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Food Hydrocolloids, ISSN 0268-005X, 03/2013, Volume 30, Issue 2, pp. 589 - 596
Q-Naturale® is a natural food-grade surfactant isolated from the bark of the Quillaja saponaria Molina tree. The major surface active components of Q-Naturale®... 
Emulsion | Stability | Nanoemulsion | Emulsifier | Q-Naturale | Natural | Surfactant | Quillaja saponin | Tween 80 | Q-Naturale (R) | MODIFIED STARCH | FOOD SCIENCE & TECHNOLOGY | EMULSIFICATION | DROPLETS | IMPACT | TEMPERATURE | WHEY-PROTEIN ISOLATE | CHEMISTRY, APPLIED | IN-WATER EMULSIONS | Surface active agents | Beverages | Biopolymers
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2012, Volume 28, Issue 2, pp. 258 - 266
The aim of the present study was to investigate the impact of whey protein isolate (WPI)-beet pectin conjugation on the physical and chemical properties of... 
Conjugation | β-Carotene emulsion | Whey protein | Beet pectin | Physicochemical stability | LACTOGLOBULIN | STABILIZATION | FOOD SCIENCE & TECHNOLOGY | ISOLATE | HOMOGENIZATION | beta-Carotene emulsion | FUNCTIONAL-PROPERTIES | OXIDATIVE STABILITY | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | GUM | IN-WATER EMULSIONS | CASEINATE | Degradation | Conjugates | Emulsions | Stability | Droplets | Pectin | Whey
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 02/2013, Volume 61, Issue 6, pp. 1249 - 1257
Journal Article
2013, ISBN 9783527319916, 270
The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological... 
Colloids | Emulsions | Surface chemistry
eBook
Food Hydrocolloids, ISSN 0268-005X, 08/2014, Volume 39, pp. 163 - 170
The aim of the present study was to investigate the effects of low-molecular-weight chitosan (LC)–(−)-epigallocatechin-3-gallate (EGCG) conjugates on the... 
Conjugate | Stability | Chitosan | β-Carotene emulsion | EGCG | RHEOLOGICAL PROPERTIES | MOLECULAR-WEIGHT | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN | GELATION | beta-Carotene emulsion | DELIVERY | HIGH-PRESSURE HOMOGENIZATION | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | IN-WATER EMULSIONS | FOOD | CASEINATE | Degradation | Conjugates | Covalence | Emulsions | Deterioration | Droplets | Sedimentation
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 06/2019, Volume 67, Issue 23, pp. 6574 - 6584
Gliadin-phospholipid hybrid nanoparticles with a core-multilayered-shell internal structure were fabricated using a coassembly approach based on antisolvent... 
foamability | lecithin | multilayered hybrid nanoparticles | wheat protein | environmental stability | PICKERING EMULSIONS | BIOACCESSIBILITY | PARTICLES | CURCUMIN | FOOD SCIENCE & TECHNOLOGY | CHITOSAN | SODIUM CASEINATE | VITRO DIGESTION STABILITY | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | NANOTECHNOLOGY
Journal Article
Toxicology Letters, ISSN 0378-4274, 09/2018, Volume 293, pp. 264 - 268
Journal Article
Advances in Colloid and Interface Science, ISSN 0001-8686, 2004, Volume 108, pp. 303 - 318
This review describes the principles of formation and stability of nano-emulsions. It starts with an introduction highlighting the main advantages of... 
Nano-emulsions | Emulsification | Phase inversion temperature (PIT) | phase inversion temperature (PIT) | emulsification | NONIONIC SURFACTANT | TEMPERATURE | nano-emulsions | EMULSIFICATION METHODS | CHEMISTRY, PHYSICAL | ADSORPTION | PHASE INVERSION | EMULSIFIERS | DROPLETS
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2013, Volume 33, Issue 2, pp. 297 - 308
Emulsion instabilities such as depletion flocculation, coalescence, aggregation and heat-induced protein aggregation may be detrimental to the production of... 
Milk protein | Heat treatment | Emulsion rheology | Microstructure | Emulsion stability | Flocculation | FOOD SCIENCE & TECHNOLOGY | INDUCED AGGREGATION | INDUCED DESTABILIZATION | LIGHT-SCATTERING | DEPLETION FLOCCULATION | SODIUM CASEINATE | WHEY PROTEINS | CALCIUM | SYSTEMS | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | Proteins | Surface active agents | Beverages | Analysis | Agglomeration
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2012, Volume 132, Issue 3, pp. 1221 - 1229
Journal Article