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Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of -Carotene: A Comparison of Low-Fat and High-Fat Samples
British Library Online Contents | 2017| -
Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides
British Library Online Contents | 2016| -
Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability
British Library Online Contents | 2018| -
Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability
British Library Online Contents | 2015| -
Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch
British Library Online Contents | 2011| -
Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components
British Library Online Contents | 2010| -
Influence of Droplet Charge on the Chemical Stability of Citral in Oil-in-Water Emulsions
British Library Online Contents | 2010| -
Biopolymer Nanoparticles from Heat-Treated Electrostatic Protein-Polysaccharide Complexes: Factors Affecting Particle Characteristics
British Library Online Contents | 2010| -
Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene
British Library Online Contents | 2008| -
Formation of Biopolymer-Coated Liposomes by Electrostatic Deposition of Chitosan
British Library Online Contents | 2008| -
Core-Shell Biopolymer Nanoparticles Produced by Electrostatic Deposition of Beet Pectin onto Heat-Denatured b-Lactoglobulin Aggregates
British Library Online Contents | 2008| -
Emulsion-Based Delivery Systems for Lipophilic Bioactive Components
British Library Online Contents | 2007| -
Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate
British Library Online Contents | 2007| -
Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part B)
British Library Online Contents | 2004| -
Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part A)
British Library Online Contents | 2004| -
Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions
British Library Online Contents | 2003| -
Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil-in-Water Emulsions
British Library Online Contents | 2002| -
Physical Stability of Spray-Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions
British Library Online Contents | 2002| -
Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl~2 and Temperature
British Library Online Contents | 2002| -
Interaction between Emulsion Droplets and Escherichia coli Cells
British Library Online Contents | 2001| -
Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch
British Library Online Contents | 2001| -
Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
British Library Online Contents | 2000| -
Influence of NaCl and CaCl2 on Cold-Set Gelation of Heat-denatured Whey Protein
British Library Online Contents | 2000| -
Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients-
British Library Online Contents | 2000| -
Influence of Flocculation on Optical Properties of Emulsions
British Library Online Contents | 2001| -
Flocculation of whey protein stabilized emulsions as influenced by dextran sulfate and electrolyte
British Library Online Contents | 1999| -
Monitoring molecular diffusion of sucrose in xanthan solutions using ultrasonic velocity measurements
British Library Online Contents | 1999| -
Prediction of proximate fish composition from ultrasonic properties: Catfish, cod, flounder, mackerel and salmon
British Library Online Contents | 1998| -
Prediction of food emulsion color using light scattering theory
British Library Online Contents | 1998| -
Iron-catalyzed oxidation of menhaden oil as affected by emulsifiers
British Library Online Contents | 1998| -
Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions
British Library Online Contents | 1996| -
Physical properties of whey protein stabilized emulsions as related to pH and NaCl
British Library Online Contents | 1997| -
Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength
British Library Online Contents | 1997| -
Solubilization kinetics of triacyl glycerol and hydrocarbon emulsion droplets in a micellar solution
British Library Online Contents | 1996|
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