✦ LIBER ✦

Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions

✍ Scribed by Zinoviadou, Kyriaki G.; Moschakis, Thomas; Kiosseoglou, Vassilios; Biliaderis, Costas G.

Book ID: 121238093
Publisher: Elsevier
Year: 2011
Weight: 454 KB
Volume: 1
Category: Article
ISSN: 2211-601X
DOI: 10.1016/j.profoo.2011.09.010

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Impact of Whey Protein Emulsifiers on th

Impact of Whey Protein Emulsifiers on the Oxidative Stability of Salmon Oil-in-Water Emulsions

✍ Hu, Min; McClements, D. Julian; Decker, Eric A. 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 127 KB

Oxidative stability of 70% fish oil-in-w

Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH

✍ Anna Frisenfeldt Horn; Nina Skall Nielsen; Ulf Andersen; Louise Helene Søgaard; 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 596 KB

Oxidative stability of oil-in-water emul

Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

✍ Claire Berton; Marie-Hélène Ropers; Dominique Bertrand; Michèle Viau; Claude Gen 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 703 KB

Stability and rheology of corn oil-in-wa

Stability and rheology of corn oil-in-water emulsions containing maltodextrin

✍ Utai Klinkesorn; Pairat Sophanodora; Pavinee Chinachoti; D.J McClements 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 236 KB

The effect of demulsifiers on the interf

The effect of demulsifiers on the interfacial rheology and emulsion stability of water-in-crude oil emulsions

✍ R.A. Mohammed; A.I. Bailey; P.F. Luckham; S.E. Taylor 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 879 KB

The interfacial rheological properties of the crude oil-water interface have been measured. It is found that the rheological properties are time dependent and the film takes at least 8 h to attain equilibrium. During this period the surface elasticity and viscosity increase markedly with time, with

Influence of emulsifier type on freeze-t

Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions

✍ P Thanasukarn; R Pongsawatmanit; D.J McClements 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 312 KB