✦ LIBER ✦

INTENSITY-TIME CURVES FOR FLAVORED OIL-IN-WATER EMULSIONS

✍ Scribed by PAUL B. McNULTY; HOWARD R. MOSKOWITZ

Book ID: 108800349
Publisher: Institute of Food Technologists
Year: 1974
Tongue: English
Weight: 303 KB
Volume: 39
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1974.tb00986.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Polyoxyethylenated bisphenol-A for break

Polyoxyethylenated bisphenol-A for breaking water-in-oil emulsions

✍ Nael N. Zaki; Manar E. Abdel-Raouf; Abdel-Azim A. Abdel-Azim 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 414 KB

Polyoxyethylenated dodcylphenol for brea

Polyoxyethylenated dodcylphenol for breaking up water in oil emulsions

✍ Nehal S. Ahmed; Amal M. Nassar 📂 Article 📅 2001 🏛 Springer 🌐 English ⚖ 442 KB

New paramagnetic relaxation reagent for

New paramagnetic relaxation reagent for water-in-oil emulsions

✍ E.L. Gogolashvili; N.G. Dzjubenko; N.P. Kuz'mina; B.Ya. Margulis; L.I. Martynenk 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 246 KB

The gadolinium(111) fl-diketonate complexes and their adducts with neutral iigands such as trlphenyiphosphine oxlde (TPPO), trioctyiphosphine oxide (TOPO), hexamethylphosphoramide (HMPA), and dimethyl suifoxide (DMSO) have been synthesized and examined as paramagnetic relaxation reagents in analysis

Novel preparation methods for highly con

Novel preparation methods for highly concentrated water-in-oil emulsions

✍ R. Pons; I. Carrera; P. Erra; H. Kunieda; C. Solans 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 974 KB

Pyrimidinium cationic surfactants as emu

Pyrimidinium cationic surfactants as emulsifiers for oil-in-water emulsions

✍ S. Pegiadou-Koemtjopoulou; E. Tsatsaroni; M. Mylona 📂 Article 📅 1998 🏛 Springer-Verlag 🌐 English ⚖ 93 KB

Time-dependent competitive adsorption of

Time-dependent competitive adsorption of milk proteins and surfactants in oil-in-water emulsions

✍ Jianshe Chen; Eric Dickinson 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 720 KB

## Abstract Competitive adsorption of pure milk proteins and non‐ionic surfactants has been studied in model oil‐in‐water emulsions (4 g kg^−1^ β‐lactoglobulin or β‐casein, 200 g kg^−1^ __n__‐hexadecane) as a function of the age of the adsorbed protein layer at the oil‐water interface. With β‐lacto