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Journal Abstract Search

221 related items for PubMed ID: 24491340

  • 1. 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
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  • 2. Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology.
    Munk MB, Larsen FH, van den Berg FW, Knudsen JC, Andersen ML.
    Langmuir; 2014 Jul 29; 30(29):8687-96. PubMed ID: 25026245
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  • 3. 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
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  • 4. 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
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  • 5. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
    Kibici D, Kahveci D.
    J Food Sci; 2019 Jun 25; 84(6):1273-1280. PubMed ID: 31059587
    [Abstract] [Full Text] [Related]

  • 6. Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil.
    Munk MB, Munk DME, Gustavsson F, Risbo J.
    J Food Sci; 2018 Oct 25; 83(10):2520-2526. PubMed ID: 30192011
    [Abstract] [Full Text] [Related]

  • 7. O/W nano-emulsion formation using an isothermal low-energy emulsification method in a mixture of polyglycerol polyricinoleate and hexaglycerol monolaurate with glycerol system.
    Wakisaka S, Nishimura T, Gohtani S.
    J Oleo Sci; 2015 Oct 25; 64(4):405-13. PubMed ID: 25766932
    [Abstract] [Full Text] [Related]

  • 8. Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions.
    Moran-Valero MI, Ruiz-Henestrosa VMP, Pilosof AMR.
    Colloids Surf B Biointerfaces; 2017 Mar 01; 151():68-75. PubMed ID: 27987457
    [Abstract] [Full Text] [Related]

  • 9. Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature.
    Kuroiwa T, Ito M, Okuyama Y, Yamashita K, Kanazawa A.
    Molecules; 2020 Oct 19; 25(20):. PubMed ID: 33086710
    [Abstract] [Full Text] [Related]

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  • 11. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions.
    Yi J, Zhu Z, McClements DJ, Decker EA.
    J Agric Food Chem; 2014 Mar 05; 62(9):2104-11. PubMed ID: 24446832
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  • 16. Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream.
    Ihara K, Hirota M, Akitsu T, Urakawa K, Abe T, Sumi M, Okawa T, Fujii T.
    J Dairy Sci; 2015 May 05; 98(5):2875-83. PubMed ID: 25704969
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  • 17. 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 05; 76(8):C1211-8. PubMed ID: 22417586
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  • 19. Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.
    Chung C, Koo CKW, Sher A, Fu JR, Rousset P, McClements DJ.
    Food Res Int; 2019 Aug 05; 122():361-370. PubMed ID: 31229089
    [Abstract] [Full Text] [Related]

  • 20. Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.
    Perugini L, Cinelli G, Cofelice M, Ceglie A, Lopez F, Cuomo F.
    Colloids Surf B Biointerfaces; 2018 Aug 01; 168():163-168. PubMed ID: 29433910
    [Abstract] [Full Text] [Related]

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