X
Search Filters
Format Format
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
food science & technology (118) 118
emulsions (82) 82
chemistry, physical (42) 42
chemistry, applied (39) 39
in-water emulsions (35) 35
stability (31) 31
analysis (29) 29
beta-lactoglobulin (29) 29
chemistry (28) 28
food science (28) 28
analytical chemistry (26) 26
food (25) 25
index medicus (25) 25
lipids (24) 24
biopolymers (23) 23
emulsion (23) 23
particle size (23) 23
rheology (22) 22
proteins (21) 21
research (21) 21
flocculation (20) 20
nanoemulsions (20) 20
surface active agents (20) 20
droplets (19) 19
oil (19) 19
adsorption (16) 16
bioavailability (15) 15
chitosan (15) 15
emulsions - chemistry (15) 15
functional foods (15) 15
lipid oxidation (15) 15
biophysics (14) 14
nutraceuticals (14) 14
physicochemical properties (14) 14
aggregation (13) 13
delivery systems (13) 13
nanoparticles (13) 13
pectin (13) 13
polymerization (13) 13
protein (13) 13
systems (13) 13
whey proteins (13) 13
digestion (12) 12
encapsulation (12) 12
hydrogen-ion concentration (12) 12
ionic-strength (12) 12
micelles (12) 12
antioxidants (11) 11
biophysics and biological physics (11) 11
water (11) 11
attenuation (10) 10
beverages (10) 10
crystallization (10) 10
delivery-systems (10) 10
physics, fluids & plasmas (10) 10
polymers (10) 10
scattering (10) 10
surface-active agents - chemistry (10) 10
surfactant (10) 10
surfactants (10) 10
suspensions (10) 10
temperature (10) 10
triglycerides (10) 10
whey (10) 10
whey-protein (10) 10
β-lactoglobulin (10) 10
agriculture, multidisciplinary (9) 9
biochemistry & molecular biology (9) 9
creaming (9) 9
depletion flocculation (9) 9
gelation (9) 9
milk-proteins (9) 9
oxidation (9) 9
whey protein (9) 9
bioaccessibility (8) 8
chemical phenomena (8) 8
droplet size (8) 8
drug stability (8) 8
environmental-stresses (8) 8
fat (8) 8
microstructure (8) 8
o/w emulsions (8) 8
polysaccharides (8) 8
biophysics/biomedical physics (7) 7
calcium (7) 7
chemistry, multidisciplinary (7) 7
denaturation (7) 7
gels (7) 7
humans (7) 7
impact (7) 7
isolate (7) 7
milk proteins (7) 7
nanotechnology (7) 7
oils (7) 7
ph (7) 7
pulse echo reflectometer (7) 7
ultrasound (7) 7
viscosity (7) 7
alpha-tocopherol (6) 6
antioxidant activity (6) 6
more...
Library Location Library Location
Language Language
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Journal of food science, ISSN 1750-3841, 2007, Volume 72, Issue 8, pp. R109 - R124
Journal Article
Journal Article
Polymer (Guilford), ISSN 0032-3861, 2009, Volume 50, Issue 1, pp. 189 - 200
Nanofibers were fabricated by electrospinning a mixture of cationic chitosan and neutral poly(ethylene oxide) (PEO) at a ratio of 3:1 in aqueous acetic acid.... 
Electrospinning | Chitosan | Poly(ethyleneoxide) | POLYMER SCIENCE | MEMBRANE | POLY(VINYL ALCOHOL) | ACETIC-ACID | ANTIBACTERIAL ACTIVITY | POLYMER | CHITIN | IONIC-STRENGTH | ASSOCIATION | DERIVATIVES | Surface active agents | Functional foods | Heterocyclic compounds | Anti-infective agents | Ethylene oxide | Biopolymers | Organic acids | Nanotechnology
Journal Article
Nuclear fusion, ISSN 0029-5515, 2015, Volume 55, Issue 10, pp. 1 - 14
Since the installation of an ITER-like wall, the JET programme has focused on the consolidation of ITER design choices and the preparation for ITER operation,... 
FUEL RETENTION | CARBON | PHYSICS, FLUIDS & PLASMAS | EROSION | tokamaks | ITER-LIKE WALL | TRANSPORT | DIVERTOR | PLASMA-FACING COMPONENTS | OPERATION | JET | TUNGSTEN | magnetic confinement | Nucleation | Tungsten | Materials selection | Carbon | Walls | Deposition | Erosion | Melts | 70 PLASMA PHYSICS AND FUSION TECHNOLOGY | Astronomi, astrofysik och kosmologi | Astronomy, Astrophysics and Cosmology
Journal Article
Journal of food science, ISSN 1750-3841, 2000, Volume 65, Issue 8, pp. 1270 - 1282
The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence... 
emulsions | lipid oxidation | microstructure | Microstructure | Emulsions | Lipid oxidation | ANTIOXIDANT ACTIVITY | CARNOSIC ACID | FOOD SCIENCE & TECHNOLOGY | EMULSIFIED ETHYL LINOLEATE | LOW-DENSITY-LIPOPROTEIN | ALPHA-TOCOPHEROL | BULK OILS | LOW-FAT FOODS | AQUEOUS EMULSION | METHYL LINOLEATE | DROPLET COMPOSITION AFFECTS
Journal Article
Food and Function, ISSN 2042-6496, 2/2017, Volume 8, Issue 2, pp. 767 - 777
Vitamin D deficiency is prevalent in some populations leading to adverse health effects, and therefore there is a need to supplement functional foods and... 
Journal Article
Journal Article
Polymer (Guilford), ISSN 0032-3861, 2007, Volume 48, Issue 2, pp. 448 - 457
Biocompatible composite fibers suitable for food and medical applications were electrospun from egg albumen (EA) and poly(ethylene oxide) (PEO) at a flow rate... 
Electrospinning | Poly(ethylene oxide) | Egg albumen | FORMIC-ACID | DIAMETER FIBERS | POLYMER SCIENCE | NANOFIBERS | electrospinning | egg albumen | CHITOSAN | POLYMER-SOLUTIONS | poly(ethylene oxide) | ACETIC-ACID
Journal Article
Journal of Colloid And Interface Science, ISSN 0021-9797, 05/2000, Volume 225, Issue 1, pp. 214 - 218
The influence of droplet flocculation on the creaming stability of monodisperse n-hexadecane oil-in-water emulsions was studied. The creaming velocity of... 
SDS | emulsions | flocculation | monodisperse | creaming | Creaming | Monodisperse | Emulsions | Flocculation | MODEL PARTICLE GEL | CHEMISTRY, PHYSICAL | FORCES
Journal Article