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1.
Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers.
Curr Res Food Sci
; 8: 100771, 2024.
Artículo
en Inglés
| MEDLINE | ID: mdl-38831922
2.
Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions.
Food Chem
; 270: 70-77, 2019 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30174093
3.
Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum.
Int J Biol Macromol
; 118(Pt B): 1639-1647, 2018 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30170367
4.
Polysaccharide type and concentration affect nanocomplex formation in associative mixture with ß-lactoglobulin.
Int J Biol Macromol
; 93(Pt A): 724-730, 2016 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-27637451
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