Food Emulsions: An Introduction |
Surfactant Association Structures, Microemulsions, and Emulsions in Foods |
Solubilization of Water and Water-Soluble Compounds in Triglycerides |
Emulsions of Reversed Micellar Phases and Aqueous Dispersions of Cubic Phases of Lipids: Some Food Aspects |
Preparation of 2-Monoglycerides |
Dioctyl Sodium Sulfosuccinate-Sorbitan Monolaurate Microemulsions |
Sucrose Esters as Emulsions Stabilizers |
Liposarcosine-Based Polymerizable and Polymeric Surfactants |
Competitive Adsorption and Protein-Surfactant Interactions in Oil-in-Water Emulsions |
Protein-Glyceride Interaction: Influence on Emulsion Properties |
Thermodynamics of Interfacial Films in Food Emulsions |
Evaluation of Stabilizers for Synthetic Vesicles and Milk Fat Globules Under Drying Stress |
Interaction of Proteins with Sucrose Esters |
Importance of Hydrophobicity of Proteins in Food Emulsions |
Excellent Emulsifying Properties of Protein-Dextran Conjugates |
Effect of Polysaccharide on Flocculation and Creaming in Oil-in-Water Emulsions |
Effects of Electrolyte on Stability of Concentrated Toluene in Water Miniemulsions: An Electroacoustic Study |
Food Emulsions: An Introduction |
Surfactant Association Structures, Microemulsions, and Emulsions in Foods |
Solubilization of Water and Water-Soluble Compounds in Triglycerides |