Статті в журналах з теми "Food emulsion systems"
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Jarzębski, Maciej, Wojciech Smułek, Przemysław Siejak, Ryszard Rezler, Jarosław Pawlicz, Tomasz Trzeciak, Małgorzata Jarzębska, et al. "Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications." International Journal of Molecular Sciences 22, no. 2 (January 17, 2021): 887. http://dx.doi.org/10.3390/ijms22020887.
Повний текст джерелаPotoroko, Irina, Irina Kalinina, and Anastasia Paimulina. "Properties Stability Forecast of Pickering Emulsion Structured by Bioactive Plant Particles." Food Industry 7, no. 4 (December 21, 2022): 111–19. http://dx.doi.org/10.29141/2500-1922-2022-7-4-13.
Повний текст джерелаSharifi, Faezeh, and Mansour Jahangiri. "Investigation of the stability of vitamin D in emulsion-based delivery systems." Chemical Industry and Chemical Engineering Quarterly 24, no. 2 (2018): 157–67. http://dx.doi.org/10.2298/ciceq160408028s.
Повний текст джерелаZhang, Qun, Yan Shi, Zongcai Tu, Yueming Hu, and Chengyan He. "Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior." Foods 11, no. 23 (December 5, 2022): 3923. http://dx.doi.org/10.3390/foods11233923.
Повний текст джерелаZhang, Yanqi, Lingyan Kong, and Libo Tan. "Biopolymer Stabilized Emulsions Improved Storage Stability and In Vitro Bioaccessibility of Lutein." Current Developments in Nutrition 6, Supplement_1 (June 2022): 69. http://dx.doi.org/10.1093/cdn/nzac049.015.
Повний текст джерелаErdmann, Martin E., Benjamin Zeeb, Hanna Salminen, Monika Gibis, Ralf Lautenschlaeger, and Jochen Weiss. "Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems." Food & Function 6, no. 3 (2015): 793–804. http://dx.doi.org/10.1039/c4fo00878b.
Повний текст джерелаSerdaroğlu, M. "Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012083. http://dx.doi.org/10.1088/1755-1315/854/1/012083.
Повний текст джерелаKowalska, Małgorzata, Anna Krztoń-Maziopa, Monika Babut, and Paulina Mitrosz. "Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat." Rheologica Acta 59, no. 10 (August 12, 2020): 717–26. http://dx.doi.org/10.1007/s00397-020-01232-6.
Повний текст джерелаLOEFFLER, MYRIAM, SOPHIA BEISER, SARISA SURIYARAK, MONIKA GIBIS, and JOCHEN WEISS. "Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid–Adapted Spoilage Yeasts in Clear and Cloudy Apple Juice." Journal of Food Protection 77, no. 8 (August 1, 2014): 1325–35. http://dx.doi.org/10.4315/0362-028x.jfp-13-393.
Повний текст джерелаXu, Mengyue, Zhili Wan, and Xiaoquan Yang. "Recent Advances and Applications of Plant-Based Bioactive Saponins in Colloidal Multiphase Food Systems." Molecules 26, no. 19 (October 8, 2021): 6075. http://dx.doi.org/10.3390/molecules26196075.
Повний текст джерелаWang, Shengnan, Guoqiang Shao, Jinjie Yang, Hekai Zhao, Danni Qu, Diyuan Zhang, Danshi Zhu, Yutang He, and He Liu. "Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment." Food Science and Technology International 26, no. 5 (January 16, 2020): 444–52. http://dx.doi.org/10.1177/1082013219894145.
Повний текст джерелаFeofilaktova, Olga, and Natalia Zavorokhina. "Flavor Formation of Stable Double Emulsion Systems with Encapsulated Biologically Active Substances." Food Industry 7, no. 4 (December 21, 2022): 74–82. http://dx.doi.org/10.29141/2500-1922-2022-7-4-9.
Повний текст джерелаWang, Qi, Yang Zhu, Zhichao Ji, and Jianshe Chen. "Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution." Foods 10, no. 12 (December 6, 2021): 3024. http://dx.doi.org/10.3390/foods10123024.
Повний текст джерелаAaen, Ragnhild, Fredrik Brodin, Sébastien Simon, Ellinor Heggset, and Kristin Syverud. "Oil-in-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH." Nanomaterials 9, no. 2 (February 14, 2019): 259. http://dx.doi.org/10.3390/nano9020259.
Повний текст джерелаDziza, Katarzyna, Eva Santini, Libero Liggieri, Ewelina Jarek, Marcel Krzan, Thilo Fischer, and Francesca Ravera. "Interfacial Properties and Emulsification of Biocompatible Liquid-Liquid Systems." Coatings 10, no. 4 (April 17, 2020): 397. http://dx.doi.org/10.3390/coatings10040397.
Повний текст джерелаJuyang, Zhang, and Bettina Wolf. "Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7." Foods 10, no. 3 (March 17, 2021): 631. http://dx.doi.org/10.3390/foods10030631.
Повний текст джерелаFoley, John, and Catherine O'Connell. "Comparative emulsifying properties of sodium caseinate and whey protein isolate in 18% oil in aqueous systems." Journal of Dairy Research 57, no. 3 (August 1990): 377–91. http://dx.doi.org/10.1017/s0022029900027035.
Повний текст джерелаKowalska, Małgorzata, Marcin Krzton-Maziopa, Anna Krzton-Maziopa, Anna Zbikowska, and Jerzy Szakiel. "Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei." Catalysts 12, no. 6 (June 13, 2022): 649. http://dx.doi.org/10.3390/catal12060649.
Повний текст джерелаTanglao, Erin Jasse, Arun Bryan Nanda Kumar, Ronald Ryan Noriega, Mark Emile Punzalan, and Philipina Marcelo. "Development and physico-chemical characterization of virgin coconut oil-in-water emulsion using polymerized whey protein as emulsifier for Vitamin A delivery." MATEC Web of Conferences 268 (2019): 01002. http://dx.doi.org/10.1051/matecconf/201926801002.
Повний текст джерелаKiokias, Sotirios, and Vassiliki Oreopoulou. "Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour." Colloids and Interfaces 6, no. 4 (December 12, 2022): 79. http://dx.doi.org/10.3390/colloids6040079.
Повний текст джерелаFreitas, Mírian Luisa Faria, Ana Paula Badan Ribeiro, and Vânia Regina Nicoletti. "Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure." Food technology and biotechnology 58, no. 2 (July 31, 2020): 159–72. http://dx.doi.org/10.17113/ftb.58.02.20.6210.
Повний текст джерелаTeixeira, Liandra G., Stephany Rezende, Ângela Fernandes, Isabel P. Fernandes, Lillian Barros, João C. M. Barreira, Fernanda V. Leimann, Isabel C. F. R. Ferreira, and Maria-Filomena Barreiro. "Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems." Molecules 27, no. 2 (January 16, 2022): 552. http://dx.doi.org/10.3390/molecules27020552.
Повний текст джерелаJie, Yilin, and Fusheng Chen. "Progress in the Application of Food-Grade Emulsions." Foods 11, no. 18 (September 17, 2022): 2883. http://dx.doi.org/10.3390/foods11182883.
Повний текст джерелаDíaz-Ruiz, Rocío, Amanda Laca, Ismael Marcet, Lemuel Martínez-Rey, María Matos, and Gemma Gutiérrez. "Addition of Trans-Resveratrol-Loaded, Highly Concentrated Double Emulsion to Moisturizing Cream: Effect on Physicochemical Properties." Colloids and Interfaces 6, no. 4 (November 16, 2022): 70. http://dx.doi.org/10.3390/colloids6040070.
Повний текст джерелаLeister, Nico, and Heike P. Karbstein. "Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms." Colloids and Interfaces 4, no. 1 (January 31, 2020): 8. http://dx.doi.org/10.3390/colloids4010008.
Повний текст джерелаJarzębski, Maciej, Przemysław Siejak, Wojciech Smułek, Farahnaz Fathordoobady, Yigong Guo, Jarosław Pawlicz, Tomasz Trzeciak, et al. "Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System." Molecules 25, no. 11 (June 10, 2020): 2696. http://dx.doi.org/10.3390/molecules25112696.
Повний текст джерелаKlojdová, Iveta, and Constantinos Stathopoulos. "The Potential Application of Pickering Multiple Emulsions in Food." Foods 11, no. 11 (May 25, 2022): 1558. http://dx.doi.org/10.3390/foods11111558.
Повний текст джерелаDUNN, L. L., M. L. HARNESS, D. M. SMITH, S. J. GORMAN, Q. ZHONG, P. M. DAVIDSON, and F. J. CRITZER. "Essential Oil Emulsions as Postharvest Sanitizers To Mitigate Salmonella Cross-Contamination on Peppers." Journal of Food Protection 82, no. 1 (January 1, 2019): 159–63. http://dx.doi.org/10.4315/0362-028x.jfp-18-190.
Повний текст джерелаRehman, Rafia, Aqsa Younas, Afsar Bano, Rabeea Muzaffar, Shehnaz -, Anila -, Ataf Ali Altaf, and Shaheed Ullah. "Recent Developments in Nano-Emulsions’ Preparatory Methods and their Applications: A Concise Review." Pakistan Journal of Analytical and Environmental Chemistry 23, no. 2 (December 30, 2022): 175–93. http://dx.doi.org/10.21743/pjaec/2022.12.01.
Повний текст джерелаAniya, Yan Cao, Chenxing Liu, Shengming Lu, Yoshiharu Fujii, Jiaxiu Jin, and Qile Xia. "Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum." Foods 12, no. 1 (December 28, 2022): 151. http://dx.doi.org/10.3390/foods12010151.
Повний текст джерелаDu, Xiaoqian, Miao Hu, Guannan Liu, Baokun Qi, Shijiao Zhou, Keyang Lu, Fengying Xie, Xiuqing Zhu, and Yang Li. "Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel." Journal of Food Engineering 314 (February 2022): 110784. http://dx.doi.org/10.1016/j.jfoodeng.2021.110784.
Повний текст джерелаSun, Xiaohong, Hao Wang, Shengnan Li, Chunli Song, Songyuan Zhang, Jian Ren, and Chibuike C. Udenigwe. "Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications." Gels 8, no. 2 (February 21, 2022): 135. http://dx.doi.org/10.3390/gels8020135.
Повний текст джерелаJo, Myeongsu, Min Jea Chang, Kelvin K. T. Goh, Choongjin Ban, and Young Jin Choi. "Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization." Foods 10, no. 4 (April 12, 2021): 837. http://dx.doi.org/10.3390/foods10040837.
Повний текст джерелаKowalska, Małgorzata, Paweł Turek, Anna Żbikowska, Monika Babut, and Jerzy Szakiel. "The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum." Biomolecules 11, no. 2 (February 3, 2021): 213. http://dx.doi.org/10.3390/biom11020213.
Повний текст джерелаFeofilaktova, Olga V. "Ultrasonic Dispersion Influence on the Rheological Properties of Double Emulsion Food Systems with a High Content of Polyunsaturated Fatty Acids." Food Industry 7, no. 2 (June 21, 2022): 52–60. http://dx.doi.org/10.29141/2500-1922-2022-7-2-6.
Повний текст джерелаVasiljevic, Dragana, Jelena Parojcic, Marija Primorac, and Gordana Vuleta. "Rheological and droplet size analysis of W/O/W multiple emulsions containing low concentrations of polymeric emulsifiers." Journal of the Serbian Chemical Society 74, no. 7 (2009): 801–16. http://dx.doi.org/10.2298/jsc0907801v.
Повний текст джерелаBabazadeh, Afshin, Mahnaz Tabibiazar, Hamed Hamishehkar, and Bingyang Shi. "Zein-CMC-PEG Multiple Nanocolloidal Systems as a Novel Approach for Nutra-Pharmaceutical Applications." Advanced Pharmaceutical Bulletin 9, no. 2 (June 1, 2019): 262–70. http://dx.doi.org/10.15171/apb.2019.030.
Повний текст джерелаShi, Chenshan, Miaomiao Liu, Qinghua Ma, Tiantian Zhao, Lisong Liang, and Bolin Zhang. "Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion." Foods 10, no. 6 (June 17, 2021): 1400. http://dx.doi.org/10.3390/foods10061400.
Повний текст джерелаNikmaram, Nooshin, Shahin Roohinejad, Sara Hashemi, Mohamed Koubaa, Francisco J. Barba, Alireza Abbaspourrad, and Ralf Greiner. "Emulsion-based systems for fabrication of electrospun nanofibers: food, pharmaceutical and biomedical applications." RSC Advances 7, no. 46 (2017): 28951–64. http://dx.doi.org/10.1039/c7ra00179g.
Повний текст джерелаXu, Duoxia, Zhanqun Hou, Guorong Liu, Yanping Cao, Atikorn Panya, Hang Xiao, and Will Dixon. "Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions." Journal of Food Quality 2020 (January 10, 2020): 1–10. http://dx.doi.org/10.1155/2020/5894646.
Повний текст джерелаSarkar, Anwesha, Aiqian Ye, and Harjinder Singh. "Oral processing of emulsion systems from a colloidal perspective." Food & Function 8, no. 2 (2017): 511–21. http://dx.doi.org/10.1039/c6fo01171c.
Повний текст джерелаMolet-Rodríguez, Anna, Olga Martín-Belloso, and Laura Salvia-Trujillo. "Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases." Molecules 26, no. 2 (January 9, 2021): 312. http://dx.doi.org/10.3390/molecules26020312.
Повний текст джерелаMolet-Rodríguez, Anna, Olga Martín-Belloso, and Laura Salvia-Trujillo. "Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases." Molecules 26, no. 2 (January 9, 2021): 312. http://dx.doi.org/10.3390/molecules26020312.
Повний текст джерелаPARKS, L. L., and J. A. CARPENTER. "Functionality of Six Nonmeat Proteins in Meat Emulsion Systems." Journal of Food Science 52, no. 2 (March 1987): 271–74. http://dx.doi.org/10.1111/j.1365-2621.1987.tb06590.x.
Повний текст джерелаLeister, Nico, and Heike P. Karbstein. "Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments." Colloids and Interfaces 5, no. 2 (April 8, 2021): 21. http://dx.doi.org/10.3390/colloids5020021.
Повний текст джерелаRamos, Marina, Cristina Mellinas, Ignacio Solaberrieta, María Carmen Garrigós, and Alfonso Jiménez. "Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables." Foods 10, no. 3 (March 20, 2021): 665. http://dx.doi.org/10.3390/foods10030665.
Повний текст джерелаCofrades, Susana, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco J. Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedí, and María Dolores Álvarez. "The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods." Foods 9, no. 11 (November 2, 2020): 1589. http://dx.doi.org/10.3390/foods9111589.
Повний текст джерелаHan, Jia-Run, Lu-Ping Gu, Ruo-Jie Zhang, Wen-Hui Shang, Jia-Nan Yan, David Julian McClements, Hai-Tao Wu, Bei-Wei Zhu та Hang Xiao. "Bioaccessibility and cellular uptake of β-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil". Food & Function 10, № 1 (2019): 49–60. http://dx.doi.org/10.1039/c8fo01390j.
Повний текст джерелаSerdaroğlu, Meltem, Burcu Öztürk, and Müge Urgu. "Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers." Meat Science 117 (July 2016): 187–95. http://dx.doi.org/10.1016/j.meatsci.2016.03.012.
Повний текст джерелаEspinosa-Sandoval, Luz, Claudia Ochoa-Martínez, Alfredo Ayala-Aponte, Lorenzo Pastrana, Catarina Gonçalves, and Miguel A. Cerqueira. "Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment." Nanomaterials 11, no. 4 (March 30, 2021): 878. http://dx.doi.org/10.3390/nano11040878.
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