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Journal Abstract Search

245 related items for PubMed ID: 15913309

  • 21. Fractional crystallization of oil droplets in O/W emulsions dispersed by Synperonic F127.
    Avendaño-Gómez JR, Balmori-Ramírez H, Durán-Páramo E.
    J Colloid Interface Sci; 2012 Aug 15; 380(1):75-82. PubMed ID: 22652588
    [Abstract] [Full Text] [Related]

  • 22. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
    Surh J, Vladisavljevi Cacute GT, Mun S, McClements DJ.
    J Agric Food Chem; 2007 Jan 10; 55(1):175-84. PubMed ID: 17199330
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  • 24. Formation of water-in-oil emulsions and application to oil spill modelling.
    Fingas M, Fieldhouse B.
    J Hazard Mater; 2004 Feb 27; 107(1-2):37-50. PubMed ID: 15036641
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  • 26. Role of hydrocolloids in the creaming of oil in water emulsions.
    Vélez G, Fernández MA, Muñoz J, Williams PA, English RJ.
    J Agric Food Chem; 2003 Jan 01; 51(1):265-9. PubMed ID: 12502419
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  • 28. Invited review: spray-dried dairy and dairy-like emulsions--compositional considerations.
    Vega C, Roos YH.
    J Dairy Sci; 2006 Feb 01; 89(2):383-401. PubMed ID: 16428609
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  • 29. Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends.
    Wakui R, Kamigaki T, Nishino Y, Ito Y, Miyazawa A, Shiota M.
    J Oleo Sci; 2021 Apr 02; 70(4):479-490. PubMed ID: 33692235
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  • 30. Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats.
    Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Abdulkarim SM, Boo HC.
    J Food Sci; 2011 Apr 02; 76(1):C21-30. PubMed ID: 21535649
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  • 31. Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B.
    Knudsen JC, Øgendal LH, Skibsted LH.
    Langmuir; 2008 Mar 18; 24(6):2603-10. PubMed ID: 18288877
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  • 32. Interactions of milk fat and milk fat fractions with confectionery fats.
    Schmelzer JM, Hartel RW.
    J Dairy Sci; 2001 Feb 18; 84(2):332-44. PubMed ID: 11233017
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  • 33. Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems.
    McClements DJ.
    Adv Colloid Interface Sci; 2012 Jun 15; 174():1-30. PubMed ID: 22475330
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  • 34. Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
    Relkin P, Fabre M, Guichard E.
    J Agric Food Chem; 2004 Oct 06; 52(20):6257-63. PubMed ID: 15453696
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  • 35. Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.
    Ye A, Hemar Y, Singh H.
    J Agric Food Chem; 2004 Aug 25; 52(17):5491-8. PubMed ID: 15315390
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  • 36. Synchrotron radiation macrobeam and microbeam X-ray diffraction studies of interfacial crystallization of fats in water-in-oil emulsions.
    Wassell P, Okamura A, Young NW, Bonwick G, Smith C, Sato K, Ueno S.
    Langmuir; 2012 Apr 03; 28(13):5539-47. PubMed ID: 22339396
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  • 37. Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water.
    Schuch A, Deiters P, Henne J, Köhler K, Schuchmann HP.
    J Colloid Interface Sci; 2013 Jul 15; 402():157-64. PubMed ID: 23643254
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  • 39. 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 31; 64(34):6546-54. PubMed ID: 27476512
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