Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Keywords

Flocculation, Rheology, Coacervate, Chemistry, Creaming

References

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Cited by

• Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.Morgane Le Couster — 2010
• The Freeze-Thaw Stability of Mayonnaise and the Effect of Octenyl Succinic Anhydride ModifiedStarch as EmulsifierAnnica Höckergård — 2011
• Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation.Rosa María Muñoz Rodón — 2015
• Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system.Edmundo Jesús Hernández Hernández, R.M. Benavente, Alicia Perdigones — 2017
• Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion.Minho Lee, Jin-Suk Kim, Choi Yun-Soo — 2015
• Avances en la formulación de emulsionesJosé Muñoz, María del Carmen Alfaro, Isabel C. Zapata — 2007
• Unravelling the Mechanism of Stabilization and Microstructure of Oil-in-Water Emulsions by Native Cellulose Microfibrils in Primary Plant Cells Dispersions.Francesc Callau — 2018
• Extraction aqueuse d'huile de colza assistée par hydrolyse enzymatique : optimisation de la réaction, caractérisation de l'émulsion et étude de procédés de déstabilisationSandrine Guillemin — 2006
• Nano-dispersing Lipophilic Antimicrobials for Improved Food SafetyBhavini Shah — 2011
• Food Colloids As Carrier Systems For AntimicrobialsS. Suriyarak — 2008
• Innovative Food Product Development using Molecular Gastronomy: a Focus on Flavour and Sensory EvaluationMark Traynor — 2013
• Hydrophobins and air filled emulsionsFideline Tchuenbou‐Magaia — 2012
• Formation and Stability of an Oil in Water Emulsion Containing Lecithin, Xanthan Gum and Sunflower OilMark Traynor, Róisín Burke, Jesús M. Frías — 2013
• Fabrication of Zein Nanoparticle-Biopolymer Complexes to Deliver Essential Oils in Aqueous DispersionsHuaiqiong Chen — 2014
• Encapsulation of flaxseed oil within modified lentil protein isolate matricesNicole A. Avramenko — 2013
• Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate/-Carrageenan ConjugatesJinshui Wang, Mouming Zhao, Xiao‐Quan Yang — 2006
• Physical and chemical stability of fish oil-in-water emulsions prepared with preheated WPI and maltodextrinsSutida Watthanapimol — 2011
• Interfacial and foaming properties of prolylenglycol alginates. Effect of degree of esterification and molecular weight.Rosa Baeza, Cecilio Carrera Sánchez, Ana M.R. Pilosof — 2004
• STRUCTURE AND PROPERTIES OF CRUCIFERIN: INVESTIGATION OF HOMOHEXAMERIC CRUCIFERIN EXPRESSED IN ARABIDOPSISThushan Withana Gamage — 2013
• Development of in-vitro mouth methods for studying oral phenomenaThomas Benjamin Mills — 2012

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