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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

543 related items for PubMed ID: 23768366

  • 21.
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  • 22. Influence of hydrophilic surfactants on the properties of multiple W/O/W emulsions.
    Schmidts T, Dobler D, Nissing C, Runkel F.
    J Colloid Interface Sci; 2009 Oct 01; 338(1):184-92. PubMed ID: 19595359
    [Abstract] [Full Text] [Related]

  • 23. Impact of acoustic cavitation on food emulsions.
    Krasulya O, Bogush V, Trishina V, Potoroko I, Khmelev S, Sivashanmugam P, Anandan S.
    Ultrason Sonochem; 2016 May 01; 30():98-102. PubMed ID: 26603612
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  • 24. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.
    Pintado T, Herrero AM, Ruiz-Capillas C, Triki M, Carmona P, Jiménez-Colmenero F.
    Food Sci Technol Int; 2016 Mar 01; 22(2):132-45. PubMed ID: 25788169
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  • 26. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
    Yang Y, Wang W, Wu Z, Wang X, Zhang K, Li Y.
    J Sci Food Agric; 2020 Jan 15; 100(1):268-276. PubMed ID: 31512249
    [Abstract] [Full Text] [Related]

  • 27. Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Carballo J, Jiménez-Colmenero F.
    Meat Sci; 2015 Mar 15; 101():95-102. PubMed ID: 25485511
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  • 30. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology.
    Poyato C, Ansorena D, Berasategi I, Navarro-Blasco I, Astiasarán I.
    Meat Sci; 2014 Dec 15; 98(4):615-21. PubMed ID: 25089785
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  • 31.
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  • 32. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.
    Kim HW, Setyabrata D, Lee Y, Jones OG, Kim YHB.
    J Food Sci; 2017 Dec 15; 82(12):2787-2793. PubMed ID: 29095501
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  • 33.
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  • 34. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M, Cipriano TM, da Cruz AG, Santos BA, Pollonio MA, Campagnol PC.
    Meat Sci; 2015 Jun 15; 104():44-51. PubMed ID: 25688689
    [Abstract] [Full Text] [Related]

  • 35. Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions.
    Gupta R, Rousseau D.
    Food Funct; 2012 Mar 15; 3(3):302-11. PubMed ID: 22237667
    [Abstract] [Full Text] [Related]

  • 36.
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  • 38. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.
    López-López I, Cofrades S, Cañeque V, Díaz MT, López O, Jiménez-Colmenero F.
    Meat Sci; 2011 Sep 15; 89(1):27-34. PubMed ID: 21497025
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  • 39.
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  • 40. Controlling the rheological properties of W1/O/W2 multiple emulsions using osmotic swelling: Impact of WPI-pectin gelation in the internal and external aqueous phases.
    Iqbal S, Chen XD, Kirk TV, Huang H.
    Colloids Surf B Biointerfaces; 2020 Jan 01; 185():110629. PubMed ID: 31734090
    [Abstract] [Full Text] [Related]

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