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- 2024
-
Mark
Starch-based food emulsifiers
2024) p.525-543(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2022
-
Mark
A criterion for when an emulsion drop undergoing turbulent deformation has reached a critically deformed state
(
- Contribution to journal › Article
- 2016
-
Mark
Effect of the dispersed state of phospholipids on emulsification—Part 1. Phosphatidylcholine
(
- Contribution to journal › Article
- 2012
-
Mark
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
(
- Contribution to journal › Article
- 2011
-
Mark
Freeze-thaw stability of mayonnaise type oil-in-water emulsions
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2007
-
Mark
Competitive adsorption of proteins from total hen egg yolk during emulsification
(
- Contribution to journal › Article
- 2006
-
Mark
Competitive adsorption of water soluble plasma proteins from egg yolk at the oil/water interface
(
- Contribution to journal › Article