A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems-Reference-Cited by-同舟云学术

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A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems

Published:2018-04 Issue: Volume:16 Page:27-42
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Drapala Kamil P.,Mulvihill Daniel M.,O’Mahony James A.

Funder

Irish Department of Agriculture, Food and the Marine

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference152 articles.

1. Combined confocal microscopy and large deformation analysis of emulsion filled gels and stirred acid milk gels;Abhyankar;Food Structure,2014

2. Formation of whey protein isolate hydrolysate stabilised nanoemulsion;Adjonu;Food Hydrocolloids,2014

3. Okra extracts as emulsifiers for acidic emulsions;Alba;Food Research International,2013

4. Techniques for determining contact angle and wettability of powders;Alghunaim;Powder Technology,2016

5. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels;Alting;Food Hydrocolloids,2003

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