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Refinado por: Base de dados/Biblioteca: Wiley-Blackwell Full Collection 2013 remover
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Demulsification of W/O emulsions using highly branched polymer demulsifier with 2,6‐naphthalenedicarboxylate as centronucleus
Demulsification of W/O emulsions using highly branched polymer demulsifier with 2,6‐naphthalenedicarboxylate as centronucleus
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Demulsification of W/O emulsions using highly branched polymer demulsifier with 2,6‐naphthalenedicarboxylate as centronucleus

Zhang, Zejun ; Ye, Fan ; Ai, Guosheng ; Liu, Huanyu ; Zeng, Guanxin ; Shen, Liwei ; Yang, Ying ; Yuan, Huaikui ; Feng, Xuening ; Mi, Yuanzhu

Journal of applied polymer science, 2023-03, Vol.140 (10), p.n/a [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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2
Stability of Anthocyanin-Rich W/O/W-Emulsions Designed for Intestinal Release in Gastrointestinal Environment
Stability of Anthocyanin-Rich W/O/W-Emulsions Designed for Intestinal Release in Gastrointestinal Environment
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Stability of Anthocyanin-Rich W/O/W-Emulsions Designed for Intestinal Release in Gastrointestinal Environment

Frank, Kerstin ; Walz, Elke ; Gräf, Volker ; Greiner, Ralf ; Köhler, Karsten ; Schuchmann, Heike Petra

Journal of food science, 2012-12, Vol.77 (12), p.N50-N57 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
Stability of oregano essential oil encapsulated in double (w/o/w) emulsions prepared with mechanical or high‐pressure homogenization and its effect in Aspergillus niger inhibition
Stability of oregano essential oil encapsulated in double (w/o/w) emulsions prepared with mechanical or high‐pressure homogenization and its effect in Aspergillus niger inhibition
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Stability of oregano essential oil encapsulated in double (w/o/w) emulsions prepared with mechanical or high‐pressure homogenization and its effect in Aspergillus niger inhibition

Cardoso‐Ugarte, Gabriel A. ; López‐Malo, Aurelio ; Palou, Enrique ; Ramírez‐Corona, Nelly ; Jiménez‐Fernández, Maribel ; Jiménez‐Munguía, María Teresa

Journal of food processing and preservation, 2021-02, Vol.45 (2), p.n/a [Periódico revisado por pares]

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4
Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions
Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions
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Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions

Schuch, Anna ; Tonay, Ayse Nur ; Köhler, Karsten ; Schuchmann, Heike P.

Canadian journal of chemical engineering, 2014-02, Vol.92 (2), p.203-209 [Periódico revisado por pares]

Blackwell Publishing Ltd

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5
Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept
Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept

Rebry, Ferre ; Nelis, Veronique ; Moens, Kim ; Dewettinck, Koen ; Van der Meeren, Paul

International journal of food science & technology, 2020-05, Vol.55 (5), p.1950-1961 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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6
Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products
Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products
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Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

Yang, Wen ; Li, Jinzhen ; Ren, Dingding ; Cao, Wenhong ; Lin, Haisheng ; Qin, Xiaoming ; Wu, Leiyan ; Zheng, Huina

International journal of food science & technology, 2021-12, Vol.56 (12), p.6635-6648 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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7
Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate
Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate
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Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate

Niu, Fuge ; Zhao, Mengdi ; Tu, Weiwei ; Li, Zhe ; Gao, Yi ; Du, Yixuan ; Pan, Weichun

Journal of the science of food and agriculture, 2024-01, Vol.104 (2), p.797-808 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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8
Advanced insight into the O/W emulsions stabilising capacity of water‐soluble protein from Tenebrio molitor
Advanced insight into the O/W emulsions stabilising capacity of water‐soluble protein from Tenebrio molitor
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Advanced insight into the O/W emulsions stabilising capacity of water‐soluble protein from Tenebrio molitor

Huang, Dongjie ; Wu, Yuhao ; Li, Wenjing ; Zhu, Xiaoqi ; Liu, Jialu ; Jiang, Yang ; Huang, Qingrong ; Li, Dapeng

International journal of food science & technology, 2022-10, Vol.57 (10), p.6286-6297 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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9
The effects of pectin and wax on the characteristics of oil‐in‐water (O/W) emulsions
The effects of pectin and wax on the characteristics of oil‐in‐water (O/W) emulsions
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The effects of pectin and wax on the characteristics of oil‐in‐water (O/W) emulsions

Elik, Aysel ; Koçak Yanik, Derya ; Ozel, Baris ; Oztop, Mecit Halil ; Göğüş, Fahrettin

Journal of food science, 2021-07, Vol.86 (7), p.3148-3158 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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10
Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion
Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion
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Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion

Iqbal, Shahid ; Zhang, Ping ; Wu, Peng ; Deng, Renpan ; Chen, Xiao Dong

International journal of food science & technology, 2022-06, Vol.57 (6), p.3578-3588 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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