37. PubMed ID: 16506840
    [Abstract] [Full Text] [Related]

  • 9. 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 01; 300():125219. PubMed ID: 31351259
    [Abstract] [Full Text] [Related]

  • 10. Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution.
    Mao J, Gao Y, Meng Z.
    Food Res Int; 2024 Jul 01; 188():114493. PubMed ID: 38823876
    [Abstract] [Full Text] [Related]

  • 11. Long-term stability of crystal-stabilized water-in-oil emulsions.
    Ghosh S, Pradhan M, Patel T, Haj-Shafiei S, Rousseau D.
    J Colloid Interface Sci; 2015 Dec 15; 460():247-57. PubMed ID: 26343977
    [Abstract] [Full Text] [Related]

  • 12. Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions.
    Rafanan R, Rousseau D.
    Food Res Int; 2017 Sep 15; 99(Pt 1):355-362. PubMed ID: 28784493
    [Abstract] [Full Text] [Related]

  • 13. Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers.
    Kaltsa O, Michon C, Yanniotis S, Mandala I.
    Ultrason Sonochem; 2013 May 15; 20(3):881-91. PubMed ID: 23266492
    [Abstract] [Full Text] [Related]

  • 14. Thermally induced gelling of oil-in-water emulsions comprising partially crystallized droplets: the impact of interfacial crystals.
    Thivilliers F, Laurichesse E, Saadaoui H, Leal-Calderon F, Schmitt V.
    Langmuir; 2008 Dec 02; 24(23):13364-75. PubMed ID: 18956850
    [Abstract] [Full Text] [Related]

  • 15. Characterization of fluorocarbon-in-water emulsions with added triglyceride.
    Weers JG, Arlauskas RA, Tarara TE, Pelura TJ.
    Langmuir; 2004 Aug 31; 20(18):7430-5. PubMed ID: 15323486
    [Abstract] [Full Text] [Related]

  • 16. Retardation of crystallization-induced destabilization of PMF-in-water emulsion with emulsifier additives.
    Arima S, Ueji T, Ueno S, Ogawa A, Sato K.
    Colloids Surf B Biointerfaces; 2007 Mar 15; 55(1):98-106. PubMed ID: 17208419
    [Abstract] [Full Text] [Related]

  • 17. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets.
    Arima S, Ueno S, Ogawa A, Sato K.
    Langmuir; 2009 Sep 01; 25(17):9777-84. PubMed ID: 19588887
    [Abstract] [Full Text] [Related]

  • 18. Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch.
    Ye A, Hemar Y, Singh H.
    Colloids Surf B Biointerfaces; 2004 Oct 10; 38(1-2):1-9. PubMed ID: 15465297
    [Abstract] [Full Text] [Related]

  • 19. Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts.
    Haj-shafiei S, Ghosh S, Rousseau D.
    J Colloid Interface Sci; 2013 Nov 15; 410():11-20. PubMed ID: 24016747
    [Abstract] [Full Text] [Related]

  • 20. Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends.
    Shiota M, Kamigaki T, Wakui R, Ito Y, Nishino Y, Miyazawa A.
    J Oleo Sci; 2018 Nov 15; 67(7):829-837. PubMed ID: 29962451
    [Abstract] [Full Text] [Related]

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