Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry-Reference-Cited by-同舟云学术

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Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry

Published:2018-03-22 Issue:2 Volume:4 Page:25
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Vilela Alice,Cosme Fernanda,Pinto Teresa^ORCID

Publisher

MDPI AG

Subject

Food Science

Link

http://www.mdpi.com/2306-5710/4/2/25/pdf

Reference74 articles.

1. Emulsions, Foams, and Suspensions: Fundamentals and Applications;Schramm,2005

2. Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients

3. Emulsion-Based Delivery Systems for Lipophilic Bioactive Components

4. Encapsulation of Flavors in Emulsions for Beverages

5. Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A critical review on pharmacological properties of sulfated polysaccharides from marine macroalgae;Carbohydrate Polymers;2024-11

2. White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability;Beverages;2024-03-07

3. Edible gums—An extensive review on its diverse applications in various food sectors;Food Bioengineering;2023-11-20

4. Comparative diet-gut microbiome analysis in Crohn’s disease and Hidradenitis suppurativa;Frontiers in Microbiology;2023-11-10

5. Antibacterial activity of bioemulsifiers/biosurfactants produced by Levilactobacillus brevisS4 and Lactiplantibacillus plantarumS5 and their utilization to enhance the stability of cold emulsions of milk chocolate drinks;Food Science & Nutrition;2023-10-10

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