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Journal Abstract Search

310 related items for PubMed ID: 17208419

  • 1. 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]

  • 2. 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]

  • 3. Influences of fatty acid moiety and esterification of polyglycerol fatty acid esters on the crystallization of palm mid fraction in oil-in-water emulsion.
    Sakamoto M, Ohba A, Kuriyama J, Maruo K, Ueno S, Sato K.
    Colloids Surf B Biointerfaces; 2004 Aug 15; 37(1-2):27-33. PubMed ID: 15450305
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization.
    Lopez C, Bourgaux C, Lesieur P, Bernadou S, Keller G, Ollivon M.
    J Colloid Interface Sci; 2002 Oct 01; 254(1):64-78. PubMed ID: 12702426
    [Abstract] [Full Text] [Related]

  • 6. Phase transitions and microstructure of emulsion systems prepared with acylglycerols/zinc stearate emulsifier.
    Macierzanka A, Szelag H, Moschakis T, Murray BS.
    Langmuir; 2006 Mar 14; 22(6):2487-97. PubMed ID: 16519445
    [Abstract] [Full Text] [Related]

  • 7. Degradation of kinetically-stable o/w emulsions.
    Capek I.
    Adv Colloid Interface Sci; 2004 Mar 19; 107(2-3):125-55. PubMed ID: 15026289
    [Abstract] [Full Text] [Related]

  • 8. Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions.
    Ishibashi C, Hondoh H, Ueno S.
    Food Res Int; 2016 Nov 19; 89(Pt 1):604-613. PubMed ID: 28460956
    [Abstract] [Full Text] [Related]

  • 9. Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN).
    Helgason T, Awad TS, Kristbergsson K, McClements DJ, Weiss J.
    J Colloid Interface Sci; 2009 Jun 01; 334(1):75-81. PubMed ID: 19380149
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes.
    Surh J, Gu YS, Decker EA, McClements DJ.
    J Agric Food Chem; 2005 May 18; 53(10):4236-44. PubMed ID: 15884866
    [Abstract] [Full Text] [Related]

  • 14. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes.
    Gu YS, Regnier L, McClements DJ.
    J Colloid Interface Sci; 2005 Jun 15; 286(2):551-8. PubMed ID: 15897070
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Preparation of uniform-sized agarose beads by microporous membrane emulsification technique.
    Zhou QZ, Wang LY, Ma GH, Su ZG.
    J Colloid Interface Sci; 2007 Jul 01; 311(1):118-27. PubMed ID: 17362974
    [Abstract] [Full Text] [Related]

  • 17. Adsorption and structural change of beta-lactoglobulin at the diacylglycerol-water interface.
    Sakuno MM, Matsumoto S, Kawai S, Taihei K, Matsumura Y.
    Langmuir; 2008 Oct 21; 24(20):11483-8. PubMed ID: 18803411
    [Abstract] [Full Text] [Related]

  • 18. Kinetics of Crystallization in Polydisperse Emulsions.
    Kashchiev D, Kaneko N, Sato K.
    J Colloid Interface Sci; 1998 Dec 01; 208(1):167-177. PubMed ID: 9820761
    [Abstract] [Full Text] [Related]

  • 19. Effect of long-chain alcohols on SDS partitioning to the oil/water interface of emulsions and on droplet size.
    James-Smith MA, Alford K, Shah DO.
    J Colloid Interface Sci; 2007 Nov 01; 315(1):307-12. PubMed ID: 17662299
    [Abstract] [Full Text] [Related]

  • 20. Comparison of the dispersed phase coalescence mechanisms in different tablespreads.
    Rousseau D, Ghosh S, Park H.
    J Food Sci; 2009 Nov 01; 74(1):E1-7. PubMed ID: 19200091
    [Abstract] [Full Text] [Related]

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