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Food chemistry, ISSN 0308-8146, 1976
Journal
Journal of food biochemistry, ISSN 0145-8884, 1977
Journal
Food hydrocolloids, ISSN 0268-005X, 01/2016, Volume 52, pp. 460 - 467
Nanoemulsions present a high potential to be used in food products due to their advantages over conventional emulsions (e.g. higher stability to gravitational... 
Lactoferrin | Alginate | Dynamic gastrointestinal system | In vitro digestion | Multilayer nanoemulsions | In vitro digestion | Food Science & Technology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Science & Technology | Adsorption | Analysis | Gastrointestinal system | Lactoferrins | Polymers | Fatty acids | Food
Journal Article
2007, 2nd, completely rev ed., ISBN 9783527314065, xxiv, 827
The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised... 
Flavoring essences | Flavoring essences industry
Book
International journal of food properties, ISSN 1094-2912, 1998
Journal
09/2019, ISBN 9782897056315, 270 pages
"Nous savons tous qu'il ne se passe rien de particulier dans notre pot de yogourt lorsque vient le jour de sa date de péremption. Ce que nous ne savons pas... 
Composition | Aliments | Conservation | Food
Book
Microbiology and molecular biology reviews, ISSN 1098-5557, 11/2017, Volume 81, Issue 4
Journal Article